MULLIGAN'S (Health Operation# 359252) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 6, 2018.
| NYS Health Operation ID | 359252 |
| Operation Name | MULLIGAN'S |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
300 Route 28 Inlet NY 13360 |
| Municipality | INLET |
| County | HAMILTON |
| Permitted Corporation Name | DEER RUN LLC |
| Permitted Operator Name | TAYLOR LIND MITCHELL |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 205400 |
| Date: 2018-09-06 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
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 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: Temperatures measured: macaroni = 44° F, hot dog = 45° F, ham = 45° F, sliced tomatoes = 45° F. Cold holding temperatures in the top of the small deli cooler and the two door reach in cooler were marginally acceptable. Many food items were in the 45 - 47° F range. Per interview, these coolers were opened frequently for lunch orders. Recommended monitoring temperatures of food items stored in these coolers to ensure they are maintaining a minimum of 45° F or less. |
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| Date: 2018-08-10 | Type: Inspection |
Violations:
3 critical,
8 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 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Cold holding food temperatures were marginally acceptable; many food items were in the 45° F to 47° F range. A recommendation was made to set refrigerator thermostats to a colder setting and hold foods in the mid to upper 30° F range. |
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| Date: 2017-08-09 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) Comments: A receipt for the servicing of the Hobart refrigerator was not availible, however the refrigerator was working properly and a slip was taped tot he door from T and L refrigeration. |
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| Date: 2017-05-17 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
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 45°F as required. Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. 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 8B: In use food dispensing utensils improperly stored Item 11D: Non food contact surfaces of equipment not clean Comments: Food temperatures in the Hobart brand refrigerator were marginal, measured to be 45° F. This refrigerator should also be serviced. Observed ice water bath cooling. |
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| Date: 2016-08-09 | Type: Re-Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: All temperatures related to cold holding food were within acceptable ranges. Sliced tomatoes within adequate temperature range. A tray of bacon was observed above stove top grill. Since the bacon is fully cooked and no fat was observed on the bacon it is not a potentially hazardous food and can be stored in this way. All items in dry goods storage and walk in refrigerator were observed to be properly stored. Knives and other small utensils were observed to be properly stored and not soiled. The blade of the can opener did not appear soiled at time of inspection. Quaternary ammonia test strips available at time of inspection. |
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| Date: 2016-06-16 | Type: Inspection |
Violations:
2 critical,
7 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 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: Cold holding temperatures with the exception of those indicated in the above violations were acceptable. Reviewed cooling procedures. |
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| Date: 2015-08-26 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed 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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| Department of State (DOS) ID | 4868597 |
| Entity Name | DEER RUN LLC |
| Initial DOS Filing Date | 2015-12-23 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | DEER RUN LLC |
| DOS Process Address |
Po Box 196 Eagle Bay NEW YORK 13331 |
| Street Address | 300 ROUTE 28 |
| City | INLET |
| State | NY |
| Zip | 13360 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| INLET PUBLIC SCHOOL | Christine Holt | Route 28, Inlet, NY 13360 | 2018-10-18 |
| DRAKE'S INN | Paula Drake | 363 Route 28, Inlet, NY 13360 | 2018-01-11 |
| 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 |
| MURDOCK'S ENTERPRISES | Kathleen Hansen | 74 Limekiln Lake Road, Inlet, NY 13360 | 2018-08-30 |
| SCREAMEN' EAGLE | Ihm Eagle Corp | 172 Route 28, Inlet, NY 13360 | 2018-08-30 |
Please comment or provide details below to improve the information on MULLIGAN'S.
| 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).