CAPTAIN JACKS GOODTIME TAVERN (Health Operation# 560214) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 21, 2018.
| NYS Health Operation ID | 560214 |
| Operation Name | CAPTAIN JACKS GOODTIME TAVERN |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
8505 Greig Street Sodus Point NY 14555 |
| Municipality | SODUS |
| County | WAYNE |
| Permitted Operator Name | THOMAS FRANK |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Geneva District Office |
| NYSDOH Gazetteer | 582900 |
| Date: 2019-02-25 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
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Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. 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 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Critical violation may result in enforcement action. |
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| Date: 2018-02-21 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
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Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 11D: Non food contact surfaces of equipment not clean 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 Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) Comments: Please send an email to [email protected] that outlines a more permanent procedure for storage of condiments in the waitress station by 2/28/18. |
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| Date: 2017-05-03 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
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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) |
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| Date: 2016-10-07 | Type: Inspection |
Violations:
6 critical,
5 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: The violations observed during the course of this inspection may result in an enforcement action by this Department. |
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| Date: 2015-12-08 | Type: Inspection |
Violations:
9 critical,
2 noncritical |
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Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 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 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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) Comments: The violations observed during the course of this inspection may result in an enforcement action by this Department. This inspection was a follow up to the inspection conducted on 9/8/15 and the resultant enforcement action issued 9/23/15. The abatement for violation 2 of 7 on that enforcement action was only partially completed. The under counter cooler near the entrance to the bar area cannot maintain foods at or below 45 F. Discussed the prevention of bare hand contact with operator. |
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| Date: 2015-09-08 | Type: Inspection |
Violations:
17 critical,
9 noncritical |
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Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. |
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| Street Address | 8505 GREIG STREET |
| City | SODUS POINT |
| State | NY |
| Zip | 14555 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CAPTAIN JACKS GOODTIME TAVERN | Craig Danzig | 8505 Greig Street, Sodus Point, NY 14555 | 2007-02-08 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HOTS POINT | Kelly Grey | 8482 Greig Street, Sodus Point, NY 14555 | 2018-06-21 |
| SIX 50 AT THE POINT | Six 50 Sodus Inc | 8489 Greig Street, Sodus Point, NY 14555 | 2018-06-21 |
| COOP DECK | Cheryl Cooper | 8489 Greig Street, Sodus Point, NY 14555 | 2015-07-22 |
| HOTS POINT | David Lagana | 8482 Greig Street, Sodus Point, NY 14555 | 2012-07-03 |
| TRUCK'S OVEN | Kristi Finch | 8487 Greig Street, Sodus Point, NY 14555 | 2012-07-03 |
| STEVEN'S HARBORSIDE | Stephen Lefrois | 8487 Greig Street, Sodus Point, NY 14555 | 2009-08-07 |
| COOPER'S CAFE' | Cheryl Cooper | 8489 Greig Street, Sodus Point, NY 14555 | 2009-07-16 |
| CAREY'S COVE MARINA | Bruce Carey | 8487 Greig Street, Sodus Point, NY 14555 | 2006-07-19 |
| MARLIN'S FOOD & DRINK | Thomas Frank | 8527 Greig Street, Sodus Point, NY 14555 | 2018-09-07 |
| SODUS BAY YACHT CLUB | Shelia Storms | 7431 Irwin Street, Sodus Point, NY 14555 | 2018-06-21 |
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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).