MIDDLEBURGH FAMILY DINER AND RESTAURANT LLC (Health Operation# 307150) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 10, 2018.
| NYS Health Operation ID | 307150 |
| Operation Name | MIDDLEBURGH FAMILY DINER AND RESTAURANT LLC |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
122 Main Street Middleburgh NY 12122 |
| Municipality | MIDDLEBURG |
| County | SCHOHARIE |
| Permitted Corporation Name | MIDDLEBURGH FAMILY DINER AND RESTAURANT, LLC |
| Permitted Operator Name | LUIS PATINO |
| Permit Expiration Date | 12/31/2018 |
| Local Health Department | Schoharie County |
| NYSDOH Gazetteer | 472200 |
| Date: 2019-01-18 | Type: Inspection |
Violations:
2 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8B: In use food dispensing utensils improperly stored Comments: This is inspection number one of two for calendar year 2019. Sausage links are cooked in the oven then placed in the walkin cooler for use. Then as needed they are deep fried for service. |
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| Date: 2018-10-10 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Comments: This is inspection 2 of 2 for year 2018 as required. Note on corrections since previous inspection: 1. Table next to the federal walkin cooler was replaced with a stainless steel cart, corrected. 2. floor under mechanical dishwasher and wall repaired, corrected. Temperatures of foods being cooked eggs fried over easy, flipped was 171 degrees okay french toast on grill made from egg batter stored in the sandwich table flip unit 193 degrees okay egg batter is 39.9 degrees in the cooler Federal cooler is 36 to 37 degrees okay good that its under 40 Suggested to operator to move shallow pan of cubed home fries, cooked prior to inspection, to location in cooler where cold air will blow in it directly to cool faster, which is a shelf with the cold air blowing directly on it, and operator did. Home fries were at 76 degrees after 90 minutes from cooking, moved and was 65 degrees in ten more minutes after moving to shelf with the cold air blowing on it. Discussed with operator that to cool items fast, put directly in front of blowing air of the federal cooler. Using this shelf in cooler to cool items will make sure items are cooled to 70 degrees or less in two hours after cooking and then to 45 degrees or less in another four hours or less a required. This will be the special cooling place. Once temperature goals are met, the item can be moved for other foods to cool. |
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| Date: 2018-03-07 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean Comments: This is inspection one of two required for 2018 at this establishment. As per request by owner, a food handler course for a local course will be forwarded as soon as we receive the annoucement. Annoucements are sent to Health Department when available. Item noted in last inspection flower pot is gone from counter corrected. Items at steam table are cooked to boiling on stove according to staff , then placed in steam table for hot holding. Hot holding temperatures were 141 To 155 degrees. That is satisfactory minimum is 140 degrees after it is reheated to165 degrees, hot hold at 140 degrees. Discussed use of hand sanitizer question as a substitue for hand washing. Hand sanitizer cannot be used instead of proper hand washng with soap and water when hands are contaminated or soiled. It is okay to use after hand washing because the product discussed has some ingredients that will help the skin from drying. Checked metal food cans none dented. photogrnaphs done of most violatioins for reference. Correct by next routine inspection. |
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| Date: 2017-10-26 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: This is inspection number 2 of 2 for 2017. steam table temperatures in degrees Fahrenheit, gravy , marinara, cream of cauliflower soup, au jus, all hot held 141 at top and rising. hotter as closer to the hot water. walkin cooler temperatures, 76 degrees for hotel pan of boiled potatoes done cooking at about 1 pm, they were boiled then peeled and placed uncovered to cool in walkin cooler. I recommended that they be placed in direct line with the air flow from the cooler fan which would cool them faster. later today they will be cubed and placed in the walkin for home fries for tommorrow hamburger grilled and on bun and plate before service was 176, minimum is 158 chicken cutlet being grilled was 171 and still cooking to be made into a chicken salad supreme for immediate service. the edge sides of stove deep fryer and griddle are much improved and clearly have been cleaned to correct the item noted in February 2017 inspection. Keep cleaning them. |
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| Date: 2017-02-22 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: See Above notes. this is inspection one of 2 for 2017 only 5gallon pot of potatoes on stove cooking for home fry preparation. Discussed preparation. Once finished cooking and still hot, the potatoes are peeled and placed on a hotel pan of less than four inches depth and then into the walk in cooler. Question at the time of the inspection was when do the peeled potatoes need to be covered in the cooler. Answer they need to be covered with plastic wrap no later than when they reach 45 degrees, but they will cool adequately if the wrap is kept off. just remember to cover and take temperature in two hours to determine rate of cooling and verify that the storage temperatureof 45 degrees is met. The time required for cooling is more important than whether the food is covered a certain time after cooling. When cooled the peeled potatoes are taken out and cubed, and put back into same pan and seasoned using gloves which is required at this step because individual portions of home fries are put on the grill to warm as per customer request or served cold as per customer request. Remember to clean and sanitize the preparation counter prior to cubing the potatoes. discussed only placing small amount of butter to warm on counter for immediate service not the whole container. Whole container is curently kept under refrigeration but it will be fine to leave a small amount out to warm during breakfast rush and be used up and not added back to the original storage container. |
