Citizen Advocates Inc. (NYS Health Operation #511392) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 324 County Route 51, Malone, NY 12953. The food service type is Institutional Food Service - Institution Food Service. The last inspection date is September 19, 2023.
| NYS Health Operation ID | 511392 |
| NYSDOH Gazetteer | 162400 |
| Facility Name | CITIZEN ADVOCATES |
| Operation Name | CITIZEN ADVOCATES |
| Facility Address | 324 COUNTY ROUTE 51, MALONE |
| Permitted Corporation Name | CITIZEN ADVOCATES INC. |
| Permitted Operator Name | CURT LYON |
| Address | 324 County Route 51 Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Institutional Food Service - Institution Food Service |
| Permit Expiration Date | 2025-02-28 |
| Inspection Date | 2023-09-19 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 3 |
| Violations | Item 8D- Single service items reused, improperly stored, dispensed, not used when required; 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 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; |
| Inspection Comments | All temperatures taken were in acceptable ranges: sliced cheese 39 F, pureed macaroni salad 40 F and chicken nugget 39 F. Acceptable concentration of sanitizer found through out facility. Food probe thermometers available on site. Reviewed heating and cooling procedures. Please maintain documentation of temperatures of out going meals for future inspections. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-09-19 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 11C; 12E; 8D All temperatures taken were in acceptable ranges: sliced cheese 39 F, pureed macaroni salad 40 F and chicken nugget 39 F. Acceptable concentration of sanitizer found through out facility. Food probe thermometers available on site. Reviewed heating and cooling procedures. Please maintain documentation of temperatures of out going meals for future inspections. |
| 2023-04-11 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 11D; 15A; 8A All temperatures taken were in acceptable ranges. Adequate sanitizer concentration was noted in the sanitizer buckets through out facility. Observed test meal logs for facility. High temperature automatic dish washer was working according to manufacturer instructions. Discussed proper heating and cooling techniques with the operator. Food probe thermometers available on site. |
| 2022-12-08 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 15A Temperatures taken were all within acceptable ranges. Dishwasher was working according to manufacturer instructions. Observed proper logs for delivery meals. Reviewed proper heating and cooling techniques. |
| 2022-02-02 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 11D |
| 2021-09-20 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 11A; 5C Discussed time/temperature parameters and strategies for cooling potentially hazardous foods. The kitchen is not serving “cafeteria style” due to COVID-19. Most food is portioned delivered via coolers. |The high temp mechanical dishwasher is operating to manufacturers specs. |
| 2021-04-09 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 11D All food temperatures measured were acceptable. Due to COVID-19 concerns, no cafeteria service is being provided. foods are being prepared, cooled, packaged, and delivered cold the next day to residential homes. The totally delivery route takes less than 1hr. Discussed maintaining food temperatures below 45ºF during delivery service. Discussed cooling procedures for home-packaged meals. |
| 2020-11-19 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11D; 15B; 5B The following acceptable food temperatures were measured: sliced ham- 41ºF, sliced cheese- 41ºF, macNcheese- 39ºF. No food preparation was occurring at the time of inspection. Due to COVID-19 concerns, open cafeteria service is not provided. Staff are not sure when cafeteria service will resume. Foods are being prepared, cooled, packaged, and delivered cold the next day to residential homes. The facility documents initial meal temperatures prior to boarding the bus and final meal temperatures at the point of furthest delivery, which is on average less than 1 hr. Discussed maintaining food temperatures below 45ºF during delivery service. |
| 2020-09-04 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 15B; 8A All violations from previous inspection have been corrected and discussed. All food temperature measured were acceptable: sliced tomatoes- 42ºF, milk- 45ºF. Reviewed the refrigeration logs. The high-temperature mechanical dishwasher is operating according to manufacturers specifications. Due to COVID-19 concerns, open cafeteria service is not being provided. Foods are being prepared, cooled, packaged, and delivered cold the next day to residential homes. Per interview with the operator, whenever cafeteria service resumes it will start with a 1 hour length. Discussed COVID-19 guidelines for food service establishments. |Discussed the need to provide temperature control for potentially hazardous food during delivery. Discussed measuring and documenting the initial meal temperature in the kitchen prior to boarding the delivery bus, and the final temperatures at the point of the furthest delivery. |
