The Pepper, 13 City Hall Place, Plattsburgh, NY 12901 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: The Pepper
Address: 13 City Hall Place, Plattsburgh, NY 12901
County: Clinton
Local health department: Clinton County
Restaurant type: Food Service Establishment
Total inspections: 9
Last inspection: 12/28/2015
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Inspection findings

Inspection date

Type

Comments
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • 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
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Non food contact surfaces of equipment not clean
 12/28/2015InspectionAs per the CCHD rating system, this number and type of violations gives a ""C"" - Satisfactory rating. Follow up actions for this rating are education/instuction with a reinspection within 60 - 90 days; then 2 or more routine inspections in 2016. Staff was given education and instruction at the inspection. Operator is to contact inspector if staff or operator request/require more training or instruction. Operator is encouraged to contact inspector for coordination of corrections and successfull reinspection.
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • 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.
 01/26/2015Inspection
  • Improper thawing procedures used
  • 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 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
 10/07/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/31/2014Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 12/16/2013Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 01/29/2013Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 11/21/2012Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/12/2012Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non food contact surfaces of equipment not clean
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 12/13/2011Inspection

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