SEVENTH LAKE HOUSE (Health Operation# 359131) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 30, 2018.
| NYS Health Operation ID | 359131 |
| Operation Name | SEVENTH LAKE HOUSE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
479 Route 28 Inlet NY 13360 |
| Municipality | INLET |
| County | HAMILTON |
| Permitted Corporation Name | JOSARAH, INC. |
| Permitted Operator Name | JAMES HOLT |
| Permit Expiration Date | 08/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 205400 |
| Date: 2018-08-30 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 Item 14A: Insects, rodents present Item 8B: In use food dispensing utensils improperly stored 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: Head cook was prepping for dinner service at the time of inspection. |
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| Date: 2017-07-11 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 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 Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 Comments: Per interview, soups are being cooled in 5 gallon containers (at depths greater than 6") in the walk-in and with ice wands. At the time of the inspection, all soups in the walk-in were being held at or below 40 degrees F. However, cooling soups at depths greater than 6 inches is not recommended unless active cooling using an ice bath and temperature monitoring is being performed. Smoke trout was observed at 38 degrees F. |
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| Date: 2017-02-23 | Type: Inspection |
Violations:
1 critical,
20 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 8C: Improper use and storage of clean, sanitized equipment and utensils 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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Per interview, soups are being cooled in 5 gallon containers (at depths greater than 6") in the walk-in and with ice wands. At the time of the inspection, all soups in the walk-in were being held at or below 40 degrees F. However, cooling soups at depths greater than 6 inches is not recommended unless active cooling using an ice bath and temperature monitoring is being performed. Discussed rapid reheating. Soups are reheated using the soup warmer on the counter. There was a possibility that the soups in this unit may have reached 165 degrees within 2 hours, it was decided to rapidly reheat the soups on the stove to 165 degrees F and the return the soups for the crock for cold holding. Smoked trout is served at the facility. Smoked trout was observed stored in the bottom of the large deli cooler near the hand wash sink. The smoked trout was being stored at 38 degrees F as required, however, if this unit were open and closed frequently the operator may not be able to store the trout at the required 38 degrees. It is strongly recommended that the smoked trout be stored in a slotted pan on ice and under refrigeration. |
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| Date: 2016-08-31 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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: The dishwasher was working at the time of the inspection. Cooling of the crab bisque and soups in 5 gallon pails in the walkin was discussed. |
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| Date: 2016-03-04 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 11D: Non food contact surfaces of equipment not clean 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 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: Walk-in freezer in basement was not in-use at the time of this inspection. All hot and cold holding food temperatures measured were acceptable. Please concentrate on a thorough cleaning of the kitchen when you close this spring. |
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| Date: 2015-10-09 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11D: Non food contact surfaces of equipment not clean Comments: The dishwasher was working at the time of inspection, thermometers were calibrated and cooling and reheating techniques were reviewed. Soups were being reheated on the stove top, all refrigeration was operating properly and all temperatures were acceptable. The basement area where the walkin, ice machine and dry goods storage is is unfinished floors, walls and ceiling. If the facility is going to be renovated or sold this area must be completely finished. |
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| Date: 2015-08-12 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) |
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| Date: 2014-12-19 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
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| Street Address | 479 ROUTE 28 |
| City | INLET |
| State | NY |
| Zip | 13360 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE WOODS INN FS | 148 Route 28, Inlet, NY 13360 | 2018-10-18 | |
| THE WOODS INN ON FOURTH LAKE SNACK SHACK | 148 Route 28, Inlet, NY 13360 | 2018-08-08 | |
| NORTHERN LIGHTS CREAMERY INC. | Danuta Knuth | 162 Route 28, Inlet, NY 13360 | 2018-06-26 |
| THE WOODS INN FS | The Woods Inn LLC Dba Mulligan's | 148 Route 28, Inlet, NY 13360 | 2014-08-13 |
| THE WOODS INN ON FOURTH LAKE SNACK SHACK | The Woods Inn LLC Dba Mulligan's | 148 Route 28, Inlet, NY 13360 | 2014-06-04 |
| MURDOCK'S ENTERPRISES | Kathleen Hansen | 74 Limekiln Lake Road, Inlet, NY 13360 | 2018-08-30 |
| INLET PUBLIC SCHOOL | Christine Holt | Route 28, Inlet, NY 13360 | 2018-10-18 |
| MULLIGAN'S | Deer Run LLC | 300 Route 28, Inlet, NY 13360 | 2018-09-06 |
| SCREAMEN' EAGLE | Ihm Eagle Corp | 172 Route 28, Inlet, NY 13360 | 2018-08-30 |
| DRAKE'S INN | Paula Drake | 363 Route 28, Inlet, NY 13360 | 2018-01-11 |
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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).