FIRESIDE BBQ AND GRILL SALT POINT MANUAL
Manual facilities inadequate, technique incorrect mechanical facilities not operated in accordance with manufacturer's instructions Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
FIRESIDE BBQ AND GRILL SALT POINT CODE
Violation Code Descriptions Violation ItemĪccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Facility should be changed to medium risk.Ĭritical: 1, Noncritical: 6, Violation Items: 11A 13B 15C 4A 8BĬomment: Discussed monitoring cooling process of lazagna and ensuring proper reheating (165F) and hot holding (140F) of soup using accurate food probe thermometer with cook.Ĭritical: 0, Noncritical: 1, Violation Items: 11CĬritical: 0, Noncritical: 1, Violation Items: 12EĬritical: 0, Noncritical: 2, Violation Items: 10B 11BĬritical: 1, Noncritical: 2, Violation Items: 11B 5C 8EĬritical: 1, Noncritical: 2, Violation Items: 11A 11B 2EĬritical: 0, Noncritical: 3, Violation Items: 11A 11B 16Ĭritical:, Noncritical:, Violation Items: None Facility hosted two banquets this past year and menu served was cook same day and serve, no cooling and reheating involved. All menu items are short order, cook and serve food. A re-inspection of food service will occur in early 2018, if there is no significant improvement, enforcement action will be taken.Ĭritical: 0, Noncritical: 11, Violation Items: 11B 11D 12E 13B 15A 15C 8A 8BĬomment: All the miscellaneous equipment stored in back area of kitchen must be removed so proper cleaning can occur.|Received new menu, served since July, from cook during inspection.
Items checked during inspection included: Accuracy of food probe thermometer, proper hot and cold holding, availabiliy of handwashing in food prep area, availability and use of barrier (gloves) when handling ready to eat food, proper concentration of sanitizer for wiping cloths, proper sanitizing by dish washer, proper food storage and general sanitation.Ĭritical: 1, Noncritical: 11, Violation Items: 11A 11B 11D 12A 13B 15A 15C 5C 8B 8C 9BĬomment: All the violations cited during the 2016 inspection were again present this year, except for the removal of unnecessary equipment and items in the back of the kitchen which did occur.
It was also refreshing that the cook actually knew and cared about food safety and sanitation. The new general manager, Miraj A Patel indicated he was Safe Serve Certified and would be applying his knowledge to kitchen procedures.Ĭritical: 0, Noncritical: 0, Violation Items: NoneĬritical: 0, Noncritical: 1, Violation Items: 8EĬomment: Though inspector disclosed to the cook when inspection would take place, it was very impressve to see how nice the kitchen could actually look when a little effort is made to clean. The facility has a simple menu with limited hours of operation. Facility Overview NYS Health Operation ID The food service type is Food Service Establishment - Restaurant. The business address is 406 State Route 3, Plattsburgh, NY 12901. The NYS health operation number is #269675.
Fireside Restaurant/Dormant is a food service facility inspected by New York State Department of Health (NYSDOH).
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