LITTLE ITALY
Hammerlok Inc. Dba Little Italy

Address: 146 Park Street, Tupper Lake, NY 12986

LITTLE ITALY (Health Operation# 535302) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 15, 2018.

Business Overview

NYS Health Operation ID 535302
Operation Name LITTLE ITALY
Food Service Description Food Service Establishment - Restaurant/Catering Operation
Facility Address 146 Park Street
Tupper Lake
NY 12986
Municipality TUPPER LAKE
County FRANKLIN
Permitted Corporation Name HammerLok Inc. dba Little Italy
Permitted Operator Name Ted Desmarais
Permit Expiration Date 09/30/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 165000

Inspection Results

Date: 2018-05-15 Type: Inspection Violations: 2 critical, 8 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 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.
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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 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)
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: All cold holding and hot holding temperatures measured were acceptable.
Date: 2017-12-29 Type: Inspection Violations: 1 critical, 3 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 11D: Non food contact surfaces of equipment not clean
Item 8F: Improper thawing procedures used
Item 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 measured: sausage = 42° F, meatballs = 177° F, pasta = 45° F, ham = 42° F.
Date: 2017-05-02 Type: Inspection Violations: 0 critical, 6 noncritical
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11D: Non food contact surfaces of equipment not clean
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 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 measured: sausage = 166° F, sliced tomatoes = 45° F, pastas = 45° F
Date: 2016-11-08 Type: Inspection Violations: 0 critical, 8 noncritical
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11D: Non food contact surfaces of equipment not clean
Item 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: Discussed cooling procedures for pasta and chicken wings. Cooling logs are recommended. Install a cover plate on the electrical box in the walk-in cooler. Note: The discard time for foods included in the approved TPHC waiver must be documented on the dry erase board at the same time as the time that foods were removed from temperature control (up to four hours). Temperatures measured: mozzarella cheese = 44° F, cream sauce = 156° F, diced ham = 43° F, meatballs = 175° F, sliced tomatoes = 43° F, angel hair pasta = 45° F, raw chicken breast = 44° F.
Date: 2016-05-24 Type: Inspection Violations: 0 critical, 8 noncritical
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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 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)
Item 11D: Non food contact surfaces of equipment not clean
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 8B: In use food dispensing utensils improperly stored
Comments: Temperatures measured: meat sauce = 150 deg. F, raw ground beef = 38 deg. F, ham = 40 deg. F, shredded mozzarella = 43 deg. F, meatballs = 144 deg. F. Discussed cooling method of cooked pasta.
Date: 2015-12-29 Type: Inspection Violations: 1 critical, 1 noncritical
Item 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.
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Temperatures measured: shredded mozzarella cheese = 40 deg. F, pepperoni = 35 deg. F., Discussed proper cooling procedures.
Date: 2015-09-30 Type: Inspection Violations: 1 critical, 6 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 8B: In use food dispensing utensils improperly stored
Item 11D: Non food contact surfaces of equipment not clean
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Temperatures measured: marinara sauce = 145 deg. F, beef gravy = 144 deg. F, meatballs = 163 deg. F. All cold holding temperatures were acceptable.
Date: 2015-07-16 Type: Re-Inspection Violations: 0 critical, 2 noncritical
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Comments: A reinspection was made today in premises to check on abatement dates given for five provisions of health code. Two codes (listed in report as violations had not been abated. Three codes (replacement of cutting boards on cook line, painting of wooden shelves in basement caged storage area and shielding of light bulb near walk-in box)have been abated. Operator was advised of findings, and time/temperature control log (with verbal explanation was provided to Ted. Operator Ted did not wish to sign report upon conclusion of inspection.
Date: 2014-11-13 Type: Inspection Violations: 4 critical, 14 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 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.

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
LITTLE ITALY James Parlato 360 Rainbow Boulevard, Niagara Falls, NY 14303 2018-10-16
LITTLE ITALY Little Italy Restaurant 15 West Main Street, Hancock, NY 13783 2018-08-10
Little Italy Darin Richards 30 Market Street, Potsdam, NY 13676 2018-05-29
LITTLE ITALY Little Italy IIi LLC 100 Front Street, Deposit, NY 13754 2018-01-12
Little Italy Jessika Furnace 107 Main Street, Canton, NY 13617 2017-10-13
LITTLE ITALY Patrick Vannelli 118 Fall Street, Seneca Falls, NY 13148 2018-07-12
LITTLE ITALY Little Italy of Hornell, LLC. 7498 Seneca Road North, Hornell, NY 14843 2018-05-18

Office Location

Street Address 146 PARK STREET
City TUPPER LAKE
State NY
Zip 12986

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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).