Mo's Pub & Grill, LLC (NYS Health Operation #723427) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 3357 State Route 11, Malone, NY 12953. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is February 9, 2023.
| NYS Health Operation ID | 723427 |
| NYSDOH Gazetteer | 166400 |
| Facility Name | MO'S PUB & GRILL |
| Operation Name | MO'S PUB & GRILL |
| Facility Address | 3357 STATE ROUTE 11, MALONE |
| Permitted Corporation Name | MO'S PUB & GRILL, LLC |
| Permitted Operator Name | CHRIS MONETTE |
| Address | 3357 State Route 11 Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2024-09-30 |
| Inspection Date | 2023-02-09 |
| Inspection Type | Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 7 |
| Violations | Item 5A- Critical Violation [RED] 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.; 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 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 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; 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 take were within acceptable ranges: sliced tomatoes 41 degrees F, milk 39 degrees F, shredded cheese 42 degrees F, soup 172 degrees F, and gravy 145 degrees F. Reviewed proper heating and cooling procedures. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-02-09 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10A; 10B; 11A; 11C; 11D; 15A; 5A; 8A All temperatures take were within acceptable ranges: sliced tomatoes 41 degrees F, milk 39 degrees F, shredded cheese 42 degrees F, soup 172 degrees F, and gravy 145 degrees F. Reviewed proper heating and cooling procedures. |
| 2022-10-25 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 10B; 11D All food temperatures measured were acceptable. Observed adequate cooling procedures for cooked pasta. Dishwasher was working according to manufacturer specifications (180 deg. Fahrenheit +). Discussed reheating procedures for cooked soups going into hot holding. |
| 2022-03-22 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 8A All food temperatures measured were acceptable. Observed adequate cooling procedures being implemented for large portions of chicken wing dip. Dishwasher was working according to manufacturer specifications. |
| 2021-12-02 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 10B; 11D All food temperatures measured were acceptable. Dishwasher was working according to manufacturer specifications. Discussed the adequate cooling procedures implemented for various cooked potentially hazardous food items. |
| 2021-03-22 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10B; 11D; 15A All food temperatures measured were acceptable. The following temperatures were noted: Chowder- 140ºF, cooked pasta- 41ºF, raw fish- 41ºF, sliced tomatoes- 41ºF, cooked chicken- 41ºF, chowder- 41ºF. Observed shallow pan cooling in the walk-in cooler. Discussed cooling practices for soups. Discussed COVID-19 guidelines for catered events. |c |
| 2020-11-19 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11D; 15A; 5E; 8A The following food temperatures measured were acceptable: French onion soup- 161ºF, mashed potatoes- 156ºF, creamy chicken soup- 161ºF, pork belly- 44ºF, cooked pasta- 44ºF, cooked chicken- 34ºF, raw steak- 38ºF.|Discussed cooling/reheating practices for potentially hazardous foods. Observed ice-wand use for cooling soups. Discussed COVID-19 guidelines for food service establishments. |
| 2020-01-29 | Inspection | Critical: 3, Noncritical: 6, Violation Items: 10B; 11C; 11D; 15A; 5A; 5B; 6A; 8A; 8B The following food temperatures measured were acceptable: BBQ pork- 167ºF, french fries- 160ºF, cooked pasta- 143ºF, sliced tomatoes- 43ºF, taco beef- 45ºF, par-cooked bacon- 42ºF, roasted peppers- 43ºF, homemade caesar dressing- 39ºF, raw hamburger- 39ºF. Discussed cooling techniques for soups and mashed potatoes. Discussed the appropriate volume of food stored in deli-style cooler units. |
| 2019-09-09 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10B; 11D; 15A The food temperature violations observed during the last inspection have been addressed and corrected. A new sandwich top refrigeration unit has been installed. Also, a new pizza station refrigeration unit has been installed. All food temperatures measured were adequate. Examples include: pulled chicken = 38° F, cooked ziti pasta = 38° F, cooked ribs = 37° F, cooked salmon = 36° F, meat ball pizza topping = 39° F, cooked chicken = 40° F, raw hamburger = 39° F, turkey cold cuts = 39° F, saluted onions =139° F, mashed potatoes = 144° F, corn chowder = 153° F, pulled pork = 202° F. Discussed cooking temperatures. Discussed cooling, observed shallow pan cooling taking place in the walk-in cooler. Asked chef to have staff complete a cooling log at least once a month for an item that is cooled. A suggestion was made to compile a list of all foods that are cooked in advance and cooled, then you can work through this list when completing the cooling log. |
| 2019-04-08 | Inspection | Critical: 2, Noncritical: 8, Violation Items: 10B; 11D; 13B; 15A; 15B; 5A; 6A; 8A; 8B; 8C Food temperatures taken were: marinara 164°F, diced tomatoes 32°F, haddock 36°F, scallops 38°F, and ribs 33°F. The deli style refrigeration unit across from the cook like should be monitored to make sure it is functioning correctly. Obtaining a waiver to use time as a public health control for mashed potatoes was discussed with the chef. |
| 2018-10-03 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11B; 11D; 15A; 5B All cold and hot holding food temperatures were acceptable. Examples include: chicken taco meat = 39° F, Beef taco meat = 39° F, sliced tomatoes = 42° F, chicken = 44° F, pulled pork = 163° F, marinara sauce = 154° F. This facility uses cooling logs; the logs should be completed more frequently. |
