ESSEX INN FS (Health Operation# 357887) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 3, 2018.
| NYS Health Operation ID | 357887 |
| Operation Name | ESSEX INN FS |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2297 Main Street Essex NY 12936 |
| Municipality | ESSEX |
| County | ESSEX |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 155300 |
| Date: 2018-12-20 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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 8F: Improper thawing procedures used Comments: ROP procedures were reviewed and paperwork has been submitted for approval. |
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| Date: 2018-08-03 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: DOH 5254 form and Waiver requirements were provided at the time of inspection. You must complete the form and submit it for approval and be granted permission prior to performing any souse vide or vacuum packaging.Thermometers were calibrated on site and found to be accurate. Three bay dishwashing was discussed. An employee sick foodworker policy was discussed. All cold and hot holding temperatures were found to be acceptable. The menu was reviewed at the time of inspection. The dishwasher was working at the time of inspection. |
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| Date: 2017-12-08 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above. Item 1C (Critical): Home canned goods, or canned goods from unapproved processor found on premises 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 8B: In use food dispensing utensils improperly stored Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2017-04-14 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: The thermometers were calibrated on site and found to be accurate. Three bay dishwashing was discussed. An employee sick foodworker policy was discussed. All cold and hot holding temperatures were found to be acceptable. The menu was reviewed at the time of inspection. Shellfish tags were observed stored with the muscles. Easter brunch menu was reviewed also. Hollendaise sauce (if made with raw shell eggs it must have a patron notification on the menu or by staff upon order) procedures were reviewed. The fermentation process with sauerkraut may need a scheduled process. If you are going to add this as a menu item, please submit inform our office. Canned items observed in refrigeration, such as the creme brûlée, are not being heat-sealed during processing. A scheduled process is required for canning certain items. |
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| Date: 2016-11-04 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: The menu was reviewed. The dishwasher was working and thermometers were calibrated. Prep and serving of prime rib being cooked was discussed. |
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| Date: 2016-07-15 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: Per interview the ventilation system and the recirculate on system has been inspected and is operating properly. Temperatures by the cookline were uncomfortably hot and additional means of cooling or venting should be looked into. |
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| Date: 2015-10-02 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: The restaurant is scheduled to be closed on October 11th as the current owners are moving. If a new food service is going to be moving in you must notify our department and submit a new food service application. Though temperatures were acceptable and there was no cross contamination violations, refrigeration space is scarce. Refrigerators are overflowing with food items. The dishwasher was working at the time of inspection. Thermometers were calibrated. | ||
| Date: 2014-12-04 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded 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 8B: In use food dispensing utensils improperly stored Item 11D: Non food contact surfaces of equipment not clean Comments: consumer advisory for raw oysters is now added to the menu. The dishwasher was operating properly at the time of inspection. refrigerated storage is tightly packed with items making it difficult to accommodate cooling and cold holding. though there were no violations noted at the time of inspection, additional refrigerated storage is recommended. (refer to code officer for installing a walkin and consider another upright refrigerator/freezer if room in the kitchen allows for it. |
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| Date: 2014-08-08 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: menu was reviewed at the time of the inspection. duck breast being cooked to 130 degrees f (cooked to order) should be accompanied by a consumer advisory statement on the menu. information provided. All cold and hot holding temperatures were adequate during the inspection. Cooling procedures were discussed. Cooling logs were provided on the previous inspector and must be completed and available upon request. |
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| Date: 2013-12-12 | Type: Inspection |
Violations:
4 critical,
4 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 7E (Critical): Other potentially hazardous foods requiring cooking are not heated to 140°F or above. Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 9C: Hair is improperly restrained 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: Cold food temperatures measured - beef = 37 deg. F. Discussed acceptable food sources. Reviewed menu and discussed cooking temperatures. You need to have a consumer advisory statement on your menu for the lime cured salmon which is a raw product. |
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| Date: 2013-03-27 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 1C (Critical): Home canned goods, or canned goods from unapproved processor found on premises 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 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) Comments: Sliced tomatoes in deli cooler = 42.5 deg. F, cheese = 45 deg. F. Discussed cooling an reviewed cooling log. Reviewed menu and discussed cooking temperatures. |
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| Date: 2012-12-13 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
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) |
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| Date: 2012-05-04 | Type: Inspection |
Violations:
4 critical,
6 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
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| Department of State (DOS) ID | 6770529 |
| Initial DOS Filing Date | 2022-12-22 |
| Entity Type | FOREIGN LIMITED LIABILITY COMPANY |
| DOS Process Address |
10th Ave N Suite 400 Lake Worth FL 33461 |
| Street Address | 2297 MAIN STREET |
| City | ESSEX |
| State | NY |
| Zip | 12936 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| OLD DOCK HOUSE | Francis Houghton | 2754 Essex Road, Essex, NY 12936 | 2018-08-22 |
| PINK PIG | Deborah Schrodt | 2750 Essex Road, Essex, NY 12936 | 2018-06-14 |
| ESSEX ICE CREAM CAFE | Pamela Drolette | 2314 Main Street, Essex, NY 12936 | 2018-06-14 |
| ESSEX ICE CREAM CAFE | Essex and Main LLC | 2314 Main Street, Essex, NY 12936 | 2017-07-24 |
| OLD DOCK HOUSE | Steve Mckenna | Main Street, Essex, NY 12936 | 2015-07-02 |
| FLYING PANCAKES CATERING | Flying Pancakes, LLC | 545 Middle Road, Essex, NY 12936 | 2017-05-10 |
| ESSEX ICE CREAM CAFE | Linda Verme | 2314 Main Street, Essex, NY 12936 | 2016-06-03 |
| ESSEX OFFICE FOR AGING SITE | Adirondack Community Action Program Inc. | Main Street, Essex, NY 12936 | 2015-03-12 |
| ESSEX PROVISIONS FS | Jacob Miller IIi | 545 Middle Road, Essex, NY 12936 | 2013-08-31 |
| ESSEX PROVISIONS | Diane Purdy, Stephanie Wilber | 545 Middle Road, Essex, NY 12936 | 2013-06-27 |
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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).