Essex County Public Safety Bldg, 702 Stowersville Road, Lewis, NY 12950 - Institution Food Service inspection findings and violations

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Business Info

Restaurant name: ESSEX COUNTY PUBLIC SAFETY BLDG
Address: 702 Stowersville Road, Lewis, NY 12950
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Institution Food Service
Total inspections: 15
Last inspection: 04/02/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • 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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Non food contact surfaces of equipment not clean
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 04/02/2015Inspectionreviewed the menu and cooking and cooling procedures. proper cooling was being performed on Michigan sauce at the time of inspection in the walkin cooler with a ice wand in an uncovered shallow metal sheet pan. scabbed over wounds were observed on a kitchen staff workers arms and back of hands. Some scaring from healed over wounds were also observed. One scabbed over cut on the back of the employees arms was covered with a bandaid with some blood visible on the top of the bandage bleeding through. The sores/wounds did not appear to be oozing or infected. when asked about the bandaid the staff member stated that he hit it on a box in the back and needed a bandaid. during service the staff member was wearing gloves and no contamination of food was observed. it is recommended that long sleeves or multiple band aids be worn to avoid and contamination of food and if the sores become infected or are oozing the worker must not work in the food service area.
  • Non food contact surfaces of equipment not clean
  • Improper use and storage of clean, sanitized equipment and utensils
 03/12/2014Inspection2 staff are slated to attend servsafe. please submit their certificates to our office when completed, for our records.
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
 03/15/2013InspectionCooling handout was provided. All other hot & cold food temperatures measured were 140 degrees or above and 45 degrees or below respectively. QAC sanitizer is 150ppm which is within the acceptable 50-200 ppm range, and the mechanical dishwasher operates properly according to it's manufacturer's instructions. Proper glove use, and hair/ beard restraints are used.
No violation noted during this evaluation. 12/03/2012Inspection
No violation noted during this evaluation. 03/22/2012Inspection
  • In use food dispensing utensils improperly stored
  • 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
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • 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.
 03/02/2012Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • 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)
 01/31/2011Inspection
No violation noted during this evaluation. 02/16/2010Inspection
No violation noted during this evaluation. 12/07/2009Inspection
No violation noted during this evaluation. 02/23/2009Inspection
No violation noted during this evaluation. 08/21/2008Inspection
No violation noted during this evaluation. 03/06/2008Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 12/19/2007Inspection
No violation noted during this evaluation. 08/30/2007Re-Inspection
No violation noted during this evaluation. 08/27/2007Inspection

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