BLUE MOON CAFE
Blue Moon Cafe/cold River Coffee


Address: 55 Main Street, Saranac Lake, NY 12983

BLUE MOON CAFE (Health Operation# 359014) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 6, 2018.

Business Overview

NYS Health Operation ID 359014
Operation Name BLUE MOON CAFE
Food Service Description Food Service Establishment - Restaurant
Facility Address 55 Main Street
Saranac Lake
NY 12983
Municipality HARRIETSTOWN
County FRANKLIN
Permitted Corporation Name BLUE MOON CAFE/COLD RIVER COFFEE
Permitted Operator Name KEN & TRICIA FONTANA
Permit Expiration Date 07/31/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 166307

Inspection Results

Date: 2018-12-21 Type: Inspection Violations: 0 critical, 4 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: Temperatures measured: egg wash = 45° F, soups = 149° F and 143° F, hash = 36° F
Date: 2018-06-06 Type: Inspection Violations: 3 critical, 13 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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)
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 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: chick pea soup = 160°F, ham = 42° F, beef steak = 41° F, egg batter = 44° F, feta cheese = 36° F.
Date: 2017-12-12 Type: Inspection Violations: 0 critical, 12 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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)
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: squash soup = 148° F, beef vegetable soup = 149° F, rice = 44° F, eggs = 45° F, pork = 36° F, garlic/oil = 145° F, ham = 45° F. Reviewed Time as a Public Health Control logs and they are acceptable.
Date: 2017-05-09 Type: Inspection Violations: 0 critical, 10 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 8B: In use food dispensing utensils improperly stored
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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 11D: Non food contact surfaces of equipment not clean
Comments: Temperatures measured: pasta = 42° F, steak = 44° F, buffalo chicken dip = 40° F, sliced grape tomatoes = 44° F, soup = 151° F. Note: Per interview, a walk-in cooler is going to be installed the beer/wine storage room is located. Also, a future renovation is planned for the kitchen and front service counter area.
Date: 2016-11-10 Type: Inspection Violations: 1 critical, 10 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 11D: Non food contact surfaces of equipment not clean
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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)
Comments: Temperatures measured: sliced American cheese = 44° F, diced tomatoes = 45° F, ham 43° F. Reviewed TPHC logs and they are acceptable.
Date: 2016-06-03 Type: Inspection Violations: 2 critical, 9 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 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 8B: In use food dispensing utensils improperly stored
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: TPHC logs were reviewed and found to be acceptable for the recent past.
Date: 2015-12-23 Type: Inspection Violations: 1 critical, 4 noncritical
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

Office Location

Street Address 55 MAIN STREET
City SARANAC LAKE
State NY
Zip 12983

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Dataset Information

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).

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