| 2018-04-10 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10A; 11D; 12C; 15A; 5A; 8A All hot and cold holding food temperatures with the exception of the one item noted in violation 5A were acceptable. Hot holding - meatballs = 175° F, mashed potatoes = 169° F. Cold holding - sliced tomatoes = 39° F, taco meat = 40° F, chicken taco meat = 36° F, sautéed peppers = 34° F. Reviewed cooling logs and discussed cooling procedures that are used. Please keep up with completing cooling logs. Discussed proposed new menu items and acceptable food sources (will sent the DOH acceptable source document). |
| 2017-09-26 | Inspection | Critical: 2, Noncritical: 7, Violation Items: 10B; 11D; 12C; 15A; 4A; 5A; 8A; 8E The mechanical dishwasher had to be run through two cycles before it reached the manufacturers specified wash and rinse temperature in the third cycle. Reviewed cooling logs, discussed cooking temperatures. Food temperatures measured in various refrigerators, walk-in cooler and steam table were acceptable - examples: mashed potatoes = 153° F, onion soup = 176° F, sliced tomatoes = 42° F, cooked chicken = 40° F, roasted peppers = 38° F. |
| 2017-04-21 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 10B; 11B; 15A; 5C; 8F Food temperatures measured were acceptable; examples include: sliced tomato = 42° F, cooked chicken = 43° F, roasted peppers = 40° F, corned beef = 43° F, chowder = 150° F. Reviewed cooling logs, which were acceptable. Recommend that you do cooling logs for chicken and beef that is cooked and cooled on-site. |
| 2016-11-18 | Inspection | Critical: 3, Noncritical: 10, Violation Items: 10B; 11C; 11D; 15A; 5B; 7E; 8B Food temperatures measured with the exception of those mentioned in the violation findings were acceptable. Sliced tomatoes = 42° F, cooked chicken = 42° F, roasted peppers = 36° F, Mashed potatoes = 146° F, pulled pork = 160° F, potato soup = 39° F. Discussed cooling procedures. |
| 2016-04-21 | Inspection | Critical: 0, Noncritical: 10, Violation Items: 12C; 15A; 15B; 8A; 8B All hot and cold food temperatures were acceptable. Hot foods were above 150 deg. F, cold foods ranged from 38 to 43 deg. F. Discussed cooling procedures used at this facility. Please place a CPR consumer notification poster heart the entrance to the back banquet room. |
| 2015-11-12 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 10B; 15A; 5B; 6A; 8B; 8E Reviewed cooling. Cold holding temperatures were acceptable: taco chicken = 43 F, egg noodles = 41 F, diced chicken = 40 F, diced tomatoes = 39 F, roasted peppers = 40 F, onions & peppers = 42 F. Gaskets for cooking line freezer and ice machine door have been ordered. |
| 2015-06-05 | Inspection | Critical: 5, Noncritical: 4, Violation Items: 10A; 11D; 15A; 1G; 2C; 5A; 5E Temperatures measured: cooked chicken tenders = 170 deg. F, hot holding: french onion soup = 156 deg. F, lobster bisque = 156 deg. F, mashed potatoes = 141 deg. F, cold holding: raw shaved beef = 40 deg. F, raw chicken breast = 40 deg. F, deli ham = 42 deg. F. raw fish = 38 deg. F. Discussed proper hot holding and cold holding. Discussed cooking temperatures. Discussed porper food storage. Inspection was conducted with David Bielefield as part of FSIO1 training. |
| 2014-10-02 | Inspection | Critical: 2, Noncritical: 7, Violation Items: 11C; 11D; 15A; 15B; 5E; 6A; 8A; 8E Reviewed menu and discussed cooking temperatures. All temperatures measured with the exception of those outlined in the above violations were acceptable. Discussed cooling procedures and reviewed a cooling log. Please keep completed cooling logs on-site for DOH review. Discussed appropriate location for employees to eat and snack (not in the food prep or cooking area). |
| 2014-09-25 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2014-03-20 | Inspection | Critical: 3, Noncritical: 11, Violation Items: 10A; 10B; 11A; 11D; 15A; 2C; 5A; 8A; 8C All hot and cold holding temperatures were adequate during the inspections. Cooling logs were reviewed and should include a few other items like rice, mashed potatoes and chili. The menu was reviewed to cover items prepared. |
| 2013-08-16 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 10B; 11D; 15A; 5A; 6A All cold holding and hot holding temperatures measured with the exception of those outlined in the above violations were acceptable. Discussed creating better separation between the kitchen steam table and the deli style refrigeration units. Reviewed cooling logs and discussed cooling procedures. Please make sure that ice and water mixture is to the level do the food being cooled. Please complete cooling logs on a more regular basis. Discussed bar happy hour food and food protection (sneeze guards, pan covers, etc.). Reviewed menu including banquet menus and discussed cooking temperatures. Make sure that you use a separate container for drink grade ice at the banquet bar. |
| 2013-03-04 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 11C; 11D; 15A |
| 2012-10-18 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10B; 11D; 15A; 6A |
| 2012-03-21 | Inspection | Critical: 3, Noncritical: 3, Violation Items: 10B; 15B; 2C; 5A; 5B; 8A |
| 2011-09-15 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 11C; 6A |
| 2011-04-21 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 5A |
| 2010-11-02 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 8A |
| 2010-09-03 | Inspection | Critical: 5, Noncritical: 3, Violation Items: 12D; 15A; 2E; 5A; 5B; 5E; 8A |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1G | Critical Violation | Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. |
| 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. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 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). |
| 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 |
| 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 |
| 13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
| 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 |
| 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 |
| Street Address |
3357 STATE ROUTE 11 |
| City | MALONE |
| State | NY |
| Zip Code | 12953 |
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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. |