Dockside Cafe @ Vs Marina, 54 Harbour Lane, Port Henry, NY 12974 - Restaurant inspection findings and violations

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Business Info

Restaurant name: DOCKSIDE CAFE @ VS MARINA
Address: 54 Harbour Lane, Port Henry, NY 12974
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Restaurant
Total inspections: 9
Last inspection: 08/31/2015
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Improper use and storage of clean, sanitized equipment and utensils
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 08/31/2015InspectionAll violations from previous inspection on 8/14/14 have been corrected except for Violation 16 (see listed violation 16 on this report). Food temperatures measured with DOH thermocouple thermometer: sliced ham 44 deg. F., potato salad 44 deg. F., cole slaw 39 deg. F.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 08/14/2014InspectionAll refrigerated storage is adiquate. menu was reviewed and cooking procedures with appropriate temperatures was reviewed.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 08/30/2013InspectionTemperatures: macaroni soup 157 deg. F, potatoes for home fries 44 deg. F, chicken salad 41 deg. F, meatloaf mixture 45 deg. F. Discussed using per chilled ingredients for salads. Discussed cold holding of foods. Discussed dishwashing technique.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Improper use and storage of clean, sanitized equipment and utensils
 07/02/2012Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 07/15/2011Inspection
No violation noted during this evaluation. 07/30/2010Inspection
  • 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)
 06/19/2009Inspection
  • 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)
 07/29/2008Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 09/15/2006Inspection2C:Raw shell eggs and raw chicken stored above ready to eat foods in kitchen refrigerator. 4A: Insecticides stored with kitchen cleaning supplies in kitchen cabinet.

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