SCOTTY'S DINER (Health Operation# 589896) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 20, 2018.
| NYS Health Operation ID | 589896 |
| Operation Name | SCOTTY'S DINER |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
1049 State Route 11 Moira NY 12957 |
| Municipality | MOIRA |
| County | FRANKLIN |
| Permitted Operator Name | ROBERT HAZEN |
| Permit Expiration Date | 02/28/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 166500 |
| Date: 2019-02-07 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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 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: macaroni = 44° F, ham = 42° F, gravy = 182° F, mac/tomato soup = 200° F, french onion soup = 152° F, mashed potatoes = 43° F, chicken = 40° F. |
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| Date: 2018-09-20 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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: All temperatures measured were acceptable. |
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| Date: 2018-02-22 | Type: Inspection |
Violations:
3 critical,
12 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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 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 11D: Non food contact surfaces of equipment not clean 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8F: Improper thawing procedures used Comments: Temperatures measured: gravy = 173° F, ham = 45° F, mashed potatoes = 43° F. |
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| Date: 2017-09-28 | Type: Inspection |
Violations:
2 critical,
8 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11D: Non food contact surfaces of equipment not clean 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 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) Comments: Temperatures measured: chowder 158° F, ham = 43° F, sausage patty = 38° F. |
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| Date: 2017-01-24 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Temperatures measured: soup = 171° F, sausage patty = 37° F, mashed potatoes = 44° F, beef gravy = 161° F, sliced cheese = 45° F, ham = 45° F. |
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| Date: 2016-09-13 | Type: Inspection |
Violations:
1 critical,
6 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 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 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Temperatures measured: tomato basil soup = 152 deg. F, turkey gravy = 150 deg. F, tomato macaroni soup = 182 deg. F, boiled potatoes = 44 deg. F, sausage patty = 43 deg. F, michigan sauce = 177 deg. F. |
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| Date: 2016-02-17 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11D: Non food contact surfaces of equipment not clean Comments: Temperatures measured: tuna mac soup = 151 deg. F, mushroom soup = 151 deg. F, beef gravy = 152 deg. F, diced ham = 43 deg. F, sausage links = 37 deg. F. Discussed time table for compliance for floor and wall renovations. Operator states he is in the process of getting estimates from contractors for the work to be done and intends on having work completed by June 1, 2016. Submit renovation plan including materials to be used for floors and walls no later than March 17th, 2016. |
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| Date: 2015-11-17 | Type: Inspection |
Violations:
2 critical,
10 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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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 | 1049 STATE ROUTE 11 |
| City | MOIRA |
| State | NY |
| Zip | 12957 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BRUSHTON - MOIRA AMERICAN LEGION | Dale Rivers | 27 Sayles Road, Moira, NY 12957 | 2018-08-28 |
| BRUSHTON-MOIRA CENTRAL SCHOOL | Brushton-moira C.s. | 758 County Route 7, Brushton, NY 12916 | 2018-12-11 |
| DOUBLE D'S CAFE | Dawn Bushey and Denise Morgan | 1192 Washington Street, Brushton, NY 12916 | 2018-09-25 |
| BUSHEY'S ICE CREAM SHOP | Tammy Bushey | 1192 Washington Street, Brushton, NY 12916 | 2018-08-17 |
| BRUSHTON-MOIRA SCHOOL FEEDING SITE | Loraine Childs | 758 County Route 7, Brushton, NY 12916 | 2015-07-10 |
| MARY'S PLACE | Tesha Gibson | 1192 Washington Street, Brushton, NY 12916 | 2013-01-15 |
| BRUSHTON-MOIRA SCHOOL FEEDING SITE/COMLIN | Mary Ellen Mckane | 758 County Route 7, Brushton, NY 12916 | 2010-07-19 |
| HOOKER'S TWIST N SHAKE | Cheryl Hooker Mc Cargar | 1591 State Route 11, Brushton, NY 12916 | 2016-08-03 |
| BRUSHTON-MOIRA ADULT CENTER | Franklin County Office of The Aging | 1328 Washington Street, Brushton, NY 12916 | 2018-10-29 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BRUSHTON - MOIRA AMERICAN LEGION | Dale Rivers | 27 Sayles Road, Moira, NY 12957 | 2018-08-28 |
| MOIRA PARK SUMMER FEEDING SITE | Mary Ellen Mckane | Route 11 & Route 5, Moira, NY 12957 | 2015-07-15 |
| CROSSROADS FOOD SERVICE | Mohammad Afzal | 800 State Route 11 Po Box 239, Moira, NY 12957 | 2007-12-20 |
Please comment or provide details below to improve the information on SCOTTY'S DINER.
| 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).