Taco 29 · Downs & Shepard Enterprises LLC

36 - 38 Church Street, Canajoharie, NY 13317

Overview

Taco 29 (NYS Health Operation #1067900) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 36 - 38 Church Street, Canajoharie, NY 13317. The food service type is Food Service Establishment - Restaurant. The last inspection date is April 11, 2023.

Facility Overview

NYS Health Operation ID1067900
NYSDOH Gazetteer282200
Facility NameTACO 29
Operation NameTACO 29
Facility Address36 - 38 CHURCH STREET, CANAJOHARIE
Permitted Corporation NameDOWNS & SHEPARD ENTERPRISES LLC
Permitted Operator NameMATT DOWNS
Address36 - 38 Church Street
Canajoharie
NY 13317
MunicipalityCANAJOHARIE
CountyMONTGOMERY
Local Health DepartmentHerkimer District Office
Food Service DescriptionFood Service Establishment - Restaurant
Permit Expiration Date2025-08-31

Last Inspection Results

Inspection Date2023-04-11
Inspection TypeInspection
Total Critical Violations2
Total Noncritical Violations1
Violations1H- Food from unapproved source, spoiled, adulterated on premises.
Inspection CommentsRefrigeration cold holding temperatures <45F, hot holding temperatures acceptable, 0-220F probe thermometer, bare hand barriers and sanitizer in use.
Note: Pan of approx 30lbs of cooked ground beef at temperatures ranging 125F to to 130F resting on prep table. Per operator meat was cooked 165F and removed from heat approx 20 minutes prior to inspection to reduce in temperature.
Ground beef was moved to shallow uncovered pans and placed within freezer/refrigeration units to expedite rapid cooling...Product appropriately cooling at time end of inspection. Operator to continue monitoring rapid cooling to be within code requirements.
Education provided: Inspector reviewed with operator rapid cooling time/ temperatures for TCS foods and provided operator with educational literature.
Discussed with operator requirements for DOH office approval before any vacuum/reduced oxygen packaging processes can be conducted for food service.
Facility operator is no allowed to vacuum seal/ reduce oxygen process foods without receipt of DOH office approval.

Inspection Results

Inspection DateInspection TypeViolations
2023-04-11InspectionCritical: 2, Noncritical: 1, Violation Items: 10B; 1D; 1H
Refrigeration cold holding temperatures <45F, hot holding temperatures acceptable, 0-220F probe thermometer, bare hand barriers and sanitizer in use.|Note: Pan of approx 30lbs of cooked ground beef at temperatures ranging 125F to to 130F resting on prep table. Per operator meat was cooked 165F and removed from heat approx 20 minutes prior to inspection to reduce in temperature.|Ground beef was moved to shallow uncovered pans and placed within freezer/refrigeration units to expedite rapid cooling...Product appropriately cooling at time end of inspection. Operator to continue monitoring rapid cooling to be within code requirements.|Education provided: Inspector reviewed with operator rapid cooling time/ temperatures for TCS foods and provided operator with educational literature.|Discussed with operator requirements for DOH office approval before any vacuum/reduced oxygen packaging processes can be conducted for food service.|Facility operator is no allowed to vacuum seal/ reduce oxygen process foods without receipt of DOH office approval.
2022-07-26InspectionCritical: 1, Noncritical: 1, Violation Items: 1H; 8B
Refrigeration and cold holding all at 45F or below. Hot holding acceptable. 0-220F probe thermometer available. Bare hand barriers and sanitizer in use. Dry storage, hand washing sink acceptable.|Remaining food products in the process of cooling included 16 lbs. cooked shredded chicken and 16 lbs. cooked ground beef. Per operator, meats were cooked to 185F approximately one hour prior to inspection. Bags had not yet been sealed at time of inspection. Meats temped at 68F 1.5 hours post cooking completion were removed from bags to uncovered shallow pans and placed in refrigeration for continued rapid cooling to less than 45F.|Discussed reduced oxygen packaging plan requirements. To send paperwork to operator for submission. Facility is not allowed to continue process without approved plan receipt.|Education provided for proper hot and cold holding and cooling requirements. Pamphlet left.

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1DCritical ViolationCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
1HCritical ViolationFood from unapproved source, spoiled, adulterated on premises.
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
8BNot Critical ViolationIn use food dispensing utensils improperly stored

Location Information

Street Address 36 - 38 CHURCH STREET
CityCANAJOHARIE
StateNY
Zip Code13317

Businesses in the same location

Address: 36 - 38 Church Street, Canajoharie, NY 13317
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Inspection Date: 2001-01-18
Address: 36 - 38 Church Street, Canajoharie, NY 13317
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Address: 36 - 38 Church Street, Canajoharie, NY 13317
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Dataset Information

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.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

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.