SWISS KITCHEN
Reandeaus Restaurant, Inc.


Address: 92 Park Street, Tupper Lake, NY 12986

SWISS KITCHEN (Health Operation# 359028) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 25, 2018.

Business Overview

NYS Health Operation ID 359028
Operation Name SWISS KITCHEN
Food Service Description Food Service Establishment - Restaurant
Facility Address 92 Park Street
Tupper Lake
NY 12986
Municipality TUPPER LAKE
County FRANKLIN
Permitted Corporation Name REANDEAUS RESTAURANT, INC.
Permitted Operator Name JULIE LA VOY
Permit Expiration Date 01/31/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 165000

Inspection Results

Date: 2018-12-20 Type: Inspection Violations: 1 critical, 2 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 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: gravy = 142° F, mashed potatoes = 140° F, tomato soup = 147° F, ham = 39° F, chicken in gravy = 158° F, potatoes = 40° F, cheese = 44° F.
Date: 2018-05-25 Type: Inspection Violations: 0 critical, 6 noncritical
Item 8B: In use food dispensing utensils improperly stored
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 8C: Improper use and storage of clean, sanitized equipment and utensils
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: Temperatures measured: gravy = 151° F, baked pasta = 141° F, chowder = 143° F, hash = 39° F.
Date: 2017-12-08 Type: Inspection Violations: 0 critical, 5 noncritical
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 11D: Non food contact surfaces of equipment not clean
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: Temperatures measured: soup = 141° F, chowder = 147° F, tomato = 40° F, raw hamburger = 40° F, turkey = 40° F, macaroni and cheese = 171° F, mashed potatoes = 160° F, gravy = 152° F. Provided food service handouts. Discussed cooling of prime rib.
Date: 2017-05-19 Type: Inspection Violations: 0 critical, 6 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 11D: Non food contact surfaces of equipment not clean
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Temperatures measured: sliced tomatoes = 39° F, sliced turkey = 44° F, mashed potatoes = 150°, bbq beef = 155° F, split pea soup = 175° F, clam chowder = 147° F. Discussed cooling procedures and preparation of salads.
Date: 2016-10-25 Type: Inspection Violations: 1 critical, 6 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Temperatures measured: lasagna = 40° F, corned beef hash = 42° F, breakfast sausage link = 36° F, sliced tomato = 40° F, diced ham = 45° F, beef gravy = 143° F, mashed potatoes = 144° F.
Date: 2016-04-06 Type: Inspection Violations: 2 critical, 21 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 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
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 11D: Non food contact surfaces of equipment not clean
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Temperatures measured: ham = 44 deg. F, roast beef = 38 deg. F, corned beef = 39 deg. F, rice = 140 deg. F, curry chicken = 152 deg. F, onion soup = 186 deg. F, sliced tomatoes = 38 deg. F, cooked chicken breast 169 deg. F. Proper cold holding and cooling procedures was discussed.
Date: 2015-11-13 Type: Inspection Violations: 0 critical, 2 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 11D: Non food contact surfaces of equipment not clean
Comments: Violations from the previous inspection have been corrected. Temperatures measured: diced tomatoes = 43 deg. F, egg salad = 40 deg. F, gravy = 146 deg. F, mashed potatoes = 162 deg. F, chowder = 164 deg. F, chicken and biscuits = 39 deg. F.
Date: 2015-02-06 Type: Inspection Violations: 5 critical, 4 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 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
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.

Office Location

Street Address 92 PARK STREET
City TUPPER LAKE
State NY
Zip 12986

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Dataset Information

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).