LUMBERJACK INN
Brian Lapierre


Address: 76 Main Street, Tupper Lake, NY 12986

LUMBERJACK INN (Health Operation# 359019) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 26, 2018.

Business Overview

NYS Health Operation ID 359019
Operation Name LUMBERJACK INN
Food Service Description Food Service Establishment - Restaurant
Facility Address 76 Main Street
Tupper Lake
NY 12986
Municipality TUPPER LAKE
County FRANKLIN
Permitted Operator Name BRIAN LAPIERRE
Permit Expiration Date 09/30/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 165000

Inspection Results

Date: 2018-12-28 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Temperatures measured: cheeseburger chowder = 167° F, gravy = 168° F, sliced tomatoes = 44° F, french toast egg batter = 42° F, boiled potatoes = 43° F. All violations from the previous inspection have been corrected.
Date: 2018-01-26 Type: Inspection Violations: 1 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
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
Comments: Temperatures measured: french onion soup = 181° F, chicken vegetable rice soup = 145° F, sausage gravy = 162° F, mashed potatoes = 43° F, diced ham = 45° F.
Date: 2017-11-02 Type: Inspection Violations: 0 critical, 5 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 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
Comments: The violations from the previous inspection have been corrected. All food temperatures measure were within acceptable ranges. The chemical sanitizing dishwasher was working in accordance with the manufacturers specifications.
Date: 2017-02-03 Type: Inspection Violations: 1 critical, 9 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 11D: Non food contact surfaces of equipment not clean
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: Food temperatures in kitchen were all within proper ranges.
Date: 2016-10-04 Type: Inspection Violations: 0 critical, 6 noncritical
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: All violatios from prior inspection on 6/3/16 have been corrected. Food temperatures: marinara sauce 179 degrees F., sausage&rice soup 206 degrees F., sliced tomatoes 42 degrees F.
Date: 2016-06-09 Type: Inspection Violations: 0 critical, 5 noncritical
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 11D: Non food contact surfaces of equipment not clean
Comments: From preop inspection on 6/3/16, operator indicates he should be able to correct the hole in wall and chest freezer door lid section on or before 7/9/16 and send photos to confirm they were corrected. Food temperatures obtained: turkey gravy 164 degrees F., beef gravy 162 degrees F, hard-boiled egg 45 degrees F, chicken corn noodle soup 187 degrees F, sliced tomatoes 37 degrees F., American cheese 42 degrees F.
Date: 2015-09-01 Type: Inspection Violations: 0 critical, 12 noncritical
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 11D: Non food contact surfaces of equipment not clean
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
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 with DOH thermocouple thermometer: Marinara sauce 168 deg. F., turkey gravy 175 deg. F., pancake batter 44 deg. F. Education was provided regarding use of small metal container to chill foods rapidly and only removing small amounts of food at a time when preparing food for service so potentially hazardous foods remain at or below 45 deg. F.
Date: 2015-04-03 Type: Inspection Violations: 0 critical, 1 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)
Comments: A mop sink has been installed. A new floor in the walk-in cooler has been installed. All other violations from the previous inspection have been corrected. Temperatures measured: sausage links = 38 deg. F, marinara sauce = 182 deg. F, vegetable soup = 158 deg. F.
Date: 2014-11-10 Type: Inspection Violations: 1 critical, 12 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 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 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 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 14A: Insects, rodents present
Comments: Food temperatures measured: Soup = 162 F, sliced turkey = 41 F. Reviewed cooling log; please record food temperatures to 45 For below. Reviewed the menu and discussed cooking temperatures.
Date: 2014-04-11 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11D: Non food contact surfaces of equipment not clean

Office Location

Street Address 76 MAIN STREET
City TUPPER LAKE
State NY
Zip 12986

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Dataset Information

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).