Livingood's Restaurant & Brewery, LLC (NYS Health Operation #851556) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 697 Bear Swamp ROAD, Peru, NY 12972. The food service type is Food Service Establishment - Restaurant/Catering Operation. The last inspection date is March 31, 2021.
| NYS Health Operation ID | 851556 |
| NYSDOH Gazetteer | 096000 |
| Facility Name | Livingood's Restaurant |
| Operation Name | Livingood's Restaurant |
| Facility Address | 697 Bear Swamp ROAD, Peru |
| Permitted Corporation Name | Livingood's Restaurant & Brewery, LLC |
| Permitted Operator Name | Shannon Wilkins |
| Address | 697 Bear Swamp ROAD Peru NY 12972 |
| Municipality | PERU |
| County | CLINTON |
| Local Health Department | Clinton County |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Permit Expiration Date | 2022-12-31 |
| Inspection Date | 2021-03-31 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 3 |
| Violations | 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) |
| Inspection Comments | Comment: Upon arrival at inspection, kitchen staff were busy doing prep work and doning gloves. In addition to the cleaning lists posted on the kitchen walls and equipment, preparation assignments were also posted indicating established policies appear to be followed as standard operating procedures. No critical or major sanitary violations were observed. Items checked during inspection included: accuracy of food probe thermometers, proper reheating, hot and cold holding of food requiring time / temperature control for safety, availbility of handwashing in food prep area, availability and use of barrier (gloves) for handling ready to eat food, proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food storage, proper storage of sanitized equipment and general sanitation. According to management, operator is in the process of getting the cracked floor tiles beneath the three-bay sink and dishwasher replaced. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-05-09 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10B; 11A; 12E; 13B Comment: There has been significant food worker turnover since the last inspection of this Facility on 12/01/22. However, the food workers present appeared to be disciplined and well versed in food safety. Work and equipment surfaces were clean and well maintained indicating daily cleaning is happening. The inspection occurred prior to opening, all hot held food items were in the process of being reheated. Inspector discussed the reheating requirement of reaching 165F prior to placing the food items in the hot holding. Items checked during inspection included: availability of hand washing in the food prep area and food worker bathrooms, availability and use of barrier (gloves) for handling “ready to eat” food, accuracy of food probe thermometers, proper cold holding of food requiring temperature control for safety, availability and proper concentration of sanitizer for wiping cloths, proper chemical sanitizing by the dishwasher, proper food and equipment storage and general sanitation of kitchen and surfaces. This is the first of two inspections annually. |
| 2022-12-01 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 11A; 12E; 8A Comment: Inspection occured an hour prior to opening, when there was a significant amount of food prep taking place. However, the kitchen was clean and organized and the food workers appeared to be working with established procedures that included food safety and sanitation with the process. All sanitizer buckets had properly concentrated solutions of quatinery amonia for wiping cloths. The prep table cutting boards cited during the last inspection were clean and smooth without stains. The kitchen manager stated they are routinely scrubbed with a bleach solution. Other items checked during the inspecion included: accuracy of food probe thermometers, proper cold holding, reheating (pork) and hot holding, proper sanitizing by the dishwasher, availability of handwashing in the food prep area and employee bathroom, proper food and equipment storage and general sanitation. Well run operation. |
| 2022-04-05 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10A; 11D; 12E Comment: The facility staff practice established procedures to ensure critical control points (proper cooking, cooling, reheating and hot holding) are achieved when preparing food requiring time / temperature control for safety. Inspector observed reheating and quizzed food workers on temperature objectives. As the leading cause of food born illness, Inspector also, discussed the importance enforcing an Ill Food Worker policy with the general manager. Items checked during inspection included: accuracy of food probe thermometers (all food workers had their own digital probe thermometers), proper reheating, cold holding, avilability of handwashing in the food prep area, use of barrier (gloves) when handling ready to eat food, proper food and equipment storage and general sanitation. Well run operation! |
