Inn @ Bonnie Castle - The Pointe FS (Health Operation# 705747) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 13, 2018.
| NYS Health Operation ID | 705747 |
| Operation Name | Inn @ Bonnie Castle - The Pointe FS |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
31 Holland Street Alexandria Bay NY 13607 |
| Municipality | ALEXANDRIA |
| County | JEFFERSON |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Watertown District Office |
| NYSDOH Gazetteer | 222100 |
| Date: 2018-07-13 | Type: Inspection |
Violations:
1 critical,
9 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 8F: Improper thawing procedures used Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11D: Non food contact surfaces of equipment not clean 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Facility is showing improvement. refrigeration all holding temperatures. below 45. new prep unit 41deg other prep unit 40deg. residential refrigeration unit 42 deg. F chicken. |
||
| Date: 2018-06-01 | Type: Inspection |
Violations:
3 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 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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11D: Non food contact surfaces of equipment not clean 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: I went through the menu Item By item to go over what cooking procedure is going to be used. Most items are either pre packaged precooked items that require the product to be reheated to temperature held hot and served. Other products are strait from the freezer to the fryer. The only product cooked from raw are hamburgers and chicken. All salads (Mac, Potato, ex ...) are pre made coming from Sysco. Nothing is to be cooled in this facility as the kitchen does not have adequate refrigeration to accommodate. If any product requires cooling ( left overs) it must be taken to the main kitchen and done in the walkin-in cooler uncovered or discarded at the end of service. During the inspection the prep cooler in the pointe kitchen was not functioning properly. all food product in the top of the unit was not cold. ranging in temperature. between 50 and 53 deg. This refrigeration unit has created problems for this facility multiple times over the last few years. Food in the bottom of the unit is staying cold while food in the top does not. The unit was not even being used and according to the operator the pointe was shut down at 9 ish the night before. If the cooler is not working while closed at night it is definitely will not work during the day while in use. The owners arrived and agreed to purchase a new prep unit to replace the unit of concern. The cook is not using the top part of the unit and has placed ice in containers to keep the unit cold. Without the containers in the top the unit will warm up and all food will be out of temperature. The residential refrigeration unit that was malfunctioning last year has been replaced. Also all vegetables must be prepped in the main kitchen because the pointe kitchen does not have a vegetable prep sink. A screen was discussed for the door to prevent flys in the kitchen. The owners were given 1 week to replace the prep unit with a functional unit. |
||
| Date: 2017-08-03 | Type: Inspection |
Violations:
8 critical,
6 noncritical |
|
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 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 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 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 Comments: kitchen is extremely small and difficult to work in. the restaurant was somewhat busy for a thursday leading me to believe business is overwhelming on weekends. the menu should be evaluated to see if this kitchen is adequete for the menu that is provided. older prep unit located close to the 3 bay sink is holding temperature at 45- 46 in the bottom the top is not holding temperature but most food in the top is not potentially hazardous (raw vegetables). homemade dressings and cut tomatoes must be kept cold below 45F and the lid should be shut during all times of inactivity. |
||
| Date: 2016-08-24 | Type: Re-Inspection |
Violations:
1 critical,
0 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. Comments: one new prep unit has been added to the kitchen, but the top portion of the other unit was still out of temp and staff was not following guidance from last weeks follow up inspection. |
||
| Date: 2016-08-19 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: both prep cooler and unit beside it at keeping food at 45*F. top portion of prep unit is holding food at 55, no potentially hazardous items are within that section of the unit(salad items and pickles). unit beside prep unit is going to be replaced on Monday, currently only some cheese and chicken within, and staff are closely monitoring it. | ||
| Date: 2016-08-09 | Type: Inspection |
Violations:
1 critical,
6 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2015-08-04 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean |
||
| 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 | 31 HOLLAND STREET |
| City | ALEXANDRIA BAY |
| State | NY |
| Zip | 13607 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Inn @ Bonnie Castle Restaurant/Catering/Main Bar | 31 Holland Street, Alexandria Bay, NY 13607 | 2018-12-07 | |
| Inn @ Bonnie Castle Home of the Stars FS | 31 Holland Street, Alexandria Bay, NY 13607 | 2018-07-13 | |
| Inn @ Bonnie Castle Continental Breakfast FS | 31 Holland Street, Alexandria Bay, NY 13607 | 2018-06-01 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Riveredge Resort Food Service >101 | 17 Holland Street, Alexandria Bay, NY 13607 | 2018-07-31 | |
| Riveredge Resort Food Service <100 | 17 Holland Street, Alexandria Bay, NY 13607 | 2018-07-31 | |
| RIVEREDGE RESORT HOTEL CATERING | Riveredge Resort Hotel · Tati Ny, Inc. | 17 Holland Street, Alexandria Bay, NY 13607 | 2014-07-30 |
| Riveredge Resort Food Service >101 | 17 Holland Street, Alexandria Bay, NY 13607 | 2009-09-01 | |
| Riveredge Resort Food Service <100 | 17 Holland Street, Alexandria Bay, NY 13607 | 2008-10-15 | |
| RILEY'S BY THE RIVER | Capt.'s Landing · Capt.'s Landing, Inc. | 46-48 James Street, Alexandria Bay, NY 13607 | 2018-08-17 |
| THE WHOLE SCOOP | Thousand Island Pepper Store, LLC Dba The Whole Sc | 5 James Street, Alexandria Bay, NY 13607 | 2018-07-24 |
| CAVALLARIO BAYSIDE | Cavallario Bayside · Cavallario's Bayside, Inc. | 54 James Street, Alexandria Bay, NY 13607 | 2018-06-27 |
| CAPT.'S LANDING | Capt.'s Landing, Inc. | 48 James Street, Alexandria Bay, NY 13607 | 2012-08-22 |
| POOR JOHN'S ICE CREAM | 5 James Street, Alexandria Bay, NY 13607 | 2010-06-29 |
Please comment or provide details below to improve the information on Inn @ Bonnie Castle - The Pointe FS.
| 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).