UP A CREEK (Health Operation# 780544) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 4, 2018.
| NYS Health Operation ID | 780544 |
| Operation Name | UP A CREEK |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
5549 Nys Rte 86 Wilmington NY 12997 |
| Municipality | WILMINGTON |
| County | ESSEX |
| Permitted Operator Name | DANIELLE LAVARNWAY |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 156700 |
| Date: 2019-01-18 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
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Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8B: In use food dispensing utensils improperly stored 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 Comments: The in-use chemical sanitizing dishwasher was observed working in accordance with the manufacturer specifications. During the course of the inspection the inspector and the operator discussed, and did a brief walk-through of, a potential temporary residence space on the property where the food service establishment is located, and various aspects of applicable sections of the NY Sanitary Code. |
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| Date: 2018-10-04 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: All food temperatures measured were within the acceptable ranges. The chemical-sanitizing dishwasher was observed working in accordance with the manufacturer specifications. The inspector and the cook discussed various aspects of the NYS Sanitary Code, including proper rapid cooling methods and rodent control. |
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| Date: 2018-06-06 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 14A: Insects, rodents present 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8B: In use food dispensing utensils improperly stored Comments: Note: A freezer unit and refrigeration unit were not functioning properly at the time of the inspection. The operator made the inspectors aware of this issue upon entering the facility. The operator had noticed the problems and taken appropriate corrective action prior to the inspectors being onsite. No violations pertaining to this situation were noticed by the inspectors at the time of the inspection. The operator and the inspectors discussed numerous food service topics including the proper use of disinfectant solution and wiping rags on food contact surfaces, acceptable methods for eliminating bare hand contact, dishwasher sanitizing level oversight, etc. |
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| Date: 2017-10-20 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 14C: Pesticide application not supervised by a certified applicator Comments: The menu was reviewed at the time of inspection. hot holding temperatures of hollandaise, sausage, and sausage gravey was reviewed. Cooling of taco meat, ground meat, potatoes for home fries was discussed. |
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| Date: 2017-02-17 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Violation from prior inspection on 10/20/16 has been corrected. Food temperatures measured were all in proper range including sliced American cheese 40 degrees F., chicken salad 42 degrees F., Hollandaise sauce 161 degrees F., sausage 165 degrees F. |
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| Date: 2016-10-20 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: All previous violations have been corrected. 50ppm was detected int he dishwasher. Test strips on site and thermometer was. calibrated. Cooling procedures for home fries was reviewed. Hollendaise, sausage patties and sausage gravey in the hot holding unit were all at 140 degrees F or above. The menu was reviewed at the time of inspection. |
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| Date: 2016-06-02 | Type: Inspection |
Violations:
0 critical,
12 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11D: Non food contact surfaces of equipment not clean Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: All previous violations from prior inspection on 9/17/15 have been corrected. Food temperatures obtained: sliced tomatoes 40 degrees afa, sliced ham 42 degrees F., french onion soup 172 degreesF., marinara sauce (2 locations): 163 degrees F., 170 degree F, hamburger with garlic 40 degrees F. Education was provided to operator after several questions were posed (and corrections proposed) from operator about proper and acceptable fixes for violations cited |
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| Date: 2015-09-17 | Type: Inspection |
Violations:
0 critical,
2 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) Comments: All previous violations were corrected. Temperatures close to the door were 45 degrees F exactly when measured with a doh thermocouple. Cream cheese and sour cream must be stored towards the rear or if the thermostat can be lowered to to unit, you must do so. |
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| Date: 2015-03-05 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 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 14C: Pesticide application not supervised by a certified applicator |
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| Date: 2014-11-24 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean Comments: All previous violations have been corrected. |
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| Date: 2014-03-06 | Type: Inspection |
Violations:
1 critical,
5 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 |
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| Street Address | 5549 NYS RTE 86 |
| City | WILMINGTON |
| State | NY |
| Zip | 12997 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| 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 |
| WILDERNESS INN II FS | 5481 Nys 86, Wilmington, NY 12997 | 2018-10-05 | |
| A & W FAMILY RESTAURANT | Linda Johnson | 5629 Nys Route 86, Wilmington, NY 12997 | 2018-08-17 |
| T & T COFFEE SHOP | T & T Tanning | 5722 Nys Route 86, Wilmington, NY 12997 | 2015-05-08 |
| WHITEFACE METHODIST CHURCH OOA | Essex County Nutrition Program | 1169 Haselton Road, Wilmington, NY 12997 | 2018-10-30 |
| WILLKOMMEN HOF FS | 5367 Route 86, Wilmington, NY 12997 | 2018-08-13 | |
| ADK CATERING EVENTS/LAKE EVEREST DIN | Robert Winch | 5748 Route 86, Wilmington, NY 12997 | 2015-02-17 |
| WHITEFACE COMMUNITY UNITED METHODIST CHURCH | Don Morrison | 1169 Haselton Road, Wilmington, NY 12997 | 2018-03-06 |
| WHITEFACE MOUNTAIN BASE CAMP MARKET & TASTE OF NY | Sheree Spooner | 5021 Route 86, Wilmington, NY 12997 | 2018-09-22 |
Please comment or provide details below to improve the information on UP A CREEK.
| 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).