Pleasant Corner Restaurant
Pleasant Corner Restaurant, Inc.


Address: 262 Route 9n, Keeseville, NY 12944

Pleasant Corner Restaurant (Health Operation# 268684) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 21, 2018.

Business Overview

NYS Health Operation ID 268684
Operation Name Pleasant Corner Restaurant
Food Service Description Food Service Establishment - Restaurant
Facility Address 262 Route 9n
Keeseville
NY 12944
Municipality AUSABLE
County CLINTON
Permitted DBA Pleasant Corner Restaurant
Permitted Corporation Name Pleasant Corner Restaurant, Inc.
Permitted Operator Name Bruce & Esther Neverett
Permit Expiration Date 12/31/2019
Local Health Department Clinton County
NYSDOH Gazetteer 095100

Inspection Results

Date: 2018-09-21 Type: Inspection Violations: 2 critical, 4 noncritical
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: This is the second 2018 routine inspection. All violations at that inspection, were present today.
Date: 2018-02-27 Type: Inspection Violations: 1 critical, 2 noncritical
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: A no bare hand contact sign was given and posted.
Date: 2017-12-21 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: This is the second 2017 inspection. All violations from the first inspection have been corrected. The facility has logging of critical control temperatures, and times. The logs showed proper cooking, cooling, reheating, and hot holding. The afternoon cook was able to demonstate, with confidence, the staffs efforts to achieve health departments requirements, and requests. When asked if the morning cook is able to acheive the same results, the afternoon cook gave a confident "yes" with specfic reasons rooted in training given and instituted daily procedures.
Date: 2017-01-17 Type: Inspection Violations: 2 critical, 3 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2016-10-27 Type: Inspection Violations: 1 critical, 1 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: This is the second routine 2016 inspection. Operator had some cooling logs as requested by inspector at the last inpection. Review indicated they lack management review for evaluation of proper cooling. Shellie Lawyer, a responsible person representing management was able to understand CRITICAL CONTROL POINT (CCP) EXPLANATION SHEETS given by the inspector. She agreed to establish A MANAGEMENT CCP MONITORING PLAN using the sheets and cooling log for all categories of food prepared. The inspector would not have been able to completely review CCP'S without the positive participation of Shellie Lawyer.
Date: 2016-02-08 Type: Inspection Violations: 3 critical, 5 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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 16: Miscellaneous, Economic Violation, Choking Poster, Training.
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: Inspector was not able to confirm pre-chilling, and cold storage of cole slaw before placment on cooks line. Owner stated cooling is done after 5PM and on week ends only. Because inspector is not able to witness cooling,cooling logs were explained to and requested at this inspection and the last inspection. 2/12/16 field visit to give operator inspection understanding and training tools showed cooling logs are being used, and operator has been overseeing critcal control points requirments.
Date: 2015-12-03 Type: Inspection Violations: 2 critical, 3 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2015-04-17 Type: Inspection Violations: 1 critical, 5 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 8B: In use food dispensing utensils improperly stored
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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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)
Date: 2014-10-08 Type: Inspection Violations: 1 critical, 6 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2013-11-01 Type: Inspection Violations: 1 critical, 2 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

Office Location

Street Address 262 Route 9N
City Keeseville
State NY
Zip 12944

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Dataset Information

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).

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