COLGATE INN-FOOD SERVICE (Health Operation# 281145) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 17, 2018.
| NYS Health Operation ID | 281145 |
| Operation Name | COLGATE INN-FOOD SERVICE |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
1 Payne Street Hamilton NY 13346 |
| Municipality | HAMILTON |
| County | MADISON |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Madison County |
| NYSDOH Gazetteer | 262500 |
| Date: 2018-11-17 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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) Comments: Colgate Inn, inspection conducted Saturday evening with Executive Chef Jay Minckler. Hot holding temps adequate throughout, baked potatoes 180F. All cold holding prep unit items observed at adequate temps. Observed, discussed roast beef cooking and holding procedures. Significant improvements of overall cleanliness observed by this inspector upon arrival. There is no longer any food storage or prep in the former basement staging area. Most ceiling plaster in that area has been removed. The mechanical dishwasher is now a high temp dishwasher with no use of sanitizer, rinse temp 190F. Discussed sumission of a NYS Notice of Intent prior to renovations or installation of equipment. |
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| Date: 2018-03-26 | Type: Inspection |
Violations:
0 critical,
3 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: Colgate Inn, inspection conducted Monday at lunch, with newly hired Executive Chef Brad Benjamin. Hot holding steam table items found at adequate temps. Cold holding temps throughout kitchen coolers, adequate: salsa 39F, 42F, sliced tomatoes 38F, penne pasta 41F. Thermometers installed throughout. Sanitizer buckets set up. Discussed active managerial control with Chef Brad and the improved procedure and routines he has established, so far. Much improved cleanliness observed in the kitchen along the cookline and within refrigeration units. Temperature logs available and maintained. Discussed option for the ceiling in the basement prep/storage area. The green room bar was found adequately maintained. Hair restraints and hand barriers utilized. Discussed with Manager Mike Stagnaro, food server G.I. illnesses and sick worker policy, educational materials provided. Discussed with Chef Brad: R.O.P. and sous vide cooking; NYS DOH guidances provided. |
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| Date: 2017-12-15 | Type: Re-Inspection |
Violations:
0 critical,
3 noncritical |
|
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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: A much improved food service operation. Operator and staff has control measures in place to ensure equipment is maintaining proper temperatures and food temperatures are maintained as required. Improved cleanliness and organization observed. Hot holding temperature of sausage, homefries and au jus observed at temperatures ranging from 154-169 degrees fahrenheit. Cold holding temperature of food items held in cold holding unit(s) observed at temperatures ranging from 39-42 degrees fahrenheit. Commercial low temperature dishwasher maintained in accordance with manufacturer instructions and chemical test strips utilzed by staff. Discussed improving organization in banquet bar locations following events. Icing in walk-in freezer is being addressed; service company has been contacted. |
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| Date: 2017-11-03 | Type: Inspection |
Violations:
2 critical,
9 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 14A: Insects, rodents present 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Hot holding temperature of spinach dip, german potato salad and clam chowder observed at tempertures ranging from 158-198 degrees fahrenheit. Hand barriers utilized as required. Cooling procedures discussed; soups, sauces, gravies and large cuts of meat are cooled via ice water bath. Discussed ventilation hood, hood is scheduled to be professionally cleaned on 11/8/17. Discussed icing in walk-in freezer; removal of ice is required. Discussed cleaning schedule relative to exterior of beer tap lines. Discussed under bar lighting; shields require replacement. Discussed use of raw eggs in caesar dressing. |
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| Date: 2017-06-12 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 Comments: Improvements noted in regards to overall food service operation. Observed adequate utilization of hand barriers. Discussed maintenance of floor drains; improvements observed in regards to cleanliness of floors. Discussed bar hand sink and maintaining accessibility thereof. Discussed food storage including but not limited to double-stacking, use of hard lids, six inch clearance requirements, etc. Discussed maintenance and cleanliness of downstairs bar during times of inactivity. |
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| Date: 2016-09-14 | Type: Re-Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas 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: Thermometers observed in all refrigeration units. Product stem food thermometers evaluated for accuracy. Improvements have been made in regards to cleanliness of floor below equipment however, on going improvements are required. Discussed storage of single service paper goods, additional storage racks may be required. Cold holding temperatures within refrigeration unit(s) are adequate at time of inspection. Hot holding temperature for soup on hot holding is adequate at 200 degrees Fahrenheit. Discussed eating within food service area. Dishwasher operated according to manufacturer instructions; wash temperature is 150 degrees Fahrenheit and final rinse temperature is 186 degrees Fahrenheit. |
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| Date: 2016-08-11 | Type: Inspection |
Violations:
2 critical,
7 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: Two product stem thermometers evaluated for accuracy. Dishwasher operated in accordance with manufacturer instructions; wash temperature is 156 degrees Fahrenheit and rinse temperture is 191 degrees Fahrenheit. Clam tags available and retained as required. Discussed employee drink storage. Discussed maintenance and cleaning schedule of hood, filter, shelving, refrigeration and equipment. Encourage the use of refrigeration logs. |
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| Date: 2015-11-06 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 Comments: Discussed replacing plastic cutting boards when the ability to clean such items become compromised. Discussed sealing all shelves, specifically newly installed shelving. Three food thermometers evaluated and were accurate at time of inspection. Observed proper thawing procedures. Provided cooling and reheating pamphlet. Dishwasher operated according to manufacturer instructions. Discussed maintenance and cleaning schedule of equipment. |
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| Date: 2015-02-06 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Department of State (DOS) ID | 6770529 |
| Initial DOS Filing Date | 2022-12-22 |
| Entity Type | FOREIGN LIMITED LIABILITY COMPANY |
| DOS Process Address |
10th Ave N Suite 400 Lake Worth FL 33461 |
| Street Address | 1 PAYNE STREET |
| City | HAMILTON |
| State | NY |
| Zip | 13346 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ARTS AT THE PALACE | Arts At The Palace, Inc | 19 Utica Street, Hamilton, NY 13346 | 2018-12-12 |
| FRIENDSHIP INN | St. Thomas Church | 12 1/2 Madison Street, Hamilton, NY 13346 | 2018-11-19 |
| NEW YORK PIZZERIA HAMILTON | Everett Hance | 39 Lebanon Street, Hamilton, NY 13346 | 2018-11-17 |
| HAMILTON MOVIE THEATER | Hamilton Theater, LLC | 7 Lebanon Street, Hamilton, NY 13346 | 2018-11-17 |
| HOUR GLASS | Sweet Light Production Co. | 20 Lebanon Street, Hamilton, NY 13346 | 2018-11-17 |
| OLIVERIS PIZZERIA | Gigliotti Cheese Factory, Inc. | 14 Lebanon Street, Hamilton, NY 13346 | 2018-11-08 |
| HAMILTON EATERY | Clay Skinner | 41 Lebanon Street, Hamilton, NY 13346 | 2018-11-01 |
| MAXWELLS CHOCOLATES & ICE CREAM | Maxwell's Chocolates & Ice Cream | 14 Utica Street, Hamilton, NY 13346 | 2018-09-21 |
| FLOUR AND SALT BAKERY | Flour & Salt Bakery | 7 Maple Avenue, Hamilton, NY 13346 | 2018-06-06 |
| GOOD NATURE FARM BREWERY | Matt Whalen | 1727 12b Route, Hamilton, NY 13346 | 2018-03-30 |
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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).