Koto Japanese Steak House (Health Operation# 875002) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 14, 2017.
| NYS Health Operation ID | 875002 |
| Operation Name | Koto Japanese Steak House |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
319 Cornelia St Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Corporation Name | Koto of Plattsburgh, Inc. |
| Permitted Operator Name | Chen Zheng |
| Permit Expiration Date | 12/31/2017 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 090101 |
| Date: 2017-04-14 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
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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) Comments: All violations from 3/17/17 inspection have been corrected, except for one minor item. Sushi rice is with a labeled 4 hour control procedure. A full sushi menu HACCP INSPECTION with written control procedures to be done as soon as scheduling allows. |
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| Date: 2017-03-17 | Type: Inspection |
Violations:
3 critical,
9 noncritical |
|
Item 2A (Critical): Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot holding. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: The CCHD rating system will be given and explained at a field visit. This visit will be to fulfill the CCHD policy to provide education and training before the required reinspection. This will be done around 2:30pm- 4:00pm as per operators request. The reinspection will be done during evening service. |
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| Date: 2016-12-06 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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) Comments: Comment: Facility kitchen was relatively clean and well organized promoting a safe, sanitary setting concidering how much food preparation occurs. Much improved from this years first inspection. |
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| Date: 2016-04-06 | Type: Inspection |
Violations:
0 critical,
4 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 11D: Non food contact surfaces of equipment not clean Item 8B: In use food dispensing utensils improperly stored Comments: Comment: It was found during Inspection that facility has significantly improved food safety and sanitation. All cooks had their own personal food probe thermometers; all the thermometers were accurate (read 32F in ice bath); all hot and cold holding was proper (above 140F and below 45F); kitchen appeared clean and organized with ample amount of light to prepare food and recognize when cleaning is necessary. |
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| Date: 2015-12-22 | Type: Inspection |
Violations:
2 critical,
14 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 11D: Non food contact surfaces of equipment not clean Item 14A: Insects, rodents present 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8B: In use food dispensing utensils improperly stored 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: Comment: Discussed sewage complaint with manager. It was learned that plumber who unplugged lines was responsible for discharging sewage on ground surface. Copy of invoice is attached to inspection report. Discussed importance of using food probe thermometer with manager. As stated in the last inspection, all food handlers must have their own food probe thermometer to evaluate proper cooking, cooling, reheating and cold holding of food requiring time /temperature control for safety. Only two thermometers were available to use in kitchen. Food delivery guy provided a third thermometer. All refrigeration units were properly cold holding below 45F. However, routine cleaning of surfaces appeared to be lacking. With 2 critical and 14 sanitary violations cited, this inspection was marginally satisfactory. Education an instruction was provided during inspection, a re-inspection will occur within 30 days. |
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| Date: 2015-07-14 | Type: Re-Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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) Comments: Comment: Re-inspection only involved violations cited during the 6/4/15 inspection. No food in kitchen was found improperly hot or cold held. Food workers still do not have personal accurate food probe thermometers. However, the impression observed during inspection was that they will receive their own thermometer to use to ensure proper cooking, cooling, reheating, hot and cold holding of food requiring time / temperature for safety. This re-inspection was conducted by Richard Munn, assisted by Craig Phelps. |
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| Date: 2015-06-04 | Type: Inspection |
Violations:
3 critical,
10 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 8B: In use food dispensing utensils improperly stored Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Koto Japanese Steak House | Koto Steak House Inc. | 319 Cornelia Street, Plattsburgh, NY 12901 | 2019-02-07 |
| Koto Japanese Steak House | Koto Japanese Steak House Inc. | 9331 Destiny Usa Drive, Syracuse, NY 13204 | 2018-06-20 |
| Street Address | 319 Cornelia St |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
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|---|---|---|---|
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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).