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.
| 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 |
| Date: 2018-10-11 | Type: Re-Inspection |
Violations:
1 critical,
3 noncritical |
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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. |
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| 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. |
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| Date: 2018-05-01 | Type: Inspection |
Violations:
3 critical,
13 noncritical |
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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. |
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| Date: 2018-02-01 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
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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. |
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| 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. |
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| 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 |
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| 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 |
| Street Address | 15 Bridge Street |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MACHU PICCHU PIZZERIA | Machu Picchu Pizzeria 1 Inc | 15 Bridge Street, Glen Cove, NY 11542 | 2018-11-30 |
| JOSE O'CONNORS | Keddy's Restaurant, Inc. | 15 Bridge Street, West Carthage, NY 13619 | 2017-10-13 |
| MACHU PICCHU PIZZERIA RESTAURANT | Machu Picchu Pizzeria Inc | 15 Bridge Street, Glen Cove, NY 11542 | 2012-02-23 |
| CECILIA PIZZERIA RESTAURANT | Orlando Hernandes | 15 Bridge Street, Glen Cove, NY 11542 | 2010-05-17 |
| KEDDY'S RESTAURANT | 15 Bridge Street, West Carthage, NY 13619 | 2009-09-10 | |
| CALIXTO PIZZA & BREAKFAST | Abel Calixto | 15 Bridge Street, Glen Cove, NY 11542 | 2009-06-11 |
| DOMINIK PIZZA | Rafael Calixto | 15 Bridge Street, Glen Cove, NY 11542 | 2008-08-26 |
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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).