The Bake House Cafe @ Inter Airport, 37 County Road 183, White Lake, NY 12786 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: The BAKE HOUSE CAFE @ INTER AIRPORT
Address: 37 County Road 183, White Lake, NY 12786
County: Sullivan
Local health department: Monticello District Office
Restaurant type: Food Service Establishment
Total inspections: 3
Last inspection: 02/12/2015
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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)
 02/12/2015Re-InspectionBaine Marie cooler still not repaired, as per Jane, waiting for price estimate from refrigeration repair company. Cooler not in use for parishable items at time of inspection (other working coolers in use). Except for bare wood wall, which is expected to be repaired/replaced with proper surface by Sullivan Renaissance, all other violations have been corrected. Carrot ginger soup observed to be cooking/boiling on stove.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Improper use and storage of clean, sanitized equipment and utensils
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
  • 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.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 01/16/2015InspectionAtoi = at time of inspection. Discussed / reviewed proper cooling procedures. No foods in hot-holding or on stove. Two stem-type thermometers available for evaluating food temperatures.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • In use food dispensing utensils improperly stored
  • 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 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.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 01/16/2014InspectionGround beef stuffed peppers hot held at 180 degrees F, potato soup in crock pot- boiling. Running hot water tempted at 110 degrees + F, chlorine residual - 0.5 mg/L Educated cook, Maura, on proper temperatures during cooking, cooling, reheating, hot-holding and cold-holding; also on proper washing and sanitizing of dishes, utensils, equipment, food and non- food contact surfaces; and reviewed proper handling of ready to eat foods/ foods that will not require further heating with a proper Barrie' (gloves, utensils).

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