GRAM'S DINER (Health Operation# 825064) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 4, 2018.
| NYS Health Operation ID | 825064 |
| Operation Name | GRAM'S DINER |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
13 Main Street Adams NY 13605 |
| Municipality | ADAMS |
| County | JEFFERSON |
| Permitted Corporation Name | ADAMS CAPITAL PARTNERS, LLC |
| Permitted Operator Name | Kyle Hayes |
| Permit Expiration Date | 12/31/2020 |
| Local Health Department | Watertown District Office |
| NYSDOH Gazetteer | 222000 |
| Date: 2018-12-04 | Type: Inspection |
Violations:
0 critical,
3 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 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: Facility is clean and well maintained in general. Turkey roast in the walkin, cut in half, uncovered cooling properly upon arrival. steam table gravy 160, soup in waitress station 162, walkin 41 mashed potatoes, tank up frig 40 meatloaf, prep unit tuna 41, desert frig milk 40. |
||
| Date: 2018-02-21 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Facility is clean and organized all refrigeration in the kitchen is working well prep unit 41deg F. Stand up cole slaw 39F. walkin lasagna 41 Deg F. coke cooler in waitress area @ 39F. Dish washer is operating well injecting sanitizer and above 120 F. Facility is very busy and there walkin is very small. this limits the operations ability to cool food properly. With the amount of business and food this kitchen prepares it would greatly benefit from a larger walkin cooler. Several new commercial grade stand up refrigeration units have been purchased but to my knowledge are not being used to cool. the Operator is cooling in ice baths to achieve the proper cooling curve but must keep track of temperatures all food product cooling must cool from 120F to 70F in 2 hours then cool from 70 F to 45F or below in an additional 4 hours. All food product must cooled from 120 F to 45F or below in 6 hours. |
||
| Date: 2017-10-17 | Type: Inspection |
Violations:
2 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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 8F: Improper thawing procedures used Comments: Staff were informed about the cooling requirements and a cooling sheet should be sent to the facility. |
||
| Date: 2017-02-02 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) Comments: no food was found stored on the floor. facility is clean and organized. most cooling is being done in 1 gal containers in the walkin uncovered or in larger containers in ice bath in sink. floor upstairs in the facility has been covered with a plastic product smooth and cleanable upstairs has improved. |
||
| Date: 2016-09-13 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 8B: In use food dispensing utensils improperly stored 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 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 Comments: all cold holding temperatures evaluated acceptable - raw burgers in prep it @ 43F. soup within walk-in cooler @ 41F. all hot holding temperatures evaluated acceptable- meat sauce within hot holding unit @ 175F. facility very clean and organized |
||
| Date: 2016-04-14 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 8B: In use food dispensing utensils improperly stored 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) Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: bathrooms are remodeled and facility is clean in general. walkin cooler is holding temperature hotdogs 45F. lasagna was 110 F cooling suggested the lasagna be completely uncovered while cooling to allow for proper cooling curve. he placed the lasagna in the freezer to continue cooling to 45 and it will be taken out. informed the operator to keep a close eye on the walkin as it can very easily move out of temperature as it becomes warmer. many food products are being cooled in an ice bath in big 2 bay sink. gravy in steam table at 170, ham in prep table 43F, hot dogs in the walkin cooler 45 F. butter on the top shelf 41F |
||
