Historic Grounds, 142 Main Street, Whitehall, NY 12887 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: HISTORIC GROUNDS
Address: 142 Main Street, Whitehall, NY 12887
County: Washington
Local health department: Glens Falls District Office
Restaurant type: Food Service Establishment
Total inspections: 3
Last inspection: 03/01/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 03/01/2016Inspectionall corrections from last inspection to date have been completed, except floor in kitchen still to be painted. Working on a solution at this time. Operator will submit documentation when corrected. No new violations noted at time of inspection. Discussed hot and cold holding food temperatures, thermometer calibration, rapid cooling techniques, and additional monitoring of cooling unit behind grill with stacking ice higher up around food product and keep covered. All food temperatures in acceptable ranges at time of inspection.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
 01/15/2016InspectionAll corrections to be addressed in writing within two weeks of this inspection report. Call gfdo at 518-793-3893, or Email this office. Ask for your assigned sanitarian. Noted: hot holding unit behind food prep line is being used for cold holding of foods and is not designed for this purpose. Temperatures of the foods held today are within an acceptable range.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
  • 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: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
 02/05/2015InspectionEducation provided during inspection. Enforcement action may be initiated for critical red violations. Discussed this with operator and recommended food service training for cooks. Regular cook Tera not here today. Facility is well kept and clean. Did not inspect basement today for would have had to lift floor up with customers in dining area.

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