North Star Industries-Malone, 324 County Route 51, Malone, NY 12953 - Institution Food Service inspection findings and violations

Business Info

Restaurant name: NORTH STAR INDUSTRIES-MALONE
Address: 324 County Route 51, Malone, NY 12953
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: Institution Food Service
Total inspections: 15
Last inspection: 09/22/2015

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Inspection findings	Inspection date	Type	Comments
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) Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	09/22/2015	Inspection	Previous violations from inspection on 5/8/15 have been corrected. Food temperatures obtained: cottage cheese 38 deg. F. at salad bar, Baked fish 155 deg. F. and garlic pasta 203 deg. F. at hot holding table. Education was provided about proper food cooling methods and food cooling logs were reviewed
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non food contact surfaces of equipment not clean	01/21/2015	Inspection	Temperatures measured: Sliced deli ham in the walk-in cooler = 40 deg. F, sliced cheese in the Glenco refrigerator = 45 deg. F. Reviewed cooling logs. Discussed proper cooling procedures and requirements.
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) 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)	11/03/2014	Inspection	Food temperatures measured in walk-in cooler were acceptable, below 45 deg. F. Reviewed cooling log records which were acceptable.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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	03/10/2014	Inspection	Food Temperatures measured: Service Line Steam Table - wax beans = 170 F, French fries = 142 F Walk-in Cooler - raw ground beef = 38.5 F Service Line Cold Plate - yogurt/fruit = 37.8 F, milk = 38.8 F Cambro Coldfest Containers - ground turkey = 37.6 F, sliced turkey = 39 F, tuna salad = 36.4 F, sliced cheese = 36.2 F Reviewed cooling logs, discussed cooling methods and food preparation procedures.
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. 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	10/31/2013	Inspection	Cold holding temperatures measured in the walk-in cooler: deviled eggs = 42.3 deg. F, chicken salad = 42.5 deg. F. Hot holding temperatures measured: Sweet & Sour Chicken = 169 deg. F, Rice = 158 deg. F.
Non food contact surfaces of equipment not clean	04/04/2013	Inspection	Cooling logs for processed foods and whole foods were reviewed and found to be acceptable. You should try to speed up the 70 deg. F to 45 deg. F in 4 hours or less segment of the cooling process. Discussed menu items and required cooking temperatures.
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)	12/11/2012	Inspection
Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	03/16/2012	Inspection
In use food dispensing utensils improperly stored	03/15/2011	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) In use food dispensing utensils improperly stored	01/18/2011	Inspection
No violation noted during this evaluation.	02/10/2010	Inspection
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Non food contact surfaces of equipment not clean	02/03/2009	Inspection
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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	02/07/2008	Inspection
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 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 Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	02/20/2007	Inspection
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: Potentially hazardous foods are not kept at or above 140oF during hot holding.	02/16/2006	Inspection	HAMBURGERS IN HOT HOLD UNIT WERE TEMPED AT 120 DEGREES AT INSPECTION AT 12:10 THEY WERE PUT OUT ON THE HOT LINE IN TEMP AT 11:30, THEY WERE THEN DISCARDED AT END OF LUNCH AT 12:30pm. A PAN OF BBQ PORK ALSO IN THE HOT HOLD UNIT WAS PUT IN AT 11:30 AT PROPER TEMP, BUT DURING INSPECTION AT 12:10 WAS TEMPED AT 117 DEGREES. PAN WAS RETURNED TO STOVE & REHEATED TO 165 DEGREES. BOWL OF TURKEY SALAD IN SALAD BAR WAS AT 52 DEGREES DURING INSPECTION. DURING INTRERVIEW, IT WAS DETERMINED THAT IT HAD BEEN OUT OF THE WALK-IN ONE HOUR, IT WAS THEN RETURNED TO THE WALK-IN.

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