Bokie's Drive In, 3960 Us Route 11, Malone, NY 12953 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: BOKIE'S DRIVE IN
Address: 3960 Us Route 11, Malone, NY 12953
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: Food Service Establishment
Total inspections: 8
Last inspection: 08/07/2015
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Inspection findings

Inspection date

Type

Comments
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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 contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Pesticide application not supervised by a certified applicator
 08/07/2015InspectionFood temperatures measured: hot dogs 189 deg. F., Michigan sauce 192 deg. F., sliced tomatoes 45 deg F., Michigan sauce 43 deg. F., and raw hamburger 42 deg. F. Discussed preparation of pulled pork, including cooking and cooling temperatures. Please keep cooling logs when cooling Michigan sauce, turkey breast and pulled pork.
  • 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)
  • Hair is improperly restrained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 09/15/2014InspectionDiscussed preparation of home made French fries. Fries are no longer being par cooked. Again discussed the use of Time as a Public Health Control for the par cooked fries. Food temperatures measured - cut potatoes for fries = 44F, cheese curd = 44 -46F, Swiss cheese in walk-in = 41F, hot dogs = 179F, Michigan sauce = 169 F. All abatement for Administrative Tribunal docket # 20140359 have been met.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 05/27/2014InspectionFood temperatures measured: Hot dogs = 150 F, Michigan Sauce = 192 F; walk-in cooler: hot dogs = 37.4 F, sliced cheese = 42 F. This facility prepares some potentially hazardous foods in advance and cools them for later use. These include Michigan sauce, chicken breasts, bacon, past for pasta salad, hard boiled eggs, par cooked fries. Proper cooling was discussed and a cooling log was provided. Please complete the cooling log for the above foods when cooling. Discussed the use of Time as a Public Health Control for the par cooked fries. You must request to use TPHC. This request must be sent to the Saranac Lake Dist. Office for review and approval.
  • 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 07/15/2013Inspection
No violation noted during this evaluation. 06/22/2012Inspection
No violation noted during this evaluation. 05/27/2011Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 04/09/2008Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 05/01/2006Inspection2C: Raw ground beef found stored over ready to eat foods.

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