BAXTER MT. TAVERN CORP. (Health Operation# 358600) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 9, 2017.
| NYS Health Operation ID | 358600 |
| Operation Name | BAXTER MT. TAVERN CORP. |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
10050 Nys Route 9n Keene NY 12942 |
| Municipality | KEENE |
| County | ESSEX |
| Permitted Operator Name | DAVID DEYO |
| Permit Expiration Date | 11/30/2018 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 155500 |
| Date: 2017-11-09 | Type: Inspection |
Violations:
1 critical,
11 noncritical |
|
Item 5A (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. 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: With the exception of the smoked trout filets, all cold holding temperatures measured were acceptable - cooked pasta = 42° F, onion soup = 38° F, shrimp = 42° F, beef = 41° F. Hot holding temperatures were acceptable - soup = 160° F, chicken mushroom sauce = 162° F. Discussed cooling and keeping cooling logs. No recent cooling logs were available; recommend that you complete a cooling log once a month. |
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| Date: 2017-03-22 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Food temperatures measured were acceptable: cooked pasta = 41° F, shrimp = 39° F, smoked trout = 39° F, jalapeño cheese soup = 145° F, marinara sauce = 143° F. |
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| Date: 2016-10-11 | Type: Inspection |
Violations:
0 critical,
10 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 8B: In use food dispensing utensils improperly stored Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Temperatures measured: pork loin = 40° F, skirt steak = 44° F, fettuccine = 43° F, sliced tomato = 38° F, chicken breast = 43° F. Reviewed menu with the operator. Discussed cold holding of smoked fish. |
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| Date: 2016-04-12 | Type: Inspection |
Violations:
0 critical,
6 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: All food cold holding and hot holding food temperatures measured were acceptable. Reviewed cooling logs and discussed cooling procedures used at this facility. Discussed recommended way to cold hold smoked fish - in perforated pan that is nested in a solid pan and the packages of fish are covered in food grade ice. |
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| Date: 2015-12-14 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Food temperatures measured: pasta = 39 F, chicken salad = 38 F, pork loin = 38 F, beef = 41 F, chili = 153 F, onion soup = 173 F. Smoked trout was 40 F, and must be colder; smoked fish must be held at or below 38 deg. F (+/- 2 deg. F). Discussed better ways to hold smoked fish; use a perforated hotel pan nested in a solid hotel pan, place package of smoked fish in perforated pan and place ice over the pkg. of smoked fish. As the ice melts, melt water goes into the solid pan, empty melt water and add more ice as necessary. |
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| Date: 2015-04-07 | Type: Inspection |
Violations:
1 critical,
10 noncritical |
|
Item 5A (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. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11D: Non food contact surfaces of equipment not clean Comments: Temperatures measured: French onion soup = 35 deg. F, bread pudding = 39 deg. F, cream of asparagus soup = 152 deg. F., Raw hamburger patty = 44 deg. F. Reviewed menu and cooking temperatures of various menu items. Reviewed cooling logs which were acceptable. |
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| Date: 2014-10-31 | Type: Inspection |
Violations:
0 critical,
9 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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 8B: In use food dispensing utensils improperly stored Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Food temperatures measured were acceptable: Onion Soup = 170 F, sausage = 41 F. Discussed menu and cooking temperatures. Reviewed cooling logs. |
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| Date: 2014-04-14 | Type: Inspection |
Violations:
0 critical,
14 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Street Address | 10050 NYS ROUTE 9N |
| City | KEENE |
| State | NY |
| Zip | 12942 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BAXTER MOUNTAIN TAVERN | Mountain Friends Corporation | 10050 Nys Route 9n, Keene, NY 12942 | 2018-09-20 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ADIRONDACK ROCK & RIVER FS | Ed Palen | 615 Alstead Hill Road, Keene, NY 12942 | 2018-12-05 |
| FORTY SIX | 5th & 20th LLC | 2837 Nys Route 73, Keene, NY 12942 | 2018-10-25 |
| BAXTER MOUNTAIN TAVERN | Mountain Friends Corporation | 10050 Nys Route 9n, Keene, NY 12942 | 2018-09-20 |
| THE ADK CAFE | Frank Haws & Fiona Burns | 2837 Nys Route 73, Keene, NY 12942 | 2017-03-30 |
| KEENE FIRE DEPARTMENT | Keene Fire District | 10858 Route 9, Keene, NY 12942 | 2018-11-06 |
| BARK EATER INN FS | 124 Alstead Hill Lane Lane, Keene, NY 12942 | 2018-09-20 | |
| WAKE UP CALL | Josh Josten | 10916 Nys Rt. 9 N, Keene, NY 12942 | 2011-08-12 |
| TIP-A-CANOE | Sean Baird | 10915 Nys Rte 9n, Keene, NY 12942 | 2010-09-10 |
| DARTBROOK LODGE TAVERN | Rt 9n & 73, Keene, NY 12942 | 2010-09-10 | |
| Cedar Run Bakery | Cedar Run Bakery, LLC | 2837 Nys Route 73, Keene, NY 12942 | 2010-04-07 |
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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).