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.
| 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 |
| 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. |
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| 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 isnt 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. |
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| 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). |
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| 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. |
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| 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. |
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| 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. |
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| 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) |
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| 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 |
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| 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 |
| Street Address | 79 Sullivan AVENUE |
| City | Liberty |
| State | NY |
| Zip | 12754 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MILESTONE GRILL | Geo and I LLC | 79 Sullivan Avenue, Liberty, NY 12754 | 2013-09-27 |
| THE GRAPEVINE MEDITERRANEAN GRILLE | Evia Star Enterprises LLC | 79 Sullivan Avenue, Liberty, NY 12754 | 2009-09-22 |
| MANNY'S STEAK HOUSE | Sokana Corporation | 79 Sullivan Avenue, Liberty, NY 12754 | 2007-01-17 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MC DONALD'S RESTAURANT | D.w. Colley Inc. | 58 Sullivan Avenue, Liberty, NY 12754 | 2018-02-14 |
| BURGER KING | Liberty Rest 13136, LLC | 47 Sullivan Avenue, Liberty, NY 12754 | 2018-02-14 |
| WENDY'S #7006 | Wendgate Corporation #7006 | 46 Sullivan Avenue, Liberty, NY 12754 | 2014-02-14 |
| BURGER KING old | Cwd Restaurant Corp. | 47 Sullivan Avenue, Liberty, NY 12754 | 2007-02-13 |
| TACO BELL | Abtb IIi LLC | 19 Sullivan Avenue, Liberty, NY 12754 | 2018-11-28 |
| LIBERTY DINER AND RESTAURANT | Liberty Diner & Restaurant, Inc. | 17 Sullivan Avenue, Liberty, NY 12754 | 2018-10-01 |
| PIZZA HUT | Pizza Hut of Se Kansas | 11 Sullivan Avenue, Liberty, NY 12754 | 2018-09-10 |
| SUBWAY | Datt, LLC | 2035 Route 52 East, Liberty, NY 12754 | 2018-02-06 |
| TACO BELL #29000 | Muy Brands LLC | 19 Sullivan Avenue, Liberty, NY 12754 | 2015-09-16 |
| SUBWAY-old | Pj Subs Inc | 2035 Route 52 East, Liberty, NY 12754 | 2009-07-23 |
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| 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).