SHORTY'S PLACE
Chappy's 50's Classic Diner · 1017 Coffeen Street, Inc.


Address: 1280 Coffeen Street, Watertown, NY 13601

SHORTY'S PLACE (Health Operation# 363680) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 3, 2018.

Business Overview

NYS Health Operation ID 363680
Operation Name SHORTY'S PLACE
Food Service Description Food Service Establishment - Restaurant
Facility Address 1280 Coffeen Street
Watertown
NY 13601
Municipality WATERTOWN
County JEFFERSON
Permitted DBA Chappy's 50's Classic Diner
Permitted Corporation Name 1017 COFFEEN STREET, INC.
Permitted Operator Name Michael Cavallario
Permit Expiration Date 12/31/2018
Local Health Department Watertown District Office
NYSDOH Gazetteer 220100

Inspection Results

Date: 2018-12-03 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 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 14A: Insects, rodents present
Comments: The facility will close for 9 days in January for a deep cleaning.
Date: 2018-01-24 Type: Inspection Violations: 3 critical, 8 noncritical
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 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 9D: Dressing rooms dirty, not provided, improperly located
Item 8B: In use food dispensing utensils improperly stored
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 14C: Pesticide application not supervised by a certified applicator
Item 11D: Non food contact surfaces of equipment not clean
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Comments: A green cooling sheet was given to the manager at the conclusion of the inspection. Please also mail a cooling log and a refrigerator log sheet to the facility. There was a slow leak present from the water line located in the utility closet and a picture was taken. FSIO2 mentor L.S.
Date: 2017-12-19 Type: Inspection Violations: 1 critical, 6 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 11D: Non food contact surfaces of equipment not clean
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2017-01-18 Type: Inspection Violations: 2 critical, 8 noncritical
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 8D: Single service items reused, improperly stored, dispensed, not used when required
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 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 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
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: All hot holding temperatures evaluated acceptable - chicken and rice soup @ 160F. Breaded chicken sandwich out for service @ 179F, green beans within hot holding unit on line @ 172F. All cold holding temperatures evaluated acceptable - Corn beef hash within breakfast prep unit on line @ 40F, applesauce within prep unit on line @ 39F, tartar sauce within three door unit on waitress expo @ 38F. Hood vents very clean. Facility just closed for deep cleaning a week prior to inspection.
Date: 2016-03-16 Type: Inspection Violations: 4 critical, 6 noncritical
Item 7D (Critical): All ground meat and foods containing ground meat are not heated to 158°F or above except by consumer request.
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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.
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

Office Location

Street Address 1280 COFFEEN STREET
City WATERTOWN
State NY
Zip 13601

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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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