High Peaks Mountain Guides House, 2733 Main Street, Lake Placid, NY 12946 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: HIGH PEAKS MOUNTAIN GUIDES HOUSE
Address: 2733 Main Street, Lake Placid, NY 12946
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Food Service Establishment
Total inspections: 7
Last inspection: 11/25/2015
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Inspection findings

Inspection date

Type

Comments
  • 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.
 11/25/2015InspectionThe food service was not operating at the time of inspection.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • 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)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 09/04/2015InspectionNo food was available at time of inspection for internal temperature evaluation. Education was given on the proper food storage procedure of at least 6 inches off of the ground. At the present time owner indicates that no food is being prepared or sold to the public. At a future date when food is being prepared or sold to the public please obtain a metal food grade probe thermometer that registers from zero to 220 degrees.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 11/12/2014Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 12/10/2013InspectionSince you do not have a 3-compartment sink, please use dish pans to accommodate the three step dishwashing technique of wash, rinse, sanitize. You can use one tub to wash, one to rinse and the sink to sanitize. You will need to use chlorine (bleach) for sanitizing. Use 1 tablespoon per gallon of water. You will also need to purchase chlorine test strips. Do an internet search to find these.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 09/20/2012Inspection
  • 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)
  • Hair is improperly restrained
  • 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
  • Single service items reused, improperly stored, dispensed, not used when required
 12/29/2011Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 12/20/2010Inspection

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