LIAS MOUNTAIN VIEW RESTAURANT (Health Operation# 368118) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 20, 2018.
| NYS Health Operation ID | 368118 |
| Operation Name | LIAS MOUNTAIN VIEW RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
7685 Route 82 Pine Plains NY 12567 |
| Municipality | PINE PLAINS |
| County | DUTCHESS |
| Permitted Corporation Name | LIA ITALIAN RESTAURANT INC |
| Permitted Operator Name | MARIA WRIGHT |
| Permit Expiration Date | 11/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136100 |
| Date: 2018-12-18 | 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 8D: Single service items reused, improperly stored, dispensed, not used when required 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: Pizza prep bain marie: top - red sauce 40F, pepperoni 42F, bottom - brie 42F. True Pepsi two door cooler: whole cooked sausage 38F, mozz. cheese 43F, french fries 42F, broth 42F, shrimp salad 39F. Migali prep station: top - spaghetti 41F, sliced garlic 36F, bottom - ziti 42F. Walk in cooler: raw chicken 44F, heavy cream 44F, ziti 44F, chicken gravy 44F, uncooked cut potatoes in water 44F. True two door counter height at grill area: cut artichokes 57F, chef reports they were just placed in the cooler, uncooked sausage 42F, chopped onion 41F. Hotpoint refrigerator: sausage gravy 37F, cooked sausage chunks 36F, deli ham 34F. GE mini refrigerator at coffee station: creamer 42F. Desert cooler: pie 43F. Salad bain marie: top - cut tomatoes 39F, bottom - cheese spread 38F, sliced cucumbers 38F. Dishwasher final rinse 120F and 100 ppm chlorine solution. Hot water from tap: 131F. Observed corrections from 2/20/2018 inspection: Sugar now has a scoop with a handle to dispense. Flip tops on the pizza bain marie hidges are operational. |
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| Date: 2018-02-20 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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) Comments: Temperatures and measurements during the inspection: Pizza prep station - pepperoni 43F/42F, shredded mozzarella cheese 41F/42F, red sauce 40F, chocolate cake 43F; True pepsi 2door display cooler in kitchen - meatballs 39F, eggplany 39F, individual lasagnas 42F, fetticine 40F, round pasta 38F, chicken broth 44F, french fries 44F, penne 38F/40F, ziti 42F, cooked onions 41F, russells sprouts 43F; Migali prep station - linguini 38F, short ziti 43F, spaghetti 41F, penne 43F, fish 38F; Walk in cooler - thermometer 40F, 5#cheese logs 44F, sliced cucumbers 43F, cream in squeeze bag 44F, red sauce 41F, mussels and clams 44F, french onion soup 40F, other soup 43F; The automatic dishwasher is meeting the minimum wash/rinse temperatures of 120F/120F with 50 ppm free chlorine; the hot water from the faucet is 134F; True 2 door lowboy at rill area - raw burgers 45F, portioned beef 44F, cooked chicken 44F, sliced tomato 45F, veal 45F, garlic cut up 45F; Hotpoint refridgerator - ham 42F, sausage gravy 42F; GE mini refrigerator at coffee station - gallon whole milk 41F, 1/2 gallon coffee creamer 44F; Desert display cooler - cheesecake 42F, other dessert cake 44F; sanitizing buckets 100 ppm chlorine after correction. |
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| Date: 2017-12-28 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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: Temperatures and measurements during the inspection: Bar coolers - pint half and hallf 40F, 1/2 gallon orange juice 40F; Pizza prep station - pepperoni 43F, shredded cheese 44F, red sauce 43F, grated cheese 44F; True pepsi 2door display cooler in kitchen - tomato soup 39F, fetticine 42F, round pasta 39F, chicken soup 39F, french fries 44F, chicken broth 40F, ziti 42F; Migali prep station - linguini 39F, parmesan cheese 41F, short ziti 41F, linguini 39F, spaghetti 40F, quart heavy cream 39F; Walk in cooler - peeled potatoes 41F, raw beef packages 40F, rice 42F, calamari defrosting 33F, 5# cheese logs 42F, chopped meat in 32 oz plastic 44F; The automatic dishwasher is meeting the minimum wash/rinse temperatures of 120F/120F with 100 ppm free chlorine; the hot water from the faucet is 133F; Salad station - cut tomatoes 39F, bleu cheese crumbled 40F; GE mini refrigerator at coffee station - gallon whole milk 42F, Desert display cooler - cheesecake 42F, other dessert cake 42F; sanitizing bucket 100 ppm chlorine |
