PASTA LA VISTA (Health Operation# 564202) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 24, 2008.
| NYS Health Operation ID | 564202 |
| Operation Name | PASTA LA VISTA/Inactive |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2639 Main Street Lake Placid NY 12946 |
| Municipality | N. ELBA |
| County | ESSEX |
| Permitted Operator Name | CLARENCE KELLY |
| Permit Expiration Date | 07/31/2009 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 152300 |
| Date: 2008-07-24 | Type: Inspection |
Violations:
3 critical,
12 noncritical |
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Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 14A: Insects, rodents present |
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| Date: 2008-03-27 | Type: Inspection |
Violations:
2 critical,
11 noncritical |
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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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11D: Non food contact surfaces of equipment not clean |
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| Date: 2007-10-25 | Type: Inspection |
Violations:
5 critical,
10 noncritical |
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Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 14A: Insects, rodents present 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: 2C - A container of breaded raw chicken was observed in kitchen refridgerator stored above a container of sliced celery and a container of sliced carrots that will not be cooked (items used for chicken wing sides). No drippage was observed. Violation corrected when the raw chicken was moved to the lower shelf of the refridgerator. This is a repeat violation. 5A - A container of chopped cooked chicken was observed in the top iced section of the sanwich station at 1:30 pm. Staff reported that the chicken was cooked and cooled on 10/24/07. The temperature of the chicken was measured at 65 degrees F with DOH thermocouple. It was unclear when the chicken was moved from the cooler to the sandwich line. The chicken was voluntarily discarded. 6A - A container of cooked chicken breast was observed in the top of the iced section of the sandwich station at 1:30 om. The temperature of the chicken ranged from 100-145 degrees F. Staff reported that the chicken was cooked within 1 hour of inspection. Item was corrected when chicken was placed on a sheet pan and placed in the cooler. 5e - 2 door cooler located in the prep area had a temperature of 50 degrees F. Food in cooler ranged from 39-46 degrees F. Sliced tomoatoes were temped at 46 degrees F. Operator reported that tomatoes were recently placed in the cooler. Since the cooler was at 50 degrees F tomatos were moved to another cooler and the thermostat for the cooler was turned down. Item corrected. 2e - DOH inspector observed that stem probe thermometers were not being used by cookline kitchen staff. DOH inspector asked staff if they had thermometers and were told "they had one in back." Thermoeter was retrieved and placed on cook line. Doh inspector observed kitchen staff cook and serve cheese burger without taking final cooking temperature of ground beef burger. 11A - Inspection of large mixer in prep area indicated that mixer seal may be leaking. Please have repairman inspect seal. Keep |
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| Date: 2007-06-28 | Type: Inspection |
Violations:
6 critical,
13 noncritical |
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Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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 14A: Insects, rodents present Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Street Address | 2639 MAIN STREET |
| City | LAKE PLACID |
| State | NY |
| Zip | 12946 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE PICKLED PIG | Stuart Amoriell | 2639 Main Street, Lake Placid, NY 12946 | 2018-07-10 |
| ARENA BAR & GRILL | Aljo Cecunjanin | 2639 Main Street, Lake Placid, NY 12946 | 2015-12-18 |
| JACK FROST'S CASUAL DINING | Robert & Juli Frost | 2639 Main Street, Lake Placid, NY 12946 | 2006-08-11 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| AKI SUSHI | George Tucker | 2724 Main Street, Lake Placid, NY 12946 | 2018-12-12 |
| GREAT ADK STEAK & SEAFOOD CAFE | Joan Kane | 2442 Main Street, Lake Placid, NY 12946 | 2018-12-11 |
| FRATELLI PIZZA MARKET | Fratelli Pizza Market, LLC | 2241 Saranac Avenue, Lake Placid, NY 12946 | 2018-12-07 |
| HIGH PEAKS RESORT FS | Awh Lake Placid Hotel LLC | 2384 Saranac Avenue, Lake Placid, NY 12946 | 2018-12-06 |
| LAKE PLACID LODGE FS | Lake Placid Lodge Ny, LLC | 144 Lodge Way, Lake Placid, NY 12946 | 2018-12-06 |
| GENERATIONS RESTAURANT | Ger-am Properties Inc. | 2559 Main Street, Lake Placid, NY 12946 | 2018-12-05 |
| ROOMER'S NIGHT CLUB | Roomers Lake Placid Inc | 2539 Main Street, Lake Placid, NY 12946 | 2018-12-05 |
| DESPERADO'S | Mex Quinn Inc. | 2090 Saranac Avenue, Lake Placid, NY 12946 | 2018-12-05 |
| CONFERENCE CENTER AT LAKE PLACID | Service America Corp., Dba Centerplate | 2610 Main Street, Lake Placid, NY 12946 | 2018-12-04 |
| DELTA BLUE | 2520 Main Street, Lake Placid, NY 12946 | 2018-12-04 |
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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).