PEPPERMINT'S RESTAURANT
Chris Hetelekides


Address: 244 East Main Street, Avon, NY 14414

PEPPERMINT'S RESTAURANT (Health Operation# 279547) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 23, 2018.

Business Overview

NYS Health Operation ID 279547
Operation Name PEPPERMINT'S RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 244 East Main Street
Avon
NY 14414
Municipality AVON
County LIVINGSTON
Permitted Operator Name CHRIS HETELEKIDES
Permit Expiration Date 01/01/2019
Local Health Department Livingston County
NYSDOH Gazetteer 255000

Inspection Results

Date: 2018-10-23 Type: Inspection Violations: 0 critical, 1 noncritical
Item 14C: Pesticide application not supervised by a certified applicator
Comments: All food in temperature. When cooling large roasts be sure to portion and cool at 5-6 pounds. 2nd inspection
Date: 2018-04-18 Type: Inspection Violations: 1 critical, 2 noncritical
Item 7G (Critical): Commercially processed precooked potentially hazardous foods are not heated to 140°F or above within two hours.
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: A HACCP was completed to satisfy the re-inspection requirement.
Date: 2017-12-19 Type: Inspection Violations: 0 critical, 4 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11D: Non food contact surfaces of equipment not clean
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: Reminder: Cool in shallow unopened containers - Beef product from Rochester Meat Company. USDA inspected
Date: 2017-08-23 Type: Inspection Violations: 1 critical, 3 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 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 14C: Pesticide application not supervised by a certified applicator
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: LCDOH to contact owner to set up HACCP for cooling
Date: 2016-12-13 Type: Inspection Violations: 0 critical, 3 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)
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)
Comments: Temperatures collected were satisfactory. Items well labled, dated and covered Facility currentlly remodeling portions of the kitchen. New entrance into back area, floor and service bar area Dedicated rack in the back for chemical storage = OK Shallow containers used throughout the kitchen for storage of menu items
Date: 2016-02-29 Type: Inspection Violations: 0 critical, 5 noncritical
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2015-12-18 Type: Inspection Violations: 0 critical, 3 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: 2nd inspection. Air gap appeared satisfactory on ice machine
Date: 2015-08-26 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-12-12 Type: Inspection Violations: 0 critical, 4 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: 4
Date: 2014-10-01 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2014-09-17 Type: Re-Inspection Violations: 2 critical, 0 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Date: 2014-09-04 Type: Inspection Violations: 5 critical, 0 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Date: 2013-12-18 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-11-06 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2013-10-23 Type: Inspection Violations: 3 critical, 0 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 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Date: 2012-12-21 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-06-14 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-12-16 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-06-08 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-12-16 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2010-11-17 Type: Inspection Violations: 0 critical, 3 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

Office Location

Street Address 244 EAST MAIN STREET
City AVON
State NY
Zip 14414

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Competitor

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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).

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