ELM CIRCLE (Health Operation# 359037) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 27, 2017.
| NYS Health Operation ID | 359037 |
| Operation Name | ELM CIRCLE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
3843 State Route 37 Constable NY 12926 |
| Municipality | WESTVILLE |
| County | FRANKLIN |
| Permitted Operator Name | CARMEL DAIGLE |
| Permit Expiration Date | 01/31/2018 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 166800 |
| Date: 2017-01-27 | Type: Inspection |
Violations:
1 critical,
13 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Temperatures measured: clam chowder = 151° F, turkey gravy = 143° F, omelette eggs = 42° F, cut tomatoes = 45° F, raw fish = 40° F, roast beef = 38° F, ham = ham, sausage = 45° F. Discussed cooling procedures. Validated calibration of thermometers. |
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| Date: 2016-11-30 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections 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 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: All violations from prior inspection on 6/8/16 have been corrected except for Violation 11D. Section 1, 15A, 14B, and 10B. Section 1 (see this report). Food temperatures measured: diced ham 42 degrees F., sliced American cheese 43 degrees F., Marinara sauce 183 degrees F., beef gravy 182 degrees F., mozzarella cheese 44 degrees F., boiled eggs 39 degrees F. |
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| Date: 2016-06-08 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: All violations from prior inspection on 1/19/16 have been corrected except for violation 11D (compressor fan in walk-in cooler) remain. Food temperatures measured: Sliced tomatoes 38 degrees F., cubed ham 41 degrees F., American cheese 43 degrees, spaghetti sauce 175 degrees F., beef gravy 168 degrees F, turkey gravy 170 degrees F., cubed ham 45 degrees F., raw hamburger 43 degrees F., tomato rice soup 165 degrees F. Education was provided to operator about benefits of using shallow metal pans for cold-holding potentially hazardous foods versus plastic containers. |
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| Date: 2014-10-28 | 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 Comments: Temperatures measured: soup = 180 F, gravy = 149 F, sliced tomato = 43 F, diced ham = 43 F. This facility is closing on Nov. 2, 2014. |
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| Date: 2014-04-01 | Type: Inspection |
Violations:
1 critical,
12 noncritical |
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Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot 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 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 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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Food temperatures measured: Sliced tomato in top of sandwich station = 39.4F, American cheese = 44.4F, ham in walk-in = 36.4F, turkey = 34F, banana cream pie = 42F. Reviewed cooling logs. Cooling logs are incomplete. Please complete cooling logs thoroughly. Mail inspection reports, owner does not currently have e-mail. |
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| Date: 2013-09-13 | Type: Inspection |
Violations:
3 critical,
10 noncritical |
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Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections 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 45oF as required. 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Street Address | 3843 STATE ROUTE 37 |
| City | CONSTABLE |
| State | NY |
| Zip | 12926 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ELM CIRCLE II | David Loeb | 3843 State Route 37, Constable, NY 12926 | 2016-01-19 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CONSTABLE PUB | Janine Rockhill | 15903 State Route 30, Constable, NY 12926 | 2018-08-28 |
| CONSTABLE REC PARK SUMMER FEEDING | Citizens Advocates, Inc. | 87 Poplar Street, Constable, NY 12926 | 2015-07-16 |
| CONSTABLE ADULT CENTER | Franklin County Office of The Aging | 15897 New York 30, Constable, NY 12926 | 2018-10-26 |
| ELM CIRCLE II | David Loeb | 3843 State Route 37, Constable, NY 12926 | 2016-01-19 |
| PINE RIDGE CAMPSITE SUMMER FEEDING SITE | Mary Ellen Mckane | 212 New York 122, Constable, NY 12926 | 2015-07-30 |
| TONY'S BAR & RESTAURANT | Judy Smith | 15903 State Route 30, Constable, NY 12926 | 2014-01-13 |
| WESTVILLE COMMUNITY PARK | Mary Ellen Mckane | 4114 New York 37, Constable, NY 12926 | 2012-07-12 |
| CONSTABLE REC PARK SUMMER FEEDING | Jceo Franklin & Clinton Counties | 87 Poplar Street, Constable, NY 12926 | 2012-07-09 |
| BLUEBIRD DINER FS | Elaine Smith | 863 County Route 40, Constable, NY 12926 | 2011-01-18 |
| LE CORDON BLEU | Therese Dumond | State Route 30, Constable, NY 12926 | 2007-07-10 |
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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).