LA FIESTA MEXICAN RESTAURANT
La Fiesta Mexican Restaurant, Inc.


Address: 15 Park Avenue, Clifton Park, NY 12065

LA FIESTA MEXICAN RESTAURANT (Health Operation# 695000) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 15, 2018.

Business Overview

NYS Health Operation ID 695000
Operation Name LA FIESTA MEXICAN RESTAURANT
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 15 Park Avenue
Clifton Park
NY 12065
Municipality CLIFTON PARK
County SARATOGA
Permitted Corporation Name LA FIESTA MEXICAN RESTAURANT, INC.
Permitted Operator Name CELINESS ARELLANO
Permit Expiration Date 03/31/2019
Local Health Department Glens Falls District Office
NYSDOH Gazetteer 455200

Inspection Results

Date: 2019-01-24 Type: Inspection Violations: 6 critical, 11 noncritical
Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 12A: Hot, cold running water not provided, pressure inadequate
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8B: In use food dispensing utensils improperly stored
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 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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- permit expires in March 2019.
Date: 2018-05-15 Type: Inspection Violations: 12 critical, 26 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 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 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 8F: Improper thawing procedures used
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Item 8B: In use food dispensing utensils improperly stored
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: All violations to be corrected or enforcement actions may be pursued.
Date: 2017-03-28 Type: Inspection Violations: 10 critical, 11 noncritical
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
LA FIESTA MEXICAN RESTAURANT Pancho's Mexican Restaurant, Inc. 1610 Central Avenue, Albany, NY 12205 2018-03-27

Office Location

Street Address 15 PARK AVENUE
City CLIFTON PARK
State NY
Zip 12065

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DOMINO'S PIZZA-CLIFTON PARK Is Pizza, Inc. 15 Park Avenue, Clifton Park, NY 12065 2011-01-07
SHALIMAR RESTAURANT OF CLIFTON PARK Shalimar Restaurant of Clifton Park, Inc. 15 Park Avenue, Clifton Park, NY 12065 2010-11-04

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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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