Romano's Saranac Lanes Inc., 11 Bloomingdale Avenue, Saranac Lake, NY 12983 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: ROMANO'S SARANAC LANES INC.
Address: 11 Bloomingdale Avenue, Saranac Lake, NY 12983
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: Restaurant/Catering Operation
Total inspections: 14
Last inspection: 03/03/2016
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Inspection findings

Inspection date

Type

Comments
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 03/03/2016InspectionFood temperatures measured were acceptable: sliced tomatoes = 40 F, cooked chicken = 41 F. Discussed cooling methods and time/temperature parameters for items like corned beef, chili, and chicken breast. Provided cooling logs and discussed how to complete the. Per interview, proper cooling procedures have not been followed at this establishment. Education was provided about proper hot holding of hot dogs and proper storage of raw meats and chicken wings. Provided a copy of the food code and other educational materials.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Non food contact surfaces of equipment not clean
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • 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)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • In use food dispensing utensils improperly stored
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 01/08/2015Inspectionrefrigeration temperatures and the products within the kitchen, walkin and bar were all at or below 45 degrees F. containers of chili and soup were observed being stored in kitchen refrigeration. cooling procedures were discussed in order to properly cool products from 120-70 degrees F within 2 hours and 7-45 degrees F within an additional 4 hours. informational packets along with a cooling log was provided. please track the cooling of all product on this form and have it available to present to the inspector upon request.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 08/23/2014InspectionThis was an offsite catering event for the Saranac Lake carouselathon. Food temperatures measured with the DOH thermocouple: Beef burgers 146 degrees F, sausage & peppers 148 degrees F. Cold held beef burgers 43 degrees F, American cheese 42 degrees F. . . . Good.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 09/18/2013Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 10/26/2012Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/13/2011Inspection
No violation noted during this evaluation. 08/20/2011Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 09/29/2010Inspection
No violation noted during this evaluation. 02/13/2010Inspection
No violation noted during this evaluation. 09/03/2009Inspection
No violation noted during this evaluation. 02/14/2009Inspection
No violation noted during this evaluation. 09/30/2008Inspection
  • Hair is improperly restrained
  • 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)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 11/26/2007Inspection
No violation noted during this evaluation. 10/11/2006Inspection

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