DUNKIN' DONUTS
M&w Foods Inc


Address: 600 Lake Flower Avenue, Saranac Lake, NY 12983

DUNKIN' DONUTS (Health Operation# 519248) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 19, 2018.

Business Overview

NYS Health Operation ID 519248
Operation Name DUNKIN' DONUTS
Food Service Description Food Service Establishment - Restaurant/Catering Operation
Facility Address 600 Lake Flower Avenue
Saranac Lake
NY 12983
Municipality N. ELBA & ST. ARMAND
County ESSEX
Permitted Corporation Name M&W FOODS INC
Permitted Operator Name RAY ALEY
Permit Expiration Date 10/31/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 152400

Inspection Results

Date: 2019-01-09 Type: Inspection Violations: 0 critical, 3 noncritical
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: The violations from the previous inspection have been corrected. All food temperatures measured were within the acceptable ranges.
Date: 2018-09-19 Type: Inspection Violations: 0 critical, 3 noncritical
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 8D: Single service items reused, improperly stored, dispensed, not used when required
Comments: Cold holding temperatures: walk in cooler slice cheese 38°F; cooler number 3 light cream 42°F; cooler number 4 apple cider 37°F. Note that there were no thermometers in under-counter coolers #3 and #4. Dunkin’ Donuts procedure is to measure food items in the coolers every four hours. Cold holding temperatures: deli cooler at sandwich station: sliced cheese 41°F, sliced cheese 38°F, cream cheese 38°F
Date: 2018-05-02 Type: Inspection Violations: 0 critical, 2 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: All food temperatures measured were within acceptable ranges. The manual process of washing, rinsing, sanitizing and air drying was discussed with onsite staff.
Date: 2017-01-04 Type: Inspection Violations: 0 critical, 3 noncritical
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: All violations from prior inspection on 1/8/16 have been corrected except for violation 11D (see this report). Food temperatures were all in proper range including American cheese 36 degrees F., sliced ham 36 degrees F. and soft-boiled eggs 36 degrees F.
Date: 2016-01-08 Type: Inspection Violations: 0 critical, 3 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 8B: In use food dispensing utensils improperly stored
Comments: All violations from previous inspection on 5/21/15 have been corrected except for part of violation 16, which was corrected today when operator was provided the CPR patron notification sign and it was posted--see this report concerning this repeat violation. Food temperatures measured with DOH thermocouple thermometer--sliced ham 40 degrees F., sausage 39 degrees F., veggie egg white sandwich 29 degrees F., sliced American cheese 39 degrees F.
Date: 2015-05-21 Type: Inspection Violations: 0 critical, 6 noncritical
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Comments: Food temps were obtained at sandwich station: sausage 44 deg. F., fried egg 37 deg. F., sandwich station draw: spicy omelette 37 deg. F., fried egg 28 deg. F. walk-in cooler sausage 34 deg. F. Violation 8c from inspection 5/20/15 was observed as a repeat violation, but was corrected today when operator was advised and utensils moved.
Date: 2015-01-06 Type: Inspection Violations: 1 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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: Education was provided regarding proper temp. maintenance of food holding equipment and dispensers to maintain cold foods at or below 45 deg. F. and hot foods at or above 140 deg. F. Instructions were given to repair the dairy holding unit so as to keep dairy liquids at or below 45 deg. F. , and that the office must be notified when placed back in operation (business card provided). Food temps were also obtained at "Cooler No." refrig with chicken patty@36 deg. F. and sausage @43 deg. Revise report.
Date: 2014-09-10 Type: Inspection Violations: 0 critical, 6 noncritical
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 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)
Date: 2013-06-21 Type: Inspection Violations: 0 critical, 4 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 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 8D: Single service items reused, improperly stored, dispensed, not used when required
Date: 2012-06-26 Type: Inspection Violations: 0 critical, 3 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 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Date: 2011-07-07 Type: Inspection Violations: 1 critical, 3 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 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)
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Date: 2010-08-27 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2009-08-31 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2008-08-29 Type: Inspection Violations: 0 critical, 1 noncritical
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)

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Office Location

Street Address 600 LAKE FLOWER AVENUE
City SARANAC LAKE
State NY
Zip 12983

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Dataset Information

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).