BELLY'S MOUNTAIN VIEW INN (Health Operation# 358859) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 12, 2018.
| NYS Health Operation ID | 358859 |
| Operation Name | BELLY'S MOUNTAIN VIEW INN |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2 Wolf Pond Road Mountain View NY 12969 |
| Municipality | BELLMONT |
| County | FRANKLIN |
| Permitted Operator Name | TERRY BELLINGER |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 165200 |
| Date: 2018-12-21 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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 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 food temperatures measured were acceptable: onion soup = 39° F, cooked pasta = 39° F, fish = 36° F, onion soup = 174° F, marinara sauce = 155° F, mashed potatoes = 170° F, chili = 179° F. Discussed cooling of large volumes of soup and chili. Use an ice water bath in conjunction with the ice wand. Active cooling (i.e. placing food into a refrigerator with depth less than 6 inches, using an ice water bath and ice wand) must start before the food temperature drops below 120° F. Food must be cooled from 120° F to 70° F in 2 hours or less and then from 70° F to 45° F or below in an additional 4 hours or less. Cooling logs must be occasionally kept to verify that cooling is being done properly. A new rubber floor has been installed in the beer walk-in cooler. |
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| Date: 2018-07-12 | Type: Inspection |
Violations:
1 critical,
7 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed cooling and procedures to be used for onion soup. Provided a cooling log. Food temperatures measured were acceptable: Rice = 143° F, Taco Meat = 206° F, retried beans = 156° F, red enchilada sauce = 157° F, Pulled pork =38° F, mashed potato = 39° F, cooked beef = 39° F. Discussed method used to hot hold the rice; monitor the temperature of the rice every 30 minutes. Discussed cooking temperatures. |
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| Date: 2017-11-16 | Type: Inspection |
Violations:
0 critical,
4 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 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: All food temperatures measured were acceptable, examples include: cooked pasta = 41° F, onion soup = 37° F, cooked rice pilaf = 37° F. cooked chicken = 39° F, taco meat = 150° F, Mexican rice = 148° F, refrigerator beans = 155° F. Discussed cooling of foods. |
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| Date: 2017-05-11 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
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) Comments: All violations from prior inspection have been corrected. Food temperatures: sliced tomatoes 36 degrees F., white sauce 187 degrees F., red sauce 168 degrees F., taco beef 168 degrees F., refried beans 155 degrees F., ham and cheddar soup 172 degrees F. |
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| Date: 2016-12-16 | Type: Inspection |
Violations:
1 critical,
2 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 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 11D: Non food contact surfaces of equipment not clean Comments: Food temperatures measured were acceptable - Cold holding: cut tomatoes in large walk-in = 41°F, rice pilaf in kitchen walk-in = 39.5°F; Hot Holding - Baked potato = 202°F, mashed potatoes = 165°F. Reviewed cooling logs. Discussed the use and storage of breading mixes. |
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| Date: 2016-07-08 | 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 8B: In use food dispensing utensils improperly stored 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: Reviewed cooling logs. Observed ice water bath cooling and shallow pan cooling of chicken wings and discussed other cooling methods used at this facility. Please ensure that pasta is cooled to 45 deg. F or below before sealing it in a zip lok bag. Cooling of items like mashed potatoes should not be done in a sealed plastic bag, cool uncovered. Observed hot holding methods. Per interview, staff monitors food temperatures and reheats items if they drop to 140 deg. F. Food temperatures measured were acceptable: Hot Holding - Rare Roast Beef = 136 F, cooked rice 146 - 150 F, baked potato = 173 F, Cold holding - cooked pasta = 41 F, sliced tomato = 43 F. Mechanical dishwashing machine observed to be properly working. |
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| Date: 2015-12-10 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: All violations that were cited during the 10/2/2015 inspection were corrected. Food temperatures measured: rice = 40 F, cooked chicken wings = 40 F, Onion soup = 182 F, marinara = 177 F, gravy 187 F. Reviewed cooling logs. |
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| Date: 2015-10-02 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
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 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: Food temperatures obtained: sliced ham 33 deg. F., garlic in oil 35 deg. F., hot dogs 33 deg. F., onion soup 194 deg. F., spaghetti sauce 165 deg. F,. beef stroganoff 39 deg. F. Reviewed menu and discussed cooking temperatures with operator at time of inspection. |
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| Date: 2014-12-18 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed. Discussed floor repairs and beer walk-in cooler renovations that must be completed by April 30, 2015. Please purchase additional NSF approved food storage containers. Reviewed cooling logs and discussed cooking temperatures. Violations observed during the last inspection have been corrected. | ||
| Date: 2014-05-15 | Type: Inspection |
Violations:
2 critical,
15 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11D: Non food contact surfaces of equipment not clean 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 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) Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: All cold holding temperatures measured were acceptable (examples include: sliced tomatoes = 40.5 F, cooked chicken wings = 40.1 F), hot holding: taco meat = > 200 F. Reviewed menu and discussed cooking temperatures. Discussed cooling and reviewed cooling log. Recommend that you purchase a digital thermometer that can measure the temperature of thin foods. |
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| Date: 2013-11-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-05-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Monitoring logs well maintained and sanitizing solutions reviewed. | ||
| Date: 2012-12-06 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2012-06-20 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
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| Street Address | 2 WOLF POND ROAD |
| City | MOUNTAIN VIEW |
| State | NY |
| Zip | 12969 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
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| ADK BAPTISTS FS | 70 Beach Road, Mountain View, NY 12969 | 2018-08-17 | |
| 4-H CAMP OVERLOOK FS | Cooperative Extension | 70 Beach Road, Mountain View, NY 12969 | 2018-07-12 |
| SUGARLOAF CABINS | Bowen Morris | 152 Bryants Siding Road, Mt. View, NY 12969 | 2018-12-21 |
| TRAILSIDE INC. | Ronald Monette | 1592 County Highway 27, Owls Head, NY 12969 | 2018-12-19 |
| OWL'S HEAD METHODIST CHURCH | Citizens Advocates, Inc. | 7 Ragged Lake Road, Owl's Head, NY 12969 | 2015-07-31 |
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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).