LEGENDS CAFE
M & L of Saratoga, Ltd.


Address: 102 Congress Street, Saratoga Springs, NY 12866

LEGENDS CAFE (Health Operation# 332031) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 7, 2016.

Business Overview

NYS Health Operation ID 332031
Operation Name LEGENDS CAFE
Food Service Description Food Service Establishment - Restaurant
Facility Address 102 Congress Street
Saratoga Springs
NY 12866
Municipality SARATOGA SPGS.
County SARATOGA
Permitted Corporation Name M & L OF SARATOGA, LTD.
Permitted Operator Name CHRISTINE LLOYD MIKE MCQUATTERS
Permit Expiration Date 06/30/2017
Local Health Department Glens Falls District Office
NYSDOH Gazetteer 450100

Inspection Results

Date: 2017-02-08 Type: Inspection Violations: 1 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 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 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)
Comments: All violations must be corrected and are subject to enforcement action.
Date: 2016-01-07 Type: Inspection Violations: 6 critical, 8 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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
Comments: Email inspector with a list of corrective actions for each violation by 1/25/15. All refrigerators that are not maintaining a temperature of 45f or below must be serviced and no potentially hazardous food product stored in them until they are maintaining 45f or below. Submit receipts for refrigerator servicing by 1/9/15.
Date: 2015-05-14 Type: Inspection Violations: 0 critical, 15 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: Violations to be corrected by 6/2/15. Submit email correspondence to this office with corrective action / timetable of compliance for all cited violations by due date. Any questions can also be directed to this office via phone or email. Suggest keeping left deli prep cooler in front closed when not active.
Date: 2014-05-07 Type: Inspection Violations: 1 critical, 6 noncritical
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines.
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: 1. As you stand behind the register, the right side deli case cooler air temperature read 45 degrees F according to a thermometer located inside. Several food temperatures were taken using a metal stem probe thermometer in the range from 44 to 47 degrees F. The large cooler in kitchen has an inside ambient air temperature of 44 degrees F according to a thermometer located inside. Using a metal stem probe thermometer, several foods were temped in this cooler that ranged from 43 to 47 degrees F. These coolers should not be used to store foods requiring refrigeration until they are serviced and can cold hold all foods at or below 45 degrees at all times. 2. Discussed proper cooling procedures of whole cooked meats that are larger than 6lbs. Must cut all cooked meats into 6lb sections or less prior to cooling. 3. Must correct all violations no later than May 28, 2014, except kitchen floor and walls must be repaired no later than October 31, 2014. Must send Corey DiLorenzo an email to [email protected] addressing corrective actions taken to all cited violations no later than 5/28/14.
Date: 2013-05-16 Type: Inspection Violations: 1 critical, 6 noncritical
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines.
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Comments: Must correct violations no later than May 30, 2013. Must email Corey DiLorenzo at [email protected] addressing corrective actions taken to all cited violations no later than 5/30/13.
Date: 2012-05-09 Type: Inspection Violations: 1 critical, 10 noncritical
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
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 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
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

Office Location

Street Address 102 CONGRESS STREET
City SARATOGA SPRINGS
State NY
Zip 12866

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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).