- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Insects, rodents present
- Non food contact surfaces of equipment not clean
|
10/16/2015 | Inspection | All violations from previous inspection on 2/13/15 have been corrected. Food temperatures measured with DOH thermocouple thermometer: heavy cream 41 degrees F., sliced turkey 43 degrees F. sanitizer strength for chlorine residual-100-200 ppm. |
- 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)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Improper thawing procedures used
|
02/13/2015 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
12/17/2014 | Inspection | there is no in store dining so CPR kit and choking poster are located in dining side of the restaurant. any bare wood or I finished plaster/Sheetrock must be sealed and finished prior to opening. |
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Improper use and storage of clean, sanitized equipment and utensils
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Insects, rodents present
- Non food contact surfaces of equipment not clean
- 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)
|
07/30/2014 | Inspection | Food temperatures measured: roasted tomato = 40F, beef/lamb = 39F, sliced grape tomatoes = 47F, crepe batter = 43F, turkey (near crepe station) = 47F, turkey (in kitchen sandwich unit) = 42F, Ham (near crepe station) = 45F. Reviewed menu and discussed cooking temperatures. Discussed food products prepared/cooled on-site and cooling procedures. Reviewed cooling log. Recommend that you get a thermocouple thermometer like a Thermapen (www.thermoworks.com). Note: The mops sink and the second hand washing sink have not yet been installed. The hand sink will be installed later today. Please install the mop sink by August 7th. |
- 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)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
07/02/2014 | Inspection | The facility has limited refrigeration space and no ice machine. Discussed cold holding and cooling. Smoked fish must be held at or below 38 degrees F. Cooling logs must be completed for all foods that are cooled. Based on refrigeration needs menu will be limited to current menu and may not be changed without approval of DOH. Please contact DOH when renovation is complete so a prope rational inspection can be conducted. A certificate of occupancy must be submitted to our office. Facility should strongly consider installation of an ice machine and commercial refrigeration equipment. |
- Non food contact surfaces of equipment not clean
|
12/13/2013 | Inspection | Please rehang the choking poster and raise the CPR patron notification sign higher to be more visible. Please send our office a copy of the expansion plans once they are done. Thank you. The anticipated opening of the larger area is June 2014. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
10/04/2013 | Inspection | Reviewed in depth the use and purpose of monitoring logs. Temperatures are taken regularly to ensure proper cooling and reheating. But use of monitoring logs is limited. |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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)
|
11/29/2012 | Inspection | |
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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)
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
|
07/03/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
|
07/15/2011 | Inspection | |
| No violation noted during this evaluation. | 06/25/2010 | Inspection | |
Restaurant representatives - add corrected or new information about Left Bank Cafe, 34 Broadway, Saranac Lake, NY 12983 »