LIAS MOUNTAIN VIEW RESTAURANT LIA ITALIAN RESTAURANT INC

Address: 7685 Route 82, Pine Plains, NY 12567

LIAS MOUNTAIN VIEW RESTAURANT (Health Operation# 368118) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 28, 2017.

Business Overview

NYS Health Operation ID 368118
Operation Name LIAS MOUNTAIN VIEW RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 7685 Route 82
Pine Plains
NY 12567
Municipality PINE PLAINS
County DUTCHESS
Permitted Corporation Name LIA ITALIAN RESTAURANT INC
Permitted Operator Name MARIA WRIGHT
Permit Expiration Date 11/30/2018
Local Health Department Dutchess County
NYSDOH Gazetteer 136100

Inspection Results

Date: 2017-12-28 Type: Inspection
Violations: 0 critical , 2 noncritical
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 8D : Single service items reused, improperly stored, dispensed, not used when required
Comments: Temperatures and measurements during the inspection: Bar coolers - pint half and hallf 40F, 1/2 gallon orange juice 40F; Pizza prep station - pepperoni 43F, shredded cheese 44F, red sauce 43F, grated cheese 44F; True pepsi 2door display cooler in kitchen - tomato soup 39F, fetticine 42F, round pasta 39F, chicken soup 39F, french fries 44F, chicken broth 40F, ziti 42F; Migali prep station - linguini 39F, parmesan cheese 41F, short ziti 41F, linguini 39F, spaghetti 40F, quart heavy cream 39F; Walk in cooler - peeled potatoes 41F, raw beef packages 40F, rice 42F, calamari defrosting 33F, 5# cheese logs 42F, chopped meat in 32 oz plastic 44F; The automatic dishwasher is meeting the minimum wash/rinse temperatures of 120F/120F with 100 ppm free chlorine; the hot water from the faucet is 133F; Salad station - cut tomatoes 39F, bleu cheese crumbled 40F; GE mini refrigerator at coffee station - gallon whole milk 42F, Desert display cooler - cheesecake 42F, other dessert cake 42F; sanitizing bucket 100 ppm chlorine
Date: 2017-11-16 Type: Inspection
Violations: 1 critical , 5 noncritical
- 5B(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.
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
- 8F : Improper thawing procedures used
- 8D : Single service items reused, improperly stored, dispensed, not used when required
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 8A : 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)
Comments: Temperatures and measurements during the inspection: Bar coolers - pint heavy cream 40F, 1/2 gallon orange juice 40F; Pizza prep station - pepperoni 45F, shredded cheese 42F, red sauce 41F, grated cheese 42F; Hot Point refrigerator - cooked sausage crumbled 40F, ham cubed 40F, ricotta 40F; True pepsi 2door display cooler in kitchen - cooked pork loin 44F, fetticine 40F, round pasta 39F, cooked meatballs 39F, cooked sausage links 38F, individually portioned lasagne 40F, chicken soup 42F, brown gravy 41F, cream soup 44F; Migali prep station - linguini 47F-50F throughout****see violation 5B, parmesan cheese 41F, cut garlic 42F, ziti 45F, short ziti 45F, shrimp 40F, quart heavy cream 43F; Walk in cooler - mussels in pan 43F, mashed potatoes 41F, raw clams 38F, individual fish portions 43F, scallops 42F, mozzarella cheese 45F, onion soup 45F, raw beef packages 43F; The automatic dishwasher is meeting the minimum wash/rinse temperatures of 120F/120F with 50 ppm free chlorine; the hot water from the faucet is 129F; Salad station - cut tomatoes 38F, cut cucmbers 39F, bleu cheese crumbled 41F; GE mini refrigerator at coffee station - gallon whole milk 43F, Desert display cooler - cheesecake 43F, 3-tier white cake 44F
Date: 2017-01-20 Type: Re-Inspection
Violations: 0 critical , 1 noncritical
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: A compliance date of 2/20/2017 has been set for the open violation 10B. Temperatures/measurements/corrections: Walk in cooler - vegetable soup 41F, ziti 44F, onion soup 40F, red sauce 43F Automatic dishwasher chlorine residual at 50ppm. Glad 13 gallon bags no longer in use to store bread.
Date: 2017-01-13 Type: Inspection
Violations: 1 critical , 3 noncritical
- 5B(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.
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 8A : 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)
