Lake Forest Senior Living Community (Health Operation# 268575) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 15, 2018.
| NYS Health Operation ID | 268575 |
| Operation Name | Lake Forest Senior Living Community |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
8 Lake Forest Drive Plattsburgh NY 12903 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted DBA | Lake Forest Senior Living Community |
| Permitted Corporation Name | Lake Forest Senior Living Community, Inc. |
| Permitted Operator Name | Lake Forest Senior Living Community, Inc. |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 090101 |
| Date: 2019-01-15 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8A: 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) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Comment: Well run kitchen, Facility cook is well versed in food safety. Chicken was being cooked during the inspection. The cook described monitoring proper cooling (120F to 70F in two hours ; 70F to 45F in four hours) using accurate food probe thermometer. The cooled chicken will be combined with pre-chilled ingredeints in the process of preparing chicken salad. Facility Food prep either involves cook and serve or, cook, cool and the next day would incorporate combining or mixing, reheating and serving Items checked during inspection included: availability of handwashing in food prep area, availability of barrier (gloves) for handling "ready to eat" food, availability and proper concentation of sanitizer for wiping cloths, proper sanitizing by mechanical dishwasher, proper food storage and general sanitation. |
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| Date: 2018-10-15 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5B (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. Comments: This is the second 2018 routine inspection. |
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| Date: 2018-02-05 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All violations from last inspection have been corrected. Reviewed how to monitor proper cooling of a cooked item assembled with other items into a pan and refrigerated before being reheated and served. Staff was taught the importance of knowing when a cooling food and/or one ingredient is at 120°F, and 70°F; and the value of pre-chilling ingredients when combiing them with an ingredient that requires proper cooling. | ||
| Date: 2017-10-17 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8A: 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) Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Comments: Comment: Meal being prepared on day of inspection was Baked chicken, with a tomato based sauce, fried cabbage and Rossetto. Items checked during inspection included: accuracy of food probe thermometers; proper concentration of sanitizer for wiping cloths; availability of handwashing in the food prep area; proper food strage of food items and general sanitation. |
||
| Date: 2017-05-01 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Comment: No violations observed. Items checked during inspection included: accuracy of food probe thermometers, availability of handwashing in food prep area, proper concentration of sanitizer for wiping cloths, proper heat sanitizing of dishwasher, proper storage of food items and general sanitation. Menu served on day of inspection included michigans and macaroni salad. The michigan sauce was being reheated at the time of inspection. Reheated foods are immediately served. Serving time is under an hour. Facility kitchen serves under 50 people. The macaroni salad was made the previous day. Discussed prechilling before combining ingredients of salad with cook. As observed in previous inspections, it is disciplined and well run food service operation. | ||
| Date: 2016-11-28 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Comment: Discussed typical menu prep with the two cooks which, involves same day preparation, cooking and serving. They do utilize a hot holding steam table but, serving time to residents is under an hour. The cooks were very knowledged on the HACCP approach to food preparation, monitoring time and temperature. Also, kitchen was clean and well organized. Todays menu for lunch was vegetable soup and rolls and cake for desert. Tonights dinner included Seasoned hamburger paddie melt with carmalized onions and chopped seasoned roasted potatoes, roasted tomatoes and tossed salad. The cooks mentioned the process of timing preparation of each menu item served so, everything is hot and fresh. Very well run operation. |
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| Date: 2016-04-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Comment: Discussed degree of critical control points involved with preparation of typical meals served to residents. According to kitchen manager, they prepare only enough food to feed the 45 residents on that day of service which, leaves no leftovers. There is no cooling involved with food prep, cook, hot hold and serve. Todays menu included: seafood lasagna, lentil vegetable soup, wild rice pilaf, sunflower bread, sauteed peppers and onions, zucchini and rice pudding or applesauce. Items checked during inspection were: accuracy of food probe thermometers, proper sanitizer concentration, fully equiped handwash station, dishwasher sanitizing, general cleanliness of kitchen area. Kitchen staff were well versed in food safety. | ||
| Date: 2015-11-13 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 8A: 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) Comments: Comment: Menu served for lunch was Broccili and potato soup which was reheated to 192F, tossed salad and biscuits. Also, twice baked potatoes were being prepared during inspection. The potatoes skins were stuffed and placed in cooler to be served for dinner. Sanitizer concentration was proper, food probe thermometer was accurate in ice bath. Hand wash sink faucet cited during the last inspection was repaired. Food workers were doning gloves when required and appeared healthy. Well run operation.. |
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| Date: 2015-04-30 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Comment: Menu for dinner included pork ribs, mashpopatoes or cheese strata, mushrooms and peas. Cook was doing initial prep but, all food items will be cooked just prior to serving. No hot holding involved. |
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| Date: 2014-11-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-03-04 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8A: 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) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2013-09-27 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2013-02-01 | Type: Inspection |
Violations:
3 critical,
1 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2012-02-29 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Date: 2011-12-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-03-19 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8A: 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) |
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| Date: 2009-12-31 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 9C: Hair is improperly restrained |
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| Date: 2009-02-02 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8A: 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) |
||
| Date: 2008-12-18 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-08-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-02-06 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-01-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2006-02-06 | Type: Inspection |
Violations:
3 critical,
5 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. |
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| Department of State (DOS) ID | 2261715 |
| Entity Name | LAKE FOREST SENIOR LIVING COMMUNITY, INC. |
| Initial DOS Filing Date | 1998-05-20 |
| Entity Type | DOMESTIC NOT-FOR-PROFIT CORPORATION |
| DOS Process Name | LAKE FOREST SENIOR LIVING COMMUNITY, INC. |
| DOS Process Address |
61 Cogan Avenue Plattsburgh NEW YORK 12901 |
| Street Address | 8 Lake Forest DRIVE |
| City | Plattsburgh |
| State | NY |
| Zip | 12903 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Sodexo-CCC Dining Hall @ PARC | Sodexho-ccc Dining Hall @ Parc · Sodexo America, LLC | 14 Dormitory Drive, Plattsburgh, NY 12901 | 2014-10-23 |
| Subway Sandwiches & Salads #3001 | Apple Seed Enterprises, Corporation | 35 Mckinley Avenue, Plattsburgh, NY 12901 | 2018-11-29 |
| Burger King Restaurant #321 | Burger Kink Restaurant #321 · Carrols LLC | Skyway Shopping Center, Plattsburgh, NY 12901 | 2018-11-29 |
| Pizza Hut Restaurant - U.S. Ave. | Daland Corporation | 5069 U.S. Avenue, Plattsburgh, NY 12901 | 2018-11-29 |
| Dunkin Donuts - Skyway Plaza | M & W Foods, Inc. | 11 Skyway Shopping Center, Plattsburgh, NY 12901 | 2018-11-29 |
| Jade Garden Chinese Restaurant | Carol Cheng | 33 Mckinley Avenue, Plattsburgh, NY 12901 | 2018-10-15 |
| Seton Catholic School Cafeteria | Seton Catholic Central School | 206 New York Road, Plattsburgh, NY 12903 | 2018-05-24 |
| North Country Kids | North Country Kids, Inc. | 22 New York Road, Plattsburgh, NY 12903 | 2018-03-23 |
| Westside Ballroom | West Side Ballroom Inc. | 253 New York Road, Plattsburgh, NY 12903 | 2018-12-07 |
| Plattsburgh Moose Lodge 2390 Food Service | Loyal Order of Moose | 90 Sharron Avenue, Plattsburgh, NY 12901 | 2018-12-04 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).