King's Inn (NYS Health Operation #358673) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 42 Hummingbird Way, Port Henry, NY 12974. The food service type is Food Service Establishment - Restaurant. The last inspection date is November 6, 2015.
| NYS Health Operation ID | 358673 |
| NYSDOH Gazetteer | 152200 |
| Facility Name | KING'S INN |
| Operation Name | KING'S INN |
| Facility Address | 42 HUMMINGBIRD WAY, PORT HENRY |
| Permitted Corporation Name | KEVIN & MICHELE FLANIGAN |
| Permitted Operator Name | KEVIN FLANIGAN |
| Address | 42 Hummingbird Way Port Henry NY 12974 |
| Municipality | MORIAH |
| County | ESSEX |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2016-10-31 |
| Inspection Date | 2015-11-06 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 3 |
| Violations | Item 10A- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces); Item 11D- Non food contact surfaces of equipment not clean; Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.; |
| Inspection Comments | Discussed prime rib cooking, cooling, and hot holding procedures. Thermometer was calibrated. All previous violations have been corrected. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2016-10-05 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10B; 11D All refrigeration temperatures were acceptable. all previous violations were corrected. Name changed to: KING'S INN/Inactive · Kevin & Michele Flanigan Operator: KEVIN FLANIGAN |
| 2016-01-29 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10A; 10B; 11D; 15A; 4A All food temperatures measured were acceptable: Crumbled bacon = 41 F, Deli Ham = 40 F, Caesar Dressing = 38 F, meatballs = 170 F. Discussed cooking of prime rib, cook until center is at least 130 deg. F. |
| 2015-11-06 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10A; 11D; 16 Discussed prime rib cooking, cooling, and hot holding procedures. Thermometer was calibrated. All previous violations have been corrected. |
| 2015-04-02 | Inspection | Critical: 0, Noncritical: 8, Violation Items: 10B; 11D; 12C; 14B; 15A staff is scheduled to attend serve safe on April 23, 2015. |
| 2014-10-16 | Inspection | Critical: 3, Noncritical: 4, Violation Items: 10B; 15A; 2C; 5A; 5E The dishwashing sanitizer solution required a timely purge before a residual was reading. Service is required if the unit does not maintain a residual above 50 ppm. |
| 2014-08-21 | Inspection | Critical: 3, Noncritical: 14, Violation Items: 10B; 11C; 11D; 12C; 12E; 14A; 14B; 15A; 15B; 1B; 2A; 2C; 5B The dishwashing sanitizer solution required a timely purge before a residual was reading. Service is required if the unit does not maintain a residual above 50 ppm. cooking of prime rib and chicken was reviewed along with cooling and thawing procedures. Cooling logs were reviewed and must be carried to completion for all items being tracked. |
| 2013-11-08 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10A; 10B; 12C; 15A Cold and hot holding temperatures measured were acceptable. Please complete cooling logs for foods that are cooled and reheated for later service. Discussed cooking temperatures. |
| 2013-04-12 | Inspection | Critical: 0, Noncritical: 8, Violation Items: 10B; 11B; 11D; 14A; 15A; 15B Discussed the use of Time as a Public Health Control (TPHC) for the twice baked potatoes that are placed out for cooking. Please remember that the twice baked potatoes must be kept at or below 45 deg. F while holding prior to cooking unless TPHC is used. To use TPHC, you must submit a request to our office which explains how you will track holding time and what your holding time is. I will e-mail you the TPHC fact sheet. Hot and cold holding temperatures measured were all acceptable. Discussed menu and cooking temperatures with the cook. Reviewed cooling logs. These logs are not being completed enough. Please complete cooling logs a couple times a month. Also, do these logs for items like prime rib, rice and twice baked potato. |
| 2012-12-05 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 11B; 11C; 15A |
| 2012-10-03 | Inspection | Critical: 1, Noncritical: 17, Violation Items: 10A; 10B; 11C; 11D; 12E; 14A; 15A; 1H; 8A; 8E |
| 2011-10-13 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10B; 11D; 5A; 8A |
| 2010-11-05 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15A; 5C |
| 2010-04-09 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15B |
