MISTER G'S GRILLE
Mister G's Grille, LLC


Address: 79 Sullivan Avenue, Liberty, NY 12754

MISTER G'S GRILLE (Health Operation# 850413) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 24, 2018.

Business Overview

NYS Health Operation ID 850413
Operation Name MISTER G'S GRILLE
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 79 Sullivan Avenue
Liberty
NY 12754
Municipality LIBERTY
County SULLIVAN
Permitted Corporation Name Mister G's Grille, LLC
Permitted Operator Name Jerry Fernandez
Permit Expiration Date 10/31/2019
Local Health Department Monticello District Office
NYSDOH Gazetteer 522000

Inspection Results

Date: 2018-10-24 Type: Inspection Violations: 0 critical, 5 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 11D: Non food contact surfaces of equipment not clean
Comments: Steam table: au jous sauce 167F, marinara 163F, onion soup 164F. Wiping properly stored in solution and test strips readily available for testing solution. Walk-in cooler – sliced tomatoes: 38F, reach-in cooler – beef: 37F, waitress cooler – dressing 40F. All refrigeration units properly equipped with unit thermometers. Facility observed to be clean and well maintained.
Date: 2018-05-02 Type: Inspection Violations: 0 critical, 4 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Cold-Holding Temperatures - Open-top prep cooler: minced garlic and oil 45F, marinated chicken kabobs 41F; Prepped food reach-in cooler: yellow rice 39F; Keg cooler: orange juice 38F; Walk-in cooler: soup 40F; Waitress station reach-in cooler: salad dressing 39F. Discussed reheating and hot-holding process with operator - good: operator stated that all potentially hazardous foods are reheated to 165F or above before being hot held on steam table at 140F or above. Steam table water 159F. Shellfish tags available (most recent tag dated April 5, 2018 - shellfish isn’t ordered often). Observed and discussed dishwashing methods with operator - good: operator had 3-bay sink for washing, rinsing, and sanitizing, as well as chemical dishwasher. Discussed garnish dispensing with bartender - good: bartender stated she uses tongs to dispense all garnishes. Discussed mouse and insect traps - only placed for preventative measures, exterminator comes monthly. No evidence of live rodents or insects observed. Product thermometer and chlorine test strips to evaluate concentration of sanitizing solution readily available and used. All refrigeration units properly equipped with unit thermometers. All foods properly protected during storage. No critical violations observed, including potentially hazardous foods being stored at ambient air temperature. Discussed hand washing with head chef - acceptable: 3-bay sink used for hand washing. Observed proper glove use. Facility observed to be kept very neat and well-maintained.
Date: 2017-10-26 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: All violations from initial inspection, conducted on October 17, 2017, have been corrected. No other violations observed at time of inspection. Potentially hazardous foods, which were observed to be improperly stored during the initial inspection, were observed to be stored within the walk-in cooler. Operator indicated that he plans to purchase another steam table for hot-holding additional foods. Screen door at rear of kitchen removed, and (metal) door kept closed. All previously unmarked bottles now properly labeled.
Date: 2017-10-17 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: Cook - Jermaine. // Observed that sanitizing solution was properly prepared, product thermometer and gloves were readily available. Walk-in cooler properly maintained (temperature, storage and cleanliness). Discussed cooking, cooling, reheating and holding procedures/temperatures with cook. Discussed that all dishes/cookware/utensils not intended to be washed in mechanical dishwasher are washed, rinsed and then sanitized in three basin sink. Discussed that all dishes, including silverware, are air dried. // Open-top cooler temperatures properly maintained; however, discussed adding more ice around sides of food containers to maintain proper temperatures throughout duration of food service. Measured temperatures: raw chicken (on skewers) 44F, macaroni salad 41F. // Steam-table (all maintained at greater than 140F): soup 150F, French onion 178F and marinara sauce 144F. // Ansul/fire suppression system to be serviced on Monday, October 23, per operator. // Discussed that permit renewal application was received, with operator, but that correct workers comp insurance certificate was not received. Delivered WC insurance certificate instructions at time of inspection (current permit effective until the end of this month).
Date: 2017-02-07 Type: Inspection Violations: 0 critical, 5 noncritical
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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Facility observed to be clean and well maintained. // Cold-hold temperatures properly maintained: raw hamburger patties (open-top food prep counter) 37F and macaroni salad 39F; and hot-held: soup 179F and garlic pork sauce 180F. // Food product thermometer readily available, all coolers provided with unit thermometers, sanitizing solution properly prepared for wiping cloths in kitchen, mechanical dishwasher maximum temperature measured to be 124F (low temp washer, uses chemical santizer). // Ansul system last serviced/tagged June 2016 - operator stated that company was supposed to have serviced system last week, but will place call to company again.
Date: 2016-10-07 Type: Inspection Violations: 0 critical, 5 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 14A: Insects, rodents present
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Rib-eye in walk in 45F, raw hamburger in prep station cold hold 45F, Marinara in steam table 167F.
Date: 2015-12-09 Type: Re-Inspection Violations: 0 critical, 2 noncritical
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: All other violations have been corrected, garlic in oil mixture is now kept in the walk in cooler and used directly from the walk in. HACCP plan for the 1/2 BBQ chicken completed at the time of inspection.
Date: 2015-10-02 Type: Inspection Violations: 1 critical, 7 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Comments: prep station cooler - raw hamburger meat temped at 42F, Pepsi cooler cream cheese temped at 37F, walk in cooler sliced tomatoes temped at 43F near the door. sausage and peppers soup in hot hold at 145F.
Date: 2014-12-30 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 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)
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)
Date: 2014-10-29 Type: Inspection Violations: 2 critical, 5 noncritical
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 14A: Insects, rodents present
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

NYS Corporation Registration

Department of State (DOS) ID 4361363
Entity Name MISTER G'S GRILLE, LLC
Initial DOS Filing Date 2013-02-15
Entity Type DOMESTIC LIMITED LIABILITY COMPANY
DOS Process Name C/O MICHAEL F. MCGUIRE, ESQ.
DOS Process Address P.o. Box 128
Ferndale
NEW YORK 12734

Office Location

Street Address 79 Sullivan AVENUE
City Liberty
State NY
Zip 12754

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Competitor

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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).