YIASOU (Health Operation# 472384) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 28, 2018.
| NYS Health Operation ID | 472384 |
| Operation Name | YIASOU |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
1980 State Route 52 Liberty NY 12754 |
| Municipality | LIBERTY |
| County | SULLIVAN |
| Permitted Corporation Name | Yiasou Cafe Corp. |
| Permitted Operator Name | George Poulos |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 522000 |
| Date: 2018-11-28 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Cold-holding temperatures: Open-top salad cooler feta cheese 41F, open-top vegetable cooler chopped tomatoes 43F, dessert display cooler coconut cream pie 41F. Hot-holding temperatures: Rice pilaf 151F, steam table chicken chili 165F. Shellfish tags presented: good. Observed preparation of homemade hummus and falafel. Product thermometer easily accessible on-site. Facility observed to be kept very neat and well-maintained. |
||
| Date: 2017-04-05 | Type: Inspection |
Violations:
0 critical,
9 noncritical |
|
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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) Comments: All coolers below 45 degrees Fahrenheit. Tzaki sauce in top cold hold at 40 degrees Fahrenheit, tomato slices in top cold hold by ice machine at 40 degrees Fahrenheit, hot soups in front hot hold were steaming hot. Sanitizing solution at proper level of 100 ppm. Dishwasher uses a sanitizer to disinfect. Restaurant was in the process of preparing chicken and squash for dinner. All food items were in the preparation process and all soups and sauces on the stove were boiling or near boiling. |
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| Date: 2016-11-04 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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) Item 11D: Non food contact surfaces of equipment not clean Comments: Soup properly hot-held on steam table (measured to be 180+F). Open-top food prep cooler: hummus 45F. // Discussed with operator that precooked foods are first reheated on the stove prior to being placed on the steam table. // Discussed use of rotisserie to cook gyro meat - cooking is continuous - outer layer of product measured to be 185F. // Observed proper glove use and availability of product thermometers (discussed that they are used to measure food temperatures during cooking, cooling, reheating and hot/cold-holding). Discussed that sanitizing solution for wiping cloths must be maintained between 100 and 200ppm, and at least 50 ppm for sanitizing after dishes/equipment are washed. |
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| Date: 2015-12-02 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) |
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| Date: 2014-03-19 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: ATOI = at time of inspection? Running hot tap water - 140+ degrees F. Cold-holding: hummus - 32 degrees F, tzatziki sauce - 32 degrees F. Hot holding: marinara sauce - 155 degrees F, rice - 165 degrees F. Observed that raw chicken cutlet was properly cooked to 170 degrees F (165 degrees F or above required). Outer surface of gyro loaf (approx 8 lbs) on rotisserie - 164 degrees F - undergoing continuous cooking. |
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| Date: 2013-03-21 | 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2012-04-27 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 |
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| Date: 2011-03-02 | Type: Inspection |
Violations:
0 critical,
10 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: 2010-04-23 | Type: Inspection |
Violations:
0 critical,
2 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Street Address | 1980 State Route 52 |
| City | Liberty |
| State | NY |
| Zip | 12754 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BAKE YOU HAPPY | Bake You Happy LLC | 1980 State Route 52, Liberty, NY 12754 | 2012-05-02 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| DUNKIN DONUTS | Abdd LLC | 1953 Route 52, Liberty, NY 12754 | 2018-09-10 |
| TACO BELL | Abtb IIi LLC | 19 Sullivan Avenue, Liberty, NY 12754 | 2018-11-28 |
| CHINATOWN KITCHEN | Liberty Chinatown Inc. | 127 East Route 52, Liberty, NY 12754 | 2018-11-27 |
| LIBERTY DINER AND RESTAURANT | Liberty Diner & Restaurant, Inc. | 17 Sullivan Avenue, Liberty, NY 12754 | 2018-10-01 |
| PIZZA HUT | Pizza Hut of Se Kansas | 11 Sullivan Avenue, Liberty, NY 12754 | 2018-09-10 |
| BURGER KING | Liberty Rest 13136, LLC | 47 Sullivan Avenue, Liberty, NY 12754 | 2018-02-14 |
| SUBWAY | Datt, LLC | 2035 Route 52 East, Liberty, NY 12754 | 2018-02-06 |
| TACO BELL #29000 | Muy Brands LLC | 19 Sullivan Avenue, Liberty, NY 12754 | 2015-09-16 |
| WENDY'S #7006 | Wendgate Corporation #7006 | 46 Sullivan Avenue, Liberty, NY 12754 | 2014-02-14 |
| SUBWAY-old | Pj Subs Inc | 2035 Route 52 East, Liberty, NY 12754 | 2009-07-23 |
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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).