Salt & Pepper The Kitchen
Il Nam Chon


Address: 455 Broadway, Monticello, NY 12701

Salt & Pepper The Kitchen (Health Operation# 537209) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 6, 2018.

Business Overview

NYS Health Operation ID 537209
Operation Name Salt & Pepper The Kitchen
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 455 Broadway
Monticello
NY 12701
Municipality THOMPSON
County SULLIVAN
Permitted Corporation Name Salt & Pepper The Kitchen
Permitted Operator Name Il Nam Chon
Permit Expiration Date 02/28/2019
Local Health Department Monticello District Office
NYSDOH Gazetteer 522200

Inspection Results

Date: 2019-02-04 Type: Inspection Violations: 3 critical, 8 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Cold-holding temperatures: front-end display cooler 40F, open-top food prep cooler - sliced tomatoes 47F, lower compartment - marinated red peppers 40F. Reach-in cooler (unit thermometer indicates 40F) - pork ribs 38F, split pea soup 40F. Hot-holding temperatures: white rice 180F, miso soup 170F, beef broth 168F, beef barley soup 165F, chicken noodle soup 170F. // Proper dishwashing method observed. Mechanical dishwasher observed to reach 160F during wash cycle and 192 during rinse cycle. // Wiping cloths observed to be properly stored in sanitizing solution (solution measured to be 200 ppm), test strips available for sanitizing solution. // No bare hand contact observed (proper glove-use observed). Product thermometers readily available and observed to be used.
Date: 2018-02-06 Type: Inspection Violations: 2 critical, 6 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 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Temps: chicken noodle 164F, miso 163F.
Date: 2017-03-29 Type: Inspection Violations: 1 critical, 6 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2016-12-02 Type: Inspection Violations: 0 critical, 6 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: All violations from February 10, 2016 inspection have been corrected. Kitchen and dining room observed to be newly renovated since last inspection - significant improvement noted. // Hot-holding and cold-holding temperatures properly maintained: soups 148F, 176F and 200F, white rice 170F, curry stew (in three door reach-in cooler) 41F, mayo (open-top food prep cooler) 42F, chicken salad (front display case) 37F. // Discussed dishwashing method in that all hand-washed dishes must be washed, rinsed and then sanitized uses three basins of dishwashing sink. Observed that dishwashing machine reaches proper wash and rinse temperatures (observed to be 167F wash and 191F rinse). // Observed proper glove use, product thermometers, properly reheating and cooling methods.
Date: 2016-02-10 Type: Inspection Violations: 3 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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Item 11D: Non food contact surfaces of equipment not clean
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Chicken noodle soup - 150F. Beef barley soup - 175F. // 3-door reach-in cooler - curry 41F./ Cold cut cooler - unsliced turkey breast 40F. - Please call 845-794-2045 when renovations are complete.
Date: 2015-12-10 Type: Re-Inspection Violations: 0 critical, 7 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11D: Non food contact surfaces of equipment not clean
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Inspection conducted with Carol Marino. Temperatures: chicken noodle soup - 166F, vegetable barley - 178F, split pea 150F.
Date: 2015-11-02 Type: Inspection Violations: 1 critical, 15 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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)
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

Office Location

Street Address 455 Broadway
City Monticello
State NY
Zip 12701

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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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