WINGS OVER SARATOGA
Ej Goodrich, LLC.


Address: 105 West Avenue, Saratoga Springs, NY 12866

WINGS OVER SARATOGA (Health Operation# 861856) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 3, 2015.

Business Overview

NYS Health Operation ID 861856
Operation Name WINGS OVER SARATOGA
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 105 West Avenue
Saratoga Springs
NY 12866
Municipality SARATOGA SPGS.
County SARATOGA
Permitted Corporation Name EJ GOODRICH, LLC.
Permitted Operator Name ERIK GOODRICH
Permit Expiration Date 03/31/2016
Local Health Department Glens Falls District Office
NYSDOH Gazetteer 450100

Inspection Results

Date: 2016-10-26 Type: Inspection Violations: 4 critical, 5 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections
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 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
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 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: Violations to be corrected as soon as possible. Repeat critical violations subject to enforcement action. Any questions can be directed to this office via email or telephone.
Date: 2015-12-03 Type: Inspection Violations: 1 critical, 9 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
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 11D: Non food contact surfaces of equipment not clean
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8B: In use food dispensing utensils improperly stored
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: Violations to be corrected by 12/12/15. Send email to this office with list of corrective actions taken for each violation cited. Any questions can be directed to this office via email or telephone. Discussed proper cooling methods, bare hand contact prevention and ill food worker policy with staff. Also discussed chicken breading procedure and requirements for changing breading. Must ensure that chicken wing sauce bowls are washed/sanitized frequently or within 2 hours of use.
Date: 2015-05-21 Type: Inspection Violations: 3 critical, 6 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: Violations to be corrected by 6/5/15. Submit email correspondence to this office via email with corrective action list for each cited violation. Any questions may also be sent to this office via telephone or email. You must ensure that all "par cooked" chicken wings are heated to at least 165*F before they are sent for cooling. Hot & cold holding units were all measured to be in compliance with Code. Discussed food-borne illness at length with operator, and importance of monitoring temperatures of potentially hazardous foods.
Date: 2014-11-24 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Comments: All other violations from the 9/29/14 inspection have been corrected. Must correct violation 11D no later than 12/1/14.
Date: 2014-09-29 Type: Inspection Violations: 4 critical, 7 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
WINGS OVER SARATOGA J & A Hill, LLC. 105 West Avenue, Saratoga Springs, NY 12866 2018-05-31

Office Location

Street Address 105 WEST AVENUE
City SARATOGA SPRINGS
State NY
Zip 12866

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Competitor

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Dataset Information

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).

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