Pk Si Eat/Blk Di Cat/Adk Bbq/Glzd Bk, 42 Phila Street, Saratoga Springs, NY 12866 - Restaurant inspection findings and violations

Business Info

Restaurant name: PK SI EAT/BLK DI CAT/ADK BBQ/GLZD BK
Address: 42 Phila Street, Saratoga Springs, NY 12866
County: Saratoga
Local health department: Glens Falls District Office
Restaurant type: Restaurant
Total inspections: 17
Last inspection: 01/29/2016

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Inspection findings	Inspection date	Type	Comments
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Non food contact surfaces of equipment not clean	01/29/2016	Inspection	Violations to be corrected by 2/10/16 with exception of floor repair work. Please send email to this office with a list of corrective actions taken for each violation, and a timeline for completion for the floor repair. Any questions can be directed to this office via email or telephone. Discussed bare hand contact prevention with ready to eat foods, hot/cold holding requirements, and ill food worker policy with operators.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	05/07/2015	Inspection	Violations to be corrected by 5/15/15. With the exception of worn floor. Submit email correspondence to this office with corrective action / timeline for completion for each violation cited. Any questions can also be directed to this office via email/telephone. Well run establishment. Please ensure that cooling items in reach in coolers are stored uncovered until reaching 45*F; then cover. Education provided pertaining to holding of coffee creamers for service in insulated containers.
Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	05/07/2015	Inspection	Violations to be corrected by 5/15/15. With the exception of worn floor. Submit email correspondence to this office with corrective action / timeline for completion for each violation cited. Any questions can also be directed to this office via email/telephone. Well run establishment.
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Home canned goods, or canned goods from unapproved processor found on premises Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	10/21/2014	Inspection	Comments: 1. Facility keeps a temperature log. In reviewing the soup temperature log, it was discovered the 5 soups on Monday, 10/20/14, were temped between 90 to 120 degrees F at 10:00AM. In discussion with staff, the soups Monday were all precooked and placed in soup warmers around 7:00AM. Provided education. All precooked foods must be reheated to a minimum of 165 degrees F within 2 hours. Provided Cooling & Reheating guidance brochure to Gabrielle. 2. A 14lb cooked piece of bacon found in display cooler. Temperature was 41 degrees F. Bacon was smoked at facility and cooled. Cooling guidance says that all cooked meats that are larger than 6lbs must be portioned into 6lb sections or less in order to properly cool. Provided education. Must correct all remaining violations no later than 11/04/14, except walk in cooler and kitchen floor must be repaired no later than 3/1/15. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations.
Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	10/21/2014	Inspection	Must correct all remaining violations no later than 11/04/14, except the kitchen floor must be repaired no later than March 1, 2015. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 11/04/14.
Miscellaneous, Economic Violation, Choking Poster, Training. Miscellaneous, Economic Violation, Choking Poster, Training.	09/28/2014	Inspection
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) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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. Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	05/22/2014	Inspection	Discussed 5/16/14 complaint with owners Michael & Heidi Hoyt. Please see violation 15B for the explanation. All violations, except Black Diamond kitchen floor, must be corrected no later than June 12, 2014. Floor must be repaired no later than December 31, 2014. Must send Corey DiLorenzo an email to crd05@health.state.ny.us addressing corrective actions taken to all cited violations no later than 6/12/14. Note: pH of a pickled egg was measured by Michale Hoyt using a pH meter at 3.88. Logbook documenting pH readings of each batch of pickled foods that are held out at room temperature was not kept up to date or available. Must document pH readings of each batch of pickled food items that will be held at room temperature as indicated in my 12/18/13 email addressed to Michael Hoyt. Failure to provide a pH logbook during future inspections may result in our department prohibiting pickled food items prepared at the facility from being held out at room temperature.
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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)	11/14/2013	Inspection	Thermometer located inside the walk in cooler read an inside ambient air temperature of 44 degrees F. I checked several food items with a metal stem probe thermometer and they ranged from 42 degrees F to 46 degrees F. Must ensure that the walk in cooler is set so all food is cold held at 45 degrees F or less at all times. Must correct remaining violations no later than November 28, 2013. Must send Corey DiLorenzo an email to crd05@health.state.ny.us addressing corrective actions taken to all cited violations no later than 11/28/13.
No violation noted during this evaluation.	09/29/2013	Inspection	No violations noted.
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	02/26/2013	Inspection	Must correct the 2 violations by March, 10, 2013. Must email Corey DiLorenzo at crd05@health.state.ny.us no later than 3/10/13 addressing corrective actions taken.
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 45oF as required. 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.	04/23/2012	Inspection
No violation noted during this evaluation.	04/04/2011	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	04/05/2010	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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)	05/13/2009	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	08/14/2008	Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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)	07/18/2007	Inspection
No violation noted during this evaluation.	04/28/2006	Inspection

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