THE OXBOW INN (Health Operation# 917133) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 14, 2019.
| NYS Health Operation ID | 917133 |
| Operation Name | THE OXBOW INN |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
1815 New York 8 Lake Pleasant NY 12108 |
| Municipality | ARIETTA |
| County | HAMILTON |
| Permitted Corporation Name | THE OXBOW INN LLC |
| Permitted Operator Name | CRYSTAL&MICHAEL O'CONNOR |
| Permit Expiration Date | 06/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 205000 |
| Date: 2019-02-14 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
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 9C: Hair is improperly restrained 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 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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) Comments: Temperatures measured: ham = 38° F, cheese = 44° F, chicken = 38° F, tomato = 36° F, gravy = 143° F, roast beef = 44° F. |
||
| Date: 2018-10-04 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8F: Improper thawing procedures used 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) Comments: Temperatures measured: chicken wings = 41° F, lasagna = 41° F, chicken = 45° F, beef gravy = 151° F, chili = 149° F, cherry tomato half = 40° F, diced chicken = 38° F. |
||
| Date: 2018-02-02 | Type: Inspection |
Violations:
0 critical,
13 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 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: Discussed cooling procedures and cooking temperatures. Temperatures measured: chili = 42° F, diced tomatoes = 37° F, cheese = 45° F, rice = 163° F, ground beef = 42° F, sausage = 42° F, chicken = 37° F. Discussed cooling procedures. Provided cooling logs. Discussed future kitchen renovations. |
||
| Date: 2017-08-17 | Type: Inspection |
Violations:
4 critical,
5 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 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 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: All temperatures, other than those referenced in the violations above, were acceptable. |
||
| Date: 2017-03-30 | Type: Inspection |
Violations:
2 critical,
7 noncritical |
|
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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 Comments: Temperatures measured: macaroni salad = 43° F, sliced tomatoes = 43° F, marinara sauce = 146° F, gravy = 173° F. Education was provided on proper cooling. Provided DOH food service operator handouts. |
||
| Date: 2016-12-09 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8F: Improper thawing procedures used Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8B: In use food dispensing utensils improperly stored Item 11D: Non food contact surfaces of equipment not clean Comments: Temperatures measured: cut cherry tomatoes = 37° F, chicken wings = 41° F, marinara sauce = 173° F, beef gravy = 143° F, ribeye steak = 44° F, italian sausage = 45° F. |
||
| Date: 2016-08-12 | Type: Inspection |
Violations:
3 critical,
8 noncritical |
|
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 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. |
||
| Department of State (DOS) ID | 4902495 |
| Entity Name | THE OXBOW INN LLC |
| Initial DOS Filing Date | 2016-02-25 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | THE LIMITED LIABILITY COMPANY |
| DOS Process Address |
Po Box 820 Lake Pleasant NEW YORK 12108 |
| Street Address | 1815 NEW YORK 8 |
| City | LAKE PLEASANT |
| State | NY |
| Zip | 12108 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| OXBOW INN | D. Stobo | 1815 New York 8, Lake Pleasant, NY 12108 | 2016-03-25 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HAMILTON LAKE CENTER FS | Hamilton Lake Road, Lake Pleasant, NY 12108 | 2018-09-10 | |
| LAKE PLEASANT OFFICE FOR AGING | Warren/hamilton County Office for The Aging | New York 8, Lake Pleasant, NY 12108 | 2018-12-07 |
| CAMP SACANDAGA FS | 117 Page Street, Lake Pleasant, NY 12108 | 2018-07-26 | |
| HAMILTON COUNTY JAIL | Karl Abrams | 210 South Shore Road, Lake Pleasant, NY 12108 | 2018-05-11 |
| OXBOW INN | D. Stobo | 1815 New York 8, Lake Pleasant, NY 12108 | 2016-03-25 |
| CAMP TEKOA FS | 117 Page Street, Lake Pleasant, NY 12108 | 2015-07-16 | |
| ABANAKE FS | Janice Aird | St. Route 8, Lake Pleasant, NY 12108 | 2011-08-17 |
Please comment or provide details below to improve the information on THE OXBOW INN.
| 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).