EAST COVE RESTAURANT (Health Operation# 721583) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 26, 2014.
| NYS Health Operation ID | 721583 |
| Operation Name | EAST COVE RESTAURANT |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
3873 State Route 9l Lake George NY 12845 |
| Municipality | LAKE GEORGE |
| County | WARREN |
| Permitted Corporation Name | EAST COVE, INC. |
| Permitted Operator Name | PETER SMITH |
| Permit Expiration Date | 09/30/2016 |
| Local Health Department | Glens Falls District Office |
| NYSDOH Gazetteer | 562000 |
| Date: 2014-09-26 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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 11D: Non food contact surfaces of equipment not clean Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: All food temperatures measured with the DOH thermocouple were 140 degrees F or above & 45 degrees F or below, Good. It is advisable that a thermocouple thermometer be obtained for this size and volume operation for fast and accurate measuring of hot & cold internal food temperature monitoring as well as the monitoring of proper cooling of foods. Make sure that the ice water bath being used as the makeshift cold hold for dinner salad dressings is at a level to reach the top of the product. Please e mail when the violations are corrected, and what was done to correct them. |
||
| Date: 2013-11-04 | Type: Inspection |
Violations:
1 critical,
23 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 14A: Insects, rodents present 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 14C: Pesticide application not supervised by a certified applicator Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 8F: Improper thawing procedures used Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2012-10-25 | Type: Inspection |
Violations:
6 critical,
26 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11D: Non food contact surfaces of equipment not clean Item 14A: Insects, rodents present Item 14C: Pesticide application not supervised by a certified applicator Item 8B: In use food dispensing utensils improperly stored Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 8F: Improper thawing procedures used 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 |
||
| Date: 2011-11-03 | Type: Inspection |
Violations:
3 critical,
27 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| EAST COVE RESTAURANT | East Cove, Inc. | 3873 State Route 9l, Lake George, NY 12845 | 2009-12-11 |
| Street Address | 3873 STATE ROUTE 9L |
| City | LAKE GEORGE |
| State | NY |
| Zip | 12845 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| EAST COVE RESTAURANT | East Cove, Inc. | 3873 State Route 9l, Lake George, NY 12845 | 2009-12-11 |
| SAHARA GYRO | Village Fried Chicken & Fish, Ltd | 10 Beach Road, Lake George, NY 12845 | 2018-08-28 |
| GEORGE'S | George's Lg, LLC. | 3857 State Route 9l, Lake George, NY 12845 | 2018-07-12 |
| GARRISON (THE) | Garrison Lake George, LLC. | 220 Beach Road, Lake George, NY 12845 | 2017-11-27 |
| SAHARA | Village Fried Chicken & Fish, Ltd | 10 Beach Road, Lake George, NY 12845 | 2013-08-27 |
| GEORGE'S PLACE FOR STEAK | Patego, Inc. | 3857 State Route 9l, Lake George, NY 12845 | 2012-10-04 |
| GYRO KING | Naeem Yousuf | 10 Beach Road, Lake George, NY 12845 | 2012-06-06 |
| GARRISON RESTAURANT & BAR | Bsa Lake George, Inc. | 220 Beach Road, Lake George, NY 12845 | 2012-01-10 |
| SWEET CREATIONS | Adirondack Entertainment & Rec, Inc. | 10 Beach Road, Lake George, NY 12845 | 2008-08-26 |
| HOT DOG CHARLIE'S | Charlie's Food Co., Inc. | 10 Beach Road, Lake George, NY 12845 | 2006-08-23 |
Please comment or provide details below to improve the information on EAST COVE RESTAURANT.
| 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).