Donovan's Steak & Ale, Inc.

3853 Us Hwy 11, Malone, NY 12953

Overview

Donovan's Steak & Ale, Inc. (NYS Health Operation #727712) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 3853 Us Hwy 11, Malone, NY 12953. The food service type is Food Service Establishment - Restaurant/Catering Operation. The last inspection date is September 22, 2023.

Facility Overview

NYS Health Operation ID727712
NYSDOH Gazetteer166400
Facility NameDONOVAN'S STEAK & ALE, INC.
Operation NameDONOVAN'S STEAK & ALE, INC.
Facility Address3853 US HWY 11, MALONE
Permitted Operator NameDONOVAN REYOME
Address3853 Us Hwy 11
Malone
NY 12953
MunicipalityMALONE
CountyFRANKLIN
Local Health DepartmentSaranac Lake District Office
Food Service DescriptionFood Service Establishment - Restaurant/Catering Operation
Permit Expiration Date2024-08-31

Last Inspection Results

Inspection Date2023-09-22
Inspection TypeInspection
Total Critical Violations1
Total Noncritical Violations6
ViolationsItem 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.; 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 12D- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;
Inspection CommentsAll temperatures taken were with in acceptable ranges: shrimp 40 F, scallops 39 F, mashed potatoes 170 F, cut potatoes 145 F and chicken cutlet 41 F. Reviewed heating and cooling procedures to be acceptable.

