Blue Horizon Diner Restaurant (NYS Health Operation #347444) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 4445 State Route 42N, Monticello, NY 12701. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is December 18, 2017.
| NYS Health Operation ID | 347444 |
| NYSDOH Gazetteer | 526300 |
| Facility Name | BLUE HORIZON DINER RESTAURANT |
| Operation Name | BLUE HORIZON DINER RESTAURANT |
| Facility Address | 4445 State Route 42N, Monticello |
| Permitted Corporation Name | Atlantis Diner Restaurant, Inc. |
| Permitted Operator Name | Maria Kyprianou |
| Address | 4445 State Route 42N Monticello NY 12701 |
| Municipality | THOMPSON |
| County | SULLIVAN |
| Local Health Department | Monticello District Office |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2017-12-31 |
| Inspection Date | 2017-12-18 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 2 |
| Violations | 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2017-12-18 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 10B; 8A |
| 2016-01-21 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11B; 11D; 2C Cooked, cooled roast beef in reach in cooler to left of grill - 44F. Mashed vegetables in cooler to right of grill line - 43F. Chicken noodle soup - hot hold - 155F. Mashed potatoes in Bain Marie - 160F. Front cake display case - 40F. // Hood vents very clean - operator states they are cleaned weekly. Hot box holding cabbage at 160F. |
| 2015-11-05 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2015-10-14 | Inspection | Critical: 0, Noncritical: 8, Violation Items: 11B; 14A; 14B; 15A; 15B; 8A |
| 2015-04-02 | Inspection | Critical: 7, Noncritical: 8, Violation Items: 10B; 11D; 12D; 15B; 1D; 2E; 5A; 5C; 5E; 6A; 8A Hot holding - turkey gravy: 164 dF, Au jus with beef strips: 158 dF, marinara: 185, rice: 140, cabbage: 142 dF. Cold holding- tuna salad 47 dF, chicken salad: 44 dF, potato salad: 46 dF, coleslaw: 47 dF, rice pudding: 39 dF. Discussed location and proximity of handwash sinks to cook area. |
| 2014-10-15 | Inspection | Critical: 2, Noncritical: 11, Violation Items: 10B; 11C; 11D; 15B; 1D; 2C; 8A; 8B; 8E |
| 2013-12-24 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2013-12-23 | Inspection | Critical: 5, Noncritical: 8, Violation Items: 11D; 12C; 15B; 2E; 5A; 5B; 6A; 8B; 8E |
| 2011-12-23 | Inspection | Critical: 5, Noncritical: 15, Violation Items: 10A; 11B; 11C; 12E; 15B; 1D; 1H; 5B; 5E; 7F; 8E |
| 2009-10-28 | Inspection | Critical: 3, Noncritical: 12, Violation Items: 10A; 11B; 11C; 11D; 12E; 15A; 15B; 1H; 5E; 8A; 8E |
| 2008-12-10 | Inspection | Critical: 4, Noncritical: 12, Violation Items: 10A; 10B; 11C; 12C; 1B; 2C; 7F; 8A; 8B; 8D; 8E |
| 2007-12-27 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 11B; 12E; 15A; 4A; 8A |
| 2007-05-23 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None |
| 2007-03-27 | Inspection | Critical: 5, Noncritical: 3, Violation Items: 3C; 5A; 5B |
| 2006-12-20 | Inspection | Critical: 7, Noncritical: 7, Violation Items: 1H; 2C; 3C; 5B; 5C |
| 2006-04-17 | Inspection | Critical: 2, Noncritical: 9, Violation Items: 2C; 5B Cooler next to ovens- butter for bread stored below uncooked prime rib. No signs of cross contamination prime rib relocated below butter Mashed potatoes stored in 2 metal soup pots about 10 inches deep at 150 degrees F, in cooler. Transferred to shallow pan and placed in cooler. |
| 2005-12-14 | Inspection | Critical: 3, Noncritical: 11, Violation Items: 5C; 6A 2 flats of eggs out on side of grill at 59oF. Thru discussion with chef out less than an hour. Corrected ATOI. Returned to cooler. 1/2 tray white rice in steamer box at 90oF.out approx.half an hour. Corrected. Returned to stove ATOI had reheated to 165oF. Approx. gallon circular tray of mashed potatoes on hot holding at 123oF. Corrected ATOI. Put on stove to be heated to 165oF and placed back on hot holding. Also more hot water added to tray that potatoes sit in. |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 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. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 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. |
| 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. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two 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) |
| 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 |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 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 |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| Street Address |
4445 State Route 42N |
| City | Monticello |
| State | NY |
| Zip Code | 12701 |
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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. |