Sawatdee Asian Cuisine, 386 Route 3, Plattsburgh, NY 12901 - Restaurant inspection findings and violations

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Business Info

Restaurant name: Sawatdee Asian Cuisine
Address: 386 Route 3, Plattsburgh, NY 12901
County: Clinton
Local health department: Clinton County
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 02/24/2016
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Inspection findings

Inspection date

Type

Comments
  • 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.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Non food contact surfaces of equipment not clean
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
 02/24/2016InspectionComment: On day of inspection our region received a couple of inches of snow and then heavy rains throughout the afternoon. Facility roof developed a leak. Maintenance man was working on it during inspection. There minimal impact on food service operations occuring at midafternoon. Discussed keeping food product in line prep cooler below fill line in bin with operator after finding food temperature was 45F. Also, instructed operator to use food probe thermometer to monitor for proper cold holding below 45F.
  • 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
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 10/29/2015InspectionComment: Facility was busy during inspection. The only menu item that is hot held is the rice. All other menu items are cooked on order. Facility had appeared more cluttered as compared to past inspections. It was learned that operator is storing some of the equipment from her recently closed downtown facility. This additional equipment stored in the food service impedes easy cleaning of surfaces.
  • 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.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 04/02/2015InspectionComment: Discussed importance of using accurate food probe thermometer to ensure proper cold holding below 45 F of food requiring time temperature control for safety.
  • 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)
  • 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).
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 11/13/2014Inspection

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