Comments: A re-inspection is required, which is to occur next week. Temperatures/measurements: Walk in cooler - mussels 37F, clams 37F, fetticine 44F, spaghetti 43F, ziti 43F, steaks 42F, tomato sauce 43F, shredded cheese 43F, 5# cheeses 42F Bar cooler #1 - pint of half and half 45F, grapefrit juice 44F; bar cooler #2 - 1/2 gallon orange juice 38F, onions 39F; bar cooler #3 - Baileys irish cream 40F Pizza Prep Station - cheese 43F, GE Hotpoint - ham 38F, quart egg nog 40F Migali prep station - spaghetti 41F, fetticine 41F, salmon 42F, pasta 41F Salad/dessert migali prep station - cut tomatoes 39F, cut cucumbers 39F, butter mix 41F, bleu vheese 39F True 2d display cooler in kitchen - chicken consume soup 40F, potato soup 41F, round pasta 40F, fetticine 39F True 2 door lowboy - cooked peppers and onions 38F, yellow liquid 39F, cooked cutlets 40F, individual staeks 40F, raw cutlets 40F Dessert cooler - cheesecake 41F, dessert 41F
Date: 2016-12-14 Type: Inspection
Violations: 0 critical , 6 noncritical
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 8A : 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)
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 8E : Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Temperatures/measurements: Walk in cooler - mussels 38F, clams 40F, potatoes in water 41f, red sauce 41F, portioned beef 36F, penne 42F, fetticine 42f, soaghetti 42F Bar cooler #1 - pint of half and half 38F; bar cooler #2 - grapefruit juice 42F; bar cooler #3 - Pumpkin pie cream liquer 41F Pizza Prep Station - peppereoni 40F, red sauce 39F, shredded cheese 42F, shredded cheese 44F GE Hotpoint - (replaced Les Dessets cooler) - cream cheese 42F, buttermilk 41F Migali service prep station - spaghetti 39F, penne 40F, fetticine 41F, grated cheese 40F Salad/dessert migali prep station - halved grape tomateos 41F, cut cucumbers 41F, cheesecake 38F, blue cheese 38F Hot water from faucet 120F True 2d display cooler in kitchen - chicken broth 40F, chicken broth 40F, manhattan clam chowder 41F, pasta 38F True 2 door lowboy - raw chicken breast 42F, raw buregrs 39F, cooked chicken breast 40F, salmon (not smoked) 40F
Date: 2016-11-17 Type: Inspection
Violations: 1 critical , 4 noncritical
- 5B(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.
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 8A : 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)
- 8E : Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: Temperatures/measurements: Bar cooler #1 - OJ 39F; Bar cooler #2 - cranberry juice 40F, cut oranges 39F; Bar cooler #3 - lemonade 39F, Baileys irish creme 42F Pizza Prep Station - cheese 42F, pepperoni 41F, cut tomatoes 42F, cheese on bottom 42F Les Desserts tall boy - Ricotta cheese 39F, ham 39F; GE small black at coffee station - gallon milk 41F; Dessert Display cooler - choc cup 43F Migali prep station - spaghetti 38F, linguini 42F; Grill prep station - raw salmon 38F, cooked chicken 39F, beef 39F, raw burgers 39F` Salad prep station - cut tomatoes 41F, herber butter 40F, pie 39F Hot water from faucet 128F; automatic disherwasher has 50ppm chlorine with minimum of 120F hot water True 2 door tall boy - beef vegetable soup 57F***see violation, chicken broth 41F, cut portioned cooked beef 41F, pasta 40F, fetticine39F, potato 41F Walk in Cooler - pizza sauce 40F, shell eggs (outside of egg) 44F, raw meats in package 42F, fetticine 42F, 5# cheese logs between logs 42F
Date: 2016-04-12 Type: Re-Inspection
Violations: 0 critical , 1 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2016-03-17 Type: Inspection
Violations: 1 critical , 6 noncritical
- 2C(Critical) : Cooked or prepared foods are subject to cross-contamination from raw foods.
- 11D : Non food contact surfaces of equipment not clean
- 8E : Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 12D : Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 8B : In use food dispensing utensils improperly stored
- 8A : 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)
Date: 2015-08-26 Type: Inspection
Violations: 0 critical , 4 noncritical
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
- 11C : Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 8A : 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)
Date: 2015-04-29 Type: Inspection
Violations: 0 critical , 3 noncritical
- 12D : Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 8C : Improper use and storage of clean, sanitized equipment and utensils
- 11C : Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Date: 2015-01-30 Type: Inspection
Violations: 0 critical , 3 noncritical
- 11D : Non food contact surfaces of equipment not clean
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 12D : Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

Office Location

Street Address 7685 ROUTE 82
City PINE PLAINS
State NY
Zip 12567

Competitor

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).