Hosler's Family Restaurant (NYS Health Operation #360620) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH).
The registered business location is at 607 East Main Street
Malone
NY 12953. The food service type is Food Service Establishment - Restaurant/Catering Operation. The last inspection date is November 10, 2023.
| NYS Health Operation ID | 360620 |
| NYSDOH Gazetteer | 166400 |
| Facility Name | HOSLER'S FAMILY RESTAURANT |
| Operation Name | HOSLER'S FAMILY RESTAURANT |
| Facility Address | 607 EAST MAIN STREET, MALONE |
| Permitted Operator Name | LYNN HOSLER |
| Address |
607 East Main Street Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Permit Expiration Date | 2024-03-31 |
| Inspection Date | 2023-11-10 |
| Inspection Type | Inspection |
| Total Critical Violations | 0 |
| Total Critical Not Corrected | 0 |
| Total Noncritical Violations | 4 |
| 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 11C- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred; Item 11D- Non food contact surfaces of equipment not clean; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; |
| Inspection Comments | All temperatures taken were with in acceptable ranges: American sliced cheese 43 F, split pea soup 199 F, tomato based soup 167 F, sliced tomatoes 40 F, gravy 172 F and mashed potatoes 165 F. High temperature automatic dish washer was working according to manufacturer instructions. Discussed proper heating and cooling procedures to be acceptable. Proper sanitizer concentration levels were found through out facility. Walk in freezer unit had new shelves installed and had been recently cleaned. Discussed and reviewed catering procedures to be acceptable. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-11-10 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10A; 11C; 11D; 15A All temperatures taken were with in acceptable ranges: American sliced cheese 43 F, split pea soup 199 F, tomato based soup 167 F, sliced tomatoes 40 F, gravy 172 F and mashed potatoes 165 F. High temperature automatic dish washer was working according to manufacturer instructions. Discussed proper heating and cooling procedures to be acceptable. Proper sanitizer concentration levels were found through out facility. Walk in freezer unit had new shelves installed and had been recently cleaned. Discussed and reviewed catering procedures to be acceptable. |
| 2023-03-03 | Inspection | Critical: 1, Noncritical: 11, Violation Items: 10A; 10B; 11B; 11C; 11D; 15A; 1D; 8A Temperatures were found to be in acceptable ranges: Split pea soup 172 degrees F, sliced turkey 41 degrees F, sausage gravy 170 degrees F, sliced tomatoes 41 degrees F and sliced cheese 41 degrees F. Discussed proper heating and cooling procedures. Automatic high temperature dish washer was working according to manufacturer instructions. Proper sanitizer levels were observed in sanitizer buckets. |
| 2022-10-04 | Inspection | Critical: 4, Noncritical: 9, Violation Items: 10A; 10B; 11B; 11D; 14A; 15A; 15B; 1H; 3C; 5E; 6A; 8A; 8D Food temperatures taken were: michigan sauce 167°F, sliced tomatoes 41°F, burger patty 41°F, green pepper soup 201°F, and sausage 41°F. Discussed cooling procedures with staff. Observed proper cooling of soup in the walk-in freezer. The soup was cooling at a rate of 1.35°F/minute which is acceptable. The dishwasher is working according to manufacturer specifications. Discussed cutting drink garnishes such to avoid the use of bare hand contact. |
| 2022-01-19 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11D; 15A; 5A; 8B Food temperatures taken were: Michigan sauce 170°F, sausage gravy 149°F, mashed potatoes 153°F, burger patty 43°F, cooked pasta 41°F, and shredded cheese 40°F. The facility has made a large amount of improvement since the last inspection on 8/6/21. A majority of reach-in refrigeration units have been replaced with new units. The facility has been thoroughly cleaned and the ANSUL system and ventilation hood were cleaned and serviced on 12/24/21. |
