Linney Field Concession, Pelfershire Road, Mineville, NY 12956 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: LINNEY FIELD CONCESSION
Address: Pelfershire Road, Mineville, NY 12956
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Food Service Establishment
Total inspections: 8
Last inspection: 09/25/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 09/25/2015InspectionInspection was conducted before service time. Menu included Nacho/cheese, Michigan hotdogs, and soup. all were being warmed to 165 degrees with a temperature chart being used to keep track of hot holding temperatures. Slow cookers were being preheated to hot hold Nacho cheese and Michigan Sauce. Food items were being brought up to 165 degrees on a cook top. Reach in cooler had a thermometer to evaluate cold storage that were in the acceptable range.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 09/05/2014InspectionIf new refrigeration unit is purchased make sure there is thermometer to record temp. Otherwise continue to store drinks and hot dogs in coolers with thermometers to monitor temperatures. Inspection was conducted during home football game at concession stand.
No violation noted during this evaluation. 10/01/2013InspectionNo violations observed. Please make sure that food gloves are available when you are open and serving food. Cook and hot hold hotdogs to at least 140 deg. F. Michigan sauce must be either made on site or in an approved kitchen that is permitted by the NYSDOH or the NYS Dept. of Ag. & Mkts. If you make Michigan sauce on site, cook to at least 158 deg. F and hot hold at or above 140 deg. F.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 09/12/2012Inspection
  • 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)
 09/20/2011Inspection
  • 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 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 of equipment not clean
 09/16/2010Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non food contact surfaces of equipment not clean
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 09/21/2009Inspection
  • 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 contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 09/24/2007Inspection

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