PIK NIK BBQ (Health Operation# 924829) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 11, 2018.
| NYS Health Operation ID | 924829 |
| Operation Name | PIK NIK BBQ |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
45 Main Street Tarrytown NY 10591 |
| Municipality | GREENBURG |
| County | WESTCHESTER |
| Permitted Corporation Name | PIK NIK, LLC |
| Permitted Operator Name | ALBERTA JARANE |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Westchester County |
| NYSDOH Gazetteer | 591100 |
| Date: 2018-04-11 | Type: Re-Inspection |
Violations:
0 critical,
3 noncritical |
|
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 Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed: Dish machine currently not in use. Operator to be entering into a contract with Autochlor. After contract signed the dish machine will be serviced. Service receipt must be provided to this inspector at [email protected] by 4/30/18. |
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| Date: 2018-03-01 | Type: Re-Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Discussed: Re-inspection on or about 3/15/18. |
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| Date: 2018-02-22 | Type: Inspection |
Violations:
1 critical,
20 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11D: Non food contact surfaces of equipment not clean 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 8F: Improper thawing procedures used 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 9D: Dressing rooms dirty, not provided, improperly located 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 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 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 Comments: Discussed: Adequate handling/holding/storage of potentially hazardous foods.; Employee eating and drinking.; Baker's pride oven recently installed in the basement prep area and stated by operator to only be used to make corn bread. Oven is only permitted to be used for dry baked goods only since it lacks adequate hood ventilation.; Food allergy statement wording.; Adequate washing procedures at the three bay sink.; Reinspection on or about 2/27/18. |
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| Date: 2017-04-04 | Type: Re-Inspection |
Violations:
0 critical,
3 noncritical |
|
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) Comments: Discussed: Monitoring of potentially hazardous food temperatures.; Dish machine report must be emailed to [email protected] by 4/7/17.; Remaining violations must be completed as soon as possible and will be checked for compliance during the next routine inspection. |
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| Date: 2017-03-28 | Type: Inspection |
Violations:
4 critical,
11 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Discussed: Monitoring of potentially hazardous food temperatures.; Use of sanitizer test strips.; Routine cleaning and maintenance.; Flow at the three bay sink.; Wiping cloth procedures and setup.; Reinspection on or about 3/31/17. |
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| Date: 2016-12-08 | Type: Re-Inspection |
Violations:
0 critical,
1 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) Comments: Discussed: Remaining violation must be completed as soon as possible and will be checked for compliance during the next routine inspection. |
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| Date: 2016-11-30 | Type: Re-Inspection |
Violations:
1 critical,
1 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Discussed: Monitoring of potentially hazardous food temperatures.; Food present in open air refrigerator can temporarilly be for "display only" until unit can operate to maintain potentially hazardous food temperature of 45F or less.; Reinspection on or about 12/6/16. |
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| Date: 2016-11-18 | Type: Inspection |
Violations:
2 critical,
7 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. |
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| Department of State (DOS) ID | 4703840 |
| Entity Name | PIK NIK, LLC |
| Initial DOS Filing Date | 2015-02-03 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | CORPORATION SERVICE COMPANY |
| DOS Process Address |
80 State St. Albany NEW YORK 12207 |
| Street Address | 45 MAIN STREET |
| City | TARRYTOWN |
| State | NY |
| Zip | 10591 |
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| THE TAPP | Drink LLC | 17 North Broadway, Tarrytown, NY 10591 | 2018-12-12 |
| FRANK'S FOOD COURT TOO | F.m.c. Market, Inc. | 580 White Plains Road, Tarrytown, NY 10591 | 2018-12-05 |
| DEMETERS TAVERN | Stephen W. Demeter, Inc. | 51 Old White Plains Road, Tarrytown, NY 10591 | 2018-12-05 |
| DUNKIN DONUTS BAKERY | Hillcrest Marshall Corporation | 92 Wildey Street, Tarrytown, NY 10591 | 2018-11-29 |
| MSG TRAINING CENTER | Ccs @ Msg · Piggs LLC | 711 Old Saw Mill River Road, Tarrytown, NY 10591 | 2018-11-29 |
| DOUBLETREE - KOSHER KITCHEN | 455 South Broadway, Tarrytown, NY 10591 | 2018-11-27 | |
| DOUBLETREE - MAIN KITCHEN | 455 South Broadway, Tarrytown, NY 10591 | 2018-11-27 | |
| D & M FOOD CATERING CORPORATION | D & M Food Catering Corp. | 120 White Plains Road, Tarrytown, NY 10591 | 2018-11-27 |
| DUNKIN DONUTS - FROZEN DESSERT | 137 Wildey Street, Tarrytown, NY 10591 | 2018-11-26 | |
| HOLLYWOOD NORTH | Ben & Kate's Pizzeria, Inc. | 109 Beekman Avenue, Sleepy Hollow, NY 10591 | 2018-11-26 |
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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).