Uno Chicago Grill (Health Operation# 765066) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 18, 2018.
| NYS Health Operation ID | 765066 |
| Operation Name | Uno Chicago Grill |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
578 State Route 3 Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Corporation Name | West End Hospitality, LLC |
| Permitted Operator Name | Diane Akey |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 096100 |
| Date: 2018-10-18 | Type: Inspection |
Violations:
1 critical,
1 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Comments: Comment: All violations cited during the April 17, 2018 inspection had been addressed and corrected. All toxics were properly stored. All coolers were equipped with ambient thermometers. The small reachin cooler cited during the last inspection was repaired. Ice scoop storage bin now drains and is routinely cleaned and sanitized. Icecream scoop dipping well now has ample and constant flow. Cutting board scrapper was acquried and cutting boards were smooth. Baseboard Wall area below handwash sink has been repaired with new tile. Choking poster had limited visibilty in the dinning area but, could be in a more visible location to serve more diners. Discussed monitoring the cooling process, as well as, cold and hot holding of food requiring time temperature control for safety using accurate food probe thermometer with manager. He was forth coming and cooperative during inspection. |
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| Date: 2018-04-17 | Type: Inspection |
Violations:
5 critical,
6 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 8B: In use food dispensing utensils improperly stored Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Todays inspection recieves a grade of "E". This rating is unsatisfactory and a reinspection is required within 30 days. The floor in the walk in cooler is very wet as if something is leaking. This is spilling out to the floor outside the walk in cooler as well. The source of water could not be determined. |
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| Date: 2017-11-02 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 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 11D: Non food contact surfaces of equipment not clean Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: Comment: Manager was very cooperative during inspection and knowledgeable in food safety. There is extensive hot holding occuring throughout food service. All hot holding was proper. The only cooling involved is what may be leftover in the hot holding pan at the end of the day. All cold holding, was also found to be proper below 45F. The previous violations cited at last springs inspection those include: pitted cutting board, handwash station not fully equippped, employee jackets not properly stored seperate from food service actovities; were all observed corrected at this inspection. |
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| Date: 2017-03-13 | Type: Inspection |
Violations:
0 critical,
5 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean 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 Comments: Comment: Facility General Manager was very knowledged in food safety procedures and practices. Items checked during inspection include: Accuracy of food probe thermometers, proper hot and cold holding, proper concentration of sanitizer for wiping cloths, verifying proper sanitizing by dishwasher, availability of fully equipped handwash stations in food prep areas and restrooms and general sanitation of food prep and food storage areas. |
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| Date: 2016-09-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This is the second 2016 routine inspection. All violations found on 3/3/16 have been corrected. | ||
| Date: 2016-03-03 | Type: Inspection |
Violations:
2 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2015-12-28 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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) |
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| Date: 2015-01-23 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2014-10-17 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2014-01-27 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2013-12-10 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8B: In use food dispensing utensils improperly stored Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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) |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| UNO CHICAGO GRILL | 931 Holt Road, Webster, NY 14580 | 2018-07-10 | |
| UNO CHICAGO GRILL | Uno Restaurants, LLC | 2503 Vestal Parkway East, Vestal, NY 13850 | 2017-01-13 |
| Uno Chicago Grill | Pizzeria Uno of Syracuse, Inc. | 9558 Carousel Center, Syracuse, NY 13290 | 2015-07-09 |
| Street Address | 578 State Route 3 |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
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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).