PARK SIDE EATERY


Address: 42 Phila Street, Saratoga Springs, NY 12866

PARK SIDE EATERY (Health Operation# 831797) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 4, 2018.

Business Overview

NYS Health Operation ID 831797
Operation Name PARK SIDE EATERY
Food Service Description Food Service Establishment - Restaurant
Facility Address 42 Phila Street
Saratoga Springs
NY 12866
Municipality SARATOGA SPGS.
County SARATOGA
Permit Expiration Date 03/31/2018
Local Health Department Glens Falls District Office
NYSDOH Gazetteer 450100

Inspection Results

Date: 2018-01-04 Type: Inspection Violations: 1 critical, 5 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 11D: Non food contact surfaces of equipment not clean
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Comments: Violations to be corrected as soon as possible. Contact this office via email or telephone with any questions.
Date: 2017-01-30 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No critical violations noted. Any questions can be directed to this office via email or telephone. Discussed Time as Public Health Control, bare hand contact prevention with ready to eat foods, and ill food worker policy.
Date: 2016-01-29 Type: Inspection Violations: 2 critical, 10 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Violations to be corrected by 2/10/16 with exception of floor repair work. Please send email to this office with a list of corrective actions taken for each violation, and a timeline for completion for the floor repair. Any questions can be directed to this office via email or telephone. Discussed bare hand contact prevention with ready to eat foods, hot/cold holding requirements, and ill food worker policy with operators.
Date: 2015-05-07 Type: Inspection Violations: 2 critical, 2 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Comments: Violations to be corrected by 5/15/15. With the exception of worn floor. Submit email correspondence to this office with corrective action / timeline for completion for each violation cited. Any questions can also be directed to this office via email/telephone. Well run establishment. Please ensure that cooling items in reach in coolers are stored uncovered until reaching 45*F; then cover. Education provided pertaining to holding of coffee creamers for service in insulated containers.
Date: 2014-10-21 Type: Inspection Violations: 1 critical, 4 noncritical
Item 1C (Critical): Home canned goods, or canned goods from unapproved processor found on premises
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Comments: 1. Facility keeps a temperature log. In reviewing the soup temperature log, it was discovered the 5 soups on Monday, 10/20/14, were temped between 90 to 120 degrees F at 10:00AM. In discussion with staff, the soups Monday were all precooked and placed in soup warmers around 7:00AM. Provided education. All precooked foods must be reheated to a minimum of 165 degrees F within 2 hours. Provided Cooling & Reheating guidance brochure to Gabrielle. 2. A 14lb cooked piece of bacon found in display cooler. Temperature was 41 degrees F. Bacon was smoked at facility and cooled. Cooling guidance says that all cooked meats that are larger than 6lbs must be portioned into 6lb sections or less in order to properly cool. Provided education. Must correct all remaining violations no later than 11/04/14, except walk in cooler and kitchen floor must be repaired no later than 3/1/15. Must send Corey DiLorenzo an email to [email protected] addressing corrective actions taken to all cited violations.
Date: 2014-05-22 Type: Inspection Violations: 1 critical, 10 noncritical
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Discussed 5/16/14 complaint with owners Michael & Heidi Hoyt. Please see violation 15B for the explanation. All violations, except Black Diamond kitchen floor, must be corrected no later than June 12, 2014. Floor must be repaired no later than December 31, 2014. Must send Corey DiLorenzo an email to [email protected] addressing corrective actions taken to all cited violations no later than 6/12/14. Note: pH of a pickled egg was measured by Michale Hoyt using a pH meter at 3.88. Logbook documenting pH readings of each batch of pickled foods that are held out at room temperature was not kept up to date or available. Must document pH readings of each batch of pickled food items that will be held at room temperature as indicated in my 12/18/13 email addressed to Michael Hoyt. Failure to provide a pH logbook during future inspections may result in our department prohibiting pickled food items prepared at the facility from being held out at room temperature.
Date: 2013-11-14 Type: Inspection Violations: 1 critical, 3 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

Office Location

Street Address 42 PHILA STREET
City SARATOGA SPRINGS
State NY
Zip 12866

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
PK SD EATRY/BLK DI CAT/ADK BARB/GLAZED BACKEREI Hoyt Bartscherer Enterprises, LLC 42 Phila Street, Saratoga Springs, NY 12866 2017-01-30

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).