Queensbury Country Club, 907 State Route 149, Queensbury, NY 12804 - Catering Operation inspection findings and violations

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Business Info

Restaurant name: QUEENSBURY COUNTRY CLUB
Address: 907 State Route 149, Queensbury, NY 12804
County: Warren
Local health department: Glens Falls District Office
Restaurant type: Catering Operation
Total inspections: 10
Last inspection: 05/28/2015
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 05/28/2015InspectionComments only: 1. Gray plastic buckets are sometimes used for drink ice. On bottom of bucket is a triangle symbol with #2 inside which indicates the plastic is food grade. However, since the bucket is gray in color and not clear, the color dye could of negated the food grade label. Please submit documentation showing that these buckets are food safe. 2. Currently, there is no designated mop sink present to dispose dirty mop water. Dirty mop water is not allowed to be dumped on the ground surface and in the designated food prep sink. Must submit in writing to the Glens Falls District Office what your plan of action will be to properly dispose dirty mop water. All remaining violations must be corrected no later than 6/17/15. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 6/17/15.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 08/20/2014InspectionViolations to be corrected by 10/21/14. Contact Richard Hess via email (richard.hess@health.ny.gov)'with any questions.
No violation noted during this evaluation. 09/16/2013Inspectionno critical violations noted. Any questions contact Rich Hess (rbh01@health.state.ny.us)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Non food contact surfaces of equipment not clean
 05/31/2012Inspection
No violation noted during this evaluation. 05/12/2011Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 06/21/2010Inspection
  • 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)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 05/13/2009Inspection
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 08/14/2008Inspectionpersonal drinks on counter indirectdrain lacking on food prep sink sanitizing cloth not stored in sanitizing solution
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • In use food dispensing utensils improperly stored
  • 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.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/01/2007Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 05/04/2006Inspection

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