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| Date: 2017-11-16 | 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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8F: Improper thawing procedures used Comments: Temperatures and measurements during the inspection: Bar coolers - pint heavy cream 40F, 1/2 gallon orange juice 40F; Pizza prep station - pepperoni 45F, shredded cheese 42F, red sauce 41F, grated cheese 42F; Hot Point refrigerator - cooked sausage crumbled 40F, ham cubed 40F, ricotta 40F; True pepsi 2door display cooler in kitchen - cooked pork loin 44F, fetticine 40F, round pasta 39F, cooked meatballs 39F, cooked sausage links 38F, individually portioned lasagne 40F, chicken soup 42F, brown gravy 41F, cream soup 44F; Migali prep station - linguini 47F-50F throughout****see violation 5B, parmesan cheese 41F, cut garlic 42F, ziti 45F, short ziti 45F, shrimp 40F, quart heavy cream 43F; Walk in cooler - mussels in pan 43F, mashed potatoes 41F, raw clams 38F, individual fish portions 43F, scallops 42F, mozzarella cheese 45F, onion soup 45F, raw beef packages 43F; The automatic dishwasher is meeting the minimum wash/rinse temperatures of 120F/120F with 50 ppm free chlorine; the hot water from the faucet is 129F; Salad station - cut tomatoes 38F, cut cucmbers 39F, bleu cheese crumbled 41F; GE mini refrigerator at coffee station - gallon whole milk 43F, Desert display cooler - cheesecake 43F, 3-tier white cake 44F |
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| Date: 2017-01-20 | Type: Re-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: A compliance date of 2/20/2017 has been set for the open violation 10B. Temperatures/measurements/corrections: Walk in cooler - vegetable soup 41F, ziti 44F, onion soup 40F, red sauce 43F Automatic dishwasher chlorine residual at 50ppm. Glad 13 gallon bags no longer in use to store bread. |
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| Date: 2017-01-13 | Type: Inspection |
Violations:
1 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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) Comments: A re-inspection is required, which is to occur next week. Temperatures/measurements: Walk in cooler - mussels 37F, clams 37F, fetticine 44F, spaghetti 43F, ziti 43F, steaks 42F, tomato sauce 43F, shredded cheese 43F, 5# cheeses 42F Bar cooler #1 - pint of half and half 45F, grapefrit juice 44F; bar cooler #2 - 1/2 gallon orange juice 38F, onions 39F; bar cooler #3 - Baileys irish cream 40F Pizza Prep Station - cheese 43F, GE Hotpoint - ham 38F, quart egg nog 40F Migali prep station - spaghetti 41F, fetticine 41F, salmon 42F, pasta 41F Salad/dessert migali prep station - cut tomatoes 39F, cut cucumbers 39F, butter mix 41F, bleu vheese 39F True 2d display cooler in kitchen - chicken consume soup 40F, potato soup 41F, round pasta 40F, fetticine 39F True 2 door lowboy - cooked peppers and onions 38F, yellow liquid 39F, cooked cutlets 40F, individual staeks 40F, raw cutlets 40F Dessert cooler - cheesecake 41F, dessert 41F |
