Alpine The, 3008 State Route 26, Constableville, NY 13325 - Restaurant inspection findings and violations

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Business Info

Restaurant name: ALPINE THE
Address: 3008 State Route 26, Constableville, NY 13325
County: Lewis
Local health department: Watertown District Office
Restaurant type: Restaurant
Total inspections: 5
Last inspection: 02/03/2016
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • 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
  • 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.
 02/03/2016Inspectionkitchen was fairly clean, may be the nicest I have seen so far, but more work is needed, please keep with it.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 10/29/2015Re-Inspectionholding temps were greatly improved from last week, hot holding was good in all three steam tables. and the Pepsi cooler was working better without the foil on the shelves and in a new position. along with the cold table unit, all cold temps measured were below 45*F. facility is cleaner, but can use a little more effort.
  • 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.
  • Non food contact surfaces of equipment not clean
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Single service items reused, improperly stored, dispensed, not used when required
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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)
  • 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)
 10/22/2015Inspectionkitchen needs good cleaning, operator plans to do so on Monday, will reinspect next week.
  • 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
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 02/18/2015Inspectionseveral repeat items, insufficient hot holding equipment available, and numerous areas of ice holding in the kitchen. all temps in ice holding were acceptable, but may pose difficulty in warmer months. if hosting weddings in a tent out behind facility, would there be any additional requirements.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 12/18/2014Inspection

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