Mountain Mist, 260 Lake Flower Avenue, Saranac Lake, NY 12983 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: MOUNTAIN MIST
Address: 260 Lake Flower Avenue, Saranac Lake, NY 12983
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Food Service Establishment
Total inspections: 10
Last inspection: 08/17/2015
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • In use food dispensing utensils improperly stored
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 08/17/2015InspectionCenter refrigeration unit's internal temperature was recorded as 50 degrees by internal thermometer. A jar of pickles and pineapple syrup topping's temperature was recorded by DOH thermapen as 50 degrees. Thawing chile and Michigan sauce's temperature as recorded by DOH thermapen was 39 degrees. Owner removed chile and Michigan sauce (only time and temperature food items stored in refrigerator) to be placed in refrigeration unit under soda station (internal temperature 39 degrees) and lowered the temperature of the center refrigeration unit. Owner stated that he will monitor internal temperature of center refrigerator and will not store time or temperature sensitive food items in this unit until internal temperature is constantly 45 degrees or below.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 08/25/2014Inspection
  • 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)
 07/23/2013InspectionTemps: Chili: 142.7, Michigan sauce:151.7, bacon: 46.7 deg. F
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 07/12/2012Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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)
 07/06/2011Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 07/02/2010Inspection
  • 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)
 08/05/2009Inspection
  • 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.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 07/16/2008Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 07/19/2007Inspectionitem 2c was corrected on site, operator understood the reasons why raw hamburger patties could not be stored over ready to eat food items.
No violation noted during this evaluation. 06/27/2006Inspection

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