Zeke's Pub, 3922 Route 22 Suite 2, Willsboro, NY 12996 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: ZEKE'S PUB
Address: 3922 Route 22 Suite 2, Willsboro, NY 12996
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Food Service Establishment
Total inspections: 5
Last inspection: 01/13/2016
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Inspection findings

Inspection date

Type

Comments
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Non food contact surfaces of equipment not clean
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/13/2016InspectionStructural repairs to the floor are scheduled to take place when the weather is warmer and less equipment can be easily moved outdoors to paint. The floor is scheduled for repair at the same time.
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/15/2015InspectionAll refrigeration temperatures and internal food temperatures of the products within were at or below 45 deg. F. The thermometer was calibrated, test strips were on site, the dishwasher was working at the time of inspection and 3 bay dishwashing was reviewed. Per your signed stipulation agreement, you must maintain a thermometer in the top sections of the deli coolers and maintain a daily temperature log for them.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • 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.
  • 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.
  • In use food dispensing utensils improperly stored
 04/29/2015InspectionAll staff reportedly have servsafe certifications and digital thermometers are used in the kitchen.
  • 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.
  • 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)
 10/09/2014InspectionA new low temp dishwasher was installed and is operating properly at 100ppm.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 05/07/2014InspectionCooling procedures for chicken wings and roasted turkey were reviewed during the inspection. Cooling logs for for various items are being retained and were also reviewed during the inspection. bare hand contact, sick food and dented can worker policies are in place and being followed. sanitizer buckets and the mechanical dishwasher were working properly. The menu was reviewed with the head chef during the inspection.

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