PARKERS GRILLE & TAP HOUSE (Health Operation# 753076) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 4, 2018.
| NYS Health Operation ID | 753076 |
| Operation Name | PARKERS GRILLE & TAP HOUSE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
86-88 Fall Street Seneca Falls NY 13148 |
| Municipality | SENECA FALLS |
| County | SENECA |
| Permitted Operator Name | CAROL HENDRICKSON |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Seneca County |
| NYSDOH Gazetteer | 492300 |
| Date: 2019-01-15 | Type: Inspection |
Violations:
1 critical,
1 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 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: AMD-2 IN FILE |
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| Date: 2018-09-04 | Type: Inspection |
Violations:
1 critical,
5 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 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 Comments: ADM-2 IN FILE |
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| Date: 2018-01-17 | Type: Inspection |
Violations:
2 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. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: Food workers should change gloves frequently to eliminate bare hand contact. ADM-2 IN FILE |
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| Date: 2017-10-18 | Type: Inspection |
Violations:
1 critical,
2 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 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 Comments: hot holds at >140F (actual temp 163F) gloves in use discussed proper cooling of soups 120-70F within 2 hours; 70F-45F within 4 hours reheat to 165F; hold at 140F ADM-2 IN FILE |
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| Date: 2017-05-02 | Type: Inspection |
Violations:
3 critical,
0 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. Comments: SOUPS HELD PROPERLY AT > 140F ACTUAL TEMPS 156-164F GLOVES IN USE AND FREQUENT CHANGING OBSERVED WELL DONE BURGER COOKED TO PROPER TEMPERATURE >158F ACTUAL TEMPERATURE 181F DISCUSSED PROPER COOLING OF FOODS LARGE AMOUNTS MUST BE COOLED IN SMALLER PORTIONS, UNCOVERED, WITH OR WITH OUT ICE IN COOLER OR FREEZER ADM-2 IN FILE |
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| Date: 2016-03-31 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Walkin cooler is not large enough to accommodate the restaurant volume Med well burgers cooked to > 155F actual temperature is 167F; Hot holds were at >140F actual temperature 157-162; Gloves in use at time of inspection; hair restraints in place; |
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| Date: 2015-01-28 | Type: Inspection |
Violations:
3 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 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 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 8B: In use food dispensing utensils improperly stored Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: Reviewed proper cooling procedures and glove use. In time HACCP was conducted for the chicken noodle soup. Sick worker policy was reviewed. |
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| Date: 2014-06-16 | Type: Re-Inspection |
Violations:
2 critical,
1 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 8F: Improper thawing procedures used Comments: adm-2 in file |
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| Date: 2014-02-06 | Type: Inspection |
Violations:
3 critical,
6 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. 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 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 Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: adm-2 in file |
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| Date: 2013-01-18 | Type: Inspection |
Violations:
3 critical,
3 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 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 11D: Non food contact surfaces of equipment not clean 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: reviewed proper glove use with kitchen staff changes must be made between contact with contaminated surfaces and ready to eat foods.. |
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| Date: 2012-01-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean Item 9A: Inadequate personal cleanliness |
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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 | 86-88 FALL STREET |
| City | SENECA FALLS |
| State | NY |
| Zip | 13148 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE GOULD FS | John Balliett | 108 Fall Street, Seneca Falls, NY 13148 | 2018-11-21 |
| BEES COOKIES AND CAKES CAFE | Chris & Debbie Boulter | 107 Fall Street, Seneca Falls, NY 13148 | 2018-09-06 |
| 84 FALL | Stephanie Hendrickson | 84 Fall Street, Seneca Falls, NY 13148 | 2018-04-12 |
| NEW LIN'S KITCHEN | Xiao Peng Huang | 71 Fall Street, Seneca Falls, NY 13148 | 2018-03-23 |
| WILDFLOWERS CAFE AND BAKESHOP | Nicole Tomaszewski | 77 Fall Street, Seneca Falls, NY 13148 | 2017-11-28 |
| DOWNTOWN DELI | Ann Marie Sandroni | 53 Fall Street, Seneca Falls, NY 13148 | 2018-09-19 |
| CREATIVE CHOICES CHILD CARE | Noah Snyder | 23 Cayuga Street, Seneca Falls, NY 13148 | 2018-06-26 |
| RED'S PLACE, LLC | Marcia Von Bergen | 57 Fall Street, Seneca Falls, NY 13148 | 2018-03-23 |
| DEWEY'S 3rd WARD TAVERN | 3rd Ward Tavern · Daniel Dowd | 39-41 Bridge Street, Seneca Falls, NY 13148 | 2018-09-04 |
| DEWEY'S 3rd WARD TAVERN CATERING | 39-41 Bridge Street, Seneca Falls, NY 13148 | 2018-09-06 |
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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).