Olympic Sports Complex Sliding Cente, 220 Bobsled Run Lane, Lake Placid, NY 12946 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: OLYMPIC SPORTS COMPLEX SLIDING CENTE
Address: 220 Bobsled Run Lane, Lake Placid, NY 12946
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Food Service Establishment
Total inspections: 13
Last inspection: 01/08/2016
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Inspection findings

Inspection date

Type

Comments
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 01/08/2016Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 12/18/2015InspectionAll violations from previous inspection have neen corrected (12/12/14). Only commercially packaged snack foods in vending machines and non-refrigerated dairy creamers for patron hot chocolate drinks were available on premises at time of inspection.
  • 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.
  • 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.
 12/12/2014InspectionInspection of a Wold Cup event VIP food function. Discussed food display and service times for private parties. The food can be out without temperature control for two hours. Any food left after two hours must be discarded.
No violation noted during this evaluation. 03/03/2014InspectionNo violations observed. All food and drink served is commercially packaged. No cooking involved.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 01/09/2013Inspection
No violation noted during this evaluation. 02/24/2012Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 11/14/2011Inspection
  • 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)
 12/13/2010Inspection
No violation noted during this evaluation. 09/25/2008Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 12/12/2007Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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.
 06/27/2007Inspection
  • 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)
  • Hair is improperly restrained
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • In use food dispensing utensils improperly stored
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 12/29/2006Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 12/20/2005Inspection2C: Raw ground beef stored above ready to eat foods in reach-in refrigerator 6A: Cooked sausage patties hot held at 100 to 103 deg. F. 2E: Inaccurate food probe thermometer. It read 5 F while the DOH thermacouple read 67 F.

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