| 2009-10-29 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 11D; 14A; 15A; 8C |
| 2008-10-31 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 11A; 15A; 16 |
| 2007-12-13 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 11A; 11B; 11C; 11D; 16 |
| 2006-09-15 | Inspection | Critical: 0, Noncritical: 5, Violation Items: |
| 2005-10-14 | Inspection | Critical: 0, Noncritical: 3, Violation Items: |
| 2004-09-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-10-14 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-10-11 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-10-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-10-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-10-21 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-10-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2A | Critical Violation | Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 5A | Critical Violation | Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
| 5B | Critical Violation | 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5E | Critical Violation | Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 8A | Not Critical Violation | 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) |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| King's Inn | 9982 Ny 16, Delevan, NY 14042 | Restaurant | 2018-03-23 |
| Street Address |
42 HUMMINGBIRD WAY |
| City | PORT HENRY |
| State | NY |
| Zip Code | 12974 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Town of Moriah Country Club | 3122 Broad Street, Port Henry, NY 12974 | Restaurant | 2023-05-24 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Collins Bar & Motel Fs | 4079 Nys Route 9n, Port Henry, NY 12974 | Tavern | 2016-08-19 |
| Red Brick Cafe | 1 Star Way, Port Henry, NY 12974 | Food Service Establishment | 2018-12-13 |
| Foote's Port Henry Diner | 5 St Patrick's Pl, Port Henry, NY 12974 | Restaurant | 2021-05-14 |
| Acap - Moriah After School Program · Adirondack Community Action Program | 33 Viking Lane, Port Henry, NY 12974 | Day Care Center Food Service | 2023-11-03 |
| Dockside Cafe @ Vs Marina | 54 Harbour Lane, Port Henry, NY 12974 | Restaurant | 2018-08-03 |
| Golden Palace Chinese · Golden Palace Inc. | 3266 Broad Street, Suite 2, Port Henry, NY 12974 | Restaurant | 2023-11-03 |
| Moriah Central School | 39 Viking Lane, Port Henry, NY 12974 | School K-12 Food Service | 2023-11-03 |
| Boyea's Lakeside | 15 Dock Lane, Port Henry, NY 12974 | Food Service Establishment | 2018-06-14 |
| King Georges Restaurant, Inc. · King George's Restaurant, Inc. | 3262 Broad Street, Port Henry, NY 12974 | Food Service Establishment | 2017-04-28 |
| Gene's | 4113 Main Street, Port Henry, NY 12974 | Restaurant | 2023-08-29 |
| Find all businesses in the same zip code | |||
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| King and I · Valuriya Group LLC | 93 Main Street, Nyack, NY 10960 | Food Service Establishment | 2023-08-23 |
| Burger King · Hms Host Family Restaurants, Inc. | 1 Mile Post 6n - Nys Thruway, Hastings-On-Hudson, NY 10706 | Food Service Establishment | 2021-09-15 |
| Burger King · Creative Foods Corp | 501 Old Country Road, Plainview, NY 11803 | Food Service Establishment | 2023-03-10 |
| Burger King · Creative Foods Corp | 8 East Park Avenue, Long Beach, NY 11561 | Food Service Establishment | 2023-09-13 |
| King's Wok of Wang Corp | 6081 State Route 96 Route, Farmington, NY 14425 | Restaurant | 2023-04-07 |
| King Wok Restaurant · Yong Huang Zheng | 665 Old Country Road, Plainview, NY 11803 | Food Service Establishment | 2016-06-08 |
| King Gourmet Deli & Food Mart Corp. | 48-50 South Valentine Street, Mount Vernon, NY 10550 | Delicatessen | 2020-02-12 |
| King Wok · Chen Garden 665, Inc. | 665 Old Country Road, Plainview, NY 11803 | Food Service Establishment | 2023-01-25 |
| Burger King · Mega Burgers II Corporation | 3 Cedar Swamp Road, Glen Cove, NY 11542 | Food Service Establishment | 2022-11-21 |
| Martin L. King Jr. Senior Nutrition Center · C.A.P. M.L.King Jr,Sr Nutrition · Westchester Community Opportunity Program, Inc. | 95 Lincoln Avenue, New Rochelle, NY 10801 | SOFA Prep Site-State Office for the Aging | 2018-10-04 |
Do you have more infomration about King's Inn? Please fill in the following form.
This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description. There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc. To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide. |