Lefteris Gyro II · Paradisos Restaurant Corp.

190 East Main Street, Mount Kisco, NY 10549

Overview

Lefteris Gyro II (NYS Health Operation #530421) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 190 East Main Street, Mount Kisco, NY 10549. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is September 20, 2023.

Facility Overview

NYS Health Operation ID530421
NYSDOH Gazetteer592000
Facility NameLEFTERIS GYRO II
Operation NameLEFTERIS GYRO II
Facility Address190 EAST MAIN STREET, MOUNT KISCO
Permitted Corporation NamePARADISOS RESTAURANT CORP.
Permitted Operator NameCHRIS GRAMMATAS
Address190 East Main Street
Mount Kisco
NY 10549
MunicipalityMT. KISCO
CountyWESTCHESTER
Local Health DepartmentWestchester County
Food Service DescriptionFood Service Establishment - Food Service Establishment
Permit Expiration Date2024-07-31

Last Inspection Results

Inspection Date2023-09-20
Inspection TypeRe-Inspection
Total Critical Violations1
Total Noncritical Violations4
ViolationsItem 1C- Critical Violation [RED] Home canned goods, or canned goods from unapproved processor found on premises; 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 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;
Inspection Comments-Hot/Cold holding adequate
-Operator is to provide proof of approved process for bottling and selling shelf stable salad dressing. Must keep refrigerated until proper documentation is obtained.
-Observed new hand wash sink in the basement, plumbing to be installed
-Operator provided letter of proof from All Safe indicating convection oven will be provided with hood and filter replacement, hood duct filters will be replaced in approximately 3 weeks

