- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/12/2016 | Inspection | The dishwasher was working at the time of inspection. The menu was reviewed. Per interview, the 7 minute egg listed on the menu does not reach 145 degrees F. A consumer advisory must be added to the menu prior to service. Proper verbiage was provided previously. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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.
- 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
- In use food dispensing utensils improperly stored
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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12/02/2015 | Inspection | The dishwasher was fworking att he time of inspection and the thermometers were calibrated. |
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non food contact surfaces of equipment not clean
- In use food dispensing utensils improperly stored
- 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)
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09/22/2015 | Inspection | The beef carpaccio (thinly sliced beef served raw) listed on the menu is without a consumer notification. Per interview, the wait staff notifies the customer at the time the product is ordered that it is a raw product. Consumer notification, must still be added to the menu. The menu was reviewed and had no products without a consumer notification. The dishwasher was operating properly at the time of inspection. The analog thermometer was calibrated at the time of inspection (a digital is recommended). Proper storage of clam tags and not separating out portions of clams for storage (only for service or prep.) was discussed. |
- 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)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
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12/17/2014 | Inspection | Food temperatures measured: chicken in walk-in = 37F, Fetta cheese in cooking line refrigeration unit = 38F, Caesar dressing = 39F. Reviewed cooling logs. |
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
- Non food contact surfaces of equipment not clean
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: All shell eggs or foods containing shell eggs are not heated to 145oF or above except by consumer request.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Hair is improperly restrained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- 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
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Improper use and storage of clean, sanitized equipment and utensils
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03/28/2014 | Inspection | Cold food temperatures were acceptable, most in the mid 30 def. F range. Some items in the top section of the sandwich station coolers were 46 to 47 deg. F. Recommend that you don't over fill containers stored in this section. Hot food temperatures: cream of asparagus soup = 174 deg. F. Reviewed cooling log which was only partially completed for some items. Discussed menu. You must use the menu that was approved with the consumer notification warnings. |
- 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
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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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12/20/2013 | Inspection | Temperatures measured: duck confit = 44 F, sliced tomatoes = 44 F. Cooling logs were not available. Cooling logs must be completed for foods that you prepare in advance and cool. Discussed menu and consumer advisory statements. Provided consumer advisory fact sheet. Please rewrite your menu to include clear consumer advisories for those items which may contain a ""hidden"" raw (potentially hazardous) ingredient. Provide a copy to David Bielefield at the Saranac Lake DOH Office by Jan. 5, 2014 to satisfy the abatement and stipulation agreement for the enforcement action (AT-10 docket # 20130549) that was issued on Sept. 16, 2013. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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: All shell eggs or foods containing shell eggs are not heated to 145oF or above except by consumer request.
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Non food contact surfaces of equipment not clean
- 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
- Improper use and storage of clean, sanitized equipment and utensils
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09/12/2013 | Inspection | Discussed cooling and cooling logs. Reviewed menu and discussed cooking temperatures. Please do not cover foods during the cooling process. Please amend your menu as we discussed and send a copy to your DOH Inspector. |
- 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.
- Improper use and storage of clean, sanitized equipment and utensils
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact 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)
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/21/2012 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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: All shell eggs or foods containing shell eggs are not heated to 145oF or above except by consumer request.
- 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)
- Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
- Non food contact surfaces of equipment not clean
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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05/17/2012 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Single service items reused, improperly stored, dispensed, not used when required
- 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
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Non food contact surfaces of equipment not clean
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05/12/2011 | Inspection | |
- 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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09/10/2010 | Inspection | |
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