Shamrock House Food Service (NYS Health Operation #350585) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 2388 Route 145, East Durham, NY 12423. The food service type is Food Service Establishment - Restaurant. The last inspection date is October 19, 2024.
| NYS Health Operation ID | 350585 |
| NYSDOH Gazetteer | 195500 |
| Facility Name | SHAMROCK HOUSE |
| Operation Name | Shamrock House Food Service |
| Facility Address | 2388 ROUTE 145, EAST DURHAM |
| Address | 2388 Route 145 East Durham NY 12423 |
| Municipality | DURHAM |
| County | GREENE |
| Local Health Department | Oneonta District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2027-03-31 |
| Inspection Date | 2024-10-19 |
| Inspection Type | Inspection |
| Total Critical Violations | 2 |
| Total Noncritical Violations | 13 |
| Violations | Item 1B- Critical Violation [RED] Water/ice: unsafe, unapproved sources, cross connections; Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; Item 8A- 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); Item 8B- In use food dispensing utensils improperly stored; 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 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 11C- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred; Item 11D- Non food contact surfaces of equipment not clean; Item 12D- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; Item 14A- Insects, rodents present; Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; Item 15C- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded; |
| Inspection Comments | 1. All violations must be corrected and are subject to enforcement action. 2. Please contact the Oneonta District Office at 607-432-3911 or odo@health.ny.gov with any questions or to provide correction updates. 3. Education regarding the Department’s Food Allergen Law was provided. The operator was advised that they must post a notice to their employees raising food allergy awareness. The notice must contain information on 1) the process to follow when a customer notifies an employee of a food allergy, 2) how to avoid cross-contact, and 3) the procedures to be followed in the event a customer experiences an allergic reaction, including when to call 9-1-1. The notice must be posted in a conspicuous location, and in at least one of the languages spoken by each employee, provided those languages are among those translated by the Department. The law also requires that food service establishments include the following statement on their menu or menu assembly: “If you have a food allergy, please notify us,” along with a message informing customers that allergen information is available for prepared food items. If the menu is written in a language other than English and is one that the Department makes a translation for, the menu statement must be written in that language. Please be advised that online menus must also include this statement, and a method by which a customer can indicate if they have a food allergy. In response to this law, the Department created a Food Allergy Awareness notice containing information for food service establishment employees on food allergies. This notice, and the required menu statement, are available on the Department’s website in English as well as the top six languages spoken in the State; https://www.health.ny.gov/environmental/indoors/food_safety/guidance.htm 4. It is noted that the operator mentions that the facility had switched from storage contact tanks to pressure tanks. The operator and inspector are both unaware if this swi |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2024-10-19 | Inspection | Critical: 2, Noncritical: 13, Violation Items: 10B; 11B; 11C; 11D; 12D; 12E; 14A; 14B; 15A; 15B; 15C; 1B; 5C; 8A; 8B 1. All violations must be corrected and are subject to enforcement action.|2. Please contact the Oneonta District Office at 607-432-3911 or odo@health.ny.gov with any questions or to provide correction updates.|3. Education regarding the Department�s Food Allergen Law was provided. The operator was advised that they must post a notice to their employees raising food allergy awareness. The notice must contain information on 1) the process to follow when a customer notifies an employee of a food allergy, 2) how to avoid cross-contact, and 3) the procedures to be followed in the event a customer experiences an allergic reaction, including when to call 9-1-1. The notice must be posted in a conspicuous location, and in at least one of the languages spoken by each employee, provided those languages are among those translated by the Department. The law also requires that food service establishments include the following statement on their menu or menu assembly: �If you have a food allergy, please notify us,� along with a message informing customers that allergen information is available for prepared food items. If the menu is written in a language other than English and is one that the Department makes a translation for, the menu statement must be written in that language. Please be advised that online menus must also include this statement, and a method by which a customer can indicate if they have a food allergy. In response to this law, the Department created a Food Allergy Awareness notice containing information for food service establishment employees on food allergies. This notice, and the required menu statement, are available on the Department�s website in English as well as the top six languages spoken in the State; https://www.health.ny.gov/environmental/indoors/food_safety/guidance.htm|4. It is noted that the operator mentions that the facility had switched from storage contact tanks to pressure tanks. The operator and inspector are both unaware if this swi |
| 2023-03-24 | Inspection | Critical: 4, Noncritical: 7, Violation Items: 10B; 12D; 12E; 15A; 15B; 16; 5A; 7F; 9B 1. All violations must be corrected and are subject to enforcement action.|2. Please contact the Oneonta District Office at 607-432-3911 or via email at odo@health.ny.gov with any questions or to provide correction updates.|3. Please be reminded that potentially hazardous foods that have been precooked then refrigerated are to be heated to 165 degrees Fahrenheit or above prior to hot holding at 140 degrees Fahrenheit or above.|4. During the inspection, the owner contacted Phoenix Laboratories regarding a missing yearly Nitrate sample from 2021 and records confirmed the sample was canceled due to a lack of water (possible crack) in the sampling bottle. Sarah Apa from Phoenix will be providing proof of the attempted sampling from 2021. |
