MRS. K'S KITCHEN (Health Operation# 307125) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 16, 2018.
| NYS Health Operation ID | 307125 |
| Operation Name | MRS. K'S KITCHEN |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
318 Main Street Middleburgh NY 12122 |
| Municipality | MIDDLEBURG |
| County | SCHOHARIE |
| Permitted Operator Name | PATRICIA WAINWRIGHT |
| Permit Expiration Date | 12/31/2018 |
| Local Health Department | Schoharie County |
| NYSDOH Gazetteer | 472200 |
| Date: 2019-01-31 | Type: Inspection |
Violations:
1 critical,
1 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: This is inspection number one of two minimum inspections required for calendar year 2019. |
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| Date: 2018-11-16 | Type: Inspection |
Violations:
1 critical,
0 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. |
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| Date: 2018-02-01 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 9C: Hair is improperly restrained Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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: This is inspection number 1 of 2 for year 2018. Temperatures of food items on stove under preparation for lunch: cream of vegetable soup at 173 degrees, gravy at 175. All good as temperature requirements were met for any ingredient, 165 degrees. The stove hood is maintained well. |
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| Date: 2017-10-17 | Type: Inspection |
Violations:
0 critical,
3 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 9C: Hair is improperly restrained Comments: This is inspection number 2 of 2 required for 2017 for high risk class food service establishment. Items cooking made this morning chicken gumbo soup at 174 degrees and rising. Chili at 205. Both meet minimum 165 assumed some ingredients are reheated. Operator removed english muffins and toast from toasters with tongs preventing burning of fingers in the toasters and applied cream cheese topping with utensil and gloves and eliminating bare hand contact as required on a food item that will not get adequately cooked again prior to service. |
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| Date: 2017-03-09 | Type: Inspection |
Violations:
2 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Comments: This is inspection one of two required for calendar year 2017. Yankee bean soup boil fresh today at 205 degrees remember to cool in small containers any left overs. Reheat to at least 165. items are labeled for storage with date Chicken broth for example label is 3/9 prepared today and placed in walk in cooler current temperature is 133. other items in walk in are temperature 41 to 38. obviously satisfactory. make sure the fire suppression system for the stove is checked in 2017. vegetable noodle broth just cooked at 180 off stove to be portioned now into smaller volumes for cooling. temperature taken by owner. portioned and put into walkin cooler. |
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| Date: 2016-09-13 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 9C: Hair is improperly restrained Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Boil water chech list for food service establishments is at site. Gave CPR SIGN FOR POSTING, the EQUIPMENT IS ON SITE AS REQUIRED. JUst post the sign of availability provided as required. gave pamphlet 3138 use of handss in preparation of ready to eat foods, discussed bare hand ciontact related to pamphlet 3138. Floor of freezer repaired anjd recoated corrected from previous inspection. This # 2 of 2 required for 2016. |
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| Date: 2016-01-28 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: This inspection number one of two required for 2016 because of high risk designation, many foods items are cooked then cooled for storage then reheated another day- its food that is prepared through temperature ranges where potentially harmful bacteria can grow tHAT IS 45 DEGREES TO 140 DEGREES FAHRENHEIT. temperatures noted in degrees fahrenheit with associated food product: uncooked corn beef hash out of refrigeration then portion on to grill at 40 degrees, then immediately placed back in refrigerator. good it is not left out and refrigerator is working well. fresh soups cooking cream of cauliflower 181 chili 170 split pea 188 NOTE depending on ingredient the final cook temperature will be different, if ground meat thne 158 minimum if raw chicken then 165 precooked ingredients is 140, so the temperatures are satisfactory fail safe temperature for any ingredient is 165 minimum beacon on grill at 161 the minimum for not precooked pork ,beacon is 150 so this is fine. the corned beef hash at cooking on the grill reached 178. the minimum would be 165 if using precooked and reheated potatoes in hash. so this is fine minimum is165 eggs over easy on grill 170 omlet internal was 145 and rising note the ingredients you add if there is raw meat products which is generally not requested always be aware of the temperature needed for the ingredients. hamburgers cooking temperatur taken by operator 160 and rising 158 is minimuum. NOTE: Item 15 A cited in reort of 11052016 the horizontal surfaces of the shelves near the 3bay sink had sealing coating applied to the plywood surface to meet code requirements. |
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| Date: 2015-11-05 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Correct as noted in early 2016. |
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| Date: 2015-06-11 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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: 2014-11-13 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: Plates cups stored food side up |
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| Date: 2014-01-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-10-18 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 9C: Hair is improperly restrained |
||
| Date: 2013-02-25 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: No sanitizer test kit - Quaternary ammonia - gave example of where to get test strips. |
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| Date: 2012-11-26 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: No self closing doors on Restrooms. |
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| Date: 2011-01-28 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
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| Date: 2010-08-30 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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 |
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| Date: 2010-02-22 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-01-27 | Type: Inspection |
Violations:
4 critical,
9 noncritical |
|
Item 1C (Critical): Home canned goods, or canned goods from unapproved processor found on premises 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 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2010-01-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-03-04 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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) |
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| Street Address | 318 MAIN STREET |
| City | MIDDLEBURGH |
| State | NY |
| Zip | 12122 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Middle Village Pasta & Grill | Mattera LLC | 336 Main Street, Middleburgh, NY 12122 | 2018-11-15 |
| M & J's Cafe | M and J's Cafe | 322 Main Street, Middleburgh, NY 12122 | 2018-03-26 |
| B.J.'s Tavern/Middleburgh LLC | Alk Middleburg LLC | 106-1 Railroad Avenue, Middleburgh, NY 12122 | 2018-10-25 |
| THE PEKING CHINESE RESTAURANT | Ping Chen Zhang | 313-1 Main Street, Middleburgh, NY 12122 | 2018-10-16 |
| HUBIE'S VILLAGE PIZZERIA & CATERING | Hubie's Village Pizzeria, Inc. | 325 Main Street, Middleburgh, NY 12122 | 2018-04-19 |
| KELLEY'S GRILL | John Kelley | 311-1 Main Street, Middleburgh, NY 12122 | 2018-02-20 |
| HUBIE'S VILLAGE PIZZERIA CATERING | 325 Main Street, Middleburgh, NY 12122 | 2017-03-17 | |
| MIDDLEBURGH LANES and Catering | Richard & Pat Shultes | 108 Chestnut Lane, Middleburgh, NY 12122 | 2018-11-29 |
| MIDDLEBURGH HIGH SCHOOL Food Service | Compass Group | 291 Main Street, Middleburgh, NY 12122 | 2018-01-31 |
| MIDDLEBURGH LANES -CATERING | 108 Chestnut Lane, Middleburgh, NY 12122 | 2015-10-22 |
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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).