PLEASANT RIDGE II RESTAURANT
Beacon Pizzeria Restaurant Corp.


Address: 208 Main Street, Beacon, NY 12508

PLEASANT RIDGE II RESTAURANT (Health Operation# 442488) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 1, 2017.

Business Overview

NYS Health Operation ID 442488
Operation Name PLEASANT RIDGE II RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 208 Main Street
Beacon
NY 12508
Municipality BEACON
County DUTCHESS
Permitted Corporation Name BEACON PIZZERIA RESTAURANT CORP.
Permitted Operator Name JASHAR GECAJ
Permit Expiration Date 11/30/2017
Local Health Department Dutchess County
NYSDOH Gazetteer 130100

Inspection Results

Date: 2017-12-01 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: PERMIT TO OPERATE EXPIRES November 30. Discussed with owners. Owners are currentlhy negotiationg a contract to sell the business/building. Acceptable temperatures: meatballs on stove top @ 151F, chicken wings in display cooler @ 41F, chicken breasts in WIC @ 38F, sliced tomatos in bain-marie @ 42F.
Date: 2017-06-30 Type: Inspection Violations: 1 critical, 6 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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 8B: In use food dispensing utensils improperly stored
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Comments: Acceptable temperatures: sliced tomatoes in bain-marie @ 44F, baked chicken wings in WIC @ 43F, previously cooked meatballs in RIC @ 44F. Dishwasher chlorine residual at 75 ppm, following final rinse cycle. - OK Reinspect in one month.
Date: 2016-12-07 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Follow-up to reinspection of December 5. Dishwasher has been serviced as required. Chlorine residual following final rinse cycle now reading at 100+ ppm when tested. No further violations observed during the visit.
Date: 2016-12-05 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Follow-up to inspection of November 28. Dishwasher has not yet been repaired. Per owner, service technician has a part on order and should be making the repair tomorrow. Reinspect on Wednesday the 7th.
Date: 2016-11-28 Type: Inspection Violations: 0 critical, 2 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2016-06-27 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Follow-up to inspection of June 2. Facility has ordered light bulb cover for walk-in cooler and metal scoop for ice bin in rear. Check at next routine inspection.
Date: 2016-06-02 Type: Inspection Violations: 1 critical, 4 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Reinspection to be completed in 3 weeks. Acceptable temperatures: chicken breast in bain-marie @ 43F, cheese in WIC @ 44F, shrimp in RIC @ 42F.
Date: 2015-12-29 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2015-11-25 Type: Inspection Violations: 2 critical, 5 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Date: 2015-07-14 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2015-06-26 Type: Inspection Violations: 2 critical, 7 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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
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
Date: 2014-12-23 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2014-12-11 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2014-11-19 Type: Inspection Violations: 0 critical, 7 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

Office Location

Street Address 208 MAIN STREET
City BEACON
State NY
Zip 12508

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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).