BOYEA'S LAKESIDE (Health Operation# 730685) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 14, 2018.
| NYS Health Operation ID | 730685 |
| Operation Name | BOYEA'S LAKESIDE |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
15 Dock Lane Port Henry NY 12974 |
| Municipality | MORIAH |
| County | ESSEX |
| Permitted Operator Name | JOHN BOYEA |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 155800 |
| Date: 2018-06-14 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 temperatures taken using DOH thermapen were within acceptable ranges. Cold holding temperature: sliced tomatoes- 44 degrees F, milk- 38 degrees F. Hot holding temperatures: Michigan sauce- 149 degrees F, hot dogs- 166 degrees F, |
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| Date: 2017-08-11 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8B: In use food dispensing utensils improperly stored Comments: The test strips for the sanitizing solution had expired in 2011. All temperatures taken using DOH Thermapen were within acceptable ranges. Hot holding temps: Hot dogs- 153 degrees F, Michigan sauce- 157 degrees F. Cold holding temps: Sliced tomatoes- 43 degrees F, Milk- 38 degrees F. |
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| Date: 2016-09-02 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed at time of inspection. The deli style cooler has been serviced and all foods probed with DOH thermometer were within acceptable ranges. Top portion deli style cooler temperatures: tomatoes- 40degreesF, white American cheese- 42 degreesF, provolone cheese- 37 degreesF. Bottom refrigerator of deli style cooler temperatures: Petal sauce- 40 degreesF, garlic butter- 40 degreesF. | ||
| Date: 2016-08-26 | Type: Re-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. Comments: Facility was reinspected pertaining to prior inspection visit in which potentially hazardous cold foods were measured with DOH thermocouple thermometer and found to be cold held at above 45 degrees F. (Violation 5E). Operator on premises indicated that the violation was her fault; she said that she had removed cold foods from the deli counter for about 15 minutes while she cleaned the interior of the cold-station deli cooler, then plkaced the cold foods back inside the deli cooler. She indicated that the inapector had come to the facility for inspection about a half hour later, and that it was a very hot day late in the afternoon which might have caused the elevated temperatures. Food temperatures today at 11:35 AM in deli cooler were as follows: sliced tomatoes sliced tomatoes 45 degrees F., sliced turkey 40 degrees F., sliced swiss cheese 45 degrees F., shredded Monterey Jack-cheddar cheese mix 45 degrees F. Education was prrovided about necessity of having accurate thermometers on premises to ensure all potentially hazardous foods are kept out of food temperature danger zone (45-140 degrees F.). Because the majority of deli foods were at 45 degrees F., she was also advised to aim for refrigerator setting of 40 degrees F. to allow for influences such as hot days and/or repetitive opening/closing of refrigerator. Benefits of using shallow metal pans for cold holding versus plastic containers were also discussed and provided to operator. |
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| Date: 2016-08-18 | Type: Inspection |
Violations:
1 critical,
3 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: All temperatures measured with the exception of those mentioned in the "5E" violation were acceptable. Examples include: deli ham = 42 F, Michigan sauce = 165 F, Taco meat = 161 F, hot dogs = 142 F. Reviewed cooling logs; logs are not being maintained until the food reaches 45 deg. F or below. Please maintain them to 45 deg. F or below. Observed Michigan sauce cooling in the food prep sink with water bath and ice wand. Please use an ice water bath, cooling will occur quicker that way. |
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| Date: 2015-08-20 | 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Comments: Food temperatures measured with DOH thermocouple thermometer: sliced tomatoes 45 deg. F., sliced American cheese 41 deg. F.,, Michigan sauce 170 deg. F., hot dogs 153 deg. F. Sanitizing solution QAC test strips 100-200 ppm. All previous violations from prior inspection on 8/15/14 have been corrected except for violation 15A. |
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| Date: 2014-08-15 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: cooling logs were reviewed. discussed cooling procedures when Michigan sauce is prepared (ice baths and cooling wands used) Discussed cooling procedures at the end of shift with leftover michigan sauce in crock pot. (shallow depth uncovered in refrigeration or freezer) |
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| Date: 2013-06-05 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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: Reviewed cooling log for Michigan sauce. Discussed cooking temperatures. |
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| Date: 2012-04-06 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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 |
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| Date: 2011-05-06 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
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 |
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| Date: 2010-06-25 | Type: Inspection |
Violations:
0 critical,
6 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 8B: In use food dispensing utensils improperly stored |
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| Street Address | 15 DOCK LANE |
| City | PORT HENRY |
| State | NY |
| Zip | 12974 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SWANS BROOKSIDE | Kristina & Bart Swan | 15 Dock Lane, Port Henry, NY 12974 | 2007-11-08 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CHAMPS CAMPGROUND SNACK BAR | Cynthis Walkup | 54 Dock Lane, Port Henry, NY 12974 | 2013-07-12 |
| CHAMPS CAMPGROUND SNACK BAR | Laurie Rodick | 54 Dock Lane, Port Henry, NY 12974 | 2012-05-31 |
| FRANK'S KNOTTY PINE | Elizabeth Slycord | 4331 Main Street, Port Henry, NY 12974 | 2018-08-10 |
| GOLDEN PALACE | Golden Palace Inc. | 3266 Broad Street, Suite 2, Port Henry, NY 12974 | 2018-05-18 |
| KING GEORGES RESTAURANT | King Georges Restaurant, Inc. | 3262 Broad Street, Port Henry, NY 12974 | 2017-04-28 |
| GEORGE'S II | Laura Muniz | 3262 Broad Street, Port Henry, NY 12974 | 2015-12-17 |
| GOLDEN PALACE CHINESE | Xian Ji Wang & Ze Yun Wang | 3266 Broad Street, Suite 2, Port Henry, NY 12974 | 2015-12-08 |
| PORT HENRY KNIGHTS OF COLUMBUS | Port Henry Knights of Columbus Building Asso. Inc. | 4253 Main Street, Port Henry, NY 12974 | 2018-03-14 |
| THE BISTRO PUB | The Bistro & Pub | 4264 Main Street, Port Henry, NY 12974 | 2013-11-21 |
| BONI'S BISTRO & PUB, LLC | Boni Edwards | 4264 Main Street, Port Henry, NY 12974 | 2012-04-06 |
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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).