Inspection Results

Inspection DateInspection TypeViolations
2023-09-22InspectionCritical: 1, Noncritical: 6, Violation Items: 11C; 12D; 15A; 6A; 8D
All temperatures taken were with in acceptable ranges: shrimp 40 F, scallops 39 F, mashed potatoes 170 F, cut potatoes 145 F and chicken cutlet 41 F. Reviewed heating and cooling procedures to be acceptable.
2023-04-13InspectionCritical: 0, Noncritical: 3, Violation Items: 10B; 12D; 15A
All temperatures taken were with in acceptable ranges. Discussed proper heating and cooling procedures. Proper 3 bay wash, rinse and sanitize dish washing technique was observed.
2022-12-15InspectionCritical: 0, Noncritical: 4, Violation Items: 11D; 12D; 15A; 8A
All temperatures taken were within acceptable ranges: milk 37 degrees F, sliced tomatoes 38 degrees F , and marinara sauce 165 degrees F. Food being held in the top of the cooking line refrigerator unit was marginally acceptable. The food was being stacked close or over to the lip of the containers. Education was provided on best practices to place food below the lip of the containers and not to stack food too high in the warm zone. Discussed procedures for shellfish and tag holding however no shellfish were present. Reviewed heating and cooling procedures. Discussed proper cooking procedures for prime rib beef.
2022-03-18InspectionCritical: 0, Noncritical: 2, Violation Items: 10B; 15A
All food temperatures measured were acceptable. Observed adequate cooling techniques being implemented for potentially hazardous foods. Discussed food preparation with the operator.
2021-12-02InspectionCritical: 0, Noncritical: 2, Violation Items: 10B; 15A
All food temperatures measured were acceptable. Discussed the adequate cooling procedures implemented by this facility for cooked potentially hazardous foods. Dishwasher was working according to manufacturer specifications.
2021-04-09InspectionCritical: 1, Noncritical: 1, Violation Items: 15A; 5A
The following acceptable food temperatures were recorded: mashed potatoes 168ºF, raw shrimp- 38ºF, raw salmon- 39ºF, raw steak- 44ºF, mashed potatoes- 38ºF, cooked beans and mushrooms 38ºF. Observed shallow pan cooling in the walk-in cooler. Discussed COVID-19 guidelines for food service establishments.
2020-12-09InspectionCritical: 0, Noncritical: 2, Violation Items: 15A; 8B
All food temperatures measured were acceptable: French onion soup- 175ºF, potato soup- 147ºF, raw shrimp- 41ºF, raw chicken 41ºF, sliced tomatoes- 41º, cooked pasta- 41ºF, raw beef- 41ºF. Observed shallow-pan cooling of several food items in the walk-in cooler. Discussed COVID-19 guidelines for food-service establishments. |The indoor walk-in cooler had been removed, and a walk-in cooler constructed outside of the rear kitchen door, without approval from the Saranac Lake District Office. Per interview with the operator, the unfinished area where the walk-in cooler used to be is intended to become additional dry-goods storage area. The operator was instructed to submit a Notice of Intent form to the Saranac Lake District Office prior to construction of the dry-goods storage area. The Notice of Intent form will be sent to the operator.
2020-03-06InspectionCritical: 2, Noncritical: 5, Violation Items: 10A; 11D; 12D; 15A; 15B; 1B; 5A
The following acceptable food temperatures were measured: raw shrimp- 45ºF, minced garlic- 45ºF, raw burger- 43ºF, cooked onions- 43ºF, homemade salsa- 38ºF, cooked chicken- 38ºF. No foods were observed hot holding during the lunch service. Discussed the necessary cooking temperature and cooling process for prime rib. Discussed the sifting protocols for dry dredges. The chemical sanitizing mechanical dishwasher was operating according the manufacturer’s specifications.
2019-10-10InspectionCritical: 1, Noncritical: 5, Violation Items: 10A; 10B; 11D; 15A; 15B; 1B
All food temperature s measured were adequate. Examples include: Shrimp = 44° F, beef = 39° F, lobster = 40° F, sliced tomatoes = 41° F. Discussed putting grill marks on poultry; do not cook above to 70° F or above; if you do, then you must continue cooking with no interruption or obtain a waiver to partially cook poultry. Discussed cooling. Please maintain a cooling log at least one time a month.
2019-05-03InspectionCritical: 0, Noncritical: 7, Violation Items: 10A; 10B; 11D; 15A; 15B; 15C; 8A
All food temperatures were within acceptable range: mashed potatoes 158°F, marinara 38°F, rice pilaf 40°F, shrimp 43°F, and French onion soup 163°F. Keeping cooling logs once per month was discussed with kitchen staff. Accurate probe thermometers were available on site.
2018-11-16InspectionCritical: 2, Noncritical: 7, Violation Items: 10A; 10B; 11C; 11D; 15A; 15B; 5A; 6A; 8A
Discussed cooking of prime rib. Discusses dredging of chicken in dry flour/batter mix - sift every 4 hours. Food temperatures measured: sliced tomatoes = 37° F, rice pilaf = 38° F, pasta = 42k F, cooked potatoes = 38° F, soup = 1274° F.
2018-04-26InspectionCritical: 0, Noncritical: 9, Violation Items: 10A; 10B; 11D; 15A; 15B; 8A; 8B
Food temperatures measured were acceptable: sautéed onions = 38° F, cooked potatoes = 44° F, Alfredo sauce = 43° F, shrimp = 39° F, marinara sauce = 161° F. A special Beer Tasting Dinner was taking place on the night of the inspection. The menu and cooking temperatures were discussed. Pork cutlets must be cooked to 150° F. Please remove the vacuum cleaner and the fan from the “mop sink”. Discussed basement improvements which must be made. A ceiling must be installed above the soda post mix area. Discussed cooling methods used. Remember to keep space between cooling pans on the speed rack.
2017-11-10InspectionCritical: 0, Noncritical: 4, Violation Items: 10B; 11D; 15A
