SUNRISE CAFE (Health Operation# 359231) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 25, 2019.
| NYS Health Operation ID | 359231 |
| Operation Name | SUNRISE CAFE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2306 New York 11 Bangor NY 12966 |
| Municipality | BANGOR |
| County | FRANKLIN |
| Permitted Corporation Name | RALLEN, INC. |
| Permitted Operator Name | ROGER ALLEN |
| Permit Expiration Date | 08/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 165100 |
| Date: 2019-02-25 | Type: Inspection |
Violations:
3 critical,
4 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11D: Non food contact surfaces of equipment not clean Comments: Food temperatures measured (with the exception of those outlined in the violations) were acceptable. Examples include: cooked elbow macaroni = 42° F, spaghetti sauce = 43° F, turkey = 43° F, chicken gravy = 143° F, pea soup = 164° F, diced ham = 42° F, cheese = 42° F. Observed ice water bath cooling of gravy. Cooling logs are being completed; one was started for stuffed cabbage. |
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| Date: 2018-09-25 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Food temperatures measured were all acceptable. Examples included: beef stew = 168° F, stuffed cabbage = 198° F, tomato hamburger soup = 185° F, ham = 42° F, cooked macaroni = 43° F, home fries = 43° F. Reviewed cooling logs. |
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| Date: 2018-04-05 | Type: Inspection |
Violations:
0 critical,
7 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean 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 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Food temperatures measured were acceptable: Beef soup = 160° F, scalloped potatoes = 149° F, sliced tomatoes = 43 ° F, pasta salad = 43° F, cooked sausage = 43° F. Reviewed cooling logs and discussed cooling procedures. Discussed cooking temperatures. |
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| Date: 2017-11-07 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Cold holding and hot holding food temperatures measured were acceptable. Examples include: home fries = 42° F, sliced tomato = 38° F, sliced turkey = 42° F, chicken gravy = 45° F, baked ziti = 160° F. Discussed cooling at length. Staff was observed monitoring hot holding temperatures; per interview, they do this every 2 hours. |
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| Date: 2017-04-12 | Type: Inspection |
Violations:
1 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 8F: Improper thawing procedures used 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: Food temperatures measured were acceptable. Hot Holding - Meat Balls = 150° to 169° F, soup = 169° F; Cold Holding = sliced Tomato = 41° F, American Cheese = 44° F, Macaroni Salad = 43° F, Boiled Dinner Soup = 44° F; Cooking temperature - chicken wings = 183° F. This facility monitors hot holding (keeps hot holding logs) and cooling (keeps cooling logs). These logs were reviewed and practices determined to be acceptable. Observed ice water bath cooling of gravy. |
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| Date: 2016-09-13 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8B: In use food dispensing utensils improperly stored Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: All violations found during the April 15, 2016 inspection have been corrected. The enforcement action abatements have been completed. Reviewed cooling, cold holding and hot holding temperature logs. Cooling of most items is now completed in an ice water bath in the food prep sink. Discussed installing a mop sink for the disposal of dirty mop and cleaning water (can be done to the left of the chest freezer). All hot and cold food temperatures measured were acceptable ( diced potatoes = 42 F, soup = 44 F, macaroni and sauce = 157 F, soup = 167 F. |
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| Date: 2016-04-15 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8F: Improper thawing procedures used Comments: All food temperatures with the exception of those noted in specific violations were acceptable. Discussed cooling at length. Please consider installing a food prep sink next to the ice machine in the back room. Use ice water bath and cooling wands for cooling soups and gravy. Please maintain cooling logs for representative foods that are cooled. |
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| Date: 2015-09-14 | Type: Inspection |
Violations:
1 critical,
7 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11D: Non food contact surfaces of equipment not clean |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SUNRISE CAFE | Rlt of Gasport | 8503 Rochester Road, Gasport, NY 14067 | 2018-08-24 |
| SUNRISE CAFE | Joseph Massaro | 538 State Route 20, New Lebanon, NY 12125 | 2017-05-08 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Gallagher's Restaurant | Rallen, Inc. | 227 West Main Street, Malone, NY 12953 | 2012-01-17 |
| Street Address | 2306 NEW YORK 11 |
| City | BANGOR |
| State | NY |
| Zip | 12966 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BANGOR VOL. FIRE DEPARTMENT | Bangor Vol. Fire Dept. | 2265 Us Route 11, North Bangor, NY 12966 | 2018-09-21 |
| FREE METHODIST CHURCH CAMP FEEDING SITE | Citizens Advocates, Inc. | Crooks Road, North Bangor, NY 12966 | 2015-08-04 |
| WESLEYAN CHURCH | Salmon River Csd | 121 Townhouse Road, North Bangor, NY 12966 | 2015-07-14 |
| ST. AUGUSTINE CHURCH FEEDING SITE | Mary Ellen Mckane | 2472 State Route 11, Bangor, NY 12966 | 2015-07-14 |
| LIFEWAY CHURCH | Mary Ellen Mckane | 2428 Us Route 11, North Bangor, NY 12966 | 2013-07-10 |
| FREE METHODIST CHURCH CAMP FEEDING SITE/ Inactive | Jceo Franklin & Clinton Counties | Crooks Road, North Bangor, NY 12966 | 2012-08-07 |
| ADK. DISTRICT DAY CAMP SUMMER FEEDING | Mary Ellen Mckane | 2472 Nys Rte 11, North Bangor, NY 12966 | 2010-07-14 |
| HIDEAWAY BAR | Phyllis Konopelski | Wagner Road, North Bangor, NY 12966 | 2009-08-12 |
| FREE METH. FS | Crooks Road, North Bangor, NY 12966 | 2008-08-06 |
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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).