Mickey's Lounge & Restaurant (NYS Health Operation #268970) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 26 Riley AVENUE, Plattsburgh, NY 12901. The food service type is Food Service Establishment - Restaurant. The last inspection date is November 9, 2018.
| NYS Health Operation ID | 268970 |
| NYSDOH Gazetteer | 090101 |
| Facility Name | Mickey's Lounge & Restaurant |
| Operation Name | Mickey's Lounge & Restaurant |
| Facility Address | 26 Riley AVENUE, Plattsburgh |
| Permitted Operator Name | Neil Fortin |
| Address | 26 Riley AVENUE Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Local Health Department | Clinton County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2019-12-31 |
| Inspection Date | 2018-11-09 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 3 |
| 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 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; |
| Inspection Comments | Comment: Operator and food service staff were very well versed in food safety pocedures and it was apparent they are also in practice. Facility prepares and serves a significant volume of soups and sauces. Inspector inquired about their cooling methods, as well as, reheating and found they have standard processes in every aspect of food preparation. Facility is clean and well organized. It was apparent everyday work surfaces are cleaned daily. The Hard to get to surfaces of walls and floors (beneath and behind euipment), the Facility is shut down for three days annually and those surfaces are thoroughly cleaned. The exhaust hood is cleaned twice a year. Items checked during insection included: accuracy of the food probe thermometers, proper hot and cold holding, availability of handwashing in the food prep area, use of barrier when handlng "ready to eat" food, proper concentraton of sanitizer for wiping cloths, proper sanitizing by the dishwashing machine, (operator is going to check temperature of glasswashing machine at bar), proper food storage and general sanitation. Inspector will find out about cutting board hand planer. Operator stated it will likely replace the floor in the walkin cooler during the three day shut down period. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2018-11-09 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10A; 11B; 15A Comment: Operator and food service staff were very well versed in food safety pocedures and it was apparent they are also in practice. Facility prepares and serves a significant volume of soups and sauces. Inspector inquired about their cooling methods, as well as, reheating and found they have standard processes in every aspect of food preparation. Facility is clean and well organized. It was apparent everyday work surfaces are cleaned daily. The Hard to get to surfaces of walls and floors (beneath and behind euipment), the Facility is shut down for three days annually and those surfaces are thoroughly cleaned. The exhaust hood is cleaned twice a year. Items checked during insection included: accuracy of the food probe thermometers, proper hot and cold holding, availability of handwashing in the food prep area, use of barrier when handlng "ready to eat" food, proper concentraton of sanitizer for wiping cloths, proper sanitizing by the dishwashing machine, (operator is going to check temperature of glasswashing machine at bar), proper food storage and general sanitation. Inspector will find out about cutting board hand planer. Operator stated it will likely replace the floor in the walkin cooler during the three day shut down period. |
| 2018-04-13 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10A; 10B; 12E; 15A; 4A; 8A Todays inspection recieces a "B" grade. No inspection required. |
| 2017-11-01 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 11A; 12C; 12E; 8E Comment: Discussed food prep of various menu items (lazagna, meat sauce, soups) with Kitchen manger. It was found that he was well versed and practiced standard food safety principles when preparing high risk (cook, cool, reheat and hot hold food requiring time/temperature control for safety) menu items. Items checked during inspection included: accuracy of food probe thermometers, proper hot and cold holding, availability of hand washing in food prep area, proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food storage and general sanitation of food prep area. |
| 2017-03-03 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 12E; 9B Comment: Items checked during inspection included: accuracy of food probe thermometer, proper hot and cold holding, proper concentration of sanitizer for wiping cloths and disher washer, availability of fully equipped handwash station in food prep area, use of barrier when handling "ready to eat" food and general sanitation. It was found through interview and observation that Kitchen staff have well established procedures to ensure proper cooking, cooling, reheating, hot and cold holding of food requiring time / temperature control for safety. This is also the case with sanitation and equipment preventative maintenance. Well run operation. |
| 2016-09-26 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None This is the second 2016 routine inspection. Management as instituted strict procedure for all cooling, representing a long term correction to the last inspection violation for improper cooling in large buckets. |
| 2016-02-11 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 5B |
| 2015-12-07 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2015-01-02 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 10A |
| 2014-10-07 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2014-05-01 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 12E |
| 2013-11-19 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 10B |
| 2013-04-04 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 8E |
| 2012-11-02 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 8A; 8B; 8E |
| 2012-05-02 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 8F |
| 2010-12-30 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 11B; 13A; 15B; 8A |
| 2009-12-29 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 8A; 8B |
| 2008-12-12 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11A; 15B |
| 2008-03-13 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 11C; 11D; 15B; 2A; 4A; 8A; 8C; 8E |
| 2007-05-18 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 11C; 11D; 13B; 15B; 16; 8A |
| 2006-04-06 | Inspection | Critical: 0, Noncritical: 6, Violation Items: None |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 2A | Critical Violation | Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 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. |
| 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 |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 13A | Not Critical Violation | Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed |
| 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 |
| 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 |
| 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 |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| Street Address |
26 Riley AVENUE |
| City | Plattsburgh |
| State | NY |
| Zip Code | 12901 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Mickey's Restaurant & Lounge LLC | 26 Riley Avenue, Plattsburgh, NY 12901 | Restaurant | 2021-11-05 |
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|---|---|---|---|
| New York Pizza | 291 Margaret STREET, Plattsburgh, NY 12901 | Food Service Establishment | 2023-03-29 |
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|---|---|---|---|
| Victory Place | 4907 South Catherine STREET, Plattsburgh, NY 12901 | Food Service Establishment | 2023-10-27 |
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| Find all businesses in the same zip code | |||
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Carters Restaurant & Lounge · 3 L's Restuarant Group Corp. | 424 Main Street, Beacon, NY 12508 | Restaurant | 2021-03-05 |
| Mickey's Tavern · 50 E Central Ave Pub Inc. | 50 East Central Avenue, Pearl River, NY 10965 | Food Service Establishment | 2023-10-11 |
| Mickey's Restaurant | 3495 Vienna Street, Palmyra, NY 14522 | Restaurant | 2023-01-26 |
| Mickey's Igloo 2 · Mickey Joe's | 193 Hurley Avenue, Kingston, NY 12401 | Food Service Establishment | 2015-07-16 |
| Oracobessa Restaurant and Lounge · Sdel Oracobessa Restaurant & Lounge Inc. | 211 West 3rd Street, Mount Vernon, NY 10550 | Food Service Establishment | 2021-01-19 |
| Mickey's Igloo · Madnic Enterprises, Inc. | 416 East Chester Street, Kingston, NY 12401 | Food Service Establishment | 2021-03-22 |
| Peppertree Restaurant and Lounge · Merani Holdings, LLC | 114 Buffalo Avenue, Niagara Falls, NY 14303 | Restaurant | 2015-05-27 |
| Mickey's Restaurant & Lounge LLC | 26 Riley Avenue, Plattsburgh, NY 12901 | Restaurant | 2021-11-05 |
| L.A.X. Restaurant & Lounge · L.A.X. On Lark Corp. | 203-207 Lark Street, Albany, NY 12210 | Restaurant | 2019-12-23 |
| Mickey'S, Inc. | 629 East State Street, Olean, NY 14760 | Restaurant/Catering Operation | 2022-11-21 |
Do you have more infomration about Mickey's Lounge & 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. |