| 2021-12-09 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 10A; 12E; 2E; 6A Comment: There was a great deal of food preparation happening prior to the facility openning for service which, is when inspection occured. There were multiple food workers on hand at that time. However, with everything, including equipment and food storage locations labled it is well organized. It is evident they have established procedures to ensure all critical control points (cooking, cooling, reheating, hot and cold holding) involved with preparing food requiring time / temperature control, are achieved. However, a recently cooked cheese sauce was cited for improper hot holding at the steam table during this inspection. Judging from the volume of the pot the hot held cheese sauce was pulled from, it is a popular menu item. It is recognized some food items like cheese sauce and cream soups may be precarious in reheating and hot holding. If that is the case and the food item moves, it maybe worth while applying for hot holding waiver using time as a public health control for such menu items. The Inspector will email the application to the operator for concideration.|Items checked during inspection include: accuracy of metal stem food probe thermometers, proper hot and cold holding, availability of fully equipped handwash stations in food prep areas and restrooms, availability and use of barrier (gloves) for handling ready to eat food, availability and proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food and equipment storage and general sanitation. Well run operation. Inspector left Handwash signs and food safety postings. |
| 2021-03-31 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10A; 15A Comment: Upon arrival at inspection, kitchen staff were busy doing prep work and doning gloves. In addition to the cleaning lists posted on the kitchen walls and equipment, preparation assignments were also posted indicating established policies appear to be followed as standard operating procedures. No critical or major sanitary violations were observed. Items checked during inspection included: accuracy of food probe thermometers, proper reheating, hot and cold holding of food requiring time / temperature control for safety, availbility of handwashing in food prep area, availability and use of barrier (gloves) for handling ready to eat food, proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food storage, proper storage of sanitized equipment and general sanitation. According to management, operator is in the process of getting the cracked floor tiles beneath the three-bay sink and dishwasher replaced. |
| 2020-10-13 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 5A; 8B; 9B Comment: Although, a cold holding violation was cited, it appears the new Facility managers have adopted food safety policies and procedures that include tempemperature logs that monitor critical control points (cooking, cooling and cold holding). Corrective action must be initiated when critical control points are not met. Much of the previous hot holding observed during past inspections has been removed. Reheating many menu items now occurs to order. The walk-in cooler was clean and well organized and all food was labeled with a use by date. In addition to the walk-in cooler, other pieces of equipment (prep, reach-in coolers and freezers) were also found to be clean and organized. Cleaning Lists were posted throughout the kitchen. The enthausiasm shown by the kitchen staff indicates, they care about their facility and food safety. Inspector will drop off a Temperature Guide to be posted in kitchen. A second inspection will be conducted before the end of the year. |
| 2019-10-31 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 12E; 6A; 8B; 9B Comment: There was a great deal of food preparation occuring during the inspection. The Kitchen manager was in the process of cooling a large pan of cheese sauce. The depth was 4 inches, the temperature was 121F. It was being moved to walk-in cooler. There was Au jus sauce being prepared from a recently cooked pork roast. Inspector discussed tracking the cooling process of the large pork roast that they regularly cook. Inspector left his card with email address. The Cooling curve (time/temperature) data will be sent to inspector. Items checked during inspection included: accuracy of food probe thermometer, use of thermometer to ensure proper proper hot and cold holding, cooling, proper conncentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, availability of handwashing in food prep area, use of barrier (gloves) when handling ready to eat food, proper food storage, proper storage of clean and in use utensils and general sanitation. |
| 2019-06-13 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11B; 11D; 12E; 2C; 8A Comment: Items checked and discussed with food workers during inspection included accuracy of digital thermometers, sanitizer concentrations and correct storage of wiping cloths, proper reheating and hot holding, proper cold holding in upper units of prep coolers, storage of products in refrigeration and freezer units. Many food safety postings were observed in kitchen as an effort to remind employees of good practice. Improvement of facilities was observed since last inspection; the employee bathroom door was made self closing and the tile around the dishwashing area had been replaced. Staff were cooperative and knowledgable in food safety. |Facility Risk: High|Richard Munn was co-inspector for this inspection. |
| 2018-11-29 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10A; 11A; 11B; 12D; 15A Comment: Discussed cooling (french onion soup) and reheating (pulled pork, cheese sauce) methods of various menu items with kitchen manager. The oxygen reduction packaging (ORP) proposed by operater, is being reviewed by the NYDOH. Items checked during inspection included: accuacy of metal stem food probe thermometer, proper cold holding of prep coolers, availability of handwashing in food prep area, use of barrier when handling ready to eat food, availability and proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher, proper food storage and general sanitation. Food safety postings were observed throughout kitchen, indicating it is part of food worker standard operating procedures. |
