FORTY SIX (Health Operation# 987879) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 25, 2018.
| NYS Health Operation ID | 987879 |
| Operation Name | FORTY SIX |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
2837 Nys Route 73 Keene NY 12942 |
| Municipality | KEENE |
| County | ESSEX |
| Permitted Corporation Name | 5th & 20th LLC |
| Permitted Operator Name | STEVE POUNIAN & J. HAWS |
| Permit Expiration Date | 06/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 155500 |
| Date: 2019-02-28 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
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Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 11D: Non food contact surfaces of equipment not clean 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed keeping cooling logs with the head chef. Also discussed proper reheating of cooked and cooled potentially hazardous foods. Food temperatures measured are as follows: cooked cauliflower = 39°F, cooked quinoa = 39°F, raw beef patty = 41°F, cheese sauce = 168°F, beef stew = 209°F (final cooking temperature). |
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| Date: 2018-10-25 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
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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 8F: Improper thawing procedures used Item 11D: Non food contact surfaces of equipment not clean 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: A blast chiller is now used in the kitchen. Food temperatures measured were acceptable. Examples include: Smoked Trout = 39° F, sliced tomatoes = 40° F, cheese = 40° - 43° F, turkey breast = 38° F. Reviewed menu and discussed cooking temperatures. Discussed cooling at length. The blast chiller was being used at the time of the inspection. Monitor cooling temperatures to make sure that the blast chiller is cooling fast enough. |
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| Date: 2018-10-03 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
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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 8F: Improper thawing procedures used 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11D: Non food contact surfaces of equipment not clean Item 8B: In use food dispensing utensils improperly stored Comments: A blast chiller is now used in the kitchen. Food temperatures measured were acceptable. Examples include: Smoked Trout = 39° F, sliced tomatoes = 40° F, cheese = 40° - 43° F, turkey breast = 38° F. Reviewed menu and discussed cooking temperatures. Discussed cooling at length. The blast chiller was being used at the time of the inspection. Monitor cooling temperatures to make sure that the blast chiller is cooling fast enough. |
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| Date: 2018-08-02 | Type: Inspection |
Violations:
8 critical,
5 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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. |
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| Department of State (DOS) ID | 3203152 |
| Entity Name | 5TH & 20TH LLC |
| Initial DOS Filing Date | 2005-05-11 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | 5TH & 20TH LLC |
| DOS Process Address |
Po Box 380 Keene NEW YORK 12942 |
| Street Address | 2837 NYS ROUTE 73 |
| City | KEENE |
| State | NY |
| Zip | 12942 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE ADK CAFE | Frank Haws & Fiona Burns | 2837 Nys Route 73, Keene, NY 12942 | 2017-03-30 |
| Cedar Run Bakery | Cedar Run Bakery, LLC | 2837 Nys Route 73, Keene, NY 12942 | 2010-04-07 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ADIRONDACK ROCK & RIVER FS | Ed Palen | 615 Alstead Hill Road, Keene, NY 12942 | 2018-12-05 |
| BAXTER MOUNTAIN TAVERN | Mountain Friends Corporation | 10050 Nys Route 9n, Keene, NY 12942 | 2018-09-20 |
| BAXTER MT. TAVERN CORP. | David Deyo | 10050 Nys Route 9n, Keene, NY 12942 | 2017-11-09 |
| THE ADK CAFE | Frank Haws & Fiona Burns | 2837 Nys Route 73, Keene, NY 12942 | 2017-03-30 |
| KEENE FIRE DEPARTMENT | Keene Fire District | 10858 Route 9, Keene, NY 12942 | 2018-11-06 |
| BARK EATER INN FS | 124 Alstead Hill Lane Lane, Keene, NY 12942 | 2018-09-20 | |
| WAKE UP CALL | Josh Josten | 10916 Nys Rt. 9 N, Keene, NY 12942 | 2011-08-12 |
| TIP-A-CANOE | Sean Baird | 10915 Nys Rte 9n, Keene, NY 12942 | 2010-09-10 |
| DARTBROOK LODGE TAVERN | Rt 9n & 73, Keene, NY 12942 | 2010-09-10 | |
| Cedar Run Bakery | Cedar Run Bakery, LLC | 2837 Nys Route 73, Keene, NY 12942 | 2010-04-07 |
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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).