Domenic's, 214 Bouchard Drive, Plattsburgh, NY 12901 - Restaurant inspection findings and violations

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Business Info

Restaurant name: Domenic's
Address: 214 Bouchard Drive, Plattsburgh, NY 12901
County: Clinton
Local health department: Clinton County
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 09/10/2015
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Inspection findings

Inspection date

Type

Comments
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • In use food dispensing utensils improperly stored
  • Insects, rodents present
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 09/10/2015InspectionComment: Discussed using food probe thermometer to monitor ""critical control points"" (cooking, cooling, reheating, hot and cold holding) when preparing food requiring time/temperature control for safety with kitchen manager (Kevin) and food worker (Anthony). There is very little space in a kitchen that prepares a large volume of food in a short span of time. This was quite apparent by the garbage receptacles being located so close to where food is prepared, there is no seperation. Back door needs to be screened and trash containers need to be smaller and covered to create seperation between food and refuse. Kitchen staff were very cooperative during inspection.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Insects, rodents present
 06/17/2014Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 05/24/2013Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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)
 05/31/2012Inspection

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