P & G's Restaurant (NYS Health Operation #316155) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 91 Main Street, New Paltz, NY 12561. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is February 5, 2025.
| NYS Health Operation ID | 316155 |
| NYSDOH Gazetteer | 555900 |
| Facility Name | P & G'S RESTAURANT |
| Operation Name | P & G'S RESTAURANT |
| Facility Address | 91 MAIN STREET, NEW PALTZ |
| Permitted Corporation Name | MC & ED BECK, INC. |
| Permitted Operator Name | MICHAEL BECK |
| Address | 91 Main Street New Paltz NY 12561 |
| Municipality | NEW PALTZ |
| County | ULSTER |
| Local Health Department | Ulster County |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2026-02-28 |
| Inspection Date | 2025-02-05 |
| Inspection Type | Inspection |
| Violations | No violations found. |
| Inspection Comments | glovesa present, probe thermometer, bar cooler @39F, chemical dish machine good, 2 door freezer @5F, right Bain Maire blue cheese crumbles @36F, sobe cooler diced onion @37F, Bain Marie slaw @39F, walk in cooler eggs @40F, pizza Bain Marie shredded cheese @38F, refrigerated drawers salmon 39F, 3 bay sink good, 2 b bay sink good. Hand wash station good, hot held chili @145F, hot held clam chowder @145F. basement: 2 door freezer @4F, walk in cooler broccoli @40F, white up right freezer @4F, chest freezer @4F, ice bin good. bathrooms good. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-02-05 | Inspection | Critical: , Noncritical: , Violation Items: glovesa present, probe thermometer, bar cooler @39F, chemical dish machine good, 2 door freezer @5F, right Bain Maire blue cheese crumbles @36F, sobe cooler diced onion @37F, Bain Marie slaw @39F, walk in cooler eggs @40F, pizza Bain Marie shredded cheese @38F, refrigerated drawers salmon 39F, 3 bay sink good, 2 b bay sink good. Hand wash station good, hot held chili @145F, hot held clam chowder @145F. |basement: |2 door freezer @4F, walk in cooler broccoli @40F, white up right freezer @4F, chest freezer @4F, ice bin good. |bathrooms good. |
| 2025-01-15 | Inspection | Critical: , Noncritical: 1, Violation Items: 8A gloves present and observed being used, digital probe thermometer present, bar ice bins scoop only, bar cooler bottle beer @37F |kitchen line |3 bay sink good, chemical dish machine good, Bain Marie by dish hard boiled eggs @41F, low boy dressings @38F, Bain Marie by fryer chopped onion @40, low boy cooked chicken @38f, refrigerated drawers raw salmon @ 40F, left side by grill Bain Marie shredded mozzarella cheese @40F, low boy chopped garlic @40F, glass sobe cooler sliced onion @ 39F, walk in cooler raw beef patties @36F, hot held clam chowder @155F, observed proper reheated of soups to 165F. Discussed cooling of bone in wings, shallow pans uncovered in walk in cooler, cover once temperature is >45F. |basement: |upright white freezer @14F, chest freezer @4F, walk in cooler prime rib @36F, ice machine good scoop only., |Server station |mini fridge milk @38F, ice bin scoop only |
| 2024-04-18 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 14B; 15A; 15B Gloves, probe thermometer, chest freezer shrimp@7, walkin keg cooler beef@40, line cooler dressings@41, line cooler sliced cheese@37, onion soup@169, salad cooler feta@32, walkin cooler chicken@37, all soups are cooled in ice water baths prior to cold holding. |
| 2024-03-13 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10A; 11C; 14B; 15A; 4A; 8A Gloves, probe thermometer, walkin cooler@42, chest freezer@0, upright freezer@15, liquid eggs@42, sliced tomato�s@39, 2 door cooler masc and cheese@39, some cooler black beans@33, hard boiled eggs237, walkin beef@38, cheese sauce@148. |
| 2023-09-05 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 12E; 15A Gloves, probe thermometer, keg cooler@40, 2 door freezer@10, chest freezer@-8, 10, line cooler turkey@38, mashed potato�s@36, onion soup@169 ,sober cooler@31, alfalfa sprouts@44, 2 door freezer@11, rice pudding@44. |
| 2023-07-21 | Inspection | Critical: , Noncritical: 5, Violation Items: 11D; 15A; 8C Gloves, digital thermometer, basement freezers@13,10,16, keg cooler237 ,upstairs walkin cooler@43, veggie sup@151, 2 door cooler@36, salad toppings corn@36, 2 door freezer@4, discussed shellfish tags, walkin cooler temps, and cleaning issues. |