| Date: 2015-12-18 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: walkin Is holding potentially hazardous foods at 40 to 45 deg F. operator has purchased a new stand up commercial superior refrig unit. to limit the "in and out" of the walkin. sauce in ice bath during inspection operator also bought ice wand to aid in cooling. phf foods were moved to the top shelf of the walkin as it was the area that was the coldest during the previous inspection. air coming out of compressor in walkin cooler at 32 deg. | ||
| Date: 2015-11-04 | Type: Inspection |
Violations:
1 critical,
6 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) 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: walkin cooler was on the boarder line of being out of temp. several food products on the bottom and middle shelves were 46 to 47 deg. the walkin is the main source of refrigeration in the kitchen and is opened and closed a lot. several items were being cooled in the walkin at the time of inspection. I suggested pulling products that will be used repeatedly out of the walkin cooler during lunch/ dinner rush and put them in the prep or new stainless refrigerator near the front of the kitchen. food on the top shelf of the walkin was at a lower temp ( butter 42 F top shelf) than food on the bottom shelf. operator turned the thermostat down on the walkin, air coming from the compressor was 38 deg when I left and the temp of cooler was coming down. the thermometer was on the top shelf of frig and I suggested keeping it on the bottom shelf to represent the warmest portion of the walkin. a follow up with this refrig unit will be conducted before December and a inspection during the warm weather months next year is needed to insure the unit is keeping good temp during the summer. all other coolers are in good working order keeping good temp desert coolers 38 deg. Beer/ wine / milk cooler near dish washer 42 F. milk. prep cooler in front of kitchen cole slaw 41 deg. vegetable soup 160. beef in steam table 156, gravy in steam table 165. gravy in crock pot 150. facility clean and organized in general ceiling is aged with color. |
||
| Date: 2014-02-21 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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) Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Street Address | 13 MAIN STREET |
| City | ADAMS |
| State | NY |
| Zip | 13605 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CAMDEN SUBWAY | Norpat Enterprises, Inc. | 13 Main Street, Camden, NY 13316 | 2018-07-23 |
| SILVER CREEK OVERSEAS VETERANS ASSOC. FSE | Silver Creek Overseas Veterans | 13 Main Street, Silver Creek, NY 14136 | 2017-12-29 |
| COYOTES CAFE | Amber-marie Girard, LLC | 13 Main Street, Cherry Valley, NY 13320 | 2017-10-27 |
| MAIN STREET PIZZERIA | 13 Main Street, Brockport, NY 14420 | 2015-03-10 | |
| AMITY COFFEE LLC | Lyndsi Stoltzfus | 13 Main Street, Penn Yan, NY 14527 | 2018-06-06 |
| PUBLICK COFFEE BAR | Christopher Wright | 13 Main Street, Penn Yan, NY 14527 | 2017-06-14 |
| MAIN STREET PIZZERIA | 13 Main Street, Brockport, NY 14420 | 2016-12-28 | |
| GRAM'S DINER | Derek Butler | 13 Main Street, Adams, NY 13605 | 2012-01-19 |
| Tony's Pizzeria | Four Days Inc. | 13 Main Street, Massena, NY 13662 | 2007-08-30 |
| ERIN'S | Erin Flint | 13 Main Street, Cherry Valley, NY 13320 | 2006-03-13 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HOTEL ADAMS (HOMETOWN PIZZERIA) Food Service | Tug Hill Ventures, Inc. | 4 West Church Street, Adams, NY 13605 | 2018-01-25 |
| PEARL'S PASTRY SHOPPE | Pearl's Pastry Shoppe, LLC | 10 Main Street, Adams, NY 13605 | 2016-07-22 |
| CAFE' MIRA | Lori Wells and Lisa Reed | 14 Main Street, Adams, NY 13605 | 2015-01-23 |
| CAFE' MIRA | 14 Main Street, Adams, NY 13605 | 2009-03-19 | |
| ADAMS PASTRY SHOP | 10 Main Street, Adams, NY 13605 | 2008-05-02 | |
| CAFE' MIRA/ Inactive | 14 Main Street, Adams, NY 13605 | 2007-12-18 | |
| NEW CHINA WOK | Xin Qi Huang | 5 Liberty Street, Adams, NY 13605 | 2018-12-04 |
| CHINA WOK | 5 Liberty Street, Adams, NY 13605 | 2012-04-30 | |
| AMERICAN LEGION POST #586 | Don Rounds Post #586 | 10 South Main Street, Adams, NY 13605 | 2018-06-13 |
| JRECK SUBS/ADAMS | Mar-moc Enterprises, Inc. | 32 East Church Street, Adams, NY 13605 | 2018-04-19 |
Please comment or provide details below to improve the information on GRAM'S DINER.
| 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).