Burger King #5861 · Bartlett Investment Group LLC

92 Grove Street, Massena, NY 13662

Overview

Burger King #5861 (NYS Health Operation #323884) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 92 Grove Street, Massena, NY 13662. The food service type is Food Service Establishment - Restaurant. The last inspection date is June 16, 2023.

Facility Overview

NYS Health Operation ID323884
NYSDOH Gazetteer440200
Facility NameBurger King
Operation NameBurger King
Facility Address92 Grove Street, Massena
Permitted DBABurger King #5861
Permitted Corporation NameBartlett Investment Group LLC
Permitted Operator NameMark Bartlett
Address92 Grove Street
Massena
NY 13662
MunicipalityMASSENA
CountyST LAWRENCE
Local Health DepartmentCanton District Office
Food Service DescriptionFood Service Establishment - Restaurant
Permit Expiration Date2024-03-31

Last Inspection Results

Inspection Date2023-06-16
Inspection TypeInspection
Total Noncritical Violations10
ViolationsItem 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 9B- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas; Item 9C- Hair is improperly restrained; Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans;

Inspection Results

Inspection DateInspection TypeViolations
2023-06-16InspectionCritical: 0, Noncritical: 10, Violation Items: 10B; 12C; 14B; 15B; 8E; 9B; 9C
2022-06-22InspectionCritical: 0, Noncritical: 6, Violation Items: 10B; 11D; 15A; 15B; 8A
2021-06-30InspectionCritical: 0, Noncritical: 7, Violation Items: 11A; 12C; 14A; 15A; 8A
TPHC maintained. Temperature logs maintained. Discussion to mark expired rolls so they are easily identified when they are waiting to be returned.
2020-10-30InspectionCritical: 2, Noncritical: 4, Violation Items: 10B; 15A; 5A; 8A; 8C
2019-06-11InspectionCritical: 0, Noncritical: 1, Violation Items: 15B
All temperatures were checked by inspector and were within their proper ranges
2018-07-02InspectionCritical: 0, Noncritical: 2, Violation Items: 10B; 11D
1) All temperatures and sanitizers were checked by inspectors and were in the appropriate ranges. 2) Discussed keeping track of workers habit with raw meat tong usage and glove changes.
2017-07-03InspectionCritical: 0, Noncritical: 6, Violation Items: 10B; 11A; 11D; 12C; 15B
2016-03-01InspectionCritical: 0, Noncritical: 9, Violation Items: 10B; 11A; 12C; 15A; 15B; 8A
1) All temperatures, both hot and cold, were within acceptable guidelines when checked by the inspector. |2) Ten day letter provided to the shift manager at the time of the inspection.
2015-04-14InspectionCritical: 0, Noncritical: 6, Violation Items: 10B; 15A; 8A; 8D; 9C
2014-08-05InspectionCritical: 1, Noncritical: 3, Violation Items: 11D; 15B; 6A; 8D
2013-07-26InspectionCritical: 0, Noncritical: 4, Violation Items: 10A; 11B; 8A
2012-08-03InspectionCritical: 1, Noncritical: 7, Violation Items: 10A; 12C; 12D; 15A; 15B; 5C; 8A; 8E
2011-12-06InspectionCritical: 0, Noncritical: 4, Violation Items: 11D; 12C
2011-07-08InspectionCritical: 0, Noncritical: 1, Violation Items: 10B
2010-07-02InspectionCritical: 0, Noncritical: 1, Violation Items: 12D
2009-07-17InspectionCritical: 0, Noncritical: 5, Violation Items: 12D; 15A; 8A; 9B
2008-06-17InspectionCritical: 0, Noncritical: 9, Violation Items: 10B; 11A; 11D; 15A; 15B; 8A; 9C
2007-07-11InspectionCritical: 0, Noncritical: 5, Violation Items: 10B; 11B; 12D; 8A
2006-05-16InspectionCritical: 0, Noncritical: 7, Violation Items: 10B; 11B; 12C; 14B; 15A; 8B; 9C
2005-07-26InspectionCritical: , Noncritical: , Violation Items:
2004-07-14InspectionCritical: , Noncritical: , Violation Items:
2003-07-24InspectionCritical: , Noncritical: , Violation Items:
2002-08-02InspectionCritical: , Noncritical: , Violation Items:
2002-03-28InspectionCritical: , Noncritical: , Violation Items:
2001-07-26InspectionCritical: , Noncritical: , Violation Items:
2000-08-14InspectionCritical: , Noncritical: , Violation Items:
1999-12-09InspectionCritical: , Noncritical: , Violation Items:
1998-07-14InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
5ACritical ViolationPotentially 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.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
6ACritical ViolationPotentially hazardous foods are not kept at or above 140°F during hot holding.
Not Critical Violation
10ANot Critical ViolationFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
12DNot Critical ViolationToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
14ANot Critical ViolationInsects, rodents present
14BNot Critical ViolationEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
8ANot Critical ViolationFood 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)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8CNot Critical ViolationImproper use and storage of clean, sanitized equipment and utensils
8DNot Critical ViolationSingle service items reused, improperly stored, dispensed, not used when required
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
9BNot Critical ViolationTobacco is used; eating, drinking in food preparation, dishwashing food storage areas
9CNot Critical ViolationHair is improperly restrained

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Location Information

Street Address 92 Grove Street
CityMassena
StateNY
Zip Code13662

Businesses in nearby locations

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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.