The Market Place, 2594 State Route 30, Tupper Lake, NY 12986 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: The MARKET PLACE
Address: 2594 State Route 30, Tupper Lake, NY 12986
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: Restaurant/Catering Operation
Total inspections: 8
Last inspection: 12/31/2015
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
 12/31/2015InspectionTemperatures measured: sliced tomatoes = 45 deg. F, sliced cheese = 43 deg. F, shredded cheese = 43 deg. F, seafood salad = 43 deg. F, turkey breast = 42 deg. F.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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.
 08/05/2015InspectionAll violations from prior inspection of 12/05/14 have been corrected. Education about NYS Health Code rules and regulations was provided.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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
  • 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Non food contact surfaces of equipment not clean
  • In use food dispensing utensils improperly stored
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 12/05/2014InspectionResidential type dishwashers are being used to wash dishes at the facility. Per interview, dishwashers are being run on high temp sanitizing cycle. If dishwashers stop working DOH will require replace,met with a commercial dishwasher.
No violation noted during this evaluation. 08/04/2014Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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
  • 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.
  • In use food dispensing utensils improperly stored
 10/04/2013Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 05/01/2013InspectionAll cold hold food temperatures taken were 45 degrees or below. Reviewed proper cooling procedures & provided handout. Left handout for cutting board shaver per request.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 08/20/2012Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 07/11/2011Inspection

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