- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Improper use and storage of clean, sanitized equipment and utensils
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11/17/2015 | Inspection | dishwasher checked and working properly. Digital thermometers are in working order. You must supply our office with a compliance schedule for repairing the grout lines, which can be done in phases by area. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- In use food dispensing utensils improperly stored
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02/03/2015 | Inspection | |
- In use food dispensing utensils improperly stored
- Non food contact surfaces of equipment not clean
- 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.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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12/02/2014 | Inspection | Brian hunt (brian.hunt@oceanprop.com) should receive email rather than tguay. the following email should be added to ehips: jcunningham@lakeplacidlodge.com; brian.hunt@oceanprop.com; tjones@lakeplacidlodge.com; dlheureux@lakeplacidlodge.com. CL2 and QAC Sanitizing solution buckets were tested at 100ppm. dishwashers were working properly at the 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.
- 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)
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Miscellaneous, Economic Violation, Choking Poster, Training.
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03/19/2014 | Inspection | Discussed cooling, reviewed menu and discussed cooking temperatures. All cold holding temperatures were acceptable. |
- 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)
- 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
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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12/30/2013 | Inspection | |
| No violation noted during this evaluation. | 09/08/2013 | Inspection | Inspection at the 2013 Chefs and Farmers: Taste of the Adirondacks Event |
- In use food dispensing utensils improperly stored
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
- 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.
- 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)
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05/06/2013 | Inspection | Discussed cooling, reviewed cooling logs, suggest using DOH cooling log. Cold holding temperatures in all refrigeration units was very good, below 40 deg. F. Reviewed menu, discussed cooking temperatures and need for a menu disclaimer. Please e- mail me a copy of your menu disclaimer dwb06@health.state.ny.us Discussed HACCP plan for ROP and Sous Vide. |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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11/09/2012 | Re-Inspection | |
- Insects, rodents present
- In use food dispensing utensils improperly stored
- Critical: Food workers prepare foods when ill with a disease transmissible by foods such as: diarrhea, hepatitis, acute respiratory infections, vomiting or have infected cuts or burns on their hands.
- 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
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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.
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10/22/2012 | Inspection | |
| No violation noted during this evaluation. | 09/09/2012 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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03/19/2012 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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04/19/2011 | Inspection | |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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06/16/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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01/31/2007 | Inspection | |
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