The Woods Inn On Fourth Lake, 148 Route 28, Inlet, NY 13360 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: The WOODS INN ON FOURTH LAKE
Address: 148 Route 28, Inlet, NY 13360
County: Hamilton
Local health department: Saranac Lake District Office
Restaurant type: Food Service Establishment
Total inspections: 3
Last inspection: 10/09/2015
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Inspection findings

Inspection date

Type

Comments
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
 10/09/2015InspectionThe outdoor cooking area was closed at the time of inspection. All violations noted on the previous inspection must be corrected immediately or plans submitted for approval prior to correction.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Improper thawing procedures used
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non food contact surfaces of equipment not clean
  • 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.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 08/05/2015InspectionChange email to charlie@thewoodsinn.com and info@thewoodsinn.com. The outdoor cooking area with deep fryer refrigerator, grill and deep fryer for food prep and service behind the pavilion was an out door area with a dirt floor, no walls and cloth pop up tent ceiling. Food service was discontinued at the time of inspection and is not to resume until plans including layout, location of equipment and building materials are submitted to doh for approval. A pre operational inspection will need to be performed prior to resuming service.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/30/2014InspectionTemperature measured: roast beef = 39 deg. F. The kitchen was closed at the time of inspection. Discussed the cooking and cooling procedures for chicken wings.

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