PARK PLACE RESTAURANT (Health Operation# 560765) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 11, 2018.
| NYS Health Operation ID | 560765 |
| Operation Name | PARK PLACE RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
6025 Route 96 Farmington NY 14425 |
| Municipality | FARMINGTON |
| County | ONTARIO |
| Permitted Corporation Name | ALEX'S PARK PLACE RESTAURANT INC |
| Permitted Operator Name | ALEX STYLIADIS |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Geneva District Office |
| NYSDOH Gazetteer | 345400 |
| Date: 2018-04-11 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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: All temperatures were adequate. Discussed storing small roasts on sheet tray during cooling. |
||
| Date: 2017-03-06 | Type: Inspection |
Violations:
1 critical,
4 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas 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 8B: In use food dispensing utensils improperly stored Comments: At the time of inspection cooling of potentially hazardous food items was discussed with the owner. Due to the above red violations the Department may take an Enforcement Action against the facility. |
||
| Date: 2016-02-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed. All temperatures were adequate. | ||
| Date: 2015-10-15 | Type: Inspection |
Violations:
3 critical,
1 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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) |
||
| Date: 2015-02-26 | Type: Inspection |
Violations:
1 critical,
2 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) |
||
| Date: 2014-09-18 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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: Note: All temperatures adequate. |
||
| Date: 2014-04-10 | Type: Inspection |
Violations:
4 critical,
1 noncritical |
|
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 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Note: The violations noted on this inspection report may result in an enforcement action by this department. |
||
| Date: 2013-10-29 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 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: Note: All temperatures were adequate. |
||
| Date: 2013-04-24 | 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 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 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) |
||
| Date: 2012-11-23 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
||
| Date: 2012-03-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-01-06 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2011-03-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-06-16 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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: 2008-06-30 | Type: Inspection |
Violations:
0 critical,
17 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| PARK PLACE RESTAURANT | Walter Hiller | 5989 Main Street, Olcott, NY 14126 | 2018-07-13 |
| Street Address | 6025 ROUTE 96 |
| City | FARMINGTON |
| State | NY |
| Zip | 14425 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| PARK PLACE RESTAURANT | Nick Styliadis | 6025 Route 96, Farmington, NY 14425 | 2009-01-20 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| COMFORT INN/FOOD | 6026 Route 96, Farmington, NY 14425 | 2018-09-10 | |
| DUNKIN DONUTS / FARMINGTON | Farmington Donuts LLC | 1297 Rochester Road, Farmington, NY 14425 | 2018-06-29 |
| JASON'S NY PIZZERIA | Pie Squared LLC | 6081 Route 96, Suite 5, Farmington, NY 14425 | 2018-06-29 |
| KING'S WOK | King's Wok of Wang Corp | 6081 Victor Manchester Road, Farmington, NY 14425 | 2018-04-27 |
| JASON'S NY PIZZERIA | Sandstone Capital Corp. | 6081 Route 96, Suite 5, Farmington, NY 14425 | 2014-09-18 |
| KING'S WOK | Xiao Chai Wang | 6081 Victor Manchester Road, Farmington, NY 14425 | 2014-02-20 |
| JJ'S NEW YORK PIZZERIA | Joseph Lomascolo | 6081 Route 96, Suite 5, Farmington, NY 14425 | 2012-01-19 |
| JASON'S NY PIZZERIA / Inactive | Jason / Joann Markel | 6081 Route 96, Suite 5, Farmington, NY 14425 | 2011-07-25 |
| POSELLA'S PIZZERIA | John Posella | 6081 Route 96, Suite 5, Farmington, NY 14425 | 2007-04-18 |
| NEW KING'S WOK | Xiao Chai Wang | 6081 Victor Manchester Road, Farmington, NY 14425 | 2007-02-05 |
Please comment or provide details below to improve the information on PARK PLACE RESTAURANT.
| 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).