PORT EWEN DINER (Health Operation# 848792) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 9, 2018.
| NYS Health Operation ID | 848792 |
| Operation Name | PORT EWEN DINER |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
295 Broadway Port Ewen NY 12466 |
| Municipality | ESOPUS |
| County | ULSTER |
| Permitted Corporation Name | COOKIN WITH GRACE, INC. |
| Permitted Operator Name | LISA ZWERDLING |
| Permit Expiration Date | 02/28/2019 |
| Local Health Department | Ulster County |
| NYSDOH Gazetteer | 555100 |
| Date: 2019-02-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Gloves, probe thermometer, soups cooling in bus pans <4" deep in the outside walkin cooler, hand wash sink set up properly, walkin freezer@19, walkin cooler239, 3 door cooler@42, 2 door@39, line cooler@37m salad cooler@39, marinara@160, gravy@160, beef barley@158, yankee bean@158, dessert cooler rice pudding@42. | ||
| Date: 2019-01-10 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Gloves, probe thermometer, walkin cooler237, walkin freezer@12, basement cooler@37, hash@40, Upright freezer@4, chicken noodle@170, yankee bean@154, chili@151, onion soup@153, |
||
| Date: 2018-03-09 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
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: cooling - cut roasts into 6 pound pieces or less, ice bath, ice wands, shallow containers depth 4 inches or less. no covers until cold. true refrigerator @ 40f. hudson @ 36f. traulsen @ 31f. steam table - gravy @ 168f, new england clam @ 160f. bain marie - cole slaw @ 42f. bain marie @ 45f. walk in cooler shelving cleaned & painted. wall in back room repaired ( stainless steel ). cooling -ice wands in use. sanitizer onsite. dish machine - final rinse @ 180f. probe thermometer onsite - calibrate in ice water @ 32f. left cooling & reheating chart, left cooling & reheating pamphlet - discussed with kitchen staff. left choking poster. left 3 bay sink pamphlet. left self inspection checklist. |
||
| Date: 2018-01-11 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: All cold holding below 45 f, walk in 40 f, walk in freezer 9 f, reach ins 34 f, 38 f.Salad cooler 42 f ,cole slaw 41 f. Bain marie 41 f, peppers 41 f. All hot holding abpve 140 f. Chicken soup 156 f, Yankee bean 159 f, Cream of Broccoli 150f. Reviewed and discussed proper handwashing and glove use , left pamphlet. Observed proper glove use and handwashing. Handwash stations have soap, towels, hot water.Reviewed proper cooling and reheating, left chart and pamphlet. Monthly pest control. Provided new handwash stickers , choking poster and self inspection checklist. |
||
| Date: 2017-03-08 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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: All cold holding below 45 f, walk in @ 34, walk in freezer 14 f, salad bain marie @45 f line bain marie at 41 f reach in 42 f Dessert cooler @ 43 f. rice pudding @ 37 f. All hot holding above 140 f, gravy @ 142 f, mariniara sauce @ 142 f bean soup @ 144 f, barley soup 152 f, chicken soup @ 159 f. . Chili properly reheated to 165 f, actual temp 178 f. Reviewed and discussed proper cooling and reheating, left pamphlet and chart. Reviewed and discussed proper handwashing and glove use, left pamphlet, observed proper handwashing and glove use, hair restraints in use.Rags stored in sanitizer. Probe, sanitizer available. Cleaners properly stored. New can opener in place. |
||
| Date: 2017-01-06 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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 11D: Non food contact surfaces of equipment not clean Comments: Walkin freezer@10, Walkin cooler@41, basement coolers@37,37, line cooler cole slaw@43, probe thermometer, gloves, 3 door cooler@39, New England clam chowder@160, Chicken noodle soup@168, salad cooler dressings@44, Front dessert cooler rice pudding@35, |
||
| Date: 2016-02-17 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8F: Improper thawing procedures used Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: All cold holdng below 45 f. All hot holding above 140 f. Rags stored in sanitizer, gloves and probe available. Observed proper cooling in walk in with ice wands. Reviewed proper cooling, reheating, left pamphlets. Reviewed proper handwashing , left pamphlets. Handwash ,soap,towels hot and cold water. |
||
| Date: 2016-01-20 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: all hot holding above 140 f. all cold holding below 45 f. Handwash ok, gloves in use, probe available.Discussed proper handwashing and glove use. Reviewed proper cooling and reheating. Left pamphlets . Sick foodworker policy in place.Rags stored in sanitizer. |
||
| Date: 2015-03-09 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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) |
||
| Date: 2015-01-29 | 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 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 Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 |
||
| Date: 2015-01-05 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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) |
||
| Date: 2014-06-13 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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) |
||
| Date: 2014-05-16 | Type: Inspection |
Violations:
5 critical,
4 noncritical |
|
Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
||
| Street Address | 295 BROADWAY |
| City | PORT EWEN |
| State | NY |
| Zip | 12466 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ENTERGY - GSB / CULINART | Culinart, Inc. | 295 Broadway, Buchanan, NY 10511 | 2018-06-22 |
| ENTERGY - PROTECTED AREA / CULINART | Culinart, Inc. | 295 Broadway, Buchanan, NY 10511 | 2018-06-22 |
| THE PORT EWEN DINER | Neftali Lemus | 295 Broadway, Port Ewen, NY 12466 | 2013-06-24 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ULSTER BOCES FOOD PREP AREA | Ulster Boces | 319 Broadway, Port Ewen, NY 12466 | 2018-11-06 |
| ULSTER BOCES SCHOOL STORE | Ulster Boces | 319 Broadway, Port Ewen, NY 12466 | 2018-10-10 |
| HIDDEN HARBOR YACHT CLUB | Hidden Harbor Yacht Club, Inc. | Tilden Street, Port Ewen, NY 12466 | 2018-05-18 |
| THE FROZEN RAINBOW | Charles Boughton | 90 Old Route 9w, Port Ewen, NY 12466 | 2018-04-13 |
| NEW CHINA RESTAURANT | Kong Qiu Chen | 176 Broadway, Port Ewen, NY 12466 | 2018-03-09 |
| MARIO'S PIZZA | Mario Rutella | 186 Broadway, Port Ewen, NY 12466 | 2018-02-26 |
| LA ROMA PIZZA & RESTAURANT | Angela Pizza of Catskill | 405 Broadway, Ulster Park, NY 12487 | 2018-02-05 |
| NEW CHINA RESTAURANT (OLD) | Tong Chi Chan | 176 Broadway, Port Ewen, NY 12466 | 2012-05-08 |
| LA MIRAGE OF NEW YORK | Ebrahim Adel | 423 Broadway, Ulster Park, NY 12487 | 2018-11-20 |
| TOWERS CAFE | Jose Torres | 102 First Street, Connelly, NY 12417 | 2018-08-30 |
Please comment or provide details below to improve the information on PORT EWEN DINER.
| 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).