Livingood's Restaurant (Health Operation# 851556) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 29, 2018.
| NYS Health Operation ID | 851556 |
| Operation Name | Livingood's Restaurant |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
697 Bear Swamp Road Peru NY 12972 |
| Municipality | PERU |
| County | CLINTON |
| Permitted Corporation Name | Livingood's Restaurant & Brewery, LLC |
| Permitted Operator Name | Matthew Ray |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 096000 |
| Date: 2018-11-29 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Comment: Discussed cooling (french onion soup) and reheating (pulled pork, cheese sauce) methods of various menu items with kitchen manager. The oxygen reduction packaging (ORP) proposed by operater, is being reviewed by the NYDOH. Items checked during inspection included: accuacy of metal stem food probe thermometer, proper cold holding of prep coolers, availability of handwashing in food prep area, use of barrier when handling "ready to eat" food, availability and proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food storage and general sanitation. Food safety postings were observed throughout kitchen, indicating it is part of food worker "standard operating procedures. |
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| Date: 2018-04-26 | Type: Inspection |
Violations:
0 critical,
9 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Comment: Items checked and discused with food workers during inspection included: accuracy of metal stem food probe thermometer, proper reheating and hot holding (pork in steam table), proper cold holding in upper bins of each prep cooler, proper sanitizer concentration for wiping cloths, proper chemical sanitizing by dishwasher, availability of handwashing in food prep area, availability and use of barrier (gloves) when handling "ready to eat" food, proper food storage and general sanitiation. Unmarked spray bottles were found in kitchen. However facility has a color coded indicator process to identify spray bottle contents, (blue for bleach water or chlorine based sanitizer, green for just water). No in-house vacuum packaging of food was observed in facility during inspection. Staff were cooperative and knowledgeable in food safety. . |
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| Date: 2017-12-01 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: This is the second routine 2017 inspection. The use of vacuum packaging, discovered at first routine inspection has stopped. The equipment was seen to be dormately stored in the basement. Kitchen manager, Nick Furnia helped inspector understand and address past and present procedures. He was able to convey to staff the following training items: 1) The difference between QAC and chlorine test strips; 2) How to monitor and handle food preperation at room temperture with small, quick batches to minimise temperature abuse; 3) The difference between a pot holder and a food contact surface wiping cloth; 4) Use of temperature vs time to determine if cooling is sufficient; and 5) No bare hand contact of ready to eat foods including grilled tortilla shells when they are brought from grill to assembly. The next routine inspection will show if the efforts at training can avoid violations and promote better outcomes. |
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| Date: 2017-03-07 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Comments: All vacuum sealed foods temperature and sealing history was obtained from the kitchen manager. Interview and observations did not indicate any temperature abuse. When the inspector asked if any fish or seafood was vacuum sealed, the cook presented 5 individually sealed on-site portions of raw salmon stored in a 40*F walk-in shelf. The inspector explained recent NYS training indicating the safety requirement for fish is that the fish be made frozen before sealing, and kept frozen while sealed. Before a handling history of the sealed on-site fish could be obtained, the cook voluntarily discarded the fish. This discard without inspectors request, and kitchen managers written instuctions on the kitchen staff daily communication board stating not to use vacuum sealer indicates the operators intentions to comply with requirements to use a vacuum sealer on-site. |
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| Date: 2016-10-21 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: This is the second 2016 routine inspection. Interview of new kitchen manager and observation of kitchenware used for cooling indicated proper cooling. |
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| Date: 2016-03-15 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Reviewed: dented can policy;the difference between NSF approved plastic for garbage vs. food storage; and need to keep food levels below the top access refrigerators design level for keeping foods below 45*F.Gave an explaination on how bare hand contact with ready to eat foods is a violation with the requirement of formal enforcement. |
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| Date: 2015-12-02 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above. 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 11D: Non food contact surfaces of equipment not clean 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2015-03-25 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2014-11-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-05-06 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2013-12-17 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 8F: Improper thawing procedures used |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Livingood's Restaurant | Livingood's Restaurant & Brewery, LLC | 14 Margaret Street Mall, Plattsburgh, NY 12901 | 2012-10-16 |
| Department of State (DOS) ID | 3182969 |
| Entity Name | LIVINGOOD'S RESTAURANT & BREWERY, LLC |
| Initial DOS Filing Date | 2005-03-28 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | LIVINGOOD'S RESTAURANT & BREWERY, LLC |
| DOS Process Address |
14 Margaret Street Plattsburgh NEW YORK 12901 |
| Street Address | 697 Bear Swamp ROAD |
| City | Peru |
| State | NY |
| Zip | 12972 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| McDonald's Restaurant-Peru | Napoli Psc Series LLC Dba Jnf Ny LLC | 741 Bear Swamp Road, Peru, NY 12972 | 2018-12-12 |
| Orchard House Catering, The | The Orchard House Catering, LLC | 325 State Route 22b, Peru, NY 12972 | 2018-12-08 |
| Peru Volunteer Fire Dept Food Service | Peru Volunteer Fire Department | 753 Bearswamp Road, Peru, NY 12972 | 2018-11-09 |
| Murphy's Tavern | Chip /stephanie Blair | 225 Route 22b, Peru, NY 12972 | 2018-10-25 |
| Peru Central High School Cafeteria | Peru Central School | 17 School Street, Peru, NY 12972 | 2018-10-19 |
| Peru Rod & Gun Club | Peru Rod & Gun Club, Inc. | 136 Peru Rod & Gun Club Road Road, Peru, NY 12972 | 2018-09-19 |
| Forrence Orchards MLC #3 Commissary Food Service | Forrence Orchards, Inc. | 88 & 90 Mannix Road, Peru, NY 12972 | 2018-09-14 |
| Everett Orchards MLC 1 & 2 Commissary | 675 Calkins Road, Peru, NY 12972 | 2018-09-13 | |
| Adirondack Golf & Country Club | Adirondack Golf, Inc. | 88 Golf Club Way, Peru, NY 12972 | 2018-09-11 |
| Chartwells - Valcour Education Conference Center | Compass Group Usa, Inc. | 3712 State Route 9, Peru, NY 12972 | 2018-07-23 |
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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).