Us Olympic Training Ctr, 196 Old Military Road, Lake Placid, NY 12946 - Food Service Establishment inspection findings and violations

Business Info

Restaurant name: US OLYMPIC TRAINING CTR
Address: 196 Old Military Road, Lake Placid, NY 12946
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Food Service Establishment
Total inspections: 15
Last inspection: 11/25/2015

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Inspection findings	Inspection date	Type	Comments
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	11/25/2015	Inspection	Reviewed TPHC logs/procedures for cold foods and they are acceptable. Temperatures measured: rice = 142 deg. F, ham = 141 deg. F, chopped garlic = 39 deg. F, turkey chili = 162 deg. F.
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) Insects, rodents present Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces In use food dispensing utensils improperly stored Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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	04/08/2015	Inspection	TPHC log forms being used were not the revised DOH forms. The revised forms were resent to the operator to be used. upon review of TPHC forms it was discovered that the dinner period runs from 3pm to 8 pm (5 hours). TPHC waiver is approved for a period not the exceed 4 hours. the waiver will need to be amended to include this info and additional temperature checks to be performed to ensure temperatures are not above 70 degreesF. The #2 walkin cooler was not working at the time of inspection. The unit was discovered to not maintain temperatures at or below 45 degrees F and immediately taken out of service. any potentially hazardous foods out of temperature were reportedly discarded. no food was stored in the cooler at the time of inspection and kept in cooler #1. The unit is slated for repair the day of inspection. It is recommended that the unit be run and monitored for at least 24 hours prior to restocking. Sternos previously stored in the cleaning supply area will now be stored in the outside storage shed not attached to the building.
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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) 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. 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 Non food contact surfaces of equipment not clean Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	12/01/2014	Inspection	Temperatures measured: walk-in cooler; penne pasta = 45 deg. F, spiral pasta = 44 deg. F, salad bar; sliced ham = 39 deg. F, sliced turkey = 45 deg. F. Per interview with Jack Favro, the facility is using time as a public health control. Reviewed documentation pertaining to the use of time as a public health control. Per interview with Jack Favro, all of the food items where time is used as a public health control are put out for service at 11:00 AM and discarded at 1:00 PM.
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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 of equipment not clean	03/04/2014	Inspection	Time as a public health control is recommended for hot and cold holding items where it. is difficult to maintain temperatures. Information will be provided and you must submit plans to our office showing your procedure. It must be approved prior to implementation.
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	09/17/2013	Inspection
No violation noted during this evaluation.	04/03/2013	Inspection	Discussed monitoring logs and sanitizing solution. Also reviewed temperatures.
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Pesticide application not supervised by a certified applicator Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.	11/07/2012	Inspection
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	04/05/2012	Inspection
No violation noted during this evaluation.	12/05/2011	Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	01/31/2011	Inspection
No violation noted during this evaluation.	12/07/2009	Inspection
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	12/23/2008	Inspection
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	12/18/2007	Inspection
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	01/31/2007	Inspection
No violation noted during this evaluation.	02/07/2006	Inspection

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