| 2021-08-06 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10B; 11C; 11D; 15A; 15B; 5A; 8A; 8B Food temperatures taken were: michigan sauce 193°F, tomatoes 42°F, mashed potatoes 142°F, potatoes 41°F, chicken 41°F, stuffing 193°F, and Mac and cheese 153°F. Discussed cooling and reheating procedures for potentially hazardous foods. The dishwasher is working according to manufacturer specifications. |
| 2021-04-06 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 10B; 11C; 11D; 14A; 15A; 15B; 2C; 5C Food temperatures taken were: Michigan sauce 149°F, mashed potatoes 155°F, sliced tomatoes 43°F, and sliced cheese 43°F. |
| 2020-09-16 | Inspection | Critical: 3, Noncritical: 5, Violation Items: 10B; 11D; 15A; 4D; 5B; 6A; 8A; 8B Discussed COVID-19 regulations. The dishwasher is working according to manufacturer specifications. |
| 2020-02-03 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 10A; 10B; 11D; 12E; 14A; 15A; 1H; 8A; 8B All food temperatures taken were within acceptable ranges: diced tomato 36°F, ground beef 38°F, mashed potatoes 172°F, spaghetti sauce 188°F, and and hash 162°F. The facility is flash freezing soups to cool them at the appropriate cooling rate. Discussed cutting lemons and limes as drink garnishes using means to avoid bare hand contact. The facility is in the process of deep cleaning all equipment and areas where food is prepared. |
| 2019-06-05 | Inspection | Critical: 10, Noncritical: 6, Violation Items: 10B; 11D; 15A; 15C; 2C; 5A; 5B; 5C; 5E; 8A; 8E |
| 2019-03-04 | Inspection | Critical: 3, Noncritical: 5, Violation Items: 10B; 11D; 15A; 15B; 5C; 8E Food temperatures measured: potatoes = 39° F, turkey = 45° F, sausage gravy = 144° F, diced ham = 43° F, spaghetti = 43° F, homefries = 147° F, potato soup = 154° F, macaroni = 41° F, beef gravy = 147° F. |
| 2018-11-08 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11D; 15A; 5B; 8E Temperatures measured: potatoes = 43° F, chicken wings = 44° F, sausage gravy = 157° F, chicken = 147° F. |
| 2018-04-10 | Inspection | Critical: 0, Noncritical: 8, Violation Items: 10B; 11C; 11D All temperatures measured were acceptable. Cooling procedures were discussed with food service workers and methods appeared acceptable. Reviewed recent cooling logs and they appear to be acceptable. Thermometer calibration was verified in an ice water bath. Dishwasher temperatures were within manufacturers specifications. |
| 2017-09-06 | Inspection | Critical: 8, Noncritical: 12, Violation Items: 11C; 11D; 14A; 15A; 15B; 1D; 2C; 2E; 4A; 5B; 8B The facility has a waiver to use Time as a Public Health Control for mashed potatoes and stuffing. Time as a Public Health Control logs were not available for May, June, July or Aug of 2017. The mashed potatoes were being held at or above 140 degrees. Stuffing was not observed. |
| 2017-04-18 | Inspection | Critical: 2, Noncritical: 13, Violation Items: 10A; 10B; 11D; 12E; 15A; 2C; 6A; 8A; 8E Conducted staff training, a HACCP of beef and chicken gravy and an inspection. The operator also applied for a Time as a Public Health Control waiver for mashed potatoes and stuffing. The waiver will be approved and a new permit will be issued. Discussed monitoring of food temperatures during cold holding, hot holding, cooking, cooling and reheating. Also provided education on the proper storage of raw and ready to eat foods. |
| 2017-02-21 | Inspection | Critical: 4, Noncritical: 31, Violation Items: 10B; 11A; 11C; 11D; 15A; 15B; 15C; 2C; 5A; 6A; 8A; 8C; 8E All hot and cold food temperatures measured (with the exception of those noted in specific violations) were acceptable. |
