NOON MARK DINER (Health Operation# 358598) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 16, 2018.
| NYS Health Operation ID | 358598 |
| Operation Name | NOON MARK DINER |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
1770 Nys Route 73 Keene Valley NY 12943 |
| Municipality | KEENE |
| County | ESSEX |
| Permitted Operator Name | LOLA PORTER |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 155500 |
| Date: 2019-01-11 | Type: Inspection |
Violations:
3 critical,
6 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 11D: Non food contact surfaces of equipment not clean Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Proper cooling procedures and time/temperature parameters were reviewed with staff. Cooling of baked potatoes was discussed. Baked potatoes should be cooled in sheet pans (not stacked on top of one another). Food temperatures measured were; chili 163°F, onion soup 154°F, cheese 40°F, Michigan sauce 176°F, and turkey 38°F. Education was provided to a cook on how to properly wash, rinse, and sanitize cutting knives. |
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| Date: 2018-10-16 | Type: Inspection |
Violations:
1 critical,
4 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 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 11D: Non food contact surfaces of equipment not clean Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Per interview, the bread slicer is cleaned each night, breadcrumbs are brushed off. Food temperatures measured - soup = 154° F, spinach artichoke soup in walk-in cooler = 37° F. A cooling rate calculation was done for baked potatoes that were found cooling in the walk-in cooler. The potatoes were 66° F and the cooling rate was calculated to be .1° F per minute, which is acceptable. A better way to cool baked potatoes would be on a sheet pan in a single layer. Discussed cooling parameters and time/temperature requirements. Active cooling must start before the food drops below 120° F. |
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| Date: 2018-02-05 | Type: Inspection |
Violations:
1 critical,
12 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11D: Non food contact surfaces of equipment not clean 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 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 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 Comments: Food temperatures measured with the exception of those mentioned in violation 5B were acceptable. Examples include: soup = 39° F, turkey deli meat = 41° F, American cheese = 44° F, chili = 153° F, marinara = 154° F. Provided cooling logs. |
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| Date: 2017-11-21 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
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Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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: All food temperatures measured were adequate, examples include soup = 38° F, baked potato = 38° F, American cheese = 43° F, sliced tomato = 38° F, pre-cooked sausage patty = 39° F, onion soup in steam table = 166° F. Discussed cooling of home fries potatoes, recommend that you use shallower containers. Cardboard is used on the floor in the walk-in coolers. This has been discussed in the past. A waiver from the floor finish requirements must be applied for (with valid reasons for using the cardboard and replacement frequency). Please contact your inspector for details about doing this. |
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| Date: 2017-02-07 | Type: Inspection |
Violations:
3 critical,
13 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 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections 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 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 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 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 hot holding temperatures measured were acceptable (example, soup = 181°F). Cold holding temperatures with the exception of any mentioned in the violation findings were acceptable (examples include, diced ham = 40°F, raw sausage = 39°F, whole cooked potato = 39°F). Observed shallow container cooling. Remember to use a frozen cooling wand when cooling.Discussed the location of raw burger storage at the deli style refrigeration unit; store in bottom inside, not above any ready-to-eat foods. |
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| Date: 2016-10-25 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
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Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 1C (Critical): Home canned goods, or canned goods from unapproved processor found on premises 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 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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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 | 1770 NYS ROUTE 73 |
| City | KEENE VALLEY |
| State | NY |
| Zip | 12943 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| KEENE VALLEY AUSABLE INN | 1809 Route 73, Keene Valley, NY 12943 | 2018-12-11 | |
| TRAIL'S END INN FS | Trails End Inn, Inc. | 62 Trails End Way, Keene Valley, NY 12943 | 2018-08-10 |
| JOHN'S BROOK LODGE FS | Adirondack Mountain Club | Adirondack Street, Keene Valley, NY 12943 | 2018-08-08 |
| KEENE CENTRAL SCHOOL | Keene Central School | Market Street, Keene Valley, NY 12943 | 2018-05-23 |
| KEENE VALLEY LODGE FS | Keene Valley Lodge | 1834 Route 73, Keene Valley, NY 12943 | 2018-07-06 |
| GRAZE KITCHEN AND CATERING | Graze Kitchen & Catering | 1888 Nys Route 73, Keene Valley, NY 12943 | 2016-12-02 |
| GREEN POINT FOODS | L & L Eats LLC | 1888 Nys Route 73, Keene Valley, NY 12943 | 2014-05-16 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| KEENE VALLEY AUSABLE INN | 1809 Route 73, Keene Valley, NY 12943 | 2018-12-11 | |
| AUSABLE CLUB FS | 137 Ausable Road, St Huberts, NY 12943 | 2018-08-20 | |
| TRAIL'S END INN FS | Trails End Inn, Inc. | 62 Trails End Way, Keene Valley, NY 12943 | 2018-08-10 |
| JOHN'S BROOK LODGE FS | Adirondack Mountain Club | Adirondack Street, Keene Valley, NY 12943 | 2018-08-08 |
| KEENE VALLEY LODGE FS | Keene Valley Lodge | 1834 Route 73, Keene Valley, NY 12943 | 2018-07-06 |
| KEENE CENTRAL SCHOOL | Keene Central School | Market Street, Keene Valley, NY 12943 | 2018-05-23 |
| KEENE VALLEY CONGREGATIONAL CHURCH | Keene Valley Cong. Church | 1791 New York 73, Keene Valley, NY 12943 | 2018-12-27 |
| KEENE VALLEY FIRE DISTRICT | Keene Valley Fire District | 15 Market Street, Keene Valley, NY 12943 | 2018-12-27 |
| OLD MOUNTAIN COFFEE COMPANY | Old Mountain Coffee Company LLC | 1767 Route 73, Keene Valley, NY 12943 | 2018-12-23 |
| PUTNAM CAMP FS | 1196 New York 73, Keene Valley, NY 12943 | 2018-08-15 |
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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).