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.
| 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 |
| Date: 2019-02-04 | Type: Inspection |
Violations:
3 critical,
8 noncritical |
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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. |
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| 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. |
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| 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 |
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| 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. |
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| 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. |
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| 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. |
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| 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 |
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| Street Address | 455 Broadway |
| City | Monticello |
| State | NY |
| Zip | 12701 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| NATURE LOUNGE & RESTAURANT | Mark Vrancich | 436 Broadway, Monticello, NY 12701 | 2018-07-16 |
| CROWN FRIED CHICKEN | Shams Corp | 462 Broadway Route, Monticello, NY 12701 | 2017-12-18 |
| CROWN FRIED CHICKEN old #2 | Shahboz Corp. | 462 Broadway Route, Monticello, NY 12701 | 2009-09-17 |
| CROWN FRIED CHICKEN old | A&k Swat Inc. | 462 Broadway Route, Monticello, NY 12701 | 2007-09-18 |
| CHINATOWN KITCHEN | Chinatown Kitchen of Monticello, Inc. | 466 Broadway Street, Monticello, NY 12701 | 2018-12-05 |
| SULLIVAN COUNTY JAIL | County of Sullivan | 4 Bushnell Avenue, Monticello, NY 12701 | 2018-09-27 |
| MONTICELLO BAGEL CORP. | Monticello Bagel Corp. | 475 Broadway, Monticello, NY 12701 | 2018-04-25 |
| BPOE LODGE 1544, INC | Frank Muller | 46 North Street, Monticello, NY 12701 | 2018-01-16 |
| ROARKS TAVERN | Ant Rks, Inc. | 14 Landfield Avenue, Monticello, NY 12701 | 2014-09-26 |
| MONTICELLO ELKS #1544 | Monticello Elks Lodge 1544 | 46 North Street, Monticello, NY 12701 | 2015-09-29 |
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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).