Our House Bistro
Our House Bistro, LLC


Address: 15 Bridge Street, Plattsburgh, NY 12901

Our House Bistro (Health Operation# 954211) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 11, 2018.

Business Overview

NYS Health Operation ID 954211
Operation Name Our House Bistro
Food Service Description Food Service Establishment - Restaurant
Facility Address 15 Bridge Street
Plattsburgh
NY 12901
Municipality PLATTSBURGH
County CLINTON
Permitted Corporation Name Our House Bistro, LLC
Permitted Operator Name Maggie/Matt Barch/Pearsall
Permit Expiration Date 12/31/2019
Local Health Department Clinton County
NYSDOH Gazetteer 090101

Inspection Results

Date: 2018-10-11 Type: Re-Inspection Violations: 1 critical, 3 noncritical
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
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 14A: Insects, rodents present
Comments: The items cited on during the previous inspection were discussed. The staff have implemented refrigerator based cold storage of sauces and pasta held on the line. Cooling of large quantities of sauce, soups, and chicken wings was discussed. The current proceedure of utilzing ice wands with stirring and using shallow pans for cooling.
Date: 2018-09-26 Type: Inspection Violations: 4 critical, 6 noncritical
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 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.
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 8F: Improper thawing procedures used
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Comments: This is the second 2018 routine inspection. The amout of violations require a reinspection. A reinspection will be done after 2 weeks. If operator requires more time to correct violations, they are to contact the inspector. The inspector is availble for training of managers in methods of Critical Control Point Monitoring. A critical control point monitoring plan can help avoid violations.
Date: 2018-05-01 Type: Inspection Violations: 3 critical, 13 noncritical
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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 8D: Single service items reused, improperly stored, dispensed, not used when required
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
Comments: Todays inspection recieves a "D" grade, expect a reinspection. Cook stated that new flooring for the kitchen has been ordered and should be here next week. Please sumbit a Notice of Intent for this new flooring. We will email a Notice of Intent form seperately.
Date: 2018-02-01 Type: Inspection Violations: 0 critical, 2 noncritical
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: The importance of knowing when cooling foods are at 120°F and 70°F was explained. Todays cooling turkey breast was used to teach how to properly use a time-temperature log to determine if cooling is achieved within required time limits set at 2 and 4 more hours. Methods to cool and log different foods were reviewed.
Date: 2017-10-06 Type: Inspection Violations: 1 critical, 3 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: This is the second 2017 routine inspection. Kitchen manager was told the value of documenting proper cooling.
Date: 2017-05-24 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 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 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
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

NYS Corporation Registration

Department of State (DOS) ID 4939581
Entity Name OUR HOUSE BISTRO, LLC
Initial DOS Filing Date 2016-05-02
Entity Type DOMESTIC LIMITED LIABILITY COMPANY
DOS Process Name MARGARET E. BARCH-PEARSALL
DOS Process Address 3411 North Fayston Rd
Moretown
VERMONT 05660

Office Location

Street Address 15 Bridge Street
City Plattsburgh
State NY
Zip 12901

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Dataset Information

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).