DEAD END CAFE/PARKSVILLE USA (Health Operation# 347905) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 5, 2018.
| NYS Health Operation ID | 347905 |
| Operation Name | DEAD END CAFE/PARKSVILLE USA |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
6 Main Street Parksville NY 12768 |
| Municipality | LIBERTY |
| County | SULLIVAN |
| Permitted Corporation Name | Calta & Enterprises Inc. |
| Permitted Operator Name | Tom Caltabellotta |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 525800 |
| Date: 2018-12-05 | Type: Re-Inspection |
Violations:
4 critical,
21 noncritical |
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Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 8F: Improper thawing procedures used 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 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 Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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) Comments: Walk-in cooler unit thermometer measuring ambient air to be 40F (located near front of cooler). Other than bowl of garlic knots, no other foods observed to be stored in front counter display case. Nearly all violations observed during inspection conducted on 10/31/18 have been left uncorrected. Discussed with operator that the kitchen is in need of a thorough cleaning, and that better food handling (including reheating) practices and oversight must be implemented. |
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| Date: 2018-10-31 | Type: Inspection |
Violations:
2 critical,
23 noncritical |
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Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 11D: Non food contact surfaces of equipment not clean 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 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Walk-in cooler unit thermometer measuring ambient air to be 40F (located near front of cooler). Sauce within cooler measured to be 40F. Waitress refrigerator dairy creamer: 39F. Kitchen - open-top food prep cooler roasted peppers: 36F. Pizza cook: Glenn. Only plain and peperoni pizza, and plain garlic knots without oil and fresh garlic/herbs), observed to be on display. Operator stated that he is only interested in keeping plain and peperino pizza, and plain garlic knots, on display, and is therefore not interested in the Time as a Public Health Control (TPHC) waiver application. |
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| Date: 2018-04-20 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Facility observed to be operating without valid permit. Delivered blank permit application forms on April 20, 2018. Operator stated he was waiting on his workers compensation form and that completed permit application forms were at his house. Operator left to go to the bank before exit interview. Cold-holding temperatures - Open-top prep cooler: sliced tomatoes 45, raw chicken filets 44F; white reach-in cooler (dry goods): sliced cucumbers 43F. Discussed sanitizing and dishwashing techniques. Product thermometer provided. |
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| Date: 2017-10-20 | Type: Re-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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8F: Improper thawing procedures used 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: Per operator, there are plans to remodel the facility’s entrance lobby area into a pizzeria seating area. Pizza oven already located in main kitchen. Operator plan to cut out a large window into the wall between the kitchen proposed pizzeria area. Requested that operator provide a floor plan demonstrating proposed changes to facility, including number of seats to be added/included in pizzeria dining area (facility has private sewage disposal system and municipal water). Will forward Time as a Public Health Control waiver application for operator to complete and submit (to MDO for approval) in that event that pizzas with potentially hazardous toppings (chicken, ricotta, cooked vegetables, meatballs, sausage, strombolis, calzones, garlic knots with fresh garlic and oil, etc.) will be displayed at ambient air temperature. // Cook: Robert. // Foods properly hot-held in hot-water bath pot: meatballs 194F, marinara sauce 155F, garlic and oil 187F (all heated to boiling on stove prior to placing in hot-water bath containers, per cook). // Facility is currently closed only on Mondays and Tuesdays, and is open from 5 pm to 10 pm Wednesday through Sunday. Operator plans to open facility at 11 am when pizzeria operation commences (plans to operate pizzeria during lunch hours, and restaurant during dinner hours). Per operator, addition is expected to be completed by mid-November 2017. // All other violations observed during initial inspection (4/21/17) observed to be corrected. |
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| Date: 2017-04-21 | Type: Inspection |
Violations:
3 critical,
9 noncritical |
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Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Street Address | 6 Main STREET |
| City | Parksville |
| State | NY |
| Zip | 12768 |
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| Camp Yeshiva Ohr Yisroel kitchen | 249 Anderson Road, Parksville, NY 12768 | 2018-08-02 | |
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| ROLLING RIVER CAFE BAR GALLERY | Rolling River Corp. | 25 Cooley Road, Parksville, NY 12768 | 2017-10-20 |
| Camp Rayim Inc-Food Service | 263 Breezy Hill Road, Parksville, NY 12768 | 2017-07-11 | |
| CABERNET FRANKS | Exit 98 Inc | 38 Main Street, Parksville, NY 12768 | 2018-12-05 |
| BLIND DOG CATERING | Blind Dog Catering | 25 Cooley Road, Parksville, NY 12768 | 2018-04-17 |
| DAYTOP VILLAGE INC./ PARKSVILLE - Food | Daytop Village Inc. | 437 Parksville Road, Parksville, NY 12768 | 2012-09-12 |
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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).