DOCKSIDER RESTAURANT (Health Operation# 332267) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 9, 2018.
| NYS Health Operation ID | 332267 |
| Operation Name | DOCKSIDER RESTAURANT |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
298 Glen Lake Road Lake George NY 12845 |
| Municipality | QUEENSBURY |
| County | WARREN |
| Permitted DBA | DOCKSIDER RESTAURANT |
| Permitted Corporation Name | JETER CORP |
| Permitted Operator Name | CHRISTINE MOZAL |
| Permit Expiration Date | 03/31/2020 |
| Local Health Department | Glens Falls District Office |
| NYSDOH Gazetteer | 565700 |
| Date: 2018-11-09 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
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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 8B: In use food dispensing utensils improperly stored |
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| Date: 2017-09-19 | Type: Inspection |
Violations:
3 critical,
7 noncritical |
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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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 11D: Non food contact surfaces of equipment not clean Comments: Comments only: 1. Per interview, staff are using the middle bay of the 3-bay sink to wash food. The middle bay is not equipped with an indirect drain to waste. The left bay is equipped with an indirect drain. Please post signage on the left sink bay that states: "Food Prep Sink." 2. All violations must be corrected and are subject to enforcement action if not addressed in a timely manner. |
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| Date: 2016-10-26 | Type: Inspection |
Violations:
3 critical,
10 noncritical |
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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 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: All violations must be corrected and are subject to enforcement action if not addressed in a timely manner. |
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| Date: 2015-12-23 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
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Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Comments only: 1. There is only one sink in the kitchen. It is a 3 bay sink and is used as the pot and pan sink, employee handwash sink, mop sink, and food prep sink. The left side bay of the sink is equipped with an indirect drain to waste and is used as the food prep bay. There is a hand soap dispenser mounted directly above this bay creating a potential for cross contamination when food prep is being performed. Must relocate the soap dispenser to an approved location. 2. In discussion with owner, Christine Mozal, she believes dirty mop water is disposed of in the 3-bay sink at the end of the night. As a reminder, disposal of dirty mop water in a ware washing sink, employee handwash sink, food prep sink, or on the ground surface is prohibited. 3. Thermometer inside the waitstaff/desert cooler reads 44F. Using metal stem probe thermometer, pie located in this cooler was temped at 46F. Christine turned the temp dial up from 3 to 7, with 9 being the coldest. Please monitor this cooler. Must correct all violations no later than 1/12/16. Must send Corey DiLorenzo an email to [email protected] addressing corrective actions taken to all cited violations no later than 1/12/16. |
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| Date: 2014-03-24 | Type: Inspection |
Violations:
2 critical,
13 noncritical |
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Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 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 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 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 11D: Non food contact surfaces of equipment not clean |
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| Date: 2013-02-13 | Type: Inspection |
Violations:
4 critical,
27 noncritical |
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Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Department of State (DOS) ID | 2310134 |
| Entity Name | JETER CORP. |
| Initial DOS Filing Date | 1998-10-27 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | JETER CORP. |
| DOS Process Address |
389 Main Street Catskill NY 12414 |
| Street Address | 298 GLEN LAKE ROAD |
| City | LAKE GEORGE |
| State | NY |
| Zip | 12845 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FULL MOON (THE) | Tadam Inc. | 490 Glen Lake Road, Lake George, NY 12845 | 2018-11-28 |
| LAKE GEORGE RV PARK - Food Service | 74 State Route 149, Lake George, NY 12845 | 2018-09-14 | |
| LOG JAM RESTAURANT | Log Jam of Glens Falls, Inc. | 1484 State Route 9, Lake George, NY 12845 | 2018-11-29 |
| OLDE POST GRILLE, LLC. | Olde Post Grille, LLC. | 1454 State Route 9, Lake George, NY 12845 | 2015-04-07 |
| RED BARN BAR & GRILL | Kenny Management, Inc. | 1454 State Route 9, Lake George, NY 12845 | 2007-05-09 |
| DUNKIN DONUTS@ EXIT 20 MOBIL | Mal Donut Venture of Saratoga, Ltd. | 1412 State Route 9, Queensbury, NY 12845 | 2018-09-21 |
| GLENS FALLS COUNTRY CLUB | Glens Falls Country Club, Inc. | 211 Round Pond Road, Queensbury, NY 12804 | 2018-05-10 |
| MONTCALM RESTAURANT | Dean J. Beckos Georgia P. Beckos-wood | 1415 State Route 9, Lake George, NY 12845 | 2012-02-13 |
| BUCK'S TAVERN | Buck's Tavern LLC. | 1300 State Route 9, Lake George, NY 12804 | 2018-10-23 |
| BLUE MOOSE TAVERN AND RESTAURANT | Double D & M Enterprises, Inc. | 1300 State Route 9, Queensbury, NY 12804 | 2015-12-07 |
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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).