Inspection Results

Inspection DateInspection TypeViolations
2023-09-20Re-InspectionCritical: 1, Noncritical: 4, Violation Items: 15A; 15B; 1C; 8A
-Hot/Cold holding adequate |-Operator is to provide proof of approved process for bottling and selling shelf stable salad dressing. Must keep refrigerated until proper documentation is obtained. |-Observed new hand wash sink in the basement, plumbing to be installed|-Operator provided letter of proof from All Safe indicating convection oven will be provided with hood and filter replacement, hood duct filters will be replaced in approximately 3 weeks
2023-09-15InspectionCritical: 2, Noncritical: 8, Violation Items: 10B; 11D; 12E; 15A; 15B; 1C; 7E; 8A; 8F
Discussed the following: |Cold holding adequate |Operator is to provide proof of approved process for bottling and selling shelf stable salad dressing. Must keep refrigerated until proper documentation is obtained. |Allergen Law- Posters provided|Single Use Utensil Law- Flyer provided|Reviewed proper thawing, reheating |Manager states all food prep is done in the upstairs kitchen area. Recommendation to have a food prep sink for the basement prep area.|HACCP completed
2022-09-28InspectionCritical: 0, Noncritical: 4, Violation Items: 12D; 14B; 14C; 8E
Food temperatures inside refrigeration and hot holding units acceptably. Hand gloves provided and in use at inspection time when preparing ready to eat food products. Extermination service provided monthly by Greater Exterminators, last service date was 9/20/22
2020-10-15InspectionCritical: 3, Noncritical: 3, Violation Items: 10B; 15B; 5A; 5B; 8A
2019-12-03InspectionCritical: 0, Noncritical: 8, Violation Items: 10B; 12E; 15A; 15B; 8A; 8C; 8E
Use of convection oven is prohibited until adequate ventilation sysytem si installed.
2019-04-12InspectionCritical: 0, Noncritical: 5, Violation Items: 12C; 15A; 8E; 9B
Food workers must not eat in the food prepartion area. Failure to comply could result on summons
2019-04-05InspectionCritical: 0, Noncritical: 6, Violation Items: 11A; 12C; 15A; 8E; 9B
Manual sanitize until machine is repaired.
2018-05-25InspectionCritical: 0, Noncritical: 3, Violation Items: 12C; 14B; 8A
Food temperatures in refrigeration and hot holding units acceptable. 0-220F metal stem probe thermometer provided.Hand gloves provided and in use at inspection time when handling ready to eat food products. Extermination service provided monthly by Ace Elimination LLC, last service date was 5/13/18
2017-09-20InspectionCritical: 0, Noncritical: 4, Violation Items: 10A; 10B; 15A; 8A
Hand gloves provided and in use at inspection time. Discussed proper holding temperatures for hot and cold potentially hazardous foods. Hot foods at 140F and above, cold foods at 45F and below. Never hold foods at temperatures between 46 and 139F. Extermination service provided monthly by Ace Elimination ,LLC.Last service date was 9/10/17
2017-03-17Re-InspectionCritical: 0, Noncritical: 1, Violation Items: 14B
Update for PHP-6794-17-MK-KAA2-FSE. Administrative hearing is scheduled for April 6, 2017, attendance is mandatory
2017-03-03Re-InspectionCritical: 0, Noncritical: 4, Violation Items: 10A; 11A; 11D; 14B
Update for PHP-6794-17-MK-KAA2-FSE. Re-inspection for on or about 3/17/17
2017-02-22Re-InspectionCritical: 2, Noncritical: 8, Violation Items: 10A; 10B; 11A; 11B; 11D; 14A; 14B; 15A; 5A; 5E
PHP-6794-17-MK-KAA2-FSE issued at inspection time due to repeat violations and 2 new red violations. Re-inspection on 2/28/17
2017-02-15InspectionCritical: 2, Noncritical: 10, Violation Items: 10A; 10B; 11A; 11B; 11D; 14A; 14B; 15A; 1H; 2C; 8D; 8E
Extermination service provided by Target Exterminating Company, last service date was 1/27/17. Re-inspection on 2/22/17
2016-10-12InspectionCritical: 1, Noncritical: 10, Violation Items: 11A; 11B; 11C; 11D; 14B; 15A; 15B; 4A; 8A; 8D; 8E
Re-inspection on or about 10/21/16. Extermination service provided 2ce a month by Target Exterminating Co, last service dates are 9/23 and 10/7/16
2016-02-11Re-InspectionCritical: 0, Noncritical: 2, Violation Items: 10B; 14B
Original inspection on 1/22/16. 2 repeat blue violations. Must correct before next inspection scheduled for Sept/October 2016
2016-01-22InspectionCritical: 1, Noncritical: 9, Violation Items: 10B; 11B; 11D; 14B; 15A; 15B; 6A; 8A; 8D; 8F
Food temperatures in refrigeration units acceptable. Hand gloves available and in use at this time. Extermination service provided monthly by J P McHale, last service date was on 1/15/16.|Re-inspection planned for on or about 1/29/16
2015-11-24Re-InspectionCritical: 0, Noncritical: 6, Violation Items: 11D; 15A; 15B
measured temperatures acceptable|summons php-6219-15-mk-szs4-fse issued at this time with waiver for wiping cloth violation. $250 fee must be paid to health dept at least 10 days prior to hearing date.
2015-11-10InspectionCritical: 0, Noncritical: 17, Violation Items: 11B; 11D; 12C; 12E; 15A; 15B; 8A; 8E; 9B
measured temperatures acceptable|**re-inspection to occur in or about 2 weeks
2015-04-06InspectionCritical: 1, Noncritical: 8, Violation Items: 11C; 11D; 15A; 15B; 2C; 8E
2014-09-22InspectionCritical: 0, Noncritical: 5, Violation Items: 10B; 12C; 12E; 15A; 15B
2014-05-21Re-InspectionCritical: 0, Noncritical: 5, Violation Items: 11D; 15A; 15B
2014-04-21InspectionCritical: 0, Noncritical: 11, Violation Items: 10A; 11D; 15A; 15B; 8A; 8E
2013-11-15InspectionCritical: 0, Noncritical: 4, Violation Items: 11B; 15A; 8E
2013-04-26InspectionCritical: 0, Noncritical: 2, Violation Items: 11D; 12E
2012-12-18InspectionCritical: 0, Noncritical: 2, Violation Items: 11D; 8E
2012-03-12InspectionCritical: 0, Noncritical: 6, Violation Items: 11B; 15A; 16; 8A; 8C
2011-12-29InspectionCritical: 0, Noncritical: 4, Violation Items: 11A; 11B; 11D; 15B
2011-06-07InspectionCritical: 3 (3 not corrected), Noncritical: 2, Violation Items: 12C; 1G; 5A; 8C
2010-12-10InspectionCritical: 0, Noncritical: 3, Violation Items: 11A; 8C; 8E
2010-06-10InspectionCritical: 1 (1 not corrected), Noncritical: 2, Violation Items: 11D; 1G; 8E
2009-12-04Re-InspectionCritical: 0, Noncritical: 1, Violation Items: 14A
2009-12-02InspectionCritical: 0, Noncritical: 6, Violation Items: 11D; 14A; 15A; 8A; 8E
2009-04-13InspectionCritical: 0, Noncritical: 3, Violation Items: 10A; 8C; 8E
2008-12-02InspectionCritical: 0, Noncritical: 2, Violation Items: 15A; 8A
2008-02-13InspectionCritical: , Noncritical: , Violation Items:
2007-11-29InspectionCritical: , Noncritical: , Violation Items:
2006-12-28Re-InspectionCritical: 0, Noncritical: 5, Violation Items: 10B; 15B; 8A; 8B; 8D
2006-12-26InspectionCritical: 4 (4 not corrected), Noncritical: 8, Violation Items: 10B; 12C; 15A; 15B; 1H; 2C; 2E; 5A; 8A; 8B; 8D; 9B
2006-02-10Re-InspectionCritical: 0, Noncritical: 3, Violation Items: 10B; 11B; 8D
2006-02-04InspectionCritical: 3, Noncritical: 9, Violation Items: 10B; 11B; 15A; 2C; 5C; 8A; 8C; 8D
2005-08-02InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1CCritical ViolationHome canned goods, or canned goods from unapproved processor found on premises
1GCritical ViolationCracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
1HCritical ViolationFood from unapproved source, spoiled, adulterated on premises.
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
2ECritical ViolationAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
4ACritical ViolationToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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.
5BCritical ViolationPotentially 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.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
5ECritical ViolationEnough 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.
6ACritical ViolationPotentially hazardous foods are not kept at or above 140°F during hot holding.
7ECritical ViolationOther potentially hazardous foods requiring cooking are not heated to 140°F or above.
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
11CNot Critical ViolationFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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
14CNot Critical ViolationPesticide application not supervised by a certified applicator
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
16Not Critical ViolationMiscellaneous, Economic Violation, Choking Poster, Training.
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
8FNot Critical ViolationImproper thawing procedures used
9BNot Critical ViolationTobacco is used; eating, drinking in food preparation, dishwashing food storage areas

Location Information

Street Address 190 EAST MAIN STREET
CityMOUNT KISCO
StateNY
Zip Code10549

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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.