| 2019-10-07 | Inspection | Critical: 6, Noncritical: 6, Violation Items: 10B; 11D; 15A; 15B; 5A; 5B; 5E; 6A; 8A; 8D Discussed the Time as a Public Health Control waiver which has been revoked. Cheese in the walk-in cooler was 40° F. Discussed cooling at length. |
| 2019-04-10 | Inspection | Critical: 2, Noncritical: 8, Violation Items: 10A; 10B; 11C; 11D; 12C; 15A; 1D; 4A; 8A; 8D All food items were within acceptable ranges: ham salad 42°F, turkey 38°F, creamed beef 41°F and cheese sauce 42°F. Time and a public health control logs and cooling logs were reviewed with the kitchen manager. |
| 2018-12-19 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15A; 4A Food temperatures measured were satisfactory: ham = 39° F, bologna = 35° F. Discussed using Time as a Public Health Control (TPHC) for hot foods stored in the service line steam table. A formal request to use TPHC will be sent to the Saranac Lake District Office. |
| 2018-05-14 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 11D; 15A; 8A Food temperatures measured were acceptable - Picnic Loaf = 42° F, Sliced Roast Beef = 45° F. Reviewed cooling logs. Discussed the importance of being aware of food temperatures after preparation procedures have been completed. Measure food temperatures and do not cover food if it is above 45° F. Cover after it has cooled to 45° F or below. The rinse hose/nozzle at the dishwasher has been repaired and when not in-use, it hangs above the rim of the rinse sink. |
| 2017-12-13 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10A; 11D; 15A; 1B Food temperatures measured were acceptable: Hot held foods - mashed potatoes = 149° F, turkey = 153° F, stuffing = 155° F, corn = 177° F. Cold foods - Sliced ham cold cuts = 39° F, cooked ground beef (?) = 39° F. Foods placed on the service line steam table for hot holding are discarded at the end of service if there is any left. You are essentially using Time as a Public Health Control (TPHC). It is recommend that you apply for a waiver to officially use TPHC. A TPHC fact sheet and an example of a TPHC log was provided at the time of inspection. A sanitizing rinse temperature sticker must be placed on the new temperature gauge. |
| 2017-09-26 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15A; 5A Food temperatures measured on service line: Meat Balls = 142° F, cheese = 45° F, Cole Slaw = 47° F; walk-in cooler: roast pork = 42° F, ham deli meat = 43° F. Cooling logs were reviewed and discussed. The use of Time as a Public Health Control was discussed. |
| 2016-10-06 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10B; 11D; 15A; 8A; 8E All violations from prior inspection on 4/6/16 have been corrected except for violations 10B and part of violation 11D (see this report). Food temperatures measured: turkey , ham and egg salads 31-32 degrees F., Pork roast 177 degrees F., mashed potatoes 206 degrees F., pork gravy 184 degrees F., carrots 168 degrees F., Education was provided operator about proper cooling methods and times allocated for reaching targeted temperatures of hot foods (e.g., lowering potentially hazardous hot foods from 120-45 degrees F. over a 6 hour period). |
| 2016-04-06 | Inspection | Critical: 0, Noncritical: 9, Violation Items: 10B; 11D; 15A; 15B; 8A Food temperatures measured with DOH thermocouple thermometer: sliced ham 39 degrees F., tuna salad 32 degrees F., au jus 41 degrees F., cottage cheese 40 degrees F. All violations from prior inspection on 9/22/15 have been corrected. |
| 2015-09-22 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10A; 8B; 8E Previous violations from inspection on 5/8/15 have been corrected. Food temperatures obtained: cottage cheese 38 deg. F. at salad bar, Baked fish 155 deg. F. and garlic pasta 203 deg. F. at hot holding table. Education was provided about proper food cooling methods and food cooling logs were reviewed |
| 2015-01-21 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 11D; 15A Temperatures measured: Sliced deli ham in the walk-in cooler = 40 deg. F, sliced cheese in the Glenco refrigerator = 45 deg. F. Reviewed cooling logs. Discussed proper cooling procedures and requirements. |
| 2014-11-03 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10A; 15A; 8A Food temperatures measured in walk-in cooler were acceptable, below 45 deg. F. Reviewed cooling log records which were acceptable. |