| 2016-11-07 | Inspection | Critical: 1, Noncritical: 9, Violation Items: 10B; 11D; 15A; 4A All violations from prior inspection on 5/24/16 have been corrected except for 11D,Section 1 and 15A Section 1 (see this report). Operator is reminded that business had been given until 6/15/16 to apply for TPHC, or Time as a Public Health Control for potato items that are held in the kitchen steam table. He may or may not wish to apply for this waiver at this point, but he was instructed that he has one week (until 11/14/16) in which he may apply if he is still interested. All food temperatures were within proper ranges with cold foods measuring between 38-45 degrees F. and hot foods measuring between 149-180 degrees F. |
| 2016-05-24 | Inspection | Critical: 3, Noncritical: 19, Violation Items: 10B; 11B; 11C; 11D; 15A; 15B; 15C; 5C; 6A; 8A; 8B; 8E Food temperatures were acceptable other than those noted in the above violations. |
| 2015-09-22 | Inspection | Critical: 0, Noncritical: 8, Violation Items: 10A; 10B; 11B; 11D; 12E; 14A; 14B; 15A All violations from previous inspection on 7/3/15 have been corrected except for 10B Numbers 2 and 4. Food temperatures obtained:|cooled baked potato in Pepsi reach-in refrigerator 43 deg. F., tomato sauce 151 deg. F., mashed potatoes 184 deg. F., sliced ham in cook|line cold drawer 35 deg. F., hot cheese sauce 154 deg. F., cole slaw at waitress station 42 deg. F., vegetable soup 184 deg. F, macaroni|salad at customer salad bar 41 deg. F. Operator has made evident efforts to clean kitchen, and was instructed to continue these efforts|on a regular daily basis. |
| 2015-07-03 | Inspection | Critical: 2, Noncritical: 11, Violation Items: 10B; 11C; 11D; 14B; 15A; 15B; 1H; 5C Reviewed menu and proper cooking temperatures for various items, as well as proper cooling temperatures. Hot holding temperatures measured: mashed potatoes - 148 to 184 F, meat sauce 172 deg. F., beef gravy 168 deg. F., home fries 164 deg. F. Cold holding temperatures measured: cottage cheese 41 deg. f., diced ham 39 deg. F., sliced tomatoes 42 deg. F. and she sausage 42 deg. F. |
| 2014-09-23 | Inspection | Critical: 2, Noncritical: 12, Violation Items: 10B; 11D; 12C; 12D; 15A; 1D; 4A; 8A Food temperatures measured were acceptable - Hot Holding: beef barley soup at the salad bar = 153 F, mashed potatoes = 144 F, home fried potatoes = 150 F, gravy = 163 F, soup at servers area= 180 F, Michigan sauce = 149 F, sausage gravy = 163 F.|Inspected the new bar. The new bar is acceptable with the exception of the ice bin sink drain as noted in the inspection findings. Edges of kitchen counters must be repaired; laminate edging is missing and these surfaces are no longer smooth and easily cleanable. |
| 2014-02-07 | Inspection | Critical: 0, Noncritical: 8, Violation Items: 10B; 11D; 15A All hot and cold holding temperatures measured were acceptable. The steam table was holding food well above 160 deg F. Reviewed temperature logs including cooling log. This facility maintains hot holding temperature logs every two hours when open for business. Salad bar temperatures- tomatoes = 37F, hard boiled eggs = 37.6 F, Macaroni salad = 38.5F. Please work on general cleaning of the kitchen. |
| 2013-10-31 | Inspection | Critical: 4, Noncritical: 8, Violation Items: 11B; 11D; 12E; 5A; 5E; 6A; 8A; 8E; 9C Hot holding: marinara sauce = 155 F, chicken = 171F, mashed potatoes = 139 F, meat sauce = 174 F. Cold holding: ham in right drawer ref. = 38F, diced tomatoes in Pepsi cooler = 40 F. |
| 2013-05-01 | Inspection | Critical: 2, Noncritical: 7, Violation Items: 10B; 11D; 12B; 5B; 5E; 8A All hot holding temperatures measured were above 160 deg. F. Cold holding temperatures with the exception of those written in the violation findings were all acceptable and well below 45 deg. F. |
| 2013-01-31 | Inspection | Critical: 5, Noncritical: 24, Violation Items: 10B; 11B; 11C; 11D; 12C; 12D; 12E; 15A; 15B; 16; 5C; 5D; 6A; 8A; 8B; 8E |