| 2018-04-26 | Inspection | Critical: 0, Noncritical: 9, Violation Items: 11A; 11B; 11D; 12D; 13B; 15A; 8A Comment: Items checked and discused with food workers during inspection included: accuracy of metal stem food probe thermometer, proper reheating and hot holding (pork in steam table), proper cold holding in upper bins of each prep cooler, proper sanitizer concentration for wiping cloths, proper chemical sanitizing by dishwasher, availability of handwashing in food prep area, availability and use of barrier (gloves) when handling ready to eat food, proper food storage and general sanitiation. Unmarked spray bottles were found in kitchen. However facility has a color coded indicator process to identify spray bottle contents, (blue for bleach water or chlorine based sanitizer, green for just water). No in-house vacuum packaging of food was observed in facility during inspection. Staff were cooperative and knowledgeable in food safety.||. |
| 2017-12-01 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10B; 11A; 11C This is the second routine 2017 inspection. The use of vacuum packaging, discovered at first routine inspection has stopped. The equipment was seen to be dormately stored in the basement. Kitchen manager, Nick Furnia helped inspector understand and address past and present procedures. He was able to convey to staff the following training items: 1) The difference between QAC and chlorine test strips; 2) How to monitor and handle food preperation at room temperture with small, quick batches to minimise temperature abuse; 3) The difference between a pot holder and a food contact surface wiping cloth; 4) Use of temperature vs time to determine if cooling is sufficient; and 5) No bare hand contact of ready to eat foods including grilled tortilla shells when they are brought from grill to assembly. The next routine inspection will show if the efforts at training can avoid violations and promote better outcomes. |
| 2017-03-07 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 16; 6A All vacuum sealed foods temperature and sealing history was obtained from the kitchen manager. Interview and observations did not indicate any temperature abuse. When the inspector asked if any fish or seafood was vacuum sealed, the cook presented 5 individually sealed on-site portions of raw salmon stored in a 40*F walk-in shelf. The inspector explained recent NYS training indicating the safety requirement for fish is that the fish be made frozen before sealing, and kept frozen while sealed. Before a handling history of the sealed on-site fish could be obtained, the cook voluntarily discarded the fish. This discard without inspectors request, and kitchen managers written instuctions on the kitchen staff daily communication board stating not to use vacuum sealer indicates the operators intentions to comply with requirements to use a vacuum sealer on-site. |
| 2016-10-21 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 5E; 8E This is the second 2016 routine inspection. Interview of new kitchen manager and observation of kitchenware used for cooling indicated proper cooling. |
| 2016-03-15 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11A; 11B; 16; 5E; 8E Reviewed: dented can policy;the difference between NSF approved plastic for garbage vs. food storage; and need to keep food levels below the top access refrigerators design level for keeping foods below 45*F.Gave an explaination on how bare hand contact with ready to eat foods is a violation with the requirement of formal enforcement. |
| 2015-12-02 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 10B; 11B; 11D; 1D; 7A; 8A; 8E |
| 2015-03-25 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 15B; 5E; 8C; 8E |
| 2014-11-07 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2014-05-06 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 8E |
| 2013-12-17 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11B; 12C; 1D; 8A; 8F |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 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. |
| 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. |
| 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. |
| 7A | Critical Violation | All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°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 |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 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 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Livingood's Restaurant & Brewery, LLC | 14 Margaret Street Mall, Plattsburgh, NY 12901 | Restaurant | 2012-10-16 |
| Street Address |
697 Bear Swamp ROAD |
| City | Peru |
| State | NY |
| Zip Code | 12972 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| McDonald's Restaurant-Peru · Napoli PSC Series LLC dba JNF NY LLC | 741 Bear Swamp ROAD, Peru, NY 12972 | Restaurant | 2022-05-11 |
| Dubb's Bbq | 765 Mace Chasm Road Road, Keeseville, NY 12972 | Catering Operation | 2021-09-17 |
| Peru Community Church Fellowship Ctr Food Service | 13 Elm STREET, Peru, NY 12972 | Food Service Establishment | 2023-10-27 |
| Little Pizza Shop, The | 618 Lapham Mills Road, Peru, NY 12972 | Food Service Establishment | 2021-02-10 |
| Green Acres Restaurant | 3065 Main STREET, Peru, NY, NY 12972 | Restaurant/Catering Operation | 2021-02-04 |
| Twin Ponds Campsite Snack Bar Comm. | 224 Fuller ROAD, Peru, NY 12972 | Food Service Establishment | 2021-06-09 |
| Pasquale's Pizzeria | 2933 Main STREET, Peru, NY 12972 | Food Service Establishment | 2020-11-19 |
| Peru Primary School Cafeteria · Peru Central High School Cafeteria | 17 School STREET, Peru, NY 12972 | School K-12 Food Service | 2023-03-21 |
| VFW Post #309 Peru · Peru Memorial VFW Post #309 | 710 Pleasant STREET, Peru, NY 12972 | Restaurant | 2022-11-10 |
| Peru Volunteer Fire Dept Food Service · Peru Vol Fire Dept Food Service | 753 Bearswamp ROAD, Peru, NY 12972 | Food Service Establishment | 2022-11-23 |
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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. |