| 2021-09-02 | Inspection | Critical: 2, Noncritical: 7, Violation Items: 10A; 10B; 12E; 1H; 4A; 8A 1. All violations must be corrected and are subject to enforcement action. |2. Please contact the Oneonta District Office at 607-432-3911 with questions or to provide correction updates. |3. Operator signature not captured due to current COVID-19 restrictions.|4. Facility was closed at the time of inspection.|5. A free chlorine residual was measured at 0.5mg/L. |
| 2020-09-09 | Inspection | Critical: 1, Noncritical: 12, Violation Items: 10A; 10B; 11D; 14A; 14B; 15A; 15B; 15C; 5A; 8E TEMPERATURES: WALK-IN COOLER - 41F; WHIRLPOOL REFRIGERATOR - 43F; TRUE REACH-IN COOLER - 41F; TRUE REACH-IN FREEZER - �1F; TURBO-AIR LOW BOY COOLER - 41F; FRIGIDAIRE FREEZER - 8F; PROBE THERMOMETER - YES; CL2 RESIDUAL OF 0.8 IS OBTAINED AT TIME OF INSPECTION |
| 2018-03-30 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 15A; 15B; 5B; 9B All deficiencies must be corrected. A chlorine residual of 1.5 ppm was obtained at the cold water tap on the Kitchen Two Bay Sink at about 2:47 PM. Baked potato and corned beef in the Walk-In Cooler were measured to be about 40 degrees F. Ziti in the Whirlpool Refrigerator/Freezer was measured to be about 38 degrees F. Report e-mailed. |
| 2017-10-20 | Inspection | Critical: , Noncritical: 6, Violation Items: 12D; 15A; 15B; 8A; 8E All deficiencies must be corrected. A stainless steel container of chili and one of shepherd�s pie were being reheated in a water bath on the stove. The temperatures for these previously cooked, reheated foods were 120 and 125 degrees F respectively. These food items had been reheating in this water bath for about 90 minutes, so the cook immediately transferred the contents from each container to a pan and rapidly reheated both items to 165 degrees F or higher in about 10 minutes. Provided education on the necessity of reheating all previously cooked foods to 165 degrees F or higher in less than two hours. Report e-mailed. |
| 2016-09-02 | Inspection | Critical: , Noncritical: 5, Violation Items: 11C; 15A; 15B; 8E Discussed deficiencies with the owner. The chlorine residual was measured at the Kitchen Two Bay Sink and a reading of 0.2 ppm was obtained. Suggested that they try to maintain the chlorine residual between 0.5 to 1.0 ppm. Engaged in a brief conversation about the types of food to store in the shelves on the Refrigerator Door. Report e-mailed. |
| 2015-05-08 | Inspection | Critical: , Noncritical: 3, Violation Items: 11B; 11D; 12E Discussed with operator the separation of all of the sinks for distinct functions ie. handwash, slop, prep, dishwashing. |
| 2014-08-21 | Inspection | Critical: , Noncritical: 4, Violation Items: 11C; 14A; 15A; 15B |
| 2014-03-17 | Inspection | Critical: , Noncritical: 2, Violation Items: 15B; 8A Temperatures taken: walk in cooler trays of corned beef @ 40 F. Hotpoint fridge in kitchen: @ 38 F.|Tonight's dinner is a benefit for the local fire department and many volunteers are here to help with all aspects of food service. Discussed with the operator the importance of hair restraints, proper hand washing and glove use among the volunteers.|Chlorine level between 0.4-0.6.M|Mail repot |
| 2013-07-16 | Inspection | Critical: , Noncritical: 2, Violation Items: 14A; 15B |
| 2012-08-14 | Inspection | Critical: , Noncritical: 4, Violation Items: 11C; 14A; 15B |
| 2011-07-05 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 15A; 15B |
| 2010-08-03 | Inspection | Critical: , Noncritical: 3, Violation Items: 12E; 15B; 8A |
| 2010-04-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-07-31 | Inspection | Critical: , Noncritical: 2, Violation Items: 15B; 8E |
| 2008-05-21 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-07-10 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-07-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-09-12 | Inspection | Critical: 1 (1 not corrected), Noncritical: , Violation Items: 4A |
| 2004-08-31 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-09-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-08-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-09-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-09-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-06-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 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). |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| 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) |
| 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 |
| 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 |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 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 |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| Street Address |
2388 ROUTE 145 |
| City | EAST DURHAM |
| State | NY |
| Zip Code | 12423 |
Address: 2324 Route 145, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2008-01-11 |
Address: 2373 Route 145, Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2006-01-26 |
Address: 2324 Route 145, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2005-03-23 |
Address: 2324 Route 145, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2004-04-15 |
Address: 2373 Route 145, Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2005-01-14 |
Address: 2373 Route 145, Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2006-09-20 |
Address: 2324 Route 145, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2013-06-27 |
Address: 348 Sunside Road, East Durham, NY 12423 Food Service Description: Food Service Establishment Inspection Date: 2025-07-09 |
Address: 129 Route 67a, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2025-08-19 |
Address: 129 Route 67a, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2025-08-19 |
Address: 348 Sunside Road, East Durham, NY 12423 Food Service Description: Food Service Establishment Inspection Date: 2025-08-22 | |||
Address: 1369 Indian Fields Road, Feura Bush, NY 12423 Food Service Description: Restaurant Inspection Date: 2025-12-16 | |||
Address: 129 Route 67a, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2025-08-19 | |||
Address: 3550 EAST Route 145, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2005-12-02 | |||
Address: 1848 Route 145, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2025-08-22 | |||
Address: 21 Stone Bridge ROAD, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2004-07-09 | |||
Address: 129 Route 67a, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2025-08-19 | |||
Address: 2160 Route 145, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2018-07-16 | |||
Address: 2373 Route 145, Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2025-09-22 | |||
Address: 2114 Route 145, East Durham, NY 12423 Food Service Description: Restaurant Inspection Date: 2005-05-04 | |||
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Please leave your review and comments here.
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.