WHITEFACE MOUNTAIN BASE CAMP MARKET & TASTE OF NY (Health Operation# 358765) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 22, 2018.
| NYS Health Operation ID | 358765 |
| Operation Name | WHITEFACE MOUNTAIN BASE CAMP MARKET & TASTE OF NY |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
5021 Route 86 Wilmington NY 12997 |
| Municipality | WILMINGTON |
| County | ESSEX |
| Permitted Operator Name | SHEREE SPOONER |
| Permit Expiration Date | 02/28/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 156700 |
| Date: 2019-02-21 | Type: Inspection |
Violations:
3 critical,
6 noncritical |
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Item 7D (Critical): All ground meat and foods containing ground meat are not heated to 158°F or above except by consumer request. 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 14A: Insects, rodents present Item 8B: In use food dispensing utensils improperly stored 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Temperatures measured are as follows: Grill Station: chicken breast = 194°F, veggie burger 148°F, chicken tenders = 157°F, French fries = 154°F Deli Area: sliced tomatoes = 43-45°F, turkey breast = 41°F, pork = 156°F Soup Station: cooked noodles = 44°F, shredded cheese = 45°F, chili = 180°F, Pizza Station: sausage = 45°F, garlic knots = 149°F Main Kitchen: Soups beef ribs 39-40°F, ham 39°F, ginger = 41°F |
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| Date: 2019-02-05 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 11D: Non food contact surfaces of equipment not clean 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) Comments: Temperatures measured: clam chowder = 170° F, hamburger patty = 180° F, sliced tomato = 44° F, shaved beef = 35° F, chili = 141° F. |
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| Date: 2018-09-22 | Type: Inspection |
Violations:
0 critical,
2 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: This inspection was done for the Oktoberfest event. Food was prepared in the main kitchen and than transported to the two outside food venues and the mobile food service. The use of Time as a Public Health (TPHC) control was granted for the German Muffaletta sandwich. The TPHC log was reviewed and found to be acceptable. Hot holding temperatures (in the hot boxes and on the service line) were acceptable. Food temperatures measured: spritzle = 156° F, chicken = 153° F, brats = 150 - 163° F, goulash = 145° F, hot dogs = 145° F, pulled pork = 154° F. Discussed using TPHC for all hot potentially hazardous food items during future events. |
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| Date: 2018-02-23 | Type: Inspection |
Violations:
0 critical,
9 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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) 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: This inspection focused on the food venues in the Main Lodge that were not open during the Feb. 13, 2018 inspection. Discussed cooling of foods and procedures that are used. Discussed cold holding issues for items like noodles used in soup. All food temperatures measured were acceptable. Examples include: Smoked meat = 164°, Cooked hamburger = 154° , soup = 174° , sliced tomato = 39° , sliced cheese = 46° , Garlic Knots = 145 ° , chicken bacon pizza = 155° , hot dogs = 39° . Discussed ushering Time as a Public Health Control for garlic knots and speciality pizza. A second inspection of the Cloudspin and the J. Lohr Cafe will take place in March, 2018. Discussed the need to submit final plans for the food service at the Bears Den. |
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| Date: 2018-02-13 | Type: Inspection |
Violations:
4 critical,
19 noncritical |
|
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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 12A: Hot, cold running water not provided, pressure inadequate 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 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) Item 8B: In use food dispensing utensils improperly stored 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Street Address | 5021 ROUTE 86 |
| City | WILMINGTON |
| State | NY |
| Zip | 12997 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| WHITEFACE MOUNTAIN CLOUDSPIN BAR & GRILL | Service America Corporation Dba Centerplate | 5021 Route 86, Wilmington, NY 12997 | 2018-04-13 |
| WHITEFACE MOUNTAIN BLACK BEAR CAFE | Sheree Spooner | 5021 Route 86, Wilmington, NY 12997 | 2018-02-13 |
| WHITEFACE MOUNTAIN J. LOHR CAFE & WINE BAR | Service America Corporation Dba Centerplate | 5021 Route 86, Wilmington, NY 12997 | 2018-02-13 |
| WHITEFACE MOUNTAIN MID-STATION & BOULE'S BISTRO | Sheree Spooner | 5021 Route 86, Wilmington, NY 12997 | 2018-02-13 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ROSALIA ITALIAN KITCHEN | Rose Marie Danielle | 5675 Route 86, Wilmington, NY 12997 | 2016-10-13 |
| WHITEFACE COMMUNITY UNITED METHODIST CHURCH | Don Morrison | 1169 Haselton Road, Wilmington, NY 12997 | 2018-03-06 |
| WHITEFACE METHODIST CHURCH OOA | Essex County Nutrition Program | 1169 Haselton Road, Wilmington, NY 12997 | 2018-10-30 |
| THE COUNTRY BEAR | The Country Bear LLC | 5830 Route 86, Wilmington, NY 12997 | 2018-06-22 |
| ADK CATERING EVENTS/LAKE EVEREST DIN | Robert Winch | 5748 Route 86, Wilmington, NY 12997 | 2015-02-17 |
| T & T COFFEE SHOP | T & T Tanning | 5722 Nys Route 86, Wilmington, NY 12997 | 2015-05-08 |
| A & W FAMILY RESTAURANT | Linda Johnson | 5629 Nys Route 86, Wilmington, NY 12997 | 2018-08-17 |
| WHITEBROOK DAIRY BAR | Thomas Sibalski | 5660 Nys Route 86 Route, Wilmington, NY 12997 | 2018-06-22 |
| SPORTSMANS INN INC FS | 5570 Route 86, Wilmington, NY 12997 | 2013-02-19 | |
| Sportsman's Inn Catering | Jodie Northrup | 5570 Route 86, Wilmington, NY 12997 | 2007-06-15 |
Please comment or provide details below to improve the information on WHITEFACE MOUNTAIN BASE CAMP MARKET & TASTE OF NY.
| 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).