Adirondak Loj, 1002 Adirondack Loj Road, Lake Placid, NY 12946 - Restaurant inspection findings and violations

Business Info

Restaurant name: ADIRONDAK LOJ
Address: 1002 Adirondack Loj Road, Lake Placid, NY 12946
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Restaurant
Total inspections: 15
Last inspection: 03/01/2016

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Inspection findings	Inspection date	Type	Comments
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) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	03/01/2016	Inspection	Temperatures measured: tossed salad = 45 deg. F, sliced cheese = 45 deg. F, pork = 193 deg. F.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	11/09/2015	Inspection	Discussed proper cooling procedures. Discussed family style meals. Temperatures measured: sliced tomatoes = 40 deg. F, lasagna = 45 deg. F.
Wiping cloths dirty, not stored properly in sanitizing solutions Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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.	08/12/2015	Inspection	Discussed hot holding temeperatures, refrigerated storage, and family style service of food.
Non food contact surfaces of equipment not clean Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	12/23/2014	Inspection	Temperatures measured: tomato herb soup in true reach-in = 38 deg. F, deli ham in walk-in = 40 deg. F. Discussed cooling procedures for soups. Checked sanitizer strength of dishwasher. Checked calibration of thermometers.
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Improper use and storage of clean, sanitized equipment and utensils Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	08/13/2014	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	12/24/2013	Inspection	Conditions other than floor was satisfactory .
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 Non food contact surfaces of equipment not clean Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	06/19/2013	Inspection	Discussed cooking temperatures, family style service. Discussed cooling and keeping cooling logs. Temperature of honeydew melon in one of the reach-in was 39 deg. F.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	12/24/2012	Inspection
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 Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans In use food dispensing utensils improperly stored Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	06/13/2012	Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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)	06/29/2011	Inspection
Non food contact surfaces of equipment not clean	08/02/2010	Inspection
No violation noted during this evaluation.	08/03/2009	Inspection
Hair is improperly restrained 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)	08/13/2008	Inspection
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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. Miscellaneous, Economic Violation, Choking Poster, Training. Non food contact surfaces of equipment not clean Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination	09/25/2007	Inspection	2E - Two of Three probe thermometers used by chef were inaccurate when compared to DOH calibrated thermocouple. Chef's thermometers were > 8 degress F difference from DOH thermocouple. Violation corrected when thermomters wer calibrated on-site. @A- Handle of ice scoop was found in ice machine touching ice. Violation corrected when ice was dumped, scoop washed and sanitized and placed in sanitized storage container. 5A - A container of cooked oatmeal was found in 3 door fridge at 74 degrees F. Violation corrected when Oatmeal was voluntarily discarded. 8E - Thermometer located in 3-door fridge was inaccurate. Thermometer was off by 10 degress F when compared to DOH thermocouple. 15A - Floor located by dishwashing sink in disrepair. Floor must be a smooth, cleanable surface. 15B - Light located in 3 door refirdgerator was not properly shieded. 11 D - Hood unit needs cleaning. 16 - Inadequate CPR equipment on-site. Eduction provided.
Non food contact surfaces of equipment not clean	11/08/2006	Inspection

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