LEONARD'S CHERRY KNOLL (Health Operation# 359975) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 20, 2018.
| NYS Health Operation ID | 359975 |
| Operation Name | LEONARD'S CHERRY KNOLL |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
5676 New York 11 Burke NY 12917 |
| Municipality | BURKE |
| County | FRANKLIN |
| Permitted Operator Name | BARRY LEONARD |
| Permit Expiration Date | 08/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 165600 |
| Date: 2018-11-20 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
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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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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: Temperatures measured: ham = 39° F, potatoes = 40° F, sausage = 44° F, roast beef = 43° F, mac beef soup = 160° F. |
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| Date: 2018-04-18 | Type: Inspection |
Violations:
0 critical,
18 noncritical |
|
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 8D: Single service items reused, improperly stored, dispensed, not used when required 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 Item 8F: Improper thawing procedures used 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Temperatures measured: tuna salad = 40° F, sliced tomato = 39° F, american cheese = 41° F, ham = 43° F, mashed potatoes = 143° F, macaroni beef soup = 147° F, homefries = 37° F, sausage = 42° F. |
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| Date: 2017-12-15 | Type: Inspection |
Violations:
2 critical,
16 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 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) Comments: Temperatures measured: tuna salad = 41° F, sausage = 37° F, soup = 34° F, gravy = 149° F, corned beef hash = 171° F, sliced tomatoes = 44° F. AT-10 abatements have been completed. |
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| Date: 2017-01-31 | Type: Inspection |
Violations:
1 critical,
31 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 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: Temperatures measured: milk = 40° F, coleslaw = 45° F, cut tomatoes = 45° F, spaghetti = 36° F, michigan sauce = 38° F, scalloped potatoes = 147° F, home fries = 143° F, mashed potatoes = 147° F, meatloaf = 40° F, sliced turkey = 40° F, pasta salad = 45° F. Reviewed menu with the operator. Discussed cooking and cooling procedures for various menu items. |
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| Date: 2016-10-24 | Type: Inspection |
Violations:
0 critical,
13 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 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 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 11D: Non food contact surfaces of equipment not clean Comments: All temperatures measured were acceptable. Submit a cleaning plan/schedule to this office. |
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| Date: 2016-08-19 | Type: Re-Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Street Address | 5676 NEW YORK 11 |
| City | BURKE |
| State | NY |
| Zip | 12917 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BURKE VOLUNTEER FIRE DEPARTMENT | James Lobdell | 1041 East Main Street, Burke, NY 12917 | 2018-09-21 |
| BURKE HOLINESS CAMP FS | 970 East Road, North Burke, NY 12917 | 2018-07-17 | |
| BURKE ADULT CENTER | Franklin County Office for The Aging | 1040 East Main Street, Burke, NY 12917 | 2018-10-25 |
| LEO'S TAVERN | Diane Lamay | Depot Street, Burke, NY 12917 | 2018-06-08 |
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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).