Putnam Camp, 1196 New York 73, Keene Valley, NY 12943 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: PUTNAM CAMP
Address: 1196 New York 73, Keene Valley, NY 12943
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Food Service Establishment
Total inspections: 10
Last inspection: 08/17/2015
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
 08/17/2015InspectionPlease place a thermometer inside the milk cooler. Discussed cooking temperatures. Food temperatures measured: Cooked Pork= 42 F, Vanilla Yogurt = 43 F. Discussed service of food to guests. Also discussed cooling of leftover foods.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Improper use and storage of clean, sanitized equipment and utensils
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
 08/12/2014InspectionReviewed menu and discussed cooking temperatures. Discussed cold holding issues for pasta or starch salads for ""cook out"" dinners and for items such as lunchmeat for patron self service lunch making. Sneeze guards or other counter protection devices must be available and used for the lunch making station and cook out self-serving line. Discussed family style service, food can not be returned from table for re-use at a later time. Discussed cooling of potentially hazardous foods and how to complete the cooling log. Discussed the use of Time as a Public Health Control for the cook out self-service line. The CPR station must be placed in a location where your patrons can see it.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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)
 08/21/2013Inspection
  • 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)
 08/09/2012InspectionFood items were not properly protected from contamination in dry storage and the walk-in cooler. Cream cheese and butter in the walk-in cooler were unwrapped. Dry food items; quinoa, couscous and rolled oats were stored in open bages.
No violation noted during this evaluation. 07/12/2011Inspection
  • 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)
 07/19/2010Inspection
  • 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)
 07/21/2009Inspection
  • 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)
 08/18/2008Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 08/03/2007Inspection
  • 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)
 07/17/2006Inspection8A - Food items in rear freezer unit were double stacked, if not triple stacked preventing adequate cooling of those food items. I talked to the new owner regarding proper sanitary techniques such as proper hand washing, the use of gloves, and wearing hair restraints when preparing food. A food code booklet and other information packets were given to the owner for future reference.

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