DEER VALLEY TRAILS FOOD SERVICE (Health Operation# 360630) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 9, 2018.
| NYS Health Operation ID | 360630 |
| Operation Name | DEER VALLEY TRAILS FOOD SERVICE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
4677 Blue Mountain Road St. Regis Falls NY 12980 |
| Municipality | WAVERLY |
| County | FRANKLIN |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 166700 |
| Date: 2018-12-20 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
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Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F 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 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 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 11D: Non food contact surfaces of equipment not clean Comments: All food temperatures, which the exception of hot holding temperatures were acceptable. Examples include: sliced tomatoes = 40° F, Turkey = 43° F, mashed potato = 42° F , cooked pasta = 42° F. Discussed cooling of turkey breasts - cut in half or smaller, start the active cooling process before the turkey breasts drop below 120° F. Active cooling means placing the food in a refrigeration unit, freezer or ice water bath. |
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| Date: 2018-05-09 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: All food temperatures measured were acceptable. Chicken soup = 181° F, cooked turkey = 38° F, sliced cheese = 41° F, sautéed onions = 36° F. Discussed cooling of foods such as prime rib, turkey and soups. |
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| Date: 2017-12-07 | Type: Inspection |
Violations:
0 critical,
10 noncritical |
|
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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11D: Non food contact surfaces of equipment not clean Comments: Food temperatures measured were acceptable: garlic butter = 44° F, steak = 43° F, beef soup = 41° F, brown gravy = 163° F. Observed cooling of cooked pasta under running cold water and ice. No cooling logs were available at the time of this inspection. A cooling log was provided. Please complete the cooling log a couple of times each month for foods that are cooled. Do not cover foods during the cooling process. |
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| Date: 2017-08-10 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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: All food temperatures measured were acceptable, examples include: taco meat and mashed potatoes in walk-in cooler = 43° F, Foods in top of sandwich type deli units - sliced tomato = 37° F, sour cream = 37° F. Hot foods - brown gravy = 173°F. Discussed cooling, observed cooling of roast beef which was cut into quarters, well less than 6 lbs each. Request that cooling logs be maintained and recorded a couple times a month for foods being cooled. A cooling log was provided. Be aware that food temperatures may raise to above 45° F when you are portioning into single service sizes. portioning can be done in the walk-in cooler (which is very large) to minimize the rise in temperature of foods during portioning. |
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| Date: 2016-10-19 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Temperatures measured: shredded cheese = 41° F, gravy = 152° F, sliced tomatoes = 43° F, raw hamburger patty = 44° F, macaroni & cheese bites = 41° F. All violations from the previous inspection have been corrected. Discussed proper food storage, proper cooling, and reheating temperatures. |
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| Date: 2016-06-23 | Type: Inspection |
Violations:
3 critical,
13 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 8B: In use food dispensing utensils improperly stored Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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) Comments: All food temperatures measured with the exception of those indicated in the above violations were acceptable. Discussed cooling and cooking temperatures. The fire alarm system in the restaurant building was in "Trouble" mode (trouble light was illuminated) and this should be repaired. |
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| Date: 2015-12-08 | Type: Inspection |
Violations:
0 critical,
2 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Temperatures measured: raw beef patty = 42 deg. F, shredded cheese = 45 deg. F, sliced tomatoes = 43 deg. F, french onion soup = 180 deg. F. |
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| Date: 2015-09-25 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8B: In use food dispensing utensils improperly stored 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: clam chowder = 146 deg. F, beef gravy = 145 deg. F, raw beef patty = 40 deg. F. Discussed cooling and reheating. |
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| Date: 2014-11-26 | Type: Inspection |
Violations:
0 critical,
2 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) |
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| Street Address | 4677 BLUE MOUNTAIN ROAD |
| City | ST. REGIS FALLS |
| State | NY |
| Zip | 12980 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ST REGIS FALLS SCHOOL FS | St Regis Falls Central School | 92 North Main Street, St. Regis Falls, NY 12980 | 2018-10-29 |
| ADK RIVERSIDE | Shane Bailey | 1580 South Main Street, St. Regis Falls, NY 12980 | 2018-06-19 |
| ST REGIS FALLS SCHOOL SUMMER FEEDING SITE | Salmon River Central School | 92 North Main Street, St. Regis Falls, NY 12980 | 2015-08-04 |
| DAWN'S ADIRONDACK SWEET SHOP | Dawn Langlois | 1569 New York 458, St Regis Falls, NY 12980 | 2018-12-20 |
| ST REGIS FALLS ADULT CENTER | Office for The Aging | 26 North River Road, St Regis Falls, NY 12980 | 2018-10-29 |
| ST REGIS FALLS SPORTSMANS CLUB Food Service | St. Regis Falls Sportsmans Club | 160 County Route 14, St Regis Falls, NY 12980 | 2018-09-06 |
| ST. REGIS FALLS FIRE DEPARTMENT | Mary Ellen Mckane | 7 North River Road, St. Regis Falls, NY 12980 | 2015-07-15 |
| BELILE'S RIVERSIDE HOTEL | Lorri Belile | 1580 South Main Street, St. Regis Falls, NY 12980 | 2014-02-14 |
| ST REGIS FALLS SCHOOL USDA FEEDING SITE | Jceo Franklin & Clinton Counties | 92 North Main Street, St. Regis Falls, NY 12980 | 2012-07-23 |
| ADIRONDACK CAFE III FS | Shari Smithers | 5 North Main Street, St. Regis Falls, NY 12980 | 2011-01-21 |
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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).