Matthew's On Main
Matthew's on Main LLC

Address: 19 Lower Main Street, Callicoon, NY 12723

Matthew's On Main (Health Operation# 459701) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 12, 2018.

Business Overview

NYS Health Operation ID 459701
Operation Name Matthew's On Main
Facility MATTHEW'S ON MAIN
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 19 Lower Main Street
Callicoon
NY 12723
Municipality DELAWARE
County SULLIVAN
Permitted Corporation Name Matthew's on Main LLC
Permitted Operator Name Matthew Lanes
Permit Expiration Date 05/31/2019
Local Health Department Monticello District Office
NYSDOH Gazetteer 525300

Inspection Results

Date: 2018-02-12 Type: Inspection
Violations: 1 critical , 5 noncritical
- 6A(Critical) : Potentially hazardous foods are not kept at or above 140°F during hot holding.
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 8E : Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Grilled eggplant in walk in cooler temped at 36F, tartar sauce in an ice bath on the prep station cooler temped at 42F.
Date: 2017-03-16 Type: Inspection
Violations: 0 critical , 6 noncritical
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Blue cheese dressing in an ice bath on the prep table temped at 42F, Alstation onion soup in steam table temped at 155F, Goats head soup in the walk in cooler temped at 36F.
Date: 2016-06-13 Type: Inspection
Violations: 0 critical , 5 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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: Cesar dressing in an ice bath for cold holding at 42F, Blue cheese in the under counter cooler at 42F, salsa in the walk in cooler at 38F.e
Date: 2015-11-24 Type: Inspection
Violations: 1 critical , 9 noncritical
- 5C(Critical) : Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
- 11D : Non food contact surfaces of equipment not clean
- 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: ATOI = at time of insection. dF = degrees Fahrenheit. Items in bus box with ice on top of three door food prep counter observed to be properly cold-held: creamy dressing 38 dF, roasted red peppers 31 dF and fresh shallots in oil and vinegar 38 dF. Observed that items in ice box were properly relocated to cooler in order to maintain food temperatures at 45 dF or less during slow periods. Hot-holding: split pea soup 148 dF and black bean chili 152 dF. Ansul system tagged November 2015. Dessert keeper holding at 45 dF.
Date: 2015-03-31 Type: Re-Inspection
Violations: 2 critical , 3 noncritical
- 5A(Critical) : 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.
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Atoi: at time of inspection. All other violations from previous inspection corrected, except that skylight window is open to the outside. As per cook, David, skylight window is kept open for ventilation hood fresh air intake. Upon arrival to facility, observed David transferring cooked meatloaf from pan to cooling rack. He stated that he measured internal temperature of meatloaf to be 160 dF prior to removing from oven (inspector measured to be 177 dF in center of loaf atoi) and that once meatloaf cooled to 120 dF on rack, it would then be transferred to walk-in cooler to finish cooling (and properly kept uncovered). Not necessary to divide (long and narrow in volume). Cold-held foods (previous critical violations from inspection) - blue cheese dressing: 43 dF, creamy Dijon: 44 dF and feta cheese chunks: 39 dF. Hot-held vegetable soup: 152 dF. Note: kitchen cleanliness improved.
Date: 2015-02-25 Type: Inspection
Violations: 3 critical , 14 noncritical
- 1H(Critical) : Food from unapproved source, spoiled, adulterated on premises.
- 2C(Critical) : Cooked or prepared foods are subject to cross-contamination from raw foods.
- 2E(Critical) : Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 11C : Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 11D : Non food contact surfaces of equipment not clean
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- 14B : Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: Atoi= at time of inspection. Walk-in cooler condenser repaired and no longer dripping onto food. Dessert cooler thermostat reads 38 dF and internal temperature of cream filled chocolate cake measured to be 41 dF - ok. Soups in hot-holding: 143 to 148 dF.
Date: 2014-10-30 Type: Inspection
Violations: 2 critical , 10 noncritical
- 4C(Critical) : Foods or food area/public area contamination by sewage or drippage from waste lines.
- 5A(Critical) : 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.
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
- 12B : Improperly functioning on-site sewage disposal system, improper
- 11D : Non food contact surfaces of equipment not clean
- 11C : Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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)
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Ansul and extinguisher tagged Oct 2014, eggplant/bean soup 151, blue cheese dressing 46 , reach in Bain Marie across from small handsink 35, cold plate for soda stored separate
Date: 2014-05-01 Type: Inspection
Violations: 1 critical , 9 noncritical
- 5A(Critical) : 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.
- 8B : In use food dispensing utensils improperly stored

Office Location

Street Address 19 Lower Main STREET
City Callicoon
State NY
Zip 12723

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).