Camp Chateaugay Food Service (Health Operation# 468685) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 31, 2018.
| NYS Health Operation ID | 468685 |
| Operation Name | Camp Chateaugay Food Service |
| Food Service Description | Institutional Food Service - Children's Camp Food Service |
| Facility Address |
233 Gadway Road Merrill NY 12955 |
| Municipality | ELLENBURG |
| County | CLINTON |
| Permitted Corporation Name | Chateaugay Lake Camp Inc. |
| Permitted Operator Name | Hal Lyons |
| Permit Expiration Date | 08/14/2018 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 095800 |
| Date: 2018-07-31 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
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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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: 1. Large chest freezer in back kitchen freezer area has frost build up and cover does not make a tight seal. 2. Large chest freezer in food storage shed also has frost build up and cover does not make tight seal. |
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| Date: 2017-08-02 | Type: Inspection |
Violations:
9 critical,
7 noncritical |
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Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 14A: Insects, rodents present Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance 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: The inspection grade is an E. Education provided on cooling. Cooling of potentially hazardous foods require reducing temperature from 120 F to 70 F within two hours, and from 70° F to 45° F within an additional 4 hours. The food depth is to be less than 4 inches and left uncovered until the temperature of the food reaches 45 degrees. |
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| Date: 2016-07-20 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Comments: The thermometer in the larger Wilderness refrigerator was reading 50 degrees F, the temperature was verified with the inspector's thermometer to be 50 degrees F. This refrigerator was empty at the time of the inspection. The chest freezer with the latches containing frozen meats has frost built up around the seal. |
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| Date: 2015-07-29 | Type: Inspection |
Violations:
3 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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). |
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| Date: 2014-07-22 | Type: Inspection |
Violations:
4 critical,
5 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 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 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14A: Insects, rodents present |
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| Date: 2013-07-18 | Type: Inspection |
Violations:
2 critical,
0 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 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. |
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| Date: 2012-07-30 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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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| Date: 2012-07-19 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2011-07-07 | Type: Inspection |
Violations:
3 critical,
2 noncritical |
|
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Wilderness Kitchen Food Service | Chateaugay Lake Camp Inc. | 233 Gadway Road, Merrill, NY 12955 | 2018-07-31 |
| ABC ice cream parlor | Chateaugay Lake Camp Inc. | 233 Gadway Road, Merrill, NY 12955 | 2018-07-31 |
| Department of State (DOS) ID | 1592844 |
| Entity Name | CHATEAUGAY LAKE CAMP INC. |
| Initial DOS Filing Date | 1991-11-27 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | STAFFORD PILLER MURNANE ETC |
| DOS Process Address |
1 Cumberland Ave Plattsburgh NEW YORK 12901 |
| Location Name | CHATEAUGAY LAKE CAMP INC. |
| Location Address |
233 Gadway Rd Merrill NEW YORK 12955 |
| Street Address | 233 Gadway ROAD |
| City | Merrill |
| State | NY |
| Zip | 12955 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Wilderness Kitchen Food Service | Chateaugay Lake Camp Inc. | 233 Gadway Road, Merrill, NY 12955 | 2018-07-31 |
| ABC ice cream parlor | Chateaugay Lake Camp Inc. | 233 Gadway Road, Merrill, NY 12955 | 2018-07-31 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Camp Jeanne d'Arc Food Service | Jehanne Edwards, Camp Director | 154 Gadway Road, Merrill, NY 12955 | 2015-07-14 |
| Camp Jeanne d'Arc Food Service After Seas | 154 Gadway Road, Merrill, NY 12955 | 2010-10-02 | |
| Hollywood Inn | Russell Sawyer | 4939 State Route 374, Merrill, NY 12955 | 2018-03-27 |
| Tanager Lodge Food Service | Tanager Lodge, Inc. | 85 Youngs Road, Merrill, NY 12955 | 2018-08-06 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Tanager Lodge Food Service | Tanager Lodge, Inc. | 85 Youngs Road, Merrill, NY 12955 | 2018-08-06 |
| Wilderness Kitchen Food Service | Chateaugay Lake Camp Inc. | 233 Gadway Road, Merrill, NY 12955 | 2018-07-31 |
| ABC ice cream parlor | Chateaugay Lake Camp Inc. | 233 Gadway Road, Merrill, NY 12955 | 2018-07-31 |
| Hollywood Inn | Russell Sawyer | 4939 State Route 374, Merrill, NY 12955 | 2018-03-27 |
| Camp Jeanne d'Arc Food Service | Jehanne Edwards, Camp Director | 154 Gadway Road, Merrill, NY 12955 | 2015-07-14 |
| Camp Jeanne D'Arc Food Service | Camp Jda, LLC | 154 Gadway Road, Merrill, NY 12955 | 2018-08-01 |
| Owlyout Bar & Restaurant | Rp & Jp Management Group LLC | 4492 State Route 374, Merrill, NY 12955 | 2018-03-29 |
| Camp Jeanne d'Arc Food Service After Seas | 154 Gadway Road, Merrill, NY 12955 | 2010-10-02 | |
| Owlyout Bar & Restaurant | David Vondell | 4492 Route 374, Merrill, NY 12955 | 2010-05-26 |
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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).