THE CLUB AT WINDHAM (Health Operation# 857451) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 28, 2017.
| NYS Health Operation ID | 857451 |
| Operation Name | THE CLUB AT WINDHAM |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
19 Resort Drive Windham NY 12496 |
| Municipality | WINDHAM |
| County | GREENE |
| Permitted Corporation Name | SKI WINDHAM OPERATING CORP. |
| Permitted Operator Name | Kristen Garraghan |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Oneonta District Office |
| NYSDOH Gazetteer | 196300 |
| Date: 2019-02-19 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: All violations must be corrected and violations may result in enforcement. The following temperatures were measured (degrees F): At the Buffet Line: Ravioli in Sauce - 166, Plain Ravioli - 168 to 169, Minestrone Soup - 144, Chili - 142, Shredded Hard Boiled Eggs - 43, Tuna Salad - 42 to 44, Pasta Salad - 41 to 43, Sliced Cherry Tomatoes - 41 to 44, Guacamole - 41 to 43. Two Door Display Cooler (degrees F): Tuna Salad - 44. Salad Cooler (degrees F): Tomatoes - 40 to 41. Cooler by Stove (degrees F): Sliced Tomatoes - 43 to 45, Shredded Cheddar Cheese - 43 to 44. Walk-In Cooler (degrees F): Baked Chicken on tray - 39 to 40, Leg of Lamb - 40 to 451. The Mechanical Dish Washer cannot be used to sanitize dish ware until a chlorine residual of at least 50 ppm is re-established. In the meantime, the following procedure can be used to sanitize dish ware: Immersion for at least one minute in a clean solution containing at least 50 parts per million of available chlorine at a temperature of at least 75 degrees F. Report e-mailed. |
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| Date: 2018-12-26 | Type: Inspection |
Violations:
3 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 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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) Comments: All violations must be corrected and violations may result in enforcement. Food in the Salad Bain Marie upper compartment was measured to be 35 to 36 degrees F. The final rinse on the Mechanical Dish Washer had a chlorine residual of 100 ppm. Report e-mailed. |
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| Date: 2017-12-28 | Type: Inspection |
Violations:
1 critical,
4 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 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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: All deficiencies must be corrected. The temperature of food in the top compartment of the salad cooler was measured to bear about 38 degrees F. Food in the Walk-In Cooler was measured to be about 38 to 41 degrees F. Food in the Bain Marie top compartment located in front of the stove was measured to be 44 degrees F or lower. Hot held food on the Buffet Line was measured to be 150 ton 165 degrees F and cold held food was measured to be 44 degrees F or lower. Report e-mailed. |
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| Date: 2016-02-19 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2015-09-03 | 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2015-02-18 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Discussion with operator about reducing the size of large cuts of meat once they are cooked to allow for proper cooling. No violations at the time of inspection. | ||
| Date: 2014-02-20 | 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MULLIGAN'S PUB | Ski Windham Operating Corp. | 36 South Street, Windham, NY 12496 | 2018-08-11 |
| ADVENTURE PARK CAFE | Ski Windham Operating Corp. | South Street, Windham, NY 12496 | 2017-08-30 |
| Department of State (DOS) ID | 1119023 |
| Entity Name | SKI WINDHAM OPERATING CORP. |
| Initial DOS Filing Date | 1986-10-14 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | SKI WINDHAM OPERATING CORP. |
| DOS Process Address |
19 Resort Drive Windham NEW YORK 12496 |
| Location Name | SKI WINDHAM OPERATING CORP. |
| Location Address |
19 Resort Dr. Windham NEW YORK 12496 |
| Street Address | 19 RESORT DRIVE |
| City | WINDHAM |
| State | NY |
| Zip | 12496 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SEASONS BAR & GRILL | 19 Resort Drive, Windham, NY 12496 | 2018-08-31 | |
| WHEELHOUSE MOUNTAIN LODGE | 19 Resort Drive, Windham, NY 12496 | 2018-01-08 | |
| SKI WINDHAM -MOUNTAIN EXPRESS CAFETERIA | 19 Resort Drive, Windham, NY 12496 | 2017-12-28 | |
| THE WUNDERBAR CAFE | 19 Resort Drive, Windham, NY 12496 | 2017-12-28 | |
| BBQ &BAR | 19 Resort Drive, Windham, NY 12496 | 2016-12-28 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| WINDHAM THEATRE | Windham Ventures | 11 Vets Road, Windham, NY 12496 | 2018-08-11 |
| QIN FANG GARDEN | Zhao Li | 5446 Main Street, Windham, NY 12496 | 2018-07-07 |
| BISTRO BRIE & BORDEAUX | Desgaches and Associates, Inc. | 5386 State Route 23, Windham, NY 12496 | 2018-05-19 |
| DALYS COFFEE BAR LLC | Susan Daly | 5410 Route 23, Windham, NY 12496 | 2015-05-20 |
| REFRESH WELLBEING | Refresh Wellbeing, Inc. | 5410 Route 23, Windham, NY 12496 | 2007-12-26 |
| MOUNTAIN MUNCHABLES | James Todaro | 5446 Main Street, Windham, NY 12496 | 2007-09-18 |
| WINDHAM BAGEL CAFE | 5446 Main Street, Windham, NY 12496 | 2005-12-29 | |
| TAPHOUSE & GRILLE | The Perfect Lift · Hunter Grill, LLC | 5359 Route 23 Unit 2b, Windham, NY 12496 | 2018-09-22 |
| NEAPOLIS PIZZERIA & GRILLE | Panagia, Inc. | 5330 State Route 23, Windham, NY 12496 | 2018-08-18 |
| ZEREGA'S RESTAURANT & PIZZERIA | Zerega's Ltd. | 5351 Main Street, Windham, NY 12496 | 2018-05-19 |
Please comment or provide details below to improve the information on THE CLUB AT WINDHAM.
| 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).