DOWNHILL GRILL
Joseph Lawless


Address: 74 Main Street, Saranac Lake, NY 12983

DOWNHILL GRILL (Health Operation# 767107) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 23, 2018.

Business Overview

NYS Health Operation ID 767107
Operation Name DOWNHILL GRILL
Food Service Description Food Service Establishment - Restaurant
Facility Address 74 Main Street
Saranac Lake
NY 12983
Municipality N. ELBA & ST. ARMAND
County ESSEX
Permitted Operator Name JOSEPH LAWLESS
Permit Expiration Date 08/31/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 152400

Inspection Results

Date: 2018-12-27 Type: Inspection Violations: 1 critical, 8 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 8B: In use food dispensing utensils improperly stored
Item 11D: Non food contact surfaces of equipment not clean
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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 8D: Single service items reused, improperly stored, dispensed, not used when required
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)
Date: 2018-05-23 Type: Inspection Violations: 2 critical, 5 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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: All cold holding and hot holding temperatures measured were acceptable.
Date: 2017-11-20 Type: Inspection Violations: 1 critical, 11 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 8B: In use food dispensing utensils improperly stored
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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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: creamy onion 7 garlic soup = 142° F, diced tomatoes = 42° F, baked potato = 43° F, chicken breast = 43° F, french fries = 42° F, refried beans = 142° F, beef filling = 140° F, chicken wings = 38° F.
Date: 2017-07-28 Type: Inspection Violations: 2 critical, 4 noncritical
Item 1C (Critical): Home canned goods, or canned goods from unapproved processor found on premises
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 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: Temperatures measured: black beans = 152° F, chicken wing = 44° F, french fries = 40° F, broccoli soup = 145° F, mushroom soup = 150° F, sliced tomatoes = 44° F, grilled chicken = 42° F, fajita chicken = 36° F
Date: 2016-11-10 Type: Inspection Violations: 0 critical, 9 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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Temperatures measured: lobster bisque = 153° F, ham potato chowder = 152° F, beef briquettes = 44° F, coleslaw = 45° F, black beans = 151° F, shredded beef = 145° F, refrained beans = 145° F. squash bisque = 45° F. Discussed cooking temperatures for chicken wings and cooling procedures for chicken wings and pasta.
Date: 2016-06-09 Type: Inspection Violations: 2 critical, 14 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 11D: Non food contact surfaces of equipment not clean
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

Office Location

Street Address 74 MAIN STREET
City SARANAC LAKE
State NY
Zip 12983

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Competitor

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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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