| 2022-03-11 | Inspection | Critical: , Noncritical: 6, Violation Items: 11D; 15A; 15B; 8A; 8B Gloves, probe thermometer, chest freezer@3, upright@6, 2 door freezer@10, walkin keg cooler@30, walkin@42, line cooler@38, beef barley soup@150, chicken@38, glass door cooler feta@39, 2 door freezer@3. |
| 2022-02-09 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 15A; 5C; 8A Gloves, digital thermometer, masks worn by staff, upright freezer@4, walkin@31, chest freezer@-2, lines cooler@40, 36, sliced tomato�s@37, beef/barley@156, hoard boiled eggs@39. Discussed prechilling tuna. |
| 2021-03-01 | Inspection | Critical: , Noncritical: 5, Violation Items: 11A; 11B; 11D; 12E; 15A Gloves, masks, digital thermometer, basement keg cooler@27, basement 2 door freezer@3, white upright freezer@2, Walkin cooler@40, line cooler eggs@37, line coolers@34,31, 2 door cooler@40, beverage cooler feta cheese@36, salad cooler chopped tomato�s@41. |
| 2021-01-27 | Inspection | Critical: , Noncritical: 3, Violation Items: 15A; 8A Proper mask, and glove use observed. Hand wash sinks OK. All cold holding below 45F. Soups properly reheated on stove top. Discussed proper food cooling: use ice bath / ice wand, or shallow containers depth 4 inches or less. Dropped off cooling pamphlet. Discussed ill food worker procedures. Dropped off food safety pamphlets. |
| 2020-03-04 | Inspection | Critical: , Noncritical: 3, Violation Items: 15B; 8A Steam table at 155F. Gloves, probe thermometer, and hand wash sinks OK. Discussed proper cooling of soups. Use shallow pans depth 4 inches or less, Ice wand, or ice bath. Dropped off cooling and re-heating worksheet. |
| 2020-01-21 | Inspection | Critical: , Noncritical: 7, Violation Items: 11C; 11D; 12E; 15A; 8A Gloves, probe thermometer, straw signage is up, basement upright freezer@6, basement walkin cooler@39, chest freezer@14, upstairs walkin coler@39, ice baths used to cool large containers of food, salad cooler tomato�s@40, Taco Tuesday chicken@165, burgers@36, sanitizer buckets for rags, beer coolers@32. |
| 2019-04-16 | Inspection | Critical: , Noncritical: 2, Violation Items: 12E; 15A . Reviewed Active Manegerial Control Work Sheet and discussed . Observed proper defrosting in walk in. Reviewed pamphlet on cooling and reheating, and discussed. Observed proper cooling with ice bath.Discussedcoolingbin shallow pans less than 4 , ice wands as well. Provided pamphlet on handwashing and glove use, reviewed and discussed,. Discussed sick food worker practice. Provided self inspection checklist.All cold holding below 45 f,,Bar 36 f walk in 32f, Walk in freezer -6 other freezers 6, -6f . Hot foods above| 140 f, chowder 157 f, marinara 145 f .Gloves, probe and sanitizer .monthly pest control. Shell fish tags retained when used, no shell fish on site, Rags in sanitizer on all stations. |
| 2019-03-27 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11C; 15A Gloves, probe thermometer, keg cooler@39, coolers@41,44, mexican chicken soup@172 walkin coler@43, discussed cooling of wrapped turkeys in the walkin cooler, all freezers@15, |
| 2018-02-20 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 15A probe thermometer onsite. salad bain marie @ 45f. steam table - chili @ 168f. gloves onsite. sanitizer onsite, sanitizing containers @ 100 ppm. walk in cooler @ 45f. new shield installed over kitchen light. kitchen ceiling tile replaced. can opener base cleaned. left cooling & reheating pamphlet. left cooling & reheating chart. left choking poster. left self inspection checklist. left 3 bay sink pamphlet. left hand wash stickers. hand wash sinks okay - soap & paper towels onsite. discussed hand washing with staff. discussed cooling with staff ( chili cooled in ice water bath ). potato, mac salads use prechilled ingredients. chicken wings - cook internally 165f or above. |
| 2018-01-11 | Inspection | Critical: , Noncritical: 5, Violation Items: 11C; 15A; 15B Gloves, probe, walkin keg cooler@36, basement chest freezer@9, shrimp@38, onion soup@159, Walkin cooler@39, discusssed cooling of chicken wings in the walkin cooler. |
