Crystal Lake Cafe, 4367 East Covert Road, Interlaken, NY 14847 - Restaurant inspection findings and violations

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Business Info

Restaurant name: CRYSTAL LAKE CAFE
Address: 4367 East Covert Road, Interlaken, NY 14847
County: Seneca
Local health department: Seneca County
Restaurant type: Restaurant
Total inspections: 9
Last inspection: 05/29/2015
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Inspection findings

Inspection date

Type

Comments
  • 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.
  • 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)
  • Non food contact surfaces of equipment not clean
 05/29/2015Inspectioneducation given regarding proper glove use reviewed cooking and cooling procedure for the prime rib; if the prime rib roast does not cool 120-70F with in two hours and 70-45F the required 4 hours chef has several options for cooling: reduce size of meat to <6lbs, place over ice; place in freezer calibrated thermometer during inspection handwash station is now available in kitchen discussed proper storage to prevent the possibility of cross contamination in coolers ex. store fish above chicken both get heat treated but fish rarely is cooked to 165 (unless fried); store ready to eat foods over foods that will be cooked educated that partially cooking high risk foods is not allowed; foods should be from a regulated facility including eggs will follow up on this. ADM-2 IN FILE
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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
  • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
  • Non food contact surfaces of equipment not clean
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 07/18/2014Inspectionadm-2 in file
  • Non food contact surfaces of equipment not clean
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Improper use and storage of clean, sanitized equipment and utensils
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 05/30/2013Inspection
  • Non food contact surfaces of equipment not clean
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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)
 07/27/2012Inspection
  • Critical: All ground meat and foods containing ground meat are not heated to 158oF or above except by consumer request.
  • Hair is improperly restrained
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 05/19/2011InspectionADM-2 IN FILE
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 05/17/2010Inspection
  • 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.
  • 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
 05/15/2009Inspection
No violation noted during this evaluation. 05/12/2008Inspection
No violation noted during this evaluation. 06/03/2007Inspection

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