Blue Line Brewery, 555 Lake Flower Avenue, Saranac Lake, NY 12983 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: BLUE LINE BREWERY
Address: 555 Lake Flower Avenue, Saranac Lake, NY 12983
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Food Service Establishment
Total inspections: 2
Last inspection: 03/26/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • In use food dispensing utensils improperly stored
  • 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
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 03/26/2015InspectionFood temps. measured at kitchen cold holding station nearest grill: sliced tomatoes at 37 deg. F and blue cheese dressing at 41 deg. F. and at cold holding station nearest three-bay sink: sliced sausages at 43 deg. F. and sliced tomatoes at 43 deg. F. All violations from prior inspection on 12/17/14 have been corrected except for 15A (Operator was given until 5/31/15 to correct the violation, and inspection today revealed he is in process of marking the floor to be painted as instructed on prior inspection).
  • In use food dispensing utensils improperly stored
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Improper thawing procedures used
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 12/17/2014InspectionTemperatures measured: diced tomatoes = 39 deg. F, shredded cheese = 45 deg. F

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