Lake Placid Ooa Site, 2693 Main Street, Lake Placid, NY 12946 - SOFA Satellite Site -State Office for the Aging inspection findings and violations

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Business Info

Restaurant name: LAKE PLACID OOA SITE
Address: 2693 Main Street, Lake Placid, NY 12946
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: SOFA Satellite Site -State Office for the Aging
Total inspections: 16
Last inspection: 02/01/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 02/01/2016InspectionNo violations were observed at time of inspection. Food temperatures measured with DOH thermocouple thermometer at 12 PM: roast beef 176 degrees F., macaroni and cheese 196 degrees F and cooked beets 171 degrees F. Dishwasher wash temperature was 152 degrees F. and final rinse 180 degrees F.
No violation noted during this evaluation. 09/29/2015InspectionNo violations noted. Chicken in gravy's temperature was 180 degrees, Green beans 174 degrees, and mash potatoes 158 degrees. These temperatures were taken with DOH thermepen. Rinse water on dishwasher was 185 degrees. Refrigerator was spotless and holding food at or below 45 degrees. On-site digital thermometer was correctly calibrated. Sanitizer solution was 100 ppm.
No violation noted during this evaluation. 04/07/2015InspectionNo violations noted. Beef steak, rice and veg arrived at 177, 194 and 192 degrees F. Food was being served at time of inspection and was 142 to 140 degrees F. Rinse water temp of dishwasher was 180 degrees F. Refrigerator was spotless and holding food at or below 45 degrees F. On-site digital,thermometer was correctly calibrated. Sanitizer solution was 100 ppm.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 10/28/2014InspectionBbq pork 178 df, mashed potatoes 170 df, peas 190 df, applesauce 45 df. No meals on wheels at this site. dish washer working.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 02/04/2014Inspection
  • Non food contact surfaces of equipment not clean
 10/24/2013InspectionFood temperatures measured with the DOH thermocouple : Honey mustard pork chops - 166 degrees F , Green bean casserole - 148 degrees F , Mashed potatoes - 175 degrees. Good. Bleach water sanitizer tested at 100 ppm. Good.
  • Non food contact surfaces of equipment not clean
  • 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)
 03/25/2013InspectionFood temperatures measured: Beef pepper steak = 155 deg. F, egg noodles = 185 deg. F, string beans = 185deg. F.
  • 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)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 11/08/2012Inspection
  • 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
 04/02/2012Inspection
No violation noted during this evaluation. 11/01/2011Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 11/04/2010Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 12/07/2009Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • 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
 11/12/2008Inspection
  • Non food contact surfaces of equipment not clean
  • 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)
  • Hair is improperly restrained
 12/14/2007Inspection
  • Non food contact surfaces of equipment not clean
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 11/13/2006Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/05/2005Inspection6A: Cooked potatoes were not hot held at 140 F or higher. Temp. measured at 132 F about one hour after delivery. Corrected: Potatoes were placed in oven and reheater to 167 F before serving .

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