- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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)
- Non food contact surfaces of equipment not clean
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Improper use and storage of clean, sanitized equipment and utensils
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Hot, cold running water not provided, pressure inadequate
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- In use food dispensing utensils improperly stored
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08/24/2015 | Inspection | Please submit email correspondence to this office via email by 9/30/15 with a corrective action list for each violation cited, or with a time table of compliance for items that will need a time extension beyond 9/30/15. All violations must be addressed by 2016 opening. Any questions can be directed to this office via email or telephone. |
| No violation noted during this evaluation. | 07/08/2015 | Inspection | Pre season inspection
Main kitchen
Items from previous inspection appear to be corrected.
Ensure accurate calibrated stem probe thermometer is present and utilized.
Hood vent filters will need to be cleaned.
You must ensure all cooler containing potentially hazardous foods have accurate easily visible thermometers, installed.
All food contact surfaces are sealed and nonabsorbant.
All employee handwash sinks must be stocked with paper towels, soap, and handwash signs.
Ensure all floors are cleaned prior to operating.
Outdoor service area.
Multiple bars and food service area.
Ensure drink ice is not taken directly from soda cold plate ice.
Bare hand contact must prevented at bars when putting garnishes on drinks.
Multiple exterior areas & equipment must be cleaned and sanitized prior to opening.
All exterior coolers must be checked to ensure adequate temperatures are maintained and serviced if necessary.
Once above items are completed facility is cleared to operate. Contact this office with any questions via email or telephone. |
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Improperly functioning on-site sewage disposal system, improper
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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08/29/2014 | Inspection | Comments only: 1. Facility was not open to public at time of inspection, facility opens at 5:00PM. Throughout facility, ice bins at service bars were in contact with soda lines and the cold plate. Provided education. Ice used in beverages cannot come into contact with the cold plate, soda lines, or the outside of beverage containers. 2. Discussed proper manual wash, rinse, sanitize, then air dry glass washing technique at inside bar. The glass scrubbers were in center sink during inspection.
Must correct all violations prior to opening for the 2015 operating season. An Administrative Tribunal (enforcement action) will be sent under separate cover for several repeat violations. Facility will NOT be allowed to open for the 2015 operating season until a pre-operational inspection is performed by a representative of the Glens Falls Health Department. If corrections to violations cited are not corrected, facility may not be permitted to open. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improperly functioning on-site sewage disposal system, improper
- Hot, cold running water not provided, pressure inadequate
- Insects, rodents present
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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.
- Single service items reused, improperly stored, dispensed, not used when required
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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08/26/2013 | Inspection | Comments: 1. In discussion with Sous Chef Matt, sometimes the 3 bay pots & pans sink is used for food prep. Informed Matt this is not allowed because dirty mop water is dumped there and there are detergent and sanitizer dispensers mounted above this sink that posses a chance for cross contamination. Must use designated food prep sink near salad prep area. 2. Must use ice scoops with handle to scoop drink ice, not plastic cups. 3. Two bay sink at outdoor service area is used to wash dishes. Cannot use this sink for that purpose, must use dishwasher or 3 bay sink. 4. Must correct all violations immediately. Must email Corey DiLorenzo at crd05@health.state.ny.us no later than August 31, 2013 addressing corrective actions taken to all cited violations. |
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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08/27/2012 | 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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09/02/2011 | Inspection | |
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- Insects, rodents present
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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.
- Pesticide application not supervised by a certified applicator
- Miscellaneous, Economic Violation, Choking Poster, Training.
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09/03/2010 | Inspection | |
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