NYS Department of Health
NU-PIER RESTAURANT
Inspection of April 22, 2026 reports 12 violations.
NYSDOH inspection records are snapshots in time, may not immediately reflect remediation, and were not collected or endorsed as a restaurant grading system. This item reports violations found; it does not label the establishment as passed or failed.
- Inspected
- April 22, 2026
- Address
- 13212 NYS ROUTE 3, Sackets Harbor, 13685
- County
- Jefferson County
- Inspection type
- Inspection
- Health department
- Watertown District Office
12
Total
2
Critical
10
Non-critical
What the inspector recorded
- 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 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 1HCritical
Food from unapproved source, spoiled, adulterated on premises.
- Item 2CCritical
Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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 8C
Improper use and storage of clean, sanitized equipment and utensils
Inspector’s comments
All cold holding temperatures are appropriate at 45 degrees F or below at the time of inspection|All hot holding temperatures are appropriate at 140 degrees F or above at the time of inspection|Facility and its equipment needs a thorough cleaning and/or the replacement of certain equipment that may no longer be able to properly wash, rinse, sanitize|At the time of inspection, a roughly 10 pound plastic bucket, filled with water, contained live bullhead, caught by the Operator, was in a state of cold holding in the walk-in cooler. The Operator indicated that they are processed after hours on the stainless steel table next to the dishwasher after all other food products and materials are put away for the night. The entire processing area is then sanitized with Clorox and the utensils and other equipment are ran through the dishwasher. These bullhead are kept separate from the ones purchased from HG Fisheries in cold storage. A call to the Regional Office was placed to determine if this process is acceptable and what other steps need to be taken in order for it to continue as bullhead is part of the catfish family that requires USDA regulations.
The official record
The PDF is an official filtered tabular export of state dataset rows, not a scan of the original inspection form.
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