| 2017-03-03 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 11D; 15A; 8A Gloves, probe, walkin keg cooler@37, roasted red peppers@37, Upstairs walkin@41, chicken white bean soup@151, Sliced tomato's@39. |
| 2017-02-01 | Inspection | Critical: , Noncritical: 7, Violation Items: 10A; 10B; 11C; 12E; 15A; 8A The walkin cooler@28, 2 door freezer@12, gloves, digital thermometer, black bean soup@146, upstairs w.i.@41, salad cooler@43, bar cooler horse radish@38. |
| 2016-05-05 | Inspection | Critical: , Noncritical: 6, Violation Items: 15A; 15B; 8A 2 door freezer@0, keg cooler@32, Gravy@149, Salad cooler@39, Lentil soup@153, Onion soup@159,Line cooler chicken@41, gloves ,probes. |
| 2016-03-21 | Inspection | Critical: , Noncritical: 10, Violation Items: 10A; 10B; 11C; 11D; 12E; 15A; 15B; 8A Basement walkin cooler@39, onion soup@149, goves, upstairs walkin@39, salad cooler dressings@42, ice water bath for cooling, probe therm. raw chicken@40. |
| 2015-03-06 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-02-06 | Inspection | Critical: 1, Noncritical: 11, Violation Items: 10B; 11C; 11D; 15A; 15B; 4A; 8A |
| 2015-01-07 | Inspection | Critical: , Noncritical: 15, Violation Items: 10B; 11C; 11D; 15A; 15B; 8A |
| 2014-02-24 | Inspection | Critical: , Noncritical: 12, Violation Items: 10B; 11C; 11D; 12E; 15A; 15B; 8A |
| 2014-01-22 | Inspection | Critical: , Noncritical: 14, Violation Items: 10B; 11D; 12E; 15A; 15B |
| 2013-04-16 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-02-28 | Inspection | Critical: 1, Noncritical: 17, Violation Items: 10B; 11C; 11D; 12E; 14B; 15A; 15B; 2C; 8A |
| 2012-08-30 | Inspection | Critical: , Noncritical: 18, Violation Items: 10B; 11C; 11D; 12E; 15A; 15B; 8A |
| 2012-07-12 | Inspection | Critical: , Noncritical: 15, Violation Items: 10B; 11C; 11D; 12E; 15A; 15B; 8A |
| 2011-10-26 | Inspection | Critical: , Noncritical: 16, Violation Items: 10A; 10B; 11C; 11D; 15A; 15B; 8A |
| 2011-01-24 | Inspection | Critical: , Noncritical: 8, Violation Items: 10B; 15A; 8A; 8E |
| 2010-06-24 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-05-07 | Inspection | Critical: 1, Noncritical: 11, Violation Items: 2C |
| 2010-03-15 | Inspection | Critical: 1, Noncritical: 12, Violation Items: 10B; 11D; 12E; 15A; 1B; 8A |
| 2009-02-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-01-20 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-12-17 | Inspection | Critical: 2, Noncritical: 10, Violation Items: 1H; 2C |
| 2008-07-01 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-08-16 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-05-22 | Inspection | Critical: 2, Noncritical: 20, Violation Items: 2C; 5E |
| 2007-04-03 | Inspection | Critical: 2, Noncritical: 17, Violation Items: 4A; 5C |
| 2006-11-06 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-09-25 | Inspection | Critical: 2, Noncritical: 20, Violation Items: 3C; 5E |
| 2006-08-25 | Inspection | Critical: 2, Noncritical: 24, Violation Items: 4A; 5C |
| 2006-01-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-11-15 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-11-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-10-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-04-17 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-01-15 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-12-04 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-03-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-03-01 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-02-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-01-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 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. |
| 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 |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 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 |
| Street Address |
91 MAIN STREET |
| City | NEW PALTZ |
| State | NY |
| Zip Code | 12561 |
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Do you have more infomration about P & G's 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. |