MO'S PUB & GRILL (Health Operation# 723427) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 3, 2018.
| NYS Health Operation ID | 723427 |
| Operation Name | MO'S PUB & GRILL |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
3357 State Route 11 Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Permitted Corporation Name | MO'S PUB & GRILL, LLC |
| Permitted Operator Name | CHRISTINE MONETTE |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 166400 |
| Date: 2018-10-03 | 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 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 Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: All cold and hot holding food temperatures were acceptable. Examples include: chicken taco meat = 39° F, Beef taco meat = 39° F, sliced tomatoes = 42° F, chicken = 44° F, pulled pork = 163° F, marinara sauce = 154° F. This facility uses cooling logs; the logs should be completed more frequently. |
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| Date: 2018-04-10 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
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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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Comments: All hot and cold holding food temperatures with the exception of the one item noted in violation 5A were acceptable. Hot holding - meatballs = 175° F, mashed potatoes = 169° F. Cold holding - sliced tomatoes = 39° F, taco meat = 40° F, chicken taco meat = 36° F, sautéed peppers = 34° F. Reviewed cooling logs and discussed cooling procedures that are used. Please keep up with completing cooling logs. Discussed proposed new menu items and acceptable food sources (will sent the DOH acceptable source document). |
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| Date: 2017-09-26 | Type: Inspection |
Violations:
2 critical,
7 noncritical |
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Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: The mechanical dishwasher had to be run through two cycles before it reached the manufacturers specified wash and rinse temperature in the third cycle. Reviewed cooling logs, discussed cooking temperatures. Food temperatures measured in various refrigerators, walk-in cooler and steam table were acceptable - examples: mashed potatoes = 153° F, onion soup = 176° F, sliced tomatoes = 42° F, cooked chicken = 40° F, roasted peppers = 38° F. |
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| Date: 2017-04-21 | Type: Inspection |
Violations:
1 critical,
6 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 8F: Improper thawing procedures used Comments: Food temperatures measured were acceptable; examples include: sliced tomato = 42° F, cooked chicken = 43° F, roasted peppers = 40° F, corned beef = 43° F, chowder = 150° F. Reviewed cooling logs, which were acceptable. Recommend that you do cooling logs for chicken and beef that is cooked and cooled on-site. |
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| Date: 2016-11-18 | Type: Inspection |
Violations:
3 critical,
10 noncritical |
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Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. 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 8B: In use food dispensing utensils improperly stored 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 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 Comments: Food temperatures measured with the exception of those mentioned in the violation findings were acceptable. Sliced tomatoes = 42° F, cooked chicken = 42° F, roasted peppers = 36° F, Mashed potatoes = 146° F, pulled pork = 160° F, potato soup = 39° F. Discussed cooling procedures. |
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| Date: 2016-04-21 | Type: Inspection |
Violations:
0 critical,
10 noncritical |
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Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8B: In use food dispensing utensils improperly stored 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: All hot and cold food temperatures were acceptable. Hot foods were above 150 deg. F, cold foods ranged from 38 to 43 deg. F. Discussed cooling procedures used at this facility. Please place a CPR consumer notification poster heart the entrance to the back banquet room. |
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| Date: 2015-11-12 | Type: Inspection |
Violations:
2 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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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| Department of State (DOS) ID | 3908790 |
| Entity Name | MO'S PUB & GRILL, LLC |
| Initial DOS Filing Date | 2010-02-04 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | MO'S PUB & GRILL, LLC |
| DOS Process Address |
P.o. Box 390 Malone NY 12953 |
| Street Address | 3357 STATE ROUTE 11 |
| City | MALONE |
| State | NY |
| Zip | 12953 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MCDONALD'S OF MALONE | Napoli Group | 3375 State Route 11, Malone, NY 12953 | 2018-04-10 |
| HOLIDAY INN EXPRESS FS | 3351 Us Route 11, Malone, NY 12953 | 2018-01-09 | |
| DUNKIN' DONUTS FS | M & W Foods, Inc. | 3414 West Main Street, Malone, NY 12953 | 2018-09-13 |
| KING'S WOK BUFFET | S & B King Inc. | 3324 Us Route 11 #6, Malone, NY 12953 | 2018-05-03 |
| KFC/TACO BELL | White Management Corp. | 3413 State Route 11, Malone, NY 12953 | 2018-02-06 |
| ON THE RIZE BAKERY & BISTRO | Pete Depaul | 255 West Main Street, Malone, NY 12953 | 2018-09-20 |
| BURGER KING | Bartlett Investment Group | 234 West Main Street, Malone, NY 12953 | 2018-09-06 |
| FREE METHODIST CHURCH | 43 Valco Drive, Malone, NY 12953 | 2018-08-07 | |
| OWLS HEAD METHODIST CHURCH SED SITE | 43 Valco Drive, Malone, NY 12953 | 2018-07-30 | |
| YMCA SED SITE | 43 Valco Drive, Malone, NY 12953 | 2018-07-30 |
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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).