THREE PINES RESTAURANT (Health Operation# 917738) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 27, 2018.
| NYS Health Operation ID | 917738 |
| Operation Name | THREE PINES RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
116 North Peterboro Street Canastota NY 13032 |
| Municipality | LENOX |
| County | MADISON |
| Permitted Corporation Name | BONAVENTURA HOLDINGS LLC |
| Permitted Operator Name | WENDY BONAVENTURA |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Madison County |
| NYSDOH Gazetteer | 262600 |
| Date: 2018-11-27 | Type: Re-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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Three Pines, inspection conducted Tuesday afternoon. Discussed operational and procedural changes after the mandated office conference in July. All hot holding steam table items observed adequate; 160-190F. Cold holding walk-in cooler and prep cooler items observed at adequate temps: 37-45F. There was no food cooling at time of inspection. Discussed owner/operator's plan for fixing the base of the bar beer cooler, and hopes to replace the old non-functional reach-in refrigerator in the kitchen, and the annual deep cleaning of the kitchen equipment after the new year. Thermometers are installed in all coolers. A door sweep has been installed on the rear door (additional work is planned for that entrance). Discussed the daily dishwashing machine routine; primed and warmed-up in the morning, temp is checked. Sanitizer present and measureable. Discussed on-going trouble-shooting of the water infiltration in the basement. |
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| Date: 2018-05-18 | Type: Re-Inspection |
Violations:
3 critical,
8 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 8B: In use food dispensing utensils improperly stored 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 14A: Insects, rodents present Comments: Re-inspection conducted Friday, post-lunch-rush. Hot holding temperature of clam chowder and french onion soup observed at temperatures ranging from169-195 degrees Fahrenheit. Cold holding temperature of sliced tomatoes, turkey and crab meat observed in upper portion of deli unit at temperatures ranging from 27-45 degrees Fahrenheit. Hand barriers utilized as required. Multiple product stem food thermometers accurate at time of inspection. Food preparers observed utilizing hair restraints as required. Discussed seasonal water-infiltration in the basement; possibly a contributing factor to drain fly situation. Improvement observed regarding ventilation hood; discussed maintenance of hood drip tray. Discussed cleaning schedule for refrigeration condenser fan. Discussed manual dishwash technique utilized at bar; wash, rinse, sanitize and air dry. |
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| Date: 2018-04-13 | Type: Inspection |
Violations:
3 critical,
12 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 9C: Hair is improperly restrained 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Hand barriers utilized as required. Sliced tomatoes observed within deli unit at temperatures ranging from 42-45 degrees Fahrenheit. Hand wash sink equipped as required. Discussed upstairs storage area; a clear separation of personal items from food service items is required. Discussed storage of garbage can; garbage shall not be stored in a fashion that inhibits hand washing. Discussed storage of ice buckets; inverted and off of the ground. Discussed beverages; drinks stored in kitchen shall be properly covered and stored in a designated location. |
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| Date: 2017-11-30 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 Comments: Three Pines, inspection conducted on Thursday during lunch. Hot holding steam table items found at adequate temps, 150-180F. Discussed reheating and holding temps and daily procedures. Cold holding prep unit at adequate temps, sliced toms found at 40F. Hamburger cook temp observed, 207F. Discussed planned routine to clean the cookline hood this coming Sunday. The Meat slicer is maintained clean and sanitary; discussed equipment cleaning process and routine. |
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| Date: 2017-02-17 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Comments: Inspection conducted Friday at lunch time. All hot holding steam table items at adequate temps: 150-170F. All cold holding temps adequate. Discussed cleaning equipment cleaning schedule, hood vents are cleaned every 2 weeks, and the ice machine is cleaned routinely. Restrooms adequately maintained. Discussed sick worker policy. Discussed tobacco use and hand to mouth activities around food. Walk-in beer cooler interior is adequately maintained. Choking poster, CPR station and Permit are hung. |
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| Date: 2016-08-25 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Re-inspection conducted with owner, Wendy Bonaventura. All violations cited on previous inspection have been fixed, repaired, and/or adequately addressed. The beer walk-in cooler interior has been refinished with vinyl paneling, and the condenser has been repaired, no more leaking water in the walk-in cooler. The soda syrup boxes and manifold are now housed in its own dedicated plastic locker. All floors, walls, and ceiling in the kitchen are smooth, cleanable and non-porous and have been recently cleaned. Ice machine and hood vents have been recently cleaned, no issues observed. Discussed ice build-up on condenser in 2-door reach-in cooler in kitchen prep room. All hot holding and cold holding temps are at proper temperature. Hair restraints and hand barriers are used. Sanitizer buckets set up. Operator reported that Three Pines will be opening on Sundays starting Sept. 11th thru football season. *Satisfactory* | ||
| Date: 2016-07-21 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean 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) |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THREE PINES RESTAURANT | Dominick Bruno | 116 N. Peterboro Street, Canastota, NY 13032 | 2015-10-20 |
| Street Address | 116 NORTH PETERBORO STREET |
| City | CANASTOTA |
| State | NY |
| Zip | 13032 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| NUMBER 1 CHINA GARDEN | Ming Qiong & Zeng You Wu | 101 North Peterboro Street, Canastota, NY 13032 | 2018-05-17 |
| LITTLE JAK'S PIZZA SHAK | John Pinard | 104 North Peterboro Street, Canastota, NY 13032 | 2016-12-19 |
| THREE PINES RESTAURANT | Dominick Bruno | 116 N. Peterboro Street, Canastota, NY 13032 | 2015-10-20 |
| JOA'S PIZZA | Scott Mcveen | 104 North Peterboro Street, Canastota, NY 13032 | 2014-03-03 |
| DUNN'S PASTRY SHOPPE | Thomas Dunn | 144 South Peterboro St. Street, Canastota, NY 13032 | 2018-11-20 |
| CANASTOTA PETERBORO STREET ELEMENTARY | Canastota Central School | 220 North Peterboro Street, Canastota, NY 13032 | 2018-09-26 |
| NEW YORK PIZZERIA CANASTOTA | Delia Pizza, Inc. | 200 South Peterboro Street, Canastota, NY 13032 | 2018-08-01 |
| MA AND PA'S GRILL | Robert Fratini | Street Street, Canastota, NY 13032 | 2018-04-13 |
| THE TOAST | Tonya Starkey | 139 South Peterboro Street, Canastota, NY 13032 | 2018-01-24 |
| LOAVES AND FISHES | United Church of Canastota | 144 Center Street, Canastota, NY 13032 | 2018-10-24 |
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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).