- Improper use and storage of clean, sanitized equipment and utensils
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Critical: Water/ice: unsafe, unapproved sources, cross connections
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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02/12/2016 | Inspection | All previous violations from prior 12/31/15 inspection have been corrected except for violation 11B. Food temperatures obtained with DOH thermocouple thermometer: sliced turkey 40 degrees F., chili 41 degrees F., chicken noodle 179 degrees F., carrot ginger soup 169 degrees F. Reviewed cooling procedures and log sheet for recording of cooling temperatures for potentially hazardous foods served with operator. |
No violation noted during this evaluation. | 02/12/2016 | Inspection | No violations observed. |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Improper use and storage of clean, sanitized equipment and utensils
- In use food dispensing utensils improperly stored
- 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: 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.
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12/31/2015 | Inspection | Cold holding temperatures measured: sliced cheese = 45 F, salsa = 40 F, sliced turkey = 40 F. Discussed cooling and completing a cooling log. A re-inspection will take place in Jan. 2016. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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12/31/2015 | Inspection | Keep waffle batter in smaller containers, less than 4 inches in depth, when cooling in the refrigerator (after making the batter). |
No violation noted during this evaluation. | 12/22/2015 | Inspection | No violations observed. |
No violation noted during this evaluation. | 12/23/2014 | Inspection | No violations observed. Packaged, single service foods and drink sold only. A three compartment sink is wing installed today. Commercial dishwasher has been purchased for the bar. |
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