Rogue's Harbor Inn, 2079 East Shore Drive, Lansing, NY 14882 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: ROGUE'S HARBOR INN
Address: 2079 East Shore Drive, Lansing, NY 14882
County: Tompkins
Local health department: Tompkins County
Restaurant type: Restaurant/Catering Operation
Total inspections: 29
Last inspection: 12/21/2015
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Inspection findings

Inspection date

Type

Comments
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 12/21/2015InspectionPart I - No violations observed Part II - One violation osbserved Discussed procedures for reheating foods.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 07/01/2015Inspection
No violation noted during this evaluation. 12/18/2014Inspection
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 07/07/2014Inspection
No violation noted during this evaluation. 12/19/2013Re-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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/05/2013Inspection
No violation noted during this evaluation. 07/10/2013Re-Inspection
  • Non food contact surfaces of equipment not clean
  • 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.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 06/18/2013Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non food contact surfaces of equipment not clean
 11/13/2012Inspection
No violation noted during this evaluation. 06/21/2012Re-Inspection
  • 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.
 05/29/2012Inspection
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Non food contact surfaces of equipment not clean
 11/02/2011Inspection
  • Non food contact surfaces of equipment not clean
 05/04/2011Inspection
  • Non food contact surfaces of equipment not clean
 12/08/2010Inspection
No violation noted during this evaluation. 09/02/2010Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 08/10/2010Inspection
No violation noted during this evaluation. 12/03/2009Inspection
No violation noted during this evaluation. 04/09/2009Inspection
No violation noted during this evaluation. 03/18/2009Inspection
No violation noted during this evaluation. 12/09/2008Inspection
No violation noted during this evaluation. 07/28/2008Re-Inspection
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 07/02/2008Inspection
No violation noted during this evaluation. 11/20/2007Inspection
No violation noted during this evaluation. 07/26/2007Re-Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 07/03/2007Inspection
No violation noted during this evaluation. 12/13/2006Inspection
No violation noted during this evaluation. 06/28/2006Inspection
No violation noted during this evaluation. 12/21/2005Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 12/07/2005Inspection5C - Observed 12 + individual portioned mashed potatos on tray near microwave at 53- 56 dF. According to food worker, potatos brought up from walkin, portione, placed on tray until order then reheated. Brought out of refrigeration at 16:00. Mashed potato placed back in refrigeration for rapid chill to 45 dF or below.

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