My Greek Kitchen II (Health Operation# 522336) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 18, 2012.
| NYS Health Operation ID | 522336 |
| Operation Name | My Greek Kitchen II/Inactive |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
17 Plattsburgh Plaza Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Corporation Name | Phoneica, Inc. |
| Permitted Operator Name | Bobby Dergham |
| Permit Expiration Date | 12/31/2012 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 090101 |
| Date: 2012-09-18 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 14C: Pesticide application not supervised by a certified applicator |
||
| Date: 2012-02-10 | Type: Inspection |
Violations:
3 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12B: Improperly functioning on-site sewage disposal system, improper |
||
| Date: 2011-05-03 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12B: Improperly functioning on-site sewage disposal system, improper |
||
| Date: 2011-03-02 | Type: Inspection |
Violations:
4 critical,
3 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 9D: Dressing rooms dirty, not provided, improperly located Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2010-02-26 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 1C (Critical): Home canned goods, or canned goods from unapproved processor found on premises 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2009-02-03 | Type: Inspection |
Violations:
0 critical,
4 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2008-01-22 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
||
| Date: 2007-03-16 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2006-04-28 | Type: Inspection |
Violations:
critical,
noncritical |
| Street Address | 17 Plattsburgh Plaza |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
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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).