Spokes Craft Beer & Tapas (NYS Health Operation #951496) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 81 Public Square, Watertown, NY 13601. The food service type is Food Service Establishment - Restaurant. The last inspection date is February 12, 2020.
| NYS Health Operation ID | 951496 |
| NYSDOH Gazetteer | 220100 |
| Facility Name | SPOKES CRAFT BEER & TAPAS |
| Operation Name | SPOKES CRAFT BEER & TAPAS |
| Facility Address | 81 PUBLIC SQUARE, WATERTOWN |
| Permitted Corporation Name | BEL3, Inc. |
| Permitted Operator Name | Eva Pierce |
| Address | 81 Public Square Watertown NY 13601 |
| Municipality | WATERTOWN |
| County | JEFFERSON |
| Local Health Department | Watertown District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2022-12-31 |
| Inspection Date | 2020-02-12 |
| Inspection Type | Inspection |
| Total Critical Violations | 3 |
| Total Noncritical Violations | 4 |
| Violations | 11B- Wiping cloths dirty, not stored properly in sanitizing solutions |
| Inspection Comments | - Overall kitchen is small and refrigeration units are packed with food product, possibility of menu simplification so that issues are resolved in the future. - All cold holding functioning properly, prep unit @ 42F, walkin refrigeration in basement @ 40F - Overall facility is clean and well maintained |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-03-23 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10B; 11B; 8B All hot holding temperatures appropriate at 140 degrees F or above at the time of inspection|Prep unit is currently not working and ice is being used to keep vegetables and meat for flat breads at temperature. Either ice will need to be added throughout the evening or TCS foods will need to be moved to another cold holding unit in order to maintain appropriate temperatures at 45 degrees F or below. Prep unit is being serviced soon.|All other cold holding units are maintaining appropriate temperatures at 45 degrees F or below at the time of inspection. Name changed to: Spokes Craft Beer & Tapas · Spokes on the Green Inc. Operator: Jamie Danielson |
| 2022-12-29 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 10B; 8B All cold holding in the facility is working sliced tomatoes 42F, Bacon 43F, and Shrimp 41F. Bar area is clean. Proper hand washing in the facility. Facility is overall clean and organized. |
| 2022-09-01 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 8A; 8D All hot holding was appropriate. Facility had just opened and beer cheese and other items were still warming up. Temperatures will reach 165F or above. All cold holding was appropriate, chicken, roast beef and tomatoes all at or below 38F. Tuna fish salad and shrimp at 42F. Bathrooms are clean. Food is properly dated and labeled. Overall, the facility is clean and maintained.|Complaint received 5/27/2022: An ex-employee states that she was fired for refusing to prepare food in the kitchen that was inappropriate to serve to customers. Ex-employee stated that the walk in freezer had been down for 9 days and the owner has stored frozen food in a cooler and the food items have thawed. Ex-employee also states that the owner is planning on buying some chest freezers and refreezing the seafood, pork, beef and chicken. |All refrigeration units, reach in refrigerator, prep coolers, walk-in freezer, walk-in cooler were working properly and keeping food items at or below 45F. No adulterated or spoiled food was observed. |
| 2021-12-30 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 8C; 8E all cold holding temperatures evaluated acceptable- Meat within walk-in at 42F |
| 2020-02-12 | Inspection | Critical: 3, Noncritical: 4, Violation Items: 10B; 11B; 12D; 12E; 2C; 5C - Overall kitchen is small and refrigeration units are packed with food product, possibility of menu simplification so that issues are resolved in the future. |- All cold holding functioning properly, prep unit @ 42F, walkin refrigeration in basement @ 40F|- Overall facility is clean and well maintained |
| 2019-11-06 | Inspection | Critical: 3, Noncritical: 1, Violation Items: 10A; 1C; 2C; 5C sliced tomatoes 40 degrees F|various meats below 45 degrees F.|no hot holding at time of inspection. |3 bay sink method used at the bar. |hand washing accommodations present. |
| 2018-06-01 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 14C; 5B; 8A Pesticides were removed during the inspection. |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1C | Critical Violation | Home canned goods, or canned goods from unapproved processor found on premises |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 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). |
| 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 |
| 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 |
| 14C | Not Critical Violation | Pesticide application not supervised by a certified applicator |
| 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 |
| 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 |
81 PUBLIC SQUARE |
| City | WATERTOWN |
| State | NY |
| Zip Code | 13601 |
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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. |