Sansones Restaurant (NYS Health Operation #358975) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 598 East Main Street, Malone, NY 12953. The food service type is Food Service Establishment - Restaurant. The last inspection date is February 3, 2017.
| NYS Health Operation ID | 358975 |
| NYSDOH Gazetteer | 162400 |
| Facility Name | SANSONES RESTAURANT |
| Operation Name | SANSONES RESTAURANT |
| Facility Address | 598 EAST MAIN STREET, MALONE |
| Permitted Corporation Name | SANSONE'S RESTAURANT LLC |
| Permitted Operator Name | PAULA SANSONE |
| Address | 598 East Main Street Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2018-04-30 |
| Inspection Date | 2017-02-03 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 1 |
| Violations | Item 8B- In use food dispensing utensils improperly stored; |
| Inspection Comments | Discussed cooking temperatures of meatballs cooked in sauce. Temperatures measured: meatballs = 146° F, lasagna = 40° F, French onion soup = 147° F. All violations from previous inspection have been corrected. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2017-02-03 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 8B Discussed cooking temperatures of meatballs cooked in sauce. Temperatures measured: meatballs = 146° F, lasagna = 40° F, French onion soup = 147° F. All violations from previous inspection have been corrected. |
| 2016-09-13 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10B; 15B; 8E Temperatures measured: angel hair pasta = 38 deg. F, beef gravy = 147 deg. F, marinara sauce = 148 deg. F, ground beef = 38 deg. F |
| 2016-04-22 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11D; 15A; 5E; 8F Temperature measured: gravy 142 deg. F, alfredo sauce = 140 deg. F, prime rib = 38 deg. F. Discontinue use of the True glass door refrigerator until temperatures at or below 45 deg. F are maintained. |
| 2015-11-17 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 11B; 11D; 12E Temperatures measured: gravy = 150 deg. F, marinara sauce = 140 deg. F, soup = 180 deg. F. The mechanical dishwasher rinse cycle was 180 deg. F or above. Violations from the previous inspection have been corrected. |
| 2015-03-10 | Inspection | Critical: 0, Noncritical: 9, Violation Items: 10B; 11C; 11D; 15B; 8A; 8C Discussed proper cooling procedures and how to complete cooling logs. Please complete a cooling log once a month. Temperatures measured: hot holding meatballs in sauce: 154 deg. F, french onion soup = 148 deg. F, cut tomato = 42 deg. F, roast beef in true cooler = 43 deg. F. Discussed the cooking temperature required for meatballs cooked in sauce. Per interview the operator stated that two food service workers are attending ServSafe course. Please submit copies of their certificates to our office after they complete the course. |
| 2014-11-17 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10A; 10B; 11A; 11C; 11D; 15B Food temperatures measured: Meatballs & Sauce = 173 F, Chicken Noodle Soup = 185 F. Reviewed cooling log. Discussed cooling large pieces of cooked meat - cut into 6 lb. sections or less. |
| 2014-02-28 | Inspection | Critical: 3, Noncritical: 6, Violation Items: 11A; 11C; 11D; 15B; 2C; 6A; 8A Discussed cooling methods, time/temperature parameters and cooling logs. Provided education on how to complete cooling logs. Temperatures measured: soup = 33.4 F, cooked pasta = 38.4 F. Discussed procedure for making pasta sauce. Because yo are cooking the meatballs (from raw product) in the sauce, you must ensure that the individual meatballs are being cooked to 158 deg. F or above (the final cooking temperature of the sauce must also be 158 deg. F or above). |
| 2013-11-12 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 11C; 11D; 12D; 15B Hot holding and cold holding temperatures were measured to be acceptable. Discussed the proper way to cold hold peeled potatoes. Discussed cooling, cooling log and types of foods to complete cooling log for. Discussed cooking and cooling prime rib. |
| 2013-01-22 | Inspection | Critical: 3, Noncritical: 7, Violation Items: 11C; 11D; 12D; 15B; 2C; 5C; 8A |
| 2012-12-03 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 10B; 11C; 11D; 12D; 15A; 15B; 2C; 5C |
| 2012-03-08 | Inspection | Critical: 1, Noncritical: 9, Violation Items: 11C; 11D; 15B; 16; 5B; 8A; 8F |
| 2011-11-30 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 11A; 12E; 15B; 8A; 9C |
| 2011-04-29 | Inspection | Critical: 0, Noncritical: 7, Violation Items: 10A; 10B; 12D; 15A; 8A |
| 2010-11-03 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 15B; 15C |
| 2010-06-10 | Inspection | Critical: 0, Noncritical: 8, Violation Items: 10A; 11B; 15C; 8A; 9C |
| 2009-11-10 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2009-10-14 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 10B |
| 2009-01-12 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2008-11-25 | Inspection | Critical: 0, Noncritical: 7, Violation Items: 11B; 15A; 15B; 15C; 8A; 8E |
| 2008-03-27 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 15C |
| 2007-11-28 | Re-Inspection | Critical: 0, Noncritical: 3, Violation Items: 15C; 9C |
| 2007-10-01 | Inspection | Critical: 0, Noncritical: 10, Violation Items: 10A; 14A; 15A; 15B; 15C; 8A; 9C |
| 2007-02-21 | Inspection | Critical: , Noncritical: , Violation Items: None |
| 2006-05-15 | Re-Inspection | Critical: , Noncritical: , Violation Items: None |
| 2006-03-23 | Inspection | Critical: , Noncritical: , Violation Items: None |
| 2005-10-11 | Inspection | Critical: , Noncritical: , Violation Items: None |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 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. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 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 |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 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 |
| 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 |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 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) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 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 |
| 8F | Not Critical Violation | Improper thawing procedures used |
| 9C | Not Critical Violation | Hair is improperly restrained |
| Street Address |
598 EAST MAIN STREET |
| City | MALONE |
| State | NY |
| Zip Code | 12953 |
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|---|---|---|---|
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| old | 594 East Main Street, Malone, NY 12953 | Frozen Desserts | 2005-07-13 |
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|---|---|---|---|
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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. |