LAKE PLACID PUB & BREWERY (Health Operation# 358635) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 1, 2018.
| NYS Health Operation ID | 358635 |
| Operation Name | LAKE PLACID PUB & BREWERY |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
813 Mirror Lake Drive Lake Placid NY 12946 |
| Municipality | N. ELBA |
| County | ESSEX |
| Permitted Corporation Name | LAKE PLACID PUB & BREWERY COMPANY LLC |
| Permitted Operator Name | CHRISTOPHER ERICSON |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 152300 |
| Date: 2018-08-01 | Type: Inspection |
Violations:
13 critical,
12 noncritical |
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Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. 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. Item 5E (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 45°F as required. 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 8B: In use food dispensing utensils improperly stored Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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: Continued 5B violations: 4. (continued) Per interview with the kitchen manager, the onions and peppers were prepared around 1:30 PM and placed in the walk-in four cooling at around 2:00 PM. To correct the violation, the containers of onions and peppers were uncovered for further cooling. 5. A plastic container of cooked chicken (six inches depth of chicken) covered with a tight snap lid was found on a right side shelf in the walk-in cooler. At 4:10 PM, the temperature of the chicken was measured to be 72° F. Per interview, the chicken was cooked about an hour ago and initially placed on a shallow pan for cooling, before being transferred to the 2-quart plastic container. Temperatures of the chicken were not monitored during the cooling process. To correct the violation, the chicken was transferred to a shallow, uncovered pan for cooling. This inspection focused on cooling and cold holding practices. All hot holding temperatures were acceptable. |
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| Date: 2018-03-23 | Type: Inspection |
Violations:
4 critical,
15 noncritical |
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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. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 Item 8F: Improper thawing procedures used Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 Item 8B: In use food dispensing utensils improperly stored Comments: All of the facilitys dishwashers were working in accordance with the manufacturer specifications. |
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| Date: 2017-11-09 | Type: Inspection |
Violations:
1 critical,
17 noncritical |
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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. 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 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 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 8B: In use food dispensing utensils improperly stored Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean Comments: The majority of the violations citied during the previous inspection have been corrected. The importance of monitoring the sanitizing levels in the facilitys 4 chemical-sanitizing dishwashers was discussed at length with the operator. Additionally, the importance of monitoring and appropriately cleaning the interior of the facilitys multiple ice machine interiors was discussed with the operator. |
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| Date: 2017-05-24 | Type: Inspection |
Violations:
3 critical,
11 noncritical |
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Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. 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. 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Street Address | 813 MIRROR LAKE DRIVE |
| City | LAKE PLACID |
| State | NY |
| Zip | 12946 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| NATIONAL SPORTS ACADEMY | Lisa Wint | 821 Mirror Lake Drive, Lake Placid, NY 12946 | 2015-02-13 |
| AKI SUSHI | George Tucker | 2724 Main Street, Lake Placid, NY 12946 | 2018-12-12 |
| BIG MOUNTAIN DELI & CREPERIE | Barlow Adv. Inc | 2475 Main Street, Lake Placid, NY 12946 | 2018-11-21 |
| DOWNTOWN DINER | Gioia Maria's Baking Company | 2728 Main Street, Lake Placid, NY 12946 | 2018-11-21 |
| WISEGUYS | Nx Entertainment Inc. | 11 School Street, Lake Placid, NY 12946 | 2018-11-08 |
| FARMHOUSE CAFE | Farmhouse Cafe Inc. | 2726 Main Street, Ste 1, Lake Placid, NY 12946 | 2018-09-21 |
| MAIN STREET PIZZA | Saddleback Way Lpny | 2673 Main Street, Lake Placid, NY 12946 | 2018-08-07 |
| THE PICKLED PIG | Stuart Amoriell | 2639 Main Street, Lake Placid, NY 12946 | 2018-07-10 |
| AMERICAN LEGION POST #326 | American Legion Post 326 | 2710 Main Street, Lake Placid, NY 12946 | 2018-06-01 |
| HUNAN OSHAKA/KENTO | Kim Phuong | 2663 Main Street Suite 2, Lake Placid, NY 12946 | 2018-02-20 |
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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).