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| Date: 2016-12-14 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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: Temperatures/measurements: Walk in cooler - mussels 38F, clams 40F, potatoes in water 41f, red sauce 41F, portioned beef 36F, penne 42F, fetticine 42f, soaghetti 42F Bar cooler #1 - pint of half and half 38F; bar cooler #2 - grapefruit juice 42F; bar cooler #3 - Pumpkin pie cream liquer 41F Pizza Prep Station - peppereoni 40F, red sauce 39F, shredded cheese 42F, shredded cheese 44F GE Hotpoint - (replaced Les Dessets cooler) - cream cheese 42F, buttermilk 41F Migali service prep station - spaghetti 39F, penne 40F, fetticine 41F, grated cheese 40F Salad/dessert migali prep station - halved grape tomateos 41F, cut cucumbers 41F, cheesecake 38F, blue cheese 38F Hot water from faucet 120F True 2d display cooler in kitchen - chicken broth 40F, chicken broth 40F, manhattan clam chowder 41F, pasta 38F True 2 door lowboy - raw chicken breast 42F, raw buregrs 39F, cooked chicken breast 40F, salmon (not smoked) 40F |
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| Date: 2016-11-17 | Type: Inspection |
Violations:
1 critical,
4 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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: Temperatures/measurements: Bar cooler #1 - OJ 39F; Bar cooler #2 - cranberry juice 40F, cut oranges 39F; Bar cooler #3 - lemonade 39F, Baileys irish creme 42F Pizza Prep Station - cheese 42F, pepperoni 41F, cut tomatoes 42F, cheese on bottom 42F Les Desserts tall boy - Ricotta cheese 39F, ham 39F; GE small black at coffee station - gallon milk 41F; Dessert Display cooler - choc cup 43F Migali prep station - spaghetti 38F, linguini 42F; Grill prep station - raw salmon 38F, cooked chicken 39F, beef 39F, raw burgers 39F` Salad prep station - cut tomatoes 41F, herber butter 40F, pie 39F Hot water from faucet 128F; automatic disherwasher has 50ppm chlorine with minimum of 120F hot water True 2 door tall boy - beef vegetable soup 57F***see violation, chicken broth 41F, cut portioned cooked beef 41F, pasta 40F, fetticine39F, potato 41F Walk in Cooler - pizza sauce 40F, shell eggs (outside of egg) 44F, raw meats in package 42F, fetticine 42F, 5# cheese logs between logs 42F |
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| Date: 2016-04-12 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2016-03-17 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8B: In use food dispensing utensils improperly stored 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 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 Item 11D: Non food contact surfaces of equipment not clean |
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| Date: 2015-08-26 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 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 | 7685 ROUTE 82 |
| City | PINE PLAINS |
| State | NY |
| Zip | 12567 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE HARD ROLL EXPRESS | Tamara Plassmann | 7711 South Main Street, Pine Plains, NY 12567 | 2013-02-14 |
| S SMITH INTERMEDIATE LEARNING CTR | Pine Plains Central Schools | 41 Academy Street, Pine Plains, NY 12567 | 2018-09-25 |
| PINE PLAINS PLATTER RESTAURANT | The Pine Plains Baking Company, Inc. | 2987 Church Street, Pine Plains, NY 12567 | 2018-10-29 |
| TOPS DINER | Tops Diner, Inc. | 2938 West Church Street, Pine Plains, NY 12567 | 2017-12-18 |
| TOWER PIZZA & RESTAURANT | Bread and Butter Works Inc | 2947 Church Street, Pine Plains, NY 12567 | 2018-03-22 |
| BACKYARD GARDEN | Patricia Puca | 2945 Church Street, Pine Plains, NY 12567 | 2013-01-29 |
| AGRITURISMO RESTAURANT | Four Part Harmony, LLC | 2938 Church Street, Pine Plains, NY 12567 | 2012-12-26 |
| MAIN STREET CAFE | Laurann Beliveau | 2953 Church Street, Pine Plains, NY 12567 | 2012-11-21 |
| STISSING MOUNTAIN JR/SR HIGH SCHOOL | Pine Plains Central School District | 2829 Church Street, Pine Plains, NY 12567 | 2018-09-20 |
| Mashomack Fish & Game Preserve Dining Hall | 7435 Route 82, Pine Plains, NY 12567 | 2018-01-18 |
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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).