Sawatdee Asian Cuisine (Health Operation# 877216) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 15, 2018.
| NYS Health Operation ID | 877216 |
| Operation Name | Sawatdee Asian Cuisine |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
386 Route 3 Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Corporation Name | Thai Rung LLC |
| Permitted Operator Name | Supanee Sanghaya |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 096100 |
| Date: 2018-06-15 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
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Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: The manager and food service workers have not submitted documentation of food safety training as required by stipulation. The operator had been previously directed to submit proof to the department by 6/30/18. If the operator needs more time to complete the training, it is required that a written request for extension be submitted by 06/25/2018. |
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| Date: 2017-12-12 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable Item 11D: Non food contact surfaces of equipment not clean 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 8B: In use food dispensing utensils improperly stored Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: Thank you to the operator and staff. The operator has changed many proedures and purchased new equipment. This inspection shows great improvement over previous ones. This is a grade B inspection. |
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| Date: 2017-05-24 | Type: Inspection |
Violations:
8 critical,
10 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 8F: Improper thawing procedures used 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 14C: Pesticide application not supervised by a certified applicator 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 Item 11D: Non food contact surfaces of equipment not clean Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: This inspection shows no improvement from previous inspections. Multiple critical and noncritical violations observed are repeat violations from previous inspections. Enforcement is recommended as is employee training in food safety. |
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| Date: 2017-04-26 | Type: Re-Inspection |
Violations:
8 critical,
7 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 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 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) Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean Comments: PLEASE READ THE ENTIRE INSPECTION AND CONTACT YOUR INSPECTOR WITH ANY QUESTIONS: All non-critical violations are repeat violations from the previous inspection with the exception of the handwash sink obstruction: All violations must be corrected and are subject to enforcement. Due to the amount of critical violations observed during this inspections, enforcement action will be initiated. It is imperitive that the operator assume an active role in correcting these violations and preventing others from occuring. |
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| Date: 2017-04-20 | Type: Inspection |
Violations:
6 critical,
6 noncritical |
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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 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 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. |
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| Department of State (DOS) ID | 4571638 |
| Entity Name | THAI RUNG LLC |
| Initial DOS Filing Date | 2014-05-05 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | SUPANEE SANGCHAYA |
| DOS Process Address |
14 Maryland Rd Plattsburgh NEW YORK 12903 |
| Street Address | 386 Route 3 |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
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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).