| 2014-03-10 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10B; 11D; 15A Food Temperatures measured:| Service Line Steam Table - wax beans = 170 F, French fries = 142 F| Walk-in Cooler - raw ground beef = 38.5 F| Service Line Cold Plate - yogurt/fruit = 37.8 F, milk = 38.8 F| Cambro Coldfest Containers - ground turkey = 37.6 F, sliced turkey = 39 F, tuna salad = 36.4 F, sliced cheese = 36.2 F|Reviewed cooling logs, discussed cooling methods and food preparation procedures. |
| 2013-10-31 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11D; 15B; 5A; 8A Cold holding temperatures measured in the walk-in cooler: deviled eggs = 42.3 deg. F, chicken salad = 42.5 deg. F. Hot holding temperatures measured: Sweet & Sour Chicken = 169 deg. F, Rice = 158 deg. F. |
| 2013-04-04 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D Cooling logs for processed foods and whole foods were reviewed and found to be acceptable. You should try to speed up the 70 deg. F to 45 deg. F in 4 hours or less segment of the cooling process. Discussed menu items and required cooking temperatures. |
| 2012-12-11 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 8A |
| 2012-03-16 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 15A |
| 2011-03-15 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 8B |
| 2011-01-18 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 8A; 8B |
| 2010-02-10 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2009-02-03 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11A; 11D |
| 2008-02-07 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 11C; 15A; 8A; 8E |
| 2007-02-20 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10B; 11A; 15B; 8B; 8E |
| 2006-02-16 | Inspection | Critical: 3, Noncritical: 3, Violation Items: 5A; 6A HAMBURGERS IN HOT HOLD UNIT WERE TEMPED AT 120 DEGREES AT INSPECTION AT 12:10 THEY WERE PUT OUT ON THE HOT LINE IN TEMP AT 11:30, THEY WERE THEN DISCARDED AT END OF LUNCH AT 12:30pm.||A PAN OF BBQ PORK ALSO IN THE HOT HOLD UNIT WAS PUT IN AT 11:30 AT PROPER TEMP, BUT DURING INSPECTION AT 12:10 WAS TEMPED AT 117 DEGREES. PAN WAS RETURNED TO STOVE & REHEATED TO 165 DEGREES.||BOWL OF TURKEY SALAD IN SALAD BAR WAS AT 52 DEGREES DURING INSPECTION. DURING INTRERVIEW, IT WAS DETERMINED THAT IT HAD BEEN OUT OF THE WALK-IN ONE HOUR, IT WAS THEN RETURNED TO THE WALK-IN. |
| 2005-02-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-01-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 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). |
| 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. |
| 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 |
| 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 |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 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 |
| 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 |
| 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 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: Institution Food Service Inspection Date: 2017-01-17 |
| Street Address |
324 COUNTY ROUTE 51 |
| City | MALONE |
| State | NY |
| Zip Code | 12953 |
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Address: 246 West Main Street, Malone, NY 12953 Food Service Description: Food Service Establishment Inspection Date: 2023-07-12 | |||
Address: 578 East Main Street, Malone, NY 12953 Food Service Description: Food Service Establishment Inspection Date: 2023-08-03 | |||
Address: 607 East Main Street, Malone, NY 12953 Food Service Description: Restaurant/Catering Operation Inspection Date: 2023-11-10 | |||
Address: 10424 New York 30, Malone, NY 12953 Food Service Description: Food Service Establishment Inspection Date: 2023-09-13 | |||
Address: 42 Huskie Lane, Malone, NY 12953 Food Service Description: SED Food Preparation Site Inspection Date: 2023-07-31 | |||
Address: 45 Bare Hill Road, Malone, NY 12953 Food Service Description: Institution Food Service Inspection Date: 2023-10-02 | |||
Address: 62 Bare Hill Road, Malone, NY 12953 Food Service Description: Institution Food Service Inspection Date: 2023-10-18 | |||
Address: 309 Bare Hill Road, Malone, NY 12953 Food Service Description: Institution Food Service Inspection Date: 2023-09-20 | |||
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Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Satellite Feeding Site Inspection Date: 2023-08-02 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Satellite/Preparation Site Inspection Date: 2023-08-08 |
Address: 109 East Main Street, Johnstown, NY 12095 Food Service Description: SOFA Satellite Site -State Office for the Aging Inspection Date: 2023-03-21 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Satellite Feeding Site Inspection Date: 2023-08-02 |
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Satellite Feeding Site Inspection Date: 2023-07-12 |
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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.