Drakes Restaurant & Motel, 1299 Us Route 9, Schroon Lake, NY 12870 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: DRAKES RESTAURANT & MOTEL
Address: 1299 Us Route 9, Schroon Lake, NY 12870
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Food Service Establishment
Total inspections: 5
Last inspection: 09/01/2015
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • 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)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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 of equipment not clean
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • In use food dispensing utensils improperly stored
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 09/01/2015InspectionBoth deli style coolers were maintaining internal food temperatures in the bottom section at 44-45 degrees F and could not be lowered. The restaurant had not yet opened for the day and during times of heavy use with opening and closing of refrigerator doors, temperatures would be had to maintain. The top section of the larger deli cooler could not maintain temperatures below 45 degrees F and cannot be used until the unit is fixed. Ice baths within the coolers is recommended until they can be serviced.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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)
  • 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
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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.
 07/24/2014Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 12/13/2013InspectionReviewed the monitoring temperature logs. In addition I reviewed the foods processes and procedures for food safety.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 06/13/2013Inspection
No violation noted during this evaluation. 05/31/2013Inspection

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