- Improper thawing procedures used
- Improper use and storage of clean, sanitized equipment and utensils
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
|
08/06/2015 | Inspection | Temperatures measured: hot dog = 41 deg. F, raw chicken breast = 42 deg. F., sliced ham = 41 deg. F, sliced tomato = 43 deg. F, pasta salad = 42 dwg. F. |
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non food contact surfaces of equipment not clean
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
10/06/2014 | Inspection | A digital thermometer was purchased and is in use for cooking, The following cold holding temperatures were acceptable - tuna salad - 42 deg F, cold cuts - 42 deg. F. The ANSUL hood was inspected in 2014. All repeat violations must be corrected prior to the start of operation in 2015. |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Miscellaneous, Economic Violation, Choking Poster, Training.
|
08/26/2014 | Inspection | Remove the old (not used) slicer from the kitchen. Cooling logs for chicken wings and soups were not available for review at the time of inspection. Completed cooling logs must be available for review. Discussed cooking temperatures. A re-inspection will take place in two weeks. |
- Inadequate personal cleanliness
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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 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)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
|
08/08/2013 | Inspection | All cold holding temperatures measured were acceptable. Discussed preparation of items such as pasta salad - use all pre-chilled to 45 deg F ingredients or if using warm ingredients, use proper cooling methods. Cooling logs were incomplete, temperatures and times were not monitored to 45 deg. F. Please complete the logs to 45 deg. F. |
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
06/19/2012 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Hair is improperly restrained
|
08/17/2011 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
07/21/2010 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
- 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)
|
08/05/2009 | Inspection | |
| No violation noted during this evaluation. | 07/25/2008 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
07/30/2007 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
|
07/31/2006 | Inspection | The ice scoop at the bar had the handle in the ice. It was corrected immediately.
No other violations were noted. |
Restaurant representatives - add corrected or new information about Craig Wood/Scott's Cobble, 144 Country Club Lane, Lake Placid, NY 12946 »