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| Date: 2016-09-21 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: This is inspection 2 of 2 for 2016. Boiled potatoes being prepared, being skinned temperature range 166 to 180 degrees on top layers. They have peeled and placed in shallow pans placed in walkin cooler to be cut tommorrow after cooled. So, if they have bare hand contact during cooking or preparation the cook temperaturen is 165. Rocky mountain (meatloaf type entree) cooking in convection oven and at 151, not quite done. 165 is the goal temperature because of potential bare hand contact and ingredients and mixing of ingredients and some preparatioin that is limiterd time but over 45 degrees. Item is fresh made in the morning and cooked immediately. Quanitites are small and can be cooled quickly, it is today's special for lunch. Any left over will be covered and cooled in walk in cooler . temperature at time of placement in cooler was 185, so cooking temperature was correct. As long as no bare hand contact with cooled rocky mountian, Individual portion cut from loaf can be cooked to customers taste. Prep counter gravies range from 155 to 172 in steam table fresh out of csan this morning. So precooked gravy product cook temperature is 140 as long as no bare hand contact or other ingredient that requires a higher temperature such as a left over meat mixed with it. 140 degrees is the hot hold temperature so, that is fine today. Some holes were filled in the steam tabler burner unit and it is more efficient at heating at lower flame, less heat loss. temperatures of food satisfactory. CPR kit ;proper and sign posted kit and sign is next to diner exit door. |
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| Date: 2016-06-06 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: This is inspection one of at least two for the calendar year 2016 Temperature, ham and cheese omlette 175. minimum for cooking fresh eggs is 145 so it is okay. cream of potato soup at 145 hot holding on stove top, minimum for freshy made is140 aboout 2 quarts quantity. if it was reheated the temperature must be 165 at least. Operator indicates that if there is a small quanitity left over it will be discarded. Adequately correct the items noted in the inspection summary by the next routine inspection to be done at latest December 2016. |
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| Date: 2015-12-10 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
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: This is inspection number 2 of 2 required in 2015 for this high risk establishment. Floor behind service seating counter had a new flooring surface installed that is smooth, durable and easily cleanable; corrected from previous inspections. The new floor area needs trim at the base of the wall for sealing the bottom of the wall and gap. Photo left describing what to do. Gave boil water notices checklist for food service establishments and reviewed with Messrs. Elkin and Jorge Patino. Gonzalo (Luis ) was not here today. Balley walkin cooler shelves had the gaps sealed with silicone caulk and corrected from previous inspection as required. |
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| Date: 2015-10-01 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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) Comments: Shelves on Balley walk in cooler have been covered with a smooth non absorbant coating but gaps need to be sealed. Hair restraints being worn - good. Temperatures:Rocky Mountain ( ground beef with egg - similar to a meat loaf salisbury steak) cooking in oven is 143 degrees F. Get up to 165 prior to serving. If it was ground beef without poultry and not reheated the temperature minimum would be 158. Steam table temperatures fresh marinara 153 degress good split pea soup at 167 precooked ham not reheated temperature good. Remember reheating or poultry temperatures are 165 degrees minimum. This is inspection number 1 of 2 required for this facility each year/ . Reinspection to be conducted later in 2015 to determine progess on correcting these violation items noted in inspection summary. |
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| Date: 2014-12-19 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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) |
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| Date: 2014-11-06 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Comments: 10 B shelves in Bally Walin cooler wood exposed, floor of Federal walkin cooler tiles broken |
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| Date: 2013-12-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-10-18 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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 9C: Hair is improperly restrained 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2012-11-26 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: Florr tiles beneath dishwasher, deep fryer, and slicer are broken missing and broken in walkin cooler. handwash sticker not at handwash sink - posted corrected. No thermometers in freezers. |
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| Date: 2012-01-25 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 122 MAIN STREET |
| City | MIDDLEBURGH |
| State | NY |
| Zip | 12122 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Cornwall Central Middle School | Cornwall Central School District | 122 Main Street, Cornwall, NY 12518 | 2018-10-31 |
| FORGED | Nicolai, LLC. | 122 Main Street, Hudson Falls, NY 12839 | 2018-09-30 |
| CORNER SPORTS BAR | 122 Main Street, East Rochester, NY 14445 | 2018-06-19 | |
| Cornwall High School Athletic Stand | Cornwall Central School District | 122 Main Street, Cornwall, NY 12518 | 2015-11-01 |
| CLINTON PLAZA DINER | Panagiotis Karabinis | 122 Main Street, Oneonta, NY 13820 | 2018-06-27 |
| RANDY'S PHENOMENAL EATS | Randy's Phenomenal Eats Inc | 122 Main Street, Hudson Falls, NY 12839 | 2014-01-21 |
| CORNWALL MIDDLE SCHOOL | 122 Main Street, Cornwall, NY 12518 | 2012-03-29 | |
| GAVEL GRILLE | Gustare, LLC. | 122 Main Street, Hudson Falls, NY 12839 | 2012-02-10 |
| LA FONTANA RISTORANTE | Lafontana Restaurant Corp | 122 Main Street, Hudson Falls, NY 12839 | 2006-03-27 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MIDDLEBURGH ELEMENTARY SCHOOL Food Service | Compass Group | 245-1 Main Street, Middleburgh, NY 12122 | 2018-11-29 |
| MIDDLEBURGH LANES and Catering | Richard & Pat Shultes | 108 Chestnut Lane, Middleburgh, NY 12122 | 2018-11-29 |
| 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 |
| KELLEY'S GRILL | John Kelley | 311-1 Main Street, Middleburgh, NY 12122 | 2018-02-20 |
| 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 | |
| HUBIE'S VILLAGE PIZZERIA & CATERING | Hubie's Village Pizzeria, Inc. | 325 Main Street, Middleburgh, NY 12122 | 2018-04-19 |
| HUBIE'S VILLAGE PIZZERIA CATERING | 325 Main Street, Middleburgh, NY 12122 | 2017-03-17 | |
| MRS. K'S KITCHEN | Patricia Wainwright | 318 Main Street, Middleburgh, NY 12122 | 2018-11-16 |
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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).