TITUS MOUNTAIN FAMILY SKI CENTER LLC (Health Operation# 358952) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 12, 2018.
| NYS Health Operation ID | 358952 |
| Operation Name | TITUS MOUNTAIN FAMILY SKI CENTER LLC |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
215 Johnson Road Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Permitted Corporation Name | TITUS MOUNTAIN FAMILY SKI CENTER LLC |
| Permitted Operator Name | CHRISTINE MONETTE |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 166400 |
| Date: 2019-02-20 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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 were acceptable: sliced tomatoes = 42 F, cooked pasta = 37° F, cooked chicken = 43° F, marinara sauce = 190° F, mashed potatoes = 192° F, onion soup = 170° F. Discussed cooling procedures used for leftover foods in upstairs kitchen. Reviewed cooling logs, which were acceptable. Violations observed during the last inspection have been corrected. |
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| Date: 2019-01-28 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 Comments: Inspection of the cafeteria kitchen only. The upstairs kitchen is open only Friday through Sunday and holiday weeks. The upper mountain kitchen is open on weekends and holidays (2/16 - 2/24). Food temperatures measured were acceptable - chili = 159° F, vegetable soup = 170° F, burger = 183° F, sliced tomato = 37° F, sliced cheese = 45° F. Cooling logs were reviewed and found to be acceptable. |
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| Date: 2018-03-12 | Type: Inspection |
Violations:
0 critical,
2 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: All food temperatures measured were acceptable. Please monitor food temperatures in the top section of the sandwich style refrigerator in the upstairs kitchen. Discussed cooling of soups and chili. The walk-in freezer floor is in need of re-surfacing. Reviewed the 1/18/2018 inspection and all violations have been corrected. |
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| Date: 2018-01-18 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
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 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) Item 8B: In use food dispensing utensils improperly stored Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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: All food temperatures with the exception of those mentioned in violations were acceptable. Examples include: Glaziers hot dogs = 158° F, hamburger/bun = 168° F, chicken tenders = 199° F, chili = 192° F, sliced cheese = 41° F, raw hamburger = 45° F (in drawer refrigerator under cooking line). Cooling logs are being maintained and are acceptable. Discussed cooling procedures used at this facility. Discussed cooking and holding prime rib served on Thursday nights. Discussed finishing the walk-in freezer floor before the 2018/19 season. Send or bring choking posters. |
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| Date: 2017-03-13 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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) 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 11D: Non food contact surfaces of equipment not clean Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Food temperatures measured: chowder = 34°F, hotdogs = 42° F, roasted red peppers = 40° F, brown gravy = 166° F. Checked status of abatement for recent enforcement action. Door gaskets have been ordered and will be installed once they are received. Please let your inspector know when the new gaskets have been installed (this can be done by e-mail). Discussed cooling procedures used for soups. Recommend that the floor behind the cafeteria line be painted in the off-season. Please clean the cotton candy machine according to manufacturers instructions. |
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| Date: 2017-02-03 | Type: Inspection |
Violations:
4 critical,
11 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. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 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 Comments: All food temperatures measured (with the exception of those noted in the violation findings) were acceptable. The cafeteria line reach-in refrigerator appears to be holding food at or around 45°F, which is the maximum allowable cold holding temperature. Recommend that you try to get this unit to hold at a colder temperature. Reviewed cooling logs, which appear to be acceptable. However, cooling was discussed at length because of cooling violations that were observed during this inspection. Discussed the possible use of Time as a Public Health Control for hamburgers. A re-inspection will take place in two to three weeks when the upper mountain location is inspected. Based on the amount of food preparation that takes place at this facility, please consider installing a dedicated food preparation sink that has an indirect drain. |
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| Date: 2016-02-17 | Type: Inspection |
Violations:
3 critical,
17 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11D: Non food contact surfaces of equipment not clean 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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) |
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| Street Address | 215 JOHNSON ROAD |
| City | MALONE |
| State | NY |
| Zip | 12953 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| TITUSVILLE STATION | Titus Mountain Family Ski Center, LLC | 215 Johnson Road, Malone, NY 12953 | 2018-03-12 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MALONE MIDDLE SCHOOL | Aramark Educational Services, LLC | 15 Francis Street, Malone, NY 12953 | 2018-12-07 |
| MALONE GOLF CLUB RESTAURANT | Malone Golf Club Inc. | 79 Golf Course Road, Malone, NY 12953 | 2018-12-07 |
| FAT JAKE'S | Fat Jake's Inc | 578 East Main Street, Malone, NY 12953 | 2018-12-05 |
| FRANKLIN COUNTY JAIL | Kevin Mulverhill | 45 Bare Hill Road, Malone, NY 12953 | 2018-11-16 |
| DONOVAN'S STEAK & ALE, INC. | Donovan Reyome | 3853 Us Hwy 11, Malone, NY 12953 | 2018-11-16 |
| HOSLER'S FAMILY RESTAURANT | Lynn Hosler | 607 East Main Street, Malone, NY 12953 | 2018-11-08 |
| NANCY'S VILLAGE CAFE | Nancy Brunet | 364 West Main Street, Malone, NY 12953 | 2018-10-26 |
| #1 CHINESE RESTAURANT | Guan Zheng | 228 West Main Street, Malone, NY 12953 | 2018-10-19 |
| BOKIE'S DRIVE IN | Carrie Boulais | 3960 Us Route 11, Malone, NY 12953 | 2018-10-03 |
| MO'S PUB & GRILL | Mo's Pub & Grill, LLC | 3357 State Route 11, Malone, NY 12953 | 2018-10-03 |
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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).