HARRIGAN'S (Health Operation# 358855) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 2, 2018.
| NYS Health Operation ID | 358855 |
| Operation Name | HARRIGAN'S |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
6277 State Route 374 Chateaugay NY 12920 |
| Municipality | BELLMONT |
| County | FRANKLIN |
| Permitted Operator Name | DEBRA HARRIGAN |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 165200 |
| Date: 2018-05-02 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures measured:mashed potatoes = 163° F, sliced cheese = 44° F, potato salad = 40° F. | ||
| Date: 2017-06-01 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Temperatures measured: hot dog = 153° F, tomato = 45° F, sliced cheese = 45° F, mashed potatoes = 165° F, gravy = 168° F, michigan sauce = 40° F. |
||
| Date: 2016-05-18 | Type: Inspection |
Violations:
0 critical,
2 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) 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: Temperatures measured: nacho cheese topping = 167 deg. F, gravy = 151 deg. F, mashed potatoes = 143 deg. F, meatballs in sauce = 176 deg. F, raw ground beef = 36 deg. F, coleslaw = 37 deg. F, potato salad = 37 deg. F, michigan sauce = 145 deg. F, sliced tomatoes = 41 deg. F. Note: A new walk-in cooler is going to be installed at the back of the building and the existing walk-in cooler is going to be removed and replaced with food prep area. A notice of intent form will be emailed to the operator. Please fill out form and return to our office. |
||
| Date: 2015-04-30 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: The three bay sink does not have a physical air gap. A check valve was installed in lieu of the air gap however a physical air gap must be installed. Temperatures measured: milk in sundae station = 42 deg. F, cut french fries in small refrigerator = 41 deg. F, hot holding: mashed potatoes = 141 deg. F, meatballs and marinara sauce = 142 deg. F, beef gravy = 151 deg. F, michigan sauce = 141 deg. F, cut tomato in top of deli cooler = 45 deg. F, raw beef patty in bottom of deli cooler = 38 deg. F., hot dog = 145 deg. F, walk-in cooler: macaroni salad = 43 deg. F, potato salad = 41 deg. F. All abatements for the 2014 enforcement action have been completed except the air gap on the three bay sink. |
||
| Date: 2014-04-28 | Type: Inspection |
Violations:
5 critical,
10 noncritical |
|
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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Temperatures measured: meatballs = 143.7 F, hotdogs = 148.7 F, Michigan sauce = 163.8 F, cut tomato = 41.6 F, American cheese = 45.8 F. Discussed cooling process for Michigan sauce. Provided a cooling log and reviewed how to complete this log. A cooling log must be completed for the Michigan sauce. Discussed procedure for making pasta and potato salad including cooling the cooked potatoes and pasta. Discussed cooking temperatures. |
||
| Date: 2013-07-24 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Temperatures measured: (walk-in) macaroni salad: 43, potato salad: 43.5, hot holding: marinara: 174.9, Michigan sauce: 158.1, deli cooler (top): sliced tomato: 44.1. New plank vinyl flooring has been installed. Floor in walk-in to be replaced during the off season. |
||
| Date: 2012-09-05 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2012-07-24 | 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2011-07-06 | Type: Inspection |
Violations:
0 critical,
3 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) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2010-06-23 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 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) |
||
| Date: 2009-07-15 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2008-05-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-08-15 | Type: Inspection |
Violations:
0 critical,
3 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) Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
||
| Date: 2006-08-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| 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 | 6277 STATE ROUTE 374 |
| City | CHATEAUGAY |
| State | NY |
| Zip | 12920 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BURKE VOLUNTEER FIRE DEPARTMENT | James Lobdell | 1041 East Main Street, Burke, NY 12917 | 2018-09-21 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| AMERICAN LEGION POST 875 | Patrick Campbell, Adjutant | 80 West Main Street, Chateaugay, NY 12920 | 2018-11-16 |
| CHATEAUGAY CENTRAL SCHOOL | The Abbey Group | 42 River Street, Chateaugay, NY 12920 | 2018-10-25 |
| OWL'S NEST PIZZA & MORE | Brett Tatro | 171 East Main Street, Chateaugay, NY 12920 | 2018-10-09 |
| HIGH FALLS PARK FOOD SERVICE | Garvin & Lorie Begore, Jr. | 34 Cemetery Road, Chateaugay, NY 12920 | 2018-06-08 |
| THE COMMUNITY BOWL OF CHATEAUGAY | Tina Krasselt | 191 East Main Street, Chateaugay, NY 12920 | 2018-03-02 |
| KNIGHTS OF COLUMBUS | Chateaugay Columbus Club Inc. | 7292 State Route 374, Chateaugay, NY 12920 | 2015-08-17 |
| CHATEAUGAY CENTRAL SUMMER FEEDING | Citizens Advocates, Inc. | 42 River Street, Chateaugay, NY 12920 | 2015-07-29 |
| DUNKIN DONUTS | Aley Restaurant Management | 122 W Main St. Street, Chateaugay, NY 12920 | 2019-02-27 |
| BISTRO 374 LLC | Paula King | 6805 Nys Rte 374, Chateaugay, NY 12920 | 2018-08-30 |
| CHATEAUGAY RECREATION PARK SNACK BAR | Paula Erno-boyea | 7247 New York 374, Chateaugay, NY 12920 | 2018-07-17 |
Please comment or provide details below to improve the information on HARRIGAN'S.
| 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).