| 2012-10-22 | Inspection | Critical: 1, Noncritical: 15, Violation Items: 10A; 10B; 11B; 11D; 12C; 12E; 15A; 15C; 5E; 8A; 8B; 8F |
| 2012-03-16 | Inspection | Critical: 2, Noncritical: 7, Violation Items: 10B; 11D; 15A; 5B; 7E; 8A |
| 2011-02-17 | Inspection | Critical: 2, Noncritical: 10, Violation Items: 10B; 11B; 12B; 15A; 16; 2C; 5B; 8A |
| 2010-12-17 | Inspection | Critical: 4, Noncritical: 8, Violation Items: 10B; 11D; 12D; 15A; 15B; 2E; 5A; 6A; 8A |
| 2010-03-23 | Inspection | Critical: 2, Noncritical: 14, Violation Items: 11C; 11D; 12C; 12D; 15A; 5A; 6A; 8A; 8B; 8E; 9C |
| 2009-10-20 | Inspection | Critical: 10, Noncritical: 8, Violation Items: 10A; 10B; 11C; 12E; 2C; 4A; 5A; 5B; 5C; 8A; 8F |
| 2009-09-10 | Inspection | Critical: 3, Noncritical: 6, Violation Items: 11B; 11C; 15A; 3C; 5C; 6A; 8A; 8E |
| 2008-08-28 | Inspection | Critical: 0, Noncritical: 9, Violation Items: 11C; 15A; 16; 8A; 8E |
| 2008-04-07 | Inspection | Critical: 6, Noncritical: 10, Violation Items: 11C; 12C; 15A; 16; 2C; 5A; 5B; 6A; 8A; 8B; 8F |
| 2008-02-14 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 12D |
| 2002-12-04 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-12-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-12-07 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 4D | Critical Violation | Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)} |
| 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). |
| 5D | Critical Violation | Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. |
| 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. |
| 7E | Critical Violation | Other potentially hazardous foods requiring cooking are not heated to 140°F or above. |
| 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 |
| 12B | Not Critical Violation | Improperly functioning on-site sewage disposal system, improper |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 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 |
| 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 |
| 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 |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 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 |
607 EAST MAIN STREET |
| City | MALONE |
| State | NY |
| Zip Code | 12953 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Hosler's Family Rest. Fs | 607 East MAIN STREET, Malone, NY 12953 | Restaurant | 2011-12-20 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| HOLY FAMILY SCHOOL/ Inactive · Chartwells Dining Service | 12 Homestead Park, Malone, NY 12953 | School K-12 Food Service | 2013-03-26 |
| Simply Cupcakes | 578 East Main Street, Malone, NY 12953 | Bakery | 2012-03-27 |
| Sansone's Ice Cream Shoppe | 594 East Main Street, Malone, NY 12953 | Restaurant | 2013-05-14 |
| old | 594 East Main Street, Malone, NY 12953 | Frozen Desserts | 2005-07-13 |
| Shooters Lounge LLC | 578 East Main Street, Malone, NY 12953 | Food Service Establishment | 2023-08-03 |
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| Owls Nest Pizza Express | 621 East Main Street, Malone, NY 12953 | Restaurant | 2018-09-12 |
| Holy Family School · Aramark Educational Services, LLC | 12 Homestead Park, Malone, NY 12953 | School K-12 Food Service | 2018-09-20 |
| Sansones Restaurant · Sansone's Restaurant LLC | 598 East Main Street, Malone, NY 12953 | Restaurant | 2017-02-03 |
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|---|---|---|---|
| Malone Columbus Club | 41 Elm Street, Malone, NY 12953 | Religious, Charitable, Fraternal Organization | 2023-09-20 |
| Giuseppe's Malone, LLC | 369 West Main Street, Malone, NY 12953 | Restaurant | 2023-11-10 |
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Do you have more infomration about Hosler's Family Restaurant? 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. |