Gus' Red Hots (Health Operation# 268626) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 21, 2018.
| NYS Health Operation ID | 268626 |
| Operation Name | Gus' Red Hots |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
5 Cmdr Thomas Macdonough Highway Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted DBA | Gus' Red Hots |
| Permitted Corporation Name | Gus' Red Hots, Inc. |
| Permitted Operator Name | Gus' Red Hots, Inc. |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 096100 |
| Date: 2019-01-10 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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) |
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| Date: 2018-08-21 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14C: Pesticide application not supervised by a certified applicator 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 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: Convenient and suitable utensils and/or sanitry gloves are to be used to prepare or serve food to eliminate bare hand contact AND prevent contamination. Food workers are to change sanitary gloves in between preparing raw foods and cooked/ready to eat foods to avoid contamination from the raw foods. Discussed this with cook in regard to making sure cracking raw eggs while wearing gloves and then touching prepared toast with the same gloves does not happen. There is a risk for salmonella contamination from the raw eggs. Also, 3 bay sink in back kitchen area is being used for handwash and food prep only, no dish washing. An air gap is required for food preparation sinks. The plumbing on this 3 bay sink does not have a physical break in the plumbing to create an air gap, rather there is an offshoot pipe located below the flood line of the three sinks above and it would theoretically drain out any water that backs up before it reaches the sink bays. |
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| Date: 2017-10-04 | Type: 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 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 Comments: All violations must be corrected and are subject to enforcement. |
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| Date: 2016-12-22 | Type: Inspection |
Violations:
4 critical,
8 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 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) Item 8B: In use food dispensing utensils improperly stored Comments: This inspection is a D rated inspection. A reinspection will occur within 30 days from the date of the inspection. All violations must be corrected and are subject to enforcement. Proper cooling proceedures emphasized with the operator. The facility has been sited on numerous occasions for improper cooling proceedures. The existing three bay sink which is used for food preparation, dish washing, and hand washing may be inadequate to promote handwashing and serve the needs of the facility. |
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| Date: 2016-11-14 | Type: Inspection |
Violations:
4 critical,
4 noncritical |
|
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 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 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Comments: This is the second 2016 routine inspection. Operator is recommended to to train staff in the critical control temperature requirerments and the specific procedures needed to monitor and achieve the necessary temperature requirerments. The best way to show this training was achieved is for the operator to establish daily logging of all critical control points, and have them ready for review at the reinspection to be in about two weeks. If operator needs guidance for moniticing all critical control points or needs more time to do training with correction of daily procedures; they should contact inspector immediately. PLEASE RECOGNIZE ALL VIOLATIONS, ESPECIALLY REPEAT VIOLATIONS ARE SUBJECT TO FORMAL ENFORCEMENT AND FINES! |
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| Date: 2016-01-21 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Comments: Interview and volume observations indicated proper cooling and reheating. Reviewed dented can procedures. New freezer obtained to correct past 10B violation. Kitchen staff hand wash station and waitress staff hand were accessible and seen used at the inspection. |
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| Date: 2015-12-03 | Type: Inspection |
Violations:
4 critical,
10 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw 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 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
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| Street Address | 5 CMDR Thomas Macdonough HIGHWAY |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
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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).