All food temperatures measured were acceptable. Examples include: onion soup - 150° F, mashed potatoes = 160° F, Ranch dressing = 41° F, cooked shrimp = 41° F, raw beef steak = 41 ° F, raw shrimp = 41° F. No cooling logs were available, provide blank cooling logs. Discussed cooling procedures used. Use more sheet pans for cooling par-cooked fries so that the depth will be shallower. Cooling logs should be completed at least once a month. The back of the walk-in cooler does not have enough light; an additional light fixture must be added in this area.
2017-05-10InspectionCritical: 0, Noncritical: 10, Violation Items: 10A; 10B; 11B; 11C; 11D; 15A; 15B; 8A
Discussed storage of fresh shell fish including storing with the shellfish tag. All food temperatures measured were acceptable. Examples include: onion soup = 170°F, raw chicken = 40° F, cooked lobster = 36° F, steak = 41° F, cooked shrimp = 42° F, salad dressing = 37° F. Discussed cooling procedures used which is primarily shallow pans. No cooling logs were available. Please complete a cooling log for one item at least once a month.
2016-11-17InspectionCritical: 0, Noncritical: 6, Violation Items: 10B; 11D; 15B
All violations from prior inspection have been corrected except for violations 10B and 15B (see this report). Food temperatures measured on premises were all in proper range including french onion soup 163 degrees F., raw strip steak 42 degrees F., and shredded mozzarella cheese 40 degrees F.
2016-07-29InspectionCritical: 0, Noncritical: 7, Violation Items: 10B; 11D; 15A; 15B; 8A; 8C; 8E
All food temperatures measured were acceptable. Pulled Pork = 42 F, Pasta Sauce = 44 F, Steak = 45 F, Minced Garlic = 39 F, Onion Soup = 173 F, Marinara Sauce = 153 F. No cooling logs were available, discussed the need to complete and maintain cooling logs. Please complete a cooling log at least once a month for a potentially hazardous food that is cooled on site. All enforcement action abatement so have been completed.
2015-12-15InspectionCritical: 0, Noncritical: 10, Violation Items: 10B; 11D; 12D; 15A; 8A; 8B; 8C
Temperatures measured: rice = 41 deg. F, blue cheese crumbles = 44 deg. F, shrimp = 39 deg. F, french fries = 43 deg. F, steak = 41 deg. F, french onion soup = 142 deg. F. Several violations from previous inspection remain. Discussed compliance schedule with owner.
2015-10-02InspectionCritical: 3, Noncritical: 24, Violation Items: 10A; 10B; 11D; 12D; 15A; 5A; 6A; 8A; 8C; 8E
Food temperatures measured with DOH thermocouple thermometer: Onion soup 175 deg. F., pasta sauce 141 deg F., diced tomatoes 37 deg. F., raw shrimp 38 deg. F., salmon 42 deg. F., mayonnaise 43 deg. F., Bleu cheese 41 deg. F. Menu items were reviewed with chef and hot/cold cooling methods were discussed.,,'m!!))$`hujhhu
2014-12-05InspectionCritical: 0, Noncritical: 6, Violation Items: 10A; 10B; 12C; 15A; 15B; 8A
Reviewed cooling logs. All food temperatures measured were acceptable (onion soup = 173 F, mashed potatoes = 178 F, cucumber salad = 37 F, Caesar dressing = 38 F, uncooked salmon = 42 F). Discussed cooking temperatures. Raw eggs are no longer used in any ready to eat foods at this facility.
2014-04-25InspectionCritical: 2, Noncritical: 22, Violation Items: 10A; 10B; 11D; 12C; 12D; 15A; 15B; 4A; 5A; 8A; 8B; 8C
Sick food worker policy was discussed and an informational flier was provided. The facility menu was reviewed and cooking/preparation procedures were discussed for various items, including ahi tuna which is cooked to order at a temperature below 140 degrees F. A consumer advisory is recommended and a fact sheet was provided. Cooling logs were not available during the inspection, please document cooling for all food, as discussed during the inspection.
2013-12-13InspectionCritical: 1, Noncritical: 7, Violation Items: 10A; 11B; 12C; 15A; 7C; 8A; 8E
Food temperatures measured were acceptable. Per discussion with the chef, the kitchen ceiling will be painted in Jan. 2014. Discussed floor covering material for the beer walk-in cooler with the bartender. Also discussed finishing the door trim on the door located near the beer cooler.
2013-04-18InspectionCritical: 6, Noncritical: 12, Violation Items: 10B; 11D; 15A; 5A; 5B; 5C; 6A; 8A
Soup hot holding temperature was 166 deg. F. Reviewed cooling logs.
2012-11-08InspectionCritical: 1, Noncritical: 8, Violation Items: 10A; 15A; 7F; 8A; 9C
2012-05-08InspectionCritical: 0, Noncritical: 9, Violation Items: 10A; 11B; 11C; 11D; 15A; 15B; 8A; 8E
2011-12-20InspectionCritical: 7, Noncritical: 3, Violation Items: 12E; 15A; 1F; 1H; 5A; 5C; 5E; 6A; 8A
2011-08-26InspectionCritical: 1, Noncritical: 7, Violation Items: 10A; 11A; 11B; 11D; 14A; 5A; 8A; 8E
2010-09-03InspectionCritical: 1, Noncritical: 8, Violation Items: 10B; 11D; 15A; 15B; 5A; 8A
2010-06-04InspectionCritical: 1, Noncritical: 3, Violation Items: 11C; 12D; 15B; 5B

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1BCritical ViolationWater/ice: unsafe, unapproved sources, cross connections
1FCritical ViolationShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
1HCritical ViolationFood from unapproved source, spoiled, adulterated on premises.
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.
7CCritical ViolationAll shell eggs or foods containing shell eggs are not heated to 145°F or above except by consumer request.
7FCritical ViolationPrecooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
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
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
15CNot Critical ViolationPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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
9CNot Critical ViolationHair is improperly restrained

Location Information

Street Address 3853 US HWY 11
CityMALONE
StateNY
Zip Code12953

Businesses in the same location

Address: 3853 Us Hwy 11, Malone, NY 12953
Food Service Description: Restaurant
Inspection Date: 2006-12-08

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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.