RAQUETTE LAKE NAV CO (Health Operation# 359143) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 10, 2018.
| NYS Health Operation ID | 359143 |
| Operation Name | RAQUETTE LAKE NAV CO |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
Po Box 100, Mick Road Raquette Lake NY 13436 |
| Municipality | LONG LAKE |
| County | HAMILTON |
| Permitted Operator Name | DEAN and DONNA POHL |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 205600 |
| Date: 2018-08-10 | Type: Inspection |
Violations:
0 critical,
9 noncritical |
|
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) 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) Comments: Discussed ill patron complaint that was received by the Hamilton Co. Public health Nurses. Discussed this facilities ill food worker policy and provided the DOH standard ill food worker poster. Food temperatures measured were acceptable: Soup = 182° F, cold held cooked beef steak = 43° F, cooked beef steak = 131° F. Food is cooked to proper temperatures and transported/held in Alto Sham hot holding units to and on the ship until served. Discussed this facilities procedure for dented cans of food - dented cans should be marked do not use, return and set in a specific location. Discussed possibility of constructing a new kitchen. The standard new facility letter will be e-mailed. Discussed the possible use of Time as a Public Health Control. Discussed cooling methods used including not covering or consolidating cooling foods until they are at a temperature of 45° F. A cooling log was provided and should be used for items that are cooled to be used at a later time. Foods such as cooked pasta will not cool to 45° F or below under cold running water alone. Food temperatures must be monitored during the cooling process. |
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| Date: 2017-08-16 | Type: Inspection |
Violations:
1 critical,
8 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Food temperatures measured: salmon = 45° F, beef steak = 43° F, shrimp = 44° F, mashed potatoes = 158° F. Reviewed cooling and hot holding logs which were acceptable. Discussed cooking temperatures and hot holding on the boat. |
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| Date: 2016-08-23 | 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 14A: Insects, rodents present 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: Food temperatures measured were acceptable; salmon = 39.8 F, beef = 40.3 F, Ham = 43 F. Reviewed cooling and hot holding logs. Discussed cooling methods used. Discussed how food is served on the boat. |
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| Date: 2015-09-10 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 14A: Insects, rodents present 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 Comments: Food temperatures measured: Shrimp & Rice pilaf = 141 F, Bow Tie Pasta & vegetables = 142 F, prime rib = 39 F, kielbasa = 37 F. Reviewed cooling log. Discussed cooling and cooking temperatures. |
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| Date: 2014-08-20 | Type: Inspection |
Violations:
0 critical,
6 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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Please install a light fixture in the beer storage room by opening of your 2015 season. Reviewed and discussed holding temperature and cooling log. Discussed menu and cooking temperatures and hot holding procedures used on the ship. Cold holding temperatures measured were acceptable - cooked shrimp = 42 F, breaded salmon (just prepped in the kitchen) = 47 F. Do not cover food items with plastic wrap until they are 45 deg. F or below. Please complete a cooling log for cooked shrimp the next time you cook and cool this product. Please change the potable filling hose at the boat to a NSF approved potable water hose (I.e. RV water hose). Also, please raise the potable water spigot at the boat so that it extends above grade. |
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| Date: 2013-08-15 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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: Discussed cooking temperatures. Items such as roast beef and salmon are cooked in/on the commissary oven and grill and then finished off to appropriate temperatures in the alto-sham hot holding/cooking unit which is transported from the kitchen to the cruise ship. Please keep a log book of final cooking temperatures after the food has finished cooking on the ship. Discussed cooling, provided a cooling log. Please complete the log for items that you cool. Production records for the Japanese Vinaigrette dressing including pH records were reviewed. Temperatures measured - cooked chicken = 166 to 173 deg. F. , soup = 167 deg. F. The bathroom hand washing sinks and the galley sink on the cruise ship must have signs indicating that the water is not potable. |
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| Date: 2012-08-20 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 |
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| Date: 2011-08-22 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 8F: Improper thawing procedures used 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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2010-08-17 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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: 2009-08-10 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Street Address | PO BOX 100, MICK ROAD |
| City | RAQUETTE LAKE |
| State | NY |
| Zip | 13436 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| TONY HARPER PIZZA & CLAM SHACK INC. | Tony Harpers Pizza & Clam Shack | 463 Route 28, Raquette Lake, NY 13436 | 2018-07-26 |
| THE TAP ROOM | Raquette Lake Supply Co., Inc. | 202 Main Street, Raquette Lake, NY 13436 | 2018-09-17 |
| CAMP HUNTINGTON | Auxiliary Services Corporation | 540 Anlters Road, Raquette Lake, NY 13436 | 2018-09-17 |
| CORTLAND-ANTLERS FOOD SERVICE | Auxiliary Services Corporation | 540 Antlers Road, Raquette Lake, NY 13436 | 2018-09-17 |
| LAKE KORA FS | Nyk3, Ltd | 1185 Sagamore Road, Raquette Lake, NY 13436 | 2018-09-10 |
| GREAT CAMP SAGAMORE FSE | Sagamore Institute of The Adirondacks | 1 Sagamore Road, Raquette Lake, NY 13436 | 2018-09-05 |
| RAQUETTE LAKE BOYS CAMP FS | Raquette Lake Camps | 392 Antlers Road, Raquette Lake, NY 13436 | 2018-07-26 |
| RAQUETTE LAKE GIRLS CAMP FS | Raquette Lake Camps | 392 Antlers Road, Raquette Lake, NY 13436 | 2018-07-17 |
| GRECO'S RESTAURANT | Tom Greco | New York 28, Raquette Lake, NY 13436 | 2012-08-22 |
| MIC'S AT SOUTH BAY | Mickey Ann Womack | 152 Route 28, Raquette Lake, NY 13436 | 2007-09-26 |
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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).