Market Place Steakhouse & More, 4957 Lake Shore Drive, Bolton Landing, NY 12814 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: MARKET PLACE STEAKHOUSE & MORE
Address: 4957 Lake Shore Drive, Bolton Landing, NY 12814
County: Warren
Local health department: Glens Falls District Office
Restaurant type: Food Service Establishment
Total inspections: 5
Last inspection: 11/07/2015
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Inspection findings

Inspection date

Type

Comments
  • 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
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 11/07/2015InspectionAll food temperatures measured with a metal stem food probe thermometer are acceptable. Proper cooling is observed. The on-site metal stem food probe thermometer is accurate, but it's recommended obtaining a thermocouple thermometer for this operation.
  • 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
 10/29/2014InspectionFood temperatures measured: Diced tomatoes 42 degrees F, diced chicken breast 43 degrees F, portioned turkey breast 41 degrees F, three types of cheeses 43-41 degrees F; Meat marinara 166 degrees F, mashed potatoes 154 degrees F, macaroni & cheese 171 degrees F. All Good. The mechanical dishwasher is running at proper temperatures. Cooling procedures discussed. All chefs are food safety certified. The head chef is also HACCP certified. The facility metal stem probe thermometer calibrated accurately, but It's recommended that upgraded metal food probe thermometers be obtained for this level of food volume & variety operation.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 06/14/2013InspectionContact Richard Hess with any questions
  • 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
  • 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
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
  • Improper thawing procedures used
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 05/17/2012Inspection
  • Insects, rodents present
  • In use food dispensing utensils improperly stored
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Pesticide application not supervised by a certified applicator
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • 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)
 09/19/2011Inspection

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