SAMMY D'S (Health Operation# 698888) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 9, 2017.
| NYS Health Operation ID | 698888 |
| Operation Name | SAMMY D'S |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
1444 State Route 9 Queensbury NY 12845 |
| Municipality | QUEENSBURY |
| County | WARREN |
| Permitted Operator Name | DANIEL DECESARE |
| Permit Expiration Date | 09/30/2017 |
| Local Health Department | Glens Falls District Office |
| NYSDOH Gazetteer | 565700 |
| Date: 2017-01-09 | Type: Inspection |
Violations:
3 critical,
5 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance 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: Comments only: 1. A 12lb cooked roast beef is present inside the walk in cooler. Internal temperature was recorded at 35°F. Owner indicated it was cooked 2 days ago. Provided proper cooling guidance to Daniel DeCesare. All cooked meats must be quartered into 6lb sections or less prior to cooling. 2. A 4 gallon pot of cooked chili that was 2/3 full located inside walk in cooler was temped using a metal stem probe thermometer in the range from 41 - 44°F at 2:00PM. Per interview with Daniel DeCesare, the chili was cooked yesterday and placed in shallow pans inside the walk in cooler. Later on that day, the shallow pans of chili were poured into the 4 gallon pot because Daniel needed the shallow pans for another use. No temperature was taken of the chili before being combined into the 4 gallon pot. All other food temperatures recorded in this same walk in cooler were at 35°F. Provided proper cooling guidance to Daniel. 3. All violations must be corrected and are subject to enforcement action if not addressed in a timely manner. |
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| Date: 2016-02-11 | Type: Inspection |
Violations:
3 critical,
9 noncritical |
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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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Item 8B: In use food dispensing utensils improperly stored Comments: Must correct all violations no later than 2/29/16. Must send Corey DiLorenzo an email to [email protected] addressing corrective actions taken to all cited violations no later than 2/29/16. |
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| Date: 2015-03-03 | Type: Inspection |
Violations:
10 critical,
20 noncritical |
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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 45oF as required. 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 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8F: Improper thawing procedures used Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 11D: Non food contact surfaces of equipment not clean Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
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| Date: 2014-01-30 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
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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 11D: Non food contact surfaces of equipment not clean Item 8B: In use food dispensing utensils improperly stored |
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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 | 1444 STATE ROUTE 9 |
| City | QUEENSBURY |
| State | NY |
| Zip | 12845 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MOOSE ON THE LOOSE | Moose On The Loose Deli, LLC. | 1444 State Route 9, Queensbury, NY 12845 | 2018-05-31 |
| C K'S EATERY | Smith & Co. Apt. Rentals, LLC. | 1444 State Route 9, Queensbury, NY 12845 | 2007-12-10 |
| C K'S EATERY | David Menter | 1444 State Route 9, Queensbury, NY 12845 | 2006-09-21 |
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| CAFFE VERO | No Time, No Money, LLC. | 253 Canada Street, Lake George, NY 12845 | 2018-11-14 |
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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).