New York Lunch, 21 Bleecker Street, Gloversville, NY 12078 - Restaurant inspection findings and violations

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Business Info

Restaurant name: NEW YORK LUNCH
Address: 21 Bleecker Street, Gloversville, NY 12078
County: Fulton
Local health department: Herkimer District Office
Restaurant type: Restaurant
Total inspections: 20
Last inspection: 10/26/2015
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
 10/26/2015InspectionHot/cold holding temps ok. gloves,w/r/s ok. ice machine,restrooms,sanitizer ok.
  • Non food contact surfaces of equipment not clean
 01/30/2015InspectionGlove usage noted, cold holding temps ok, product thermometer ok. Dishwasher not in use per operator until booster heater is replaced, sanitizer ok. Discussed hot holding with steam trays, occasional stirring to prevent uneven or out of temp food product.
No violation noted during this evaluation. 12/16/2014InspectionNoted: Glove usage,proper hot/cold holding temperatures. Cooked potatoes 147 degrees F. rice pudding 40 degrees F. sanitizer > 200 ppm, ice okay,cpr kit, choking poster. No violations.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 08/12/2014Inspection
  • 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
  • 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)
 10/02/2013Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 07/03/2012Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 06/03/2011Inspection
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 07/26/2010Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
 03/30/2010Inspection
No violation noted during this evaluation. 12/03/2009Re-Inspection
  • Pesticide application not supervised by a certified applicator
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/16/2009Inspection
  • Non food contact surfaces of equipment not clean
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Hot, cold running water not provided, pressure inadequate
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/05/2009Inspection
  • 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)
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 09/23/2008Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • 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
  • 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.
 04/08/2008Inspection
No violation noted during this evaluation. 09/25/2007Inspection
No violation noted during this evaluation. 03/22/2007Inspection
No violation noted during this evaluation. 11/10/2006Re-Inspection
  • 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.
  • 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.
 10/13/2006Inspection(1) Ppotato salad, macaroni salad and rice pudding at 55 degrees F. and was in a malfunctioning refrigerator overnight.(2) Dessert cooler operating at 55 degrees F. ambient temperature.
No violation noted during this evaluation. 02/02/2006Inspection
No violation noted during this evaluation. 11/18/2005InspectionSandwich top cooler operating at 55 degrees F. Observed operating correctly on 02/02/06 inspection.

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