MURDOCK'S ENTERPRISES (Health Operation# 359125) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 30, 2018.
| NYS Health Operation ID | 359125 |
| Operation Name | MURDOCK'S ENTERPRISES |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
74 Limekiln Lake Road Inlet NY 13360 |
| Municipality | INLET |
| County | HAMILTON |
| Permitted Operator Name | KATHLEEN HANSEN |
| Permit Expiration Date | 02/28/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 205400 |
| Date: 2018-08-30 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 Comments: Head cook was prepping for dinner at the time of inspection. The menu was reviewed at the time of inspection. No food is undercooked. Cooking, cooling and reheating procedures were reviewed. Thermometers were calibrated on site and found to be accurate. Three bay dishwashing was discussed. An employee sick foodworker policy was discussed. All cold and hot holding temperatures were found to be acceptable. The menu was reviewed at the time of inspection. |
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| Date: 2018-01-11 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 Comments: At the time of inspection, numerous food items including cheese, raw beef steak, pre-cooked chicken wings, and sliced tomatoes were stored on the kitchen center table in plastic tubs that were nested inside another tub that had ice in it. The temperature of the above food items were measured to range from 45° to 47° F. None of the food was being prepared at the time of inspection as no customers were in the facility. The inspector discussed with the facility operator proper ways to store foods on the center table during busy times. The ice/water mixture must be at the level of the food in the plastic container (not just contacting the bottom of the container). Food temperatures should be monitored at under 2 hour intervals and if food items are above 45° F, they must be placed back in the walk-in cooler. Other food temperatures measured were acceptable: chili in the walk-in 36° F, baked potato in the walk-in = 36° F.; Hot holding: Garvey = 200° F, chili = 164° F. Discussed how food items are cooled. Provided a cooling log, please complete once a month. |
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| Date: 2017-08-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All previous violations were corrected. cooking, Cooling and reheating of lasagna meat was discussed. Cooling of lasagna was discussed. | ||
| Date: 2017-06-02 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 14C: Pesticide application not supervised by a certified applicator Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Thermometers were calibrated on site and found to be accurate. Three bay dishwashing was discussed. An employee sick foodworker policy was discussed. All cold and hot holding temperatures in the steam table were found to be acceptable (soups and sauces 165 °F and above) . The menu was reviewed at the time of inspection. |
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| Date: 2016-08-19 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
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| Date: 2016-02-26 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. 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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Discussed cooling methods with owner and need to retain clam tags on premises for 90 days from date of receipt. Cooking temperatures and cooling temperatures for whole turkeys were discussed. Food temperatures obtained with DOH thermocouple thermometer were acceptable: mashed potatoes 174 degrees F., tomato sauce 154 degrees F., french onion soup 37 degrees F. |
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| Date: 2015-12-10 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: As per discussion with the operator, all of the violations written during this inspection need to be corrected by March 1, 2016. |
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| Date: 2015-09-10 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 11D: Non food contact surfaces of equipment not clean Comments: Food temperatures measured were acceptable: Hot Holding - spaghetti sauce = 156 F, Cooking - pork = 185 F, Cold Holding - diced tomatoes = 42 F, meatballs = 41 F, baked potato = 41 F. Discussed cooking temperatures and cooking burgers to consumer specification. Discussed reheating temperature requirements. Please keep cooling logs for items that are cooled (at lease one time per month). |
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| Date: 2014-12-19 | 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) Comments: Food temperatures measured: Steak in walk-in cooler = 38 F, pasta sauce (hot holding) = 167 F. Discussed cooling procedures. |
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| Date: 2014-02-26 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 Comments: Discussed and reviewed cooling log, All hot holding temperatures measured were acceptable, above 155 deg. F. Cold holding - baked potato in walk-in = 37.8 deg. F. Discussed progress of minor repairs and painting of ceilings and walls in the kitchen. |
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| Date: 2013-12-18 | Type: Inspection |
Violations:
0 critical,
4 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Hot and cold holding temperatures were acceptable. Discussed cooling, provided cooling log. Reviewed menu and discussed cooking temperatures. |
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| Date: 2013-02-13 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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) |
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| Date: 2012-12-14 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 14A: Insects, rodents present |
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| Date: 2012-02-29 | Type: Inspection |
Violations:
1 critical,
4 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 8B: In use food dispensing utensils improperly stored Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Street Address | 74 LIMEKILN LAKE ROAD |
| City | INLET |
| State | NY |
| Zip | 13360 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE WOODS INN FS | 148 Route 28, Inlet, NY 13360 | 2018-10-18 | |
| SEVENTH LAKE HOUSE | Josarah, Inc. | 479 Route 28, Inlet, NY 13360 | 2018-08-30 |
| THE WOODS INN ON FOURTH LAKE SNACK SHACK | 148 Route 28, Inlet, NY 13360 | 2018-08-08 | |
| NORTHERN LIGHTS CREAMERY INC. | Danuta Knuth | 162 Route 28, Inlet, NY 13360 | 2018-06-26 |
| THE WOODS INN FS | The Woods Inn LLC Dba Mulligan's | 148 Route 28, Inlet, NY 13360 | 2014-08-13 |
| THE WOODS INN ON FOURTH LAKE SNACK SHACK | The Woods Inn LLC Dba Mulligan's | 148 Route 28, Inlet, NY 13360 | 2014-06-04 |
| SCREAMEN' EAGLE | Ihm Eagle Corp | 172 Route 28, Inlet, NY 13360 | 2018-08-30 |
| MARINA MOTEL FS | Inlet Common School | South Shore Road, Inlet, NY 13360 | 2018-08-22 |
| INLET PUBLIC SCHOOL | Christine Holt | Route 28, Inlet, NY 13360 | 2018-10-18 |
| MULLIGAN'S | Deer Run LLC | 300 Route 28, Inlet, NY 13360 | 2018-09-06 |
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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).