LA CABANA (Health Operation# 580047) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 20, 2018.
| NYS Health Operation ID | 580047 |
| Operation Name | LA CABANA |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
966 Main Street Fleischmanns NY 12430 |
| Municipality | MIDDLETOWN |
| County | DELAWARE |
| Permitted DBA | LACABANA MEXICAN RESTAURANT |
| Permitted Corporation Name | LA CABANA MEXICAN RESTAURANT & MOTEL, INC. |
| Permitted Operator Name | Rosalba Garcia |
| Permit Expiration Date | 07/31/2020 |
| Local Health Department | Oneonta District Office |
| NYSDOH Gazetteer | 126300 |
| Date: 2018-04-20 | Type: Inspection |
Violations:
3 critical,
4 noncritical |
|
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: All deficiencies not corrected at the time of inspection must be corrected. Food in the Walk-In Cooler was measured to be between 30 and 37 degrees F. Refried beans and chicken in marinara sauce on the steam table were measured to be 201 and 152 degrees F respectively. Report e-mailed. |
||
| Date: 2017-08-22 | Type: Inspection |
Violations:
1 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 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 8F: Improper thawing procedures used Comments: Salsa temped at 37 degrees; cream temped at 45 degrees; mozzarella temped at 44 degrees. Hot holding ground beef 173 degrees. Discussed separating personal items from restaurant items with owner. Walk in cooler and freezer were broken by brownout in town recently. Products were properly discarded and walk in cooler has been fixed as of today. Walk in freezer is still not working, and is being serviced. |
||
| Date: 2015-10-06 | 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) Comments: Temperatures taken at time of inspection; refried beans 175, rice 169 F, avocado in Bain Marie top is 46 F. |
||
| Date: 2015-03-20 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed 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 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) Comments: Temperatures taken of food and in refrigeration are acceptable. |
||
| Date: 2014-04-30 | Type: Inspection |
Violations:
0 critical,
1 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 Comments: Temperatures taken: Walk in cooler-Raw chicken -42F, Bain Marie, top,guacamole 49 F, just made, bottom cooler ambient air is 43. |
||
| Date: 2013-10-31 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Cooked rice was measured at 147 to 154 degrees F, and cooked beef in a broth was measured at 168 degrees F. Sliced tomatoes were measured at 43 degrees F in the sandwich cooler. The temperature in the bottom section of this unit was measured at 40 degrees F. A 10 gallon container of broth in the walk-in cooler was measured at 41 degrees F. and a tray of ground beef at 44 degrees F. Discussed with the owner the proper method of cooling large volumes of liquid, with special emphasis placed on acquiring and using ice paddles. Report emailed. |
||
| Date: 2012-01-26 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Date: 2010-12-29 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8F: Improper thawing procedures used |
||
| Date: 2009-08-07 | 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 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 |
||
| Date: 2008-11-07 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Date: 2008-04-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-11-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Department of State (DOS) ID | 1719263 |
| Entity Name | LA CABANA MEXICAN RESTAURANT & MOTEL, INC. |
| Initial DOS Filing Date | 1993-04-16 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | RENE GARCIA |
| DOS Process Address |
966 Main St Fleischmanns NY 12430 |
| Location Name | RENE GARCIA |
| Location Address |
Po Box 190 966 Main Street Fleischmanns NY 12430 |
| Street Address | 966 MAIN STREET |
| City | FLEISCHMANNS |
| State | NY |
| Zip | 12430 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Oppenheimer's Food Service | 400 Lake Street, Fleischmanns, NY 12430 | 2018-08-02 | |
| USA Shaolin-Food Service | 383 Breezy Hill Road, Fleischmanns, NY 12430 | 2018-08-02 | |
| Food Service Spillian, LLC | 50 Todd Mountain Road, Fleischmanns, NY 12430 | 2018-08-02 | |
| GOATIE WHITES | Goatie Whites, LLC | 46 Depot Street, Fleischmanns, NY 12430 | 2018-07-27 |
| YESHIVAS HMETZYONUM Food Service | 91 Armstrong Park Road, Fleischmanns, NY 12430 | 2018-07-11 | |
| 566805 Yeshivas Hmetzyonum Summer Feeding | 91 Armstrong Park Road, Fleischmanns, NY 12430 | 2018-07-11 | |
| 566804Yeshivas Ketuna Summer Feeding | 91 Armstrong Park Road, Fleischmanns, NY 12430 | 2018-07-11 | |
| MI LUPITA MEXICAN CAFE | Martin Morales | 967 Main Street, Fleischmanns, NY 12430 | 2016-07-14 |
| 3500Yeshivas Hmetzyonum SED | Yeshiva Meyzyonim Dsatmar Boro | 91 Armstrong Park Road, Fleischmanns, NY 12430 | 2011-07-13 |
| FLEISCHMANNS PIZZA COMPANY | Elizabeth Schaffner-morell | 932 Main Street, Fleischmanns, NY 12430 | 2011-06-22 |
Please comment or provide details below to improve the information on LA CABANA.
| 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).