ESSEX COUNTY PUBLIC SAFETY BLDG (Health Operation# 512851) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 23, 2018.
| NYS Health Operation ID | 512851 |
| Operation Name | ESSEX COUNTY PUBLIC SAFETY BLDG |
| Food Service Description | Institutional Food Service - Institution Food Service |
| Facility Address |
702 Stowersville Road Lewis NY 12950 |
| Municipality | LEWIS |
| County | ESSEX |
| Permitted Corporation Name | Essex County Public Safety Building |
| Permitted Operator Name | Thomas Murphy |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 155600 |
| Date: 2019-02-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Thermometers were on site and found to be accurate. Three bay dishwashing was discussed. An employee sick foodworker policy was discussed. All cold and hot holding temperatures were found to be acceptable. The menu was reviewed at the time of inspection. Michigan sauce is the only item being cooled and reheated. breakfast service was reviewed. Food is placed on trays and transported across the hall for service. | ||
| Date: 2018-11-23 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 Comments: Hamburger crunch - Hamburger, steamed rice, cream of celery, and fried onion and baked. Ground beef is in the skillet, steamed rice in steamer and all items combined and placed in the oven and temped at 180 °F. Discussed cooking and cooling of gravel with chill wands and active, cooling of turkey breast was discussed. Thermometers were calibrated on site and found to be accurate. Three bay dishwashing was discussed. An employee sick foodworker policy was discussed. All cold and hot holding temperatures were found to be acceptable. The menu was reviewed at the time of inspection. |
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| Date: 2018-05-07 | Type: Inspection |
Violations:
1 critical,
5 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Precooked meatloaf was observed being prepared for dinner service. It was a precooked product that was being cooked in the oven to 160 °F Per manufacturers recommendations. Recent power outages affected coolers at he cookline were staff reportedly disposed of product that were above 45 °F. |
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| Date: 2017-11-06 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 Comments: Meatball subs were observed being prepared. All temperatures were acceptable. The menu was reviewed and cooling procedures for the turkey dinner was discussed. |
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| Date: 2017-04-13 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 8B: In use food dispensing utensils improperly stored Comments: Cooking and cooling procedures were discussed. Food handling procedures during service were reviewed. stroganoff was observed being prepared. The ansul hood system was inspected in march 2016 and should be inspected annually |
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| Date: 2016-12-12 | Type: Inspection |
Violations:
1 critical,
5 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Cooking and cooling procedures were discussed. Food handling procedures during service were reviewed. Turkey gravey, veggies, and stuffing was observed being prepared. |
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| Date: 2016-09-30 | Type: Inspection |
Violations:
1 critical,
9 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 11D: Non food contact surfaces of equipment not clean Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: The was reviewed at the time of inspection. Cooking and cooling procedures were discussed. Food handling procedures during service were reviewed. Trays are stacked around the kitchen where assembly line style service is recommended. |
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| Date: 2015-04-02 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 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: reviewed the menu and cooking and cooling procedures. proper cooling was being performed on Michigan sauce at the time of inspection in the walkin cooler with a ice wand in an uncovered shallow metal sheet pan. scabbed over wounds were observed on a kitchen staff workers arms and back of hands. Some scaring from healed over wounds were also observed. One scabbed over cut on the back of the employees arms was covered with a bandaid with some blood visible on the top of the bandage bleeding through. The sores/wounds did not appear to be oozing or infected. when asked about the bandaid the staff member stated that he hit it on a box in the back and needed a bandaid. during service the staff member was wearing gloves and no contamination of food was observed. it is recommended that long sleeves or multiple band aids be worn to avoid and contamination of food and if the sores become infected or are oozing the worker must not work in the food service area. |
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| Date: 2014-03-12 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: 2 staff are slated to attend servsafe. please submit their certificates to our office when completed, for our records. |
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| Date: 2013-03-15 | Type: Inspection |
Violations:
1 critical,
0 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. |
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| Street Address | 702 STOWERSVILLE ROAD |
| City | LEWIS |
| State | NY |
| Zip | 12950 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| C & H HOME COOKING | Holly Mousseau | 234 Redmond Road, Lewis, NY 12950 | 2018-11-02 |
| D MARSHALL'S COUNTRY KITCHEN | Dana Daniels | 234 Redmond Road, Lewis, NY 12950 | 2017-10-19 |
| LEWIS TRUCKSTOP | Patrick Putnam | 234 Redmond Road, Lewis, NY 12950 | 2015-12-22 |
| LEWIS FAMILY DINER | Colleen Nolette & Wanda Gowdy | 234 Redmond Road, Lewis, NY 12950 | 2015-10-14 |
| FIRST CONGREGATIONAL CHURCH OF LEWIS | Lauri Cutting | 8557 Us Route 9, Lewis, NY 12950 | 2018-11-06 |
| MEADOWMOUNT FS | 1424 County Route 10, Westport, NY 12993 | 2018-07-13 | |
| ARSENAL INN | Steve Pierce | 7581 Court Street, Elizabethtown, NY 12932 | 2018-10-23 |
| CENTRAL KITCHEN | Adirondack Community Action Program Inc. | Route 9, Elizabethtown, NY 12932 | 2018-01-22 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FIRST CONGREGATIONAL CHURCH OF LEWIS | Lauri Cutting | 8557 Us Route 9, Lewis, NY 12950 | 2018-11-06 |
| C & H HOME COOKING | Holly Mousseau | 234 Redmond Road, Lewis, NY 12950 | 2018-11-02 |
| D MARSHALL'S COUNTRY KITCHEN | Dana Daniels | 234 Redmond Road, Lewis, NY 12950 | 2017-10-19 |
| LEWIS TRUCKSTOP | Patrick Putnam | 234 Redmond Road, Lewis, NY 12950 | 2015-12-22 |
| DENTONS BEAR NECESSATIES | Denton's Bear Necessaties | 432 Stowersville Road, Lewis, NY 12950 | 2019-01-18 |
| LEWIS FIRE DEPARTMENT FS | Lewis Fire Department | 18 Fire House Lane, Lewis, NY 12950 | 2018-11-02 |
| CHILDRENS DEVELOPMENT GROUP | Children's Development Group | 8566 Nys Rte. 9, Lewis, NY 12950 | 2018-09-10 |
| WOODEN NICKEL | James Olsen | 8201 U.S. 9, Lewis, NY 12950 | 2018-08-31 |
| LEWIS FAMILY DINER | Colleen Nolette & Wanda Gowdy | 234 Redmond Road, Lewis, NY 12950 | 2015-10-14 |
| ACAP HEADSTART, LEWIS | Acap, Inc Headstart | 8566 Nys Rte. 9, Lewis, NY 12950 | 2015-06-18 |
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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).