BOKIE'S DRIVE IN (Health Operation# 358924) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 3, 2018.
| NYS Health Operation ID | 358924 |
| Operation Name | BOKIE'S DRIVE IN |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
3960 Us Route 11 Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Permitted Operator Name | Carrie Boulais |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 166400 |
| Date: 2018-10-03 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Discussed the par-cooking of fresh potato French fries. This facility handles French fries in two ways: 1. Fresh cut potato French fries are par-cooked in the deep fryer and then cooled in shallow bus tubs for re-use at a later time. Proper cooling procedures are used and cooling logs are occasionally completed. When needed, the cold par-cooked fries are removed from refrigeration and immediately cooked in the deep fryer. This procedure is acceptable. 2. Fresh cut potato French fries are par-cooked in the deep fryer and then the fryer basket of par-cooked fries is hung on a rack next to the deep fryer. The par-cooked fries are then finish cooked in the deep fryer as orders come in. The baskets of par-cooked fries are finish cooked with-in 2 hours of the initial par-cooking. This is acceptable and the par-cooking is considered to be part of the preparation process (foods can be out of temperature for up to two hours during preparation and/or service). However, when using this method, the par-cooked fries must be finish cooked within 2 hours of the initial par-cooking. The facility operator was instructed to come up with a method of tracking the baskets of par-cooked fries to ensure that they are finish cooked within 2 hours. The facility operator proposed the use of a colored carabiner attached to the fry basket and the use of a timer. A waiver is not required for using this method. The facility operator stated that she has The was able ceiling tiles and they will be installed after the facility closes for the season in two weeks. | ||
| Date: 2018-04-26 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 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 Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: All food temperatures measured were adequate. Examples include: raw ground beef patty = 38° F, raw hot dog = 37° F, sliced tomato = 38° F, Michigan sauce = 180° F, hot dogs = 200° F. Discussed cooling procedures used and reviewed cooling logs. Cooling logs were not complete; cooling times/temperatures were not recorded through 45° F or below. A suggestion was made to completely log one item at least once a month. This facility has a waiver for vacuum packaging non-potentially hazardous foods such as nuts and sprinkles. Discussed issuing a waiver for par-cooked potato fries. |
||
| Date: 2017-04-28 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Violations from prior inspection on 8/22/16 have been corrected. Education was provided operator about applying for use of Time as a Public Health Control waiver for sliced tomatoes and how to apply for such a waiver. Food temperatures measured: hamburger 226 degrees F., macaroni salad 42 degrees F, Michigan sauce 181 degrees F. |
||
| Date: 2016-08-22 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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) Comments: All violations from previous inspection on 5/19/16 have been corrected. Food temperature were all within acceptable ranges including sliced tomatoes 44 degrees F., Michigan sauce 193 degrees F., beef gravy 189 degrees F., and hamburgers 40 degrees F. |
||
| Date: 2016-05-19 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
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) Comments: All violations from prior inspection on 8/7/15 have been corrected. Food temperatures measured: hot dogs 191 degrees F., sliced tomatoes 45 degrees F., raw hamburger 38 degrees F., Michigan sauce:197 degrees F |
||
| Date: 2015-08-07 | Type: Inspection |
Violations:
3 critical,
7 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. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 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) Comments: Food temperatures measured: hot dogs 189 deg. F., Michigan sauce 192 deg. F., sliced tomatoes 45 deg F., Michigan sauce 43 deg. F., and raw hamburger 42 deg. F. Discussed preparation of pulled pork, including cooking and cooling temperatures. Please keep cooling logs when cooling Michigan sauce, turkey breast and pulled pork. |
||
| Date: 2014-09-15 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 9C: Hair is improperly restrained Comments: Discussed preparation of home made French fries. Fries are no longer being par cooked. Again discussed the use of Time as a Public Health Control for the par cooked fries. Food temperatures measured - cut potatoes for fries = 44F, cheese curd = 44 -46F, Swiss cheese in walk-in = 41F, hot dogs = 179F, Michigan sauce = 169 F. All abatement for Administrative Tribunal docket # 20140359 have been met. |
||
| Date: 2014-05-27 | Type: Inspection |
Violations:
4 critical,
5 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Food temperatures measured: Hot dogs = 150 F, Michigan Sauce = 192 F; walk-in cooler: hot dogs = 37.4 F, sliced cheese = 42 F. This facility prepares some potentially hazardous foods in advance and cools them for later use. These include Michigan sauce, chicken breasts, bacon, past for pasta salad, hard boiled eggs, par cooked fries. Proper cooling was discussed and a cooling log was provided. Please complete the cooling log for the above foods when cooling. Discussed the use of Time as a Public Health Control for the par cooked fries. You must request to use TPHC. This request must be sent to the Saranac Lake Dist. Office for review and approval. |
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| Date: 2013-07-15 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
||
| Date: 2012-06-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-05-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-04-09 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2006-05-01 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
||
| Street Address | 3960 US ROUTE 11 |
| City | MALONE |
| State | NY |
| Zip | 12953 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BARNEY'S WAGON WHEEL INC. | Wendy & Todd Barney | 689 Goodman Road, Malone, NY 12953 | 2018-06-08 |
| DONOVAN'S STEAK & ALE, INC. | Donovan Reyome | 3853 Us Hwy 11, Malone, NY 12953 | 2018-11-16 |
| AS WE LIKE IT CAFE | J C Soups | 4077 State Route 11, Malone, NY 12953 | 2018-03-14 |
| MALONE MOOSE LODGE | Shawn Brown | 4077 State Route 11, Malone, NY 12953 | 2017-01-19 |
| SPOTTED WILLY'S | Lucey Brothers LLC | 3853 Us Hwy 11, Malone, NY 12953 | 2006-12-08 |
| DUNKIN' DONUTS COMMISSARY | M & W Foods, Inc. | 632 East Main Street, Malone, NY 12953 | 2018-01-10 |
| HOSLER'S FAMILY RESTAURANT | Lynn Hosler | 607 East Main Street, Malone, NY 12953 | 2018-11-08 |
| OWLS NEST PIZZA EXPRESS | Brett Tatro | 621 East Main Street, Malone, NY 12953 | 2018-09-12 |
| SANSONES RESTAURANT | Sansone's Restaurant LLC | 598 East Main Street, Malone, NY 12953 | 2017-02-03 |
| SANSONE'S ICE CREAM SHOPPE | Paula Sansone | 594 East Main Street, Malone, NY 12953 | 2013-05-14 |
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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).