Best Friends Family Diner (Health Operation# 534030) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 5, 2018.
| NYS Health Operation ID | 534030 |
| Operation Name | Best Friends Family Diner |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
13 Lake Street Rouses Point NY 12979 |
| Municipality | CHAMPLAIN |
| County | CLINTON |
| Permitted Operator Name | Gail Bowman |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 092200 |
| Date: 2018-03-05 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 9C: Hair is improperly restrained Item 8B: In use food dispensing utensils improperly stored Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
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| Date: 2017-01-13 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: Comment: Though food probe thermometer used by cook was accurate, only one thermometer was available. It is strongly recommended another accurate food probe thermometer be acquired and available to ensure proper cooking, cooling, reheating, hot and cold holding of food requiring time temperature control for safety. Also, it important there is regular stirring of cream based soups to ensure proper homogenous hot holding (140F or greater). Staff were very cooperative during inspection. Dishwasher must be serviced so proper sanitizing can be verified by 1/20/17. Please call inspector (565-4570) after this has been done. |
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| Date: 2016-04-13 | Type: Inspection |
Violations:
2 critical,
0 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 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Comments: Comment: Inspection occured after busy lunch serving period when cooler doors are often opened which may have resulted in improper cold holding of hamburger paddies. It is recommended that only one tray of paddies be stored in line cooler at a time. Discussed the degree of cooling, reheating and hot holding occuring at facility with kitchen manager. The hot held items observed include michigan sauce in crock pot, maranara sauce in crock pot, two different types of gravy (mix, no drippings) soup made daily. The cook stated there is cooling involved when michigan sauce is prepared. He also said there may be cooling involved when a food "special" is prepared. The degree of "Risk" (Low, Medium, High) assigned to a facility is determined by how often menu items go through the temperature danger zone (45F - 140F) during preparation. |
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| Date: 2015-11-12 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Comment: Kitchen staff were well versed in food safety and practiced it as well. |
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| Date: 2015-03-17 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Comment: Discussed reheat process to 165 F for menu items being hot held on steam table. Food workers were knowledged in food safety and very cooperative. |
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| Date: 2014-10-01 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2014-02-06 | Type: Inspection |
Violations:
3 critical,
2 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 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 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 |
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| Date: 2013-03-12 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 |
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| Date: 2012-08-20 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2011-11-22 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Date: 2011-03-02 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
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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 | 13 Lake STREET |
| City | Rouses Point |
| State | NY |
| Zip | 12979 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| OCNP - RICHFIELD SPRINGS | Trinity Services Group Inc. | 13 Lake Street, Richfield Springs, NY 13439 | 2018-09-12 |
| The Owego Kitchen | Julie Lovelass | 13 Lake Street, Owego, NY 13827 | 2018-06-15 |
| ORIGINAL ITALIAN PIZZA & RESTAURANT/Dorma | Hassib Kazan | 13 Lake Street, Owego, NY 13827 | 2006-12-28 |
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| Last Resort, The | Melissa Baker | 90 Montgomery Street, Rouses Point, NY 12979 | 2015-12-02 |
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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).