Mama J's Kitchen and Bar (Health Operation# 944105) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 30, 2018.
| NYS Health Operation ID | 944105 |
| Operation Name | Mama J's Kitchen and Bar |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
124 Margaret Street Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Corporation Name | Mama J's Kitchen and Bar LLC |
| Permitted Operator Name | Erica Johnson |
| Permit Expiration Date | 12/31/2018 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 090101 |
| Date: 2018-04-30 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Comment: Items checked during inspection included: accuracy of metal stem food probe thermometer, proper hot holding, availability of handwashing in a food prep area, availability of barrier (gloves) for handling "ready to eat" food, proper cocentration of sanitizer for wiping cloths, proper sanitizing by dishwisher, proper food storage and general sanitation. |
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| Date: 2017-12-14 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8B: In use food dispensing utensils improperly stored Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: Comment: There was no food prep activity occuring during inspection. Items checked during inspection included: availability of handwashing in food prep area, availability of barrier (gloves) for handling ready to eat food, accuracy of food probe thermometer, proper hot holding, proper concentration of sanitizer for wiping cloths, proper sanitzing by dishwasher, proper food storage and general sanitation. |
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| Date: 2017-05-10 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Comment: Preparation process of menu items served at Facility has simpified to be primarily cook and serve. There is soup that is prepared daily which, is cook and hot hold. Items checked during inspection include: Availability of hand washing in food prep area and restrooms, availability and use of barrier (gloves) when handling "ready to eat" food, Accuracy of food probe thermometer, proper hot holding, proper concentration of sanitizer for wiping cloths and dishwasher (Dishwasher sanitizer residual was on the threshold of proper concentration of at least 50 ppm of cholrine. Should be between 50 and 100 ppm for chlorine when sanitizing food contact surfaces.) Proper storage of food items and general sanitation. Operator has removed items not used in food service operation and facility was relatively clean. |
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| Date: 2016-12-15 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Comment: Inspection involved verifying availability and function of handwash stations in food prep areas, availability of sanitizer test strips and proper sanitizer concentration for wiping cloths and dishwashing, accuracy of food probe thermometer, verify proper reheating (165F or greater), hot (140F or greater) and cold (45F or less) holding of food requiring time/ temperature control for safety, availability of barrier or gloves when handling "ready to eat" food and general sanitation. Although kitchen is old and parts of cieling and walls are cracked and chipping. Over all, kitchen is spacious and generally clean. At the time of inspection, refrigeration used for food service operations included a walkin cooler located in the basement, a cooler in the drink station room and two small noncommercial coolers in kitchen area. Prep cooler on line that was part of original proposal, was removed because it was not functionng. Operator is going to clean up walkin cooler located in kitchen and contact Health Department by January 15th 2017 for approval to put into service. |
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| Date: 2016-11-03 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
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| Department of State (DOS) ID | 4964161 |
| Entity Name | MAMA J'S KITCHEN AND BAR LLC |
| Initial DOS Filing Date | 2016-06-16 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | MAMA J'S KITCHEN AND BAR LLC |
| DOS Process Address |
124 Margaret Street Plattsburgh NEW YORK 12901 |
| Street Address | 124 Margaret Street |
| 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).