WHITEFACE MOUNTAIN MID-STATION & BOULE'S BISTRO (Health Operation# 514349) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 13, 2018.
| NYS Health Operation ID | 514349 |
| Operation Name | WHITEFACE MOUNTAIN MID-STATION & BOULE'S BISTRO |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
5021 Route 86 Wilmington NY 12997 |
| Municipality | WILMINGTON |
| County | ESSEX |
| Permitted Operator Name | SHEREE SPOONER |
| Permit Expiration Date | 02/28/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 156700 |
| Date: 2019-02-05 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
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Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance 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) 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: peppers and onions = 37° F, sliced cheese = 38° F, chicken breast = 41° F, soup = 193° F, goulash = 37° F, boiled egg = 44° F, ham = 45° F. Discussed cooling procedures and they are acceptable. |
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| Date: 2018-02-13 | Type: Inspection |
Violations:
2 critical,
18 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 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed 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 11D: Non food contact surfaces of equipment not clean Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Food temperatures measured with the exception of those noted in specific violation findings were acceptable. Examples include: sliced tomato = 40° F, sliced turkey = 39° F, chili = 164° F. |
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| Date: 2017-02-22 | Type: Inspection |
Violations:
4 critical,
12 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 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 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) Comments: Temperatures measured: stuffing = 182° F, tomatoes = 42° F, chili = 166° F, ham = 43° F, cheese = 43° F, chicken = 43° F. |
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| Date: 2016-02-16 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance 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) Comments: All cold holding and hot holding food temperatures measured were acceptable. Cold holding ranged from 37 to 44 deg. F; hot holding ranged from 142 to 172 deg. F. Discussed re-heating requirements for previously cooked foods going into hat holding - re-heat to 165 deg. F within 2 hours. Discussed glove use by staff in the upstairs kitchen. Change gloves frequently (with hand washing in between). Use tongs to dispense chicken tenders and fries. |
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| Date: 2015-02-09 | Type: Inspection |
Violations:
0 critical,
14 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean Item 14A: Insects, rodents present Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
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| Street Address | 5021 ROUTE 86 |
| City | WILMINGTON |
| State | NY |
| Zip | 12997 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| WHITEFACE MOUNTAIN BASE CAMP MARKET & TASTE OF NY | Sheree Spooner | 5021 Route 86, Wilmington, NY 12997 | 2018-09-22 |
| WHITEFACE MOUNTAIN CLOUDSPIN BAR & GRILL | Service America Corporation Dba Centerplate | 5021 Route 86, Wilmington, NY 12997 | 2018-04-13 |
| WHITEFACE MOUNTAIN BLACK BEAR CAFE | Sheree Spooner | 5021 Route 86, Wilmington, NY 12997 | 2018-02-13 |
| WHITEFACE MOUNTAIN J. LOHR CAFE & WINE BAR | Service America Corporation Dba Centerplate | 5021 Route 86, Wilmington, NY 12997 | 2018-02-13 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ROSALIA ITALIAN KITCHEN | Rose Marie Danielle | 5675 Route 86, Wilmington, NY 12997 | 2016-10-13 |
| WHITEFACE COMMUNITY UNITED METHODIST CHURCH | Don Morrison | 1169 Haselton Road, Wilmington, NY 12997 | 2018-03-06 |
| WHITEFACE METHODIST CHURCH OOA | Essex County Nutrition Program | 1169 Haselton Road, Wilmington, NY 12997 | 2018-10-30 |
| THE COUNTRY BEAR | The Country Bear LLC | 5830 Route 86, Wilmington, NY 12997 | 2018-06-22 |
| ADK CATERING EVENTS/LAKE EVEREST DIN | Robert Winch | 5748 Route 86, Wilmington, NY 12997 | 2015-02-17 |
| T & T COFFEE SHOP | T & T Tanning | 5722 Nys Route 86, Wilmington, NY 12997 | 2015-05-08 |
| A & W FAMILY RESTAURANT | Linda Johnson | 5629 Nys Route 86, Wilmington, NY 12997 | 2018-08-17 |
| WHITEBROOK DAIRY BAR | Thomas Sibalski | 5660 Nys Route 86 Route, Wilmington, NY 12997 | 2018-06-22 |
| SPORTSMANS INN INC FS | 5570 Route 86, Wilmington, NY 12997 | 2013-02-19 | |
| Sportsman's Inn Catering | Jodie Northrup | 5570 Route 86, Wilmington, NY 12997 | 2007-06-15 |
Please comment or provide details below to improve the information on WHITEFACE MOUNTAIN MID-STATION & BOULE'S BISTRO.
| 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).