LUMBERJACK INN (Health Operation# 359019) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 26, 2018.
| NYS Health Operation ID | 359019 |
| Operation Name | LUMBERJACK INN |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
76 Main Street Tupper Lake NY 12986 |
| Municipality | TUPPER LAKE |
| County | FRANKLIN |
| Permitted Operator Name | BRIAN LAPIERRE |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 165000 |
| Date: 2018-12-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures measured: cheeseburger chowder = 167° F, gravy = 168° F, sliced tomatoes = 44° F, french toast egg batter = 42° F, boiled potatoes = 43° F. All violations from the previous inspection have been corrected. | ||
| Date: 2018-01-26 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Temperatures measured: french onion soup = 181° F, chicken vegetable rice soup = 145° F, sausage gravy = 162° F, mashed potatoes = 43° F, diced ham = 45° F. |
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| Date: 2017-11-02 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean Comments: The violations from the previous inspection have been corrected. All food temperatures measure were within acceptable ranges. The chemical sanitizing dishwasher was working in accordance with the manufacturers specifications. |
||
| Date: 2017-02-03 | Type: Inspection |
Violations:
1 critical,
9 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 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: Food temperatures in kitchen were all within proper ranges. |
||
| Date: 2016-10-04 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: All violatios from prior inspection on 6/3/16 have been corrected. Food temperatures: marinara sauce 179 degrees F., sausage&rice soup 206 degrees F., sliced tomatoes 42 degrees F. |
||
| Date: 2016-06-09 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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 11D: Non food contact surfaces of equipment not clean Comments: From preop inspection on 6/3/16, operator indicates he should be able to correct the hole in wall and chest freezer door lid section on or before 7/9/16 and send photos to confirm they were corrected. Food temperatures obtained: turkey gravy 164 degrees F., beef gravy 162 degrees F, hard-boiled egg 45 degrees F, chicken corn noodle soup 187 degrees F, sliced tomatoes 37 degrees F., American cheese 42 degrees F. |
||
| Date: 2015-09-01 | Type: Inspection |
Violations:
0 critical,
12 noncritical |
|
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 8C: Improper use and storage of clean, sanitized equipment and utensils 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Food temperatures measured with DOH thermocouple thermometer: Marinara sauce 168 deg. F., turkey gravy 175 deg. F., pancake batter 44 deg. F. Education was provided regarding use of small metal container to chill foods rapidly and only removing small amounts of food at a time when preparing food for service so potentially hazardous foods remain at or below 45 deg. F. |
||
| Date: 2015-04-03 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
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: A mop sink has been installed. A new floor in the walk-in cooler has been installed. All other violations from the previous inspection have been corrected. Temperatures measured: sausage links = 38 deg. F, marinara sauce = 182 deg. F, vegetable soup = 158 deg. F. |
||
| Date: 2014-11-10 | Type: Inspection |
Violations:
1 critical,
12 noncritical |
|
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 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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 14A: Insects, rodents present Comments: Food temperatures measured: Soup = 162 F, sliced turkey = 41 F. Reviewed cooling log; please record food temperatures to 45 For below. Reviewed the menu and discussed cooking temperatures. |
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| Date: 2014-04-11 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean |
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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 | 76 MAIN STREET |
| City | TUPPER LAKE |
| State | NY |
| Zip | 12986 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
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| DUNHAM PUBLIC LIBRARY | April Bliss | 76 Main Street, Whitesboro, NY 13492 | 2018-05-01 |
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| ASHLEY'S ICE CREAM | Donald Davis | 76 Main Street, Big Flats, NY 14814 | 2015-07-01 |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MAIN STREET RESTAURANT | Shaun Labarge | 79 Main Street, Tupper Lake, NY 12986 | 2018-11-09 |
| WOODSMENS TAVERN & GRILL | Woodsmens Tavern Inc. | 36 Depot Street, Tupper Lake, NY 12986 | 2017-11-02 |
| GRAND UNION HOTEL | The Symonds Co. LLC | 36 Depot Street, Tupper Lake, NY 12986 | 2006-12-13 |
| P-2'S IRISH PUB, LTD. | Michelle Blair | 31 Main Street, Tupper Lake, NY 12986 | 2018-09-04 |
| LOYAL ORDER OF MOOSE 640 INC. | Mike Trombley | 31 Cedar Street, Tupper Lake, NY 12986 | 2018-09-12 |
| TYLER'S NEW YORK PIZZERIA | Deborah Clark | 9 Main Street, Tupper Lake, NY 12986 | 2018-05-25 |
| ADIRONDACK ADULT CENTER | Franklin County Office for The Aging | 179 Demars Boulevard, Tupper Lake, NY 12986 | 2018-11-09 |
| ADK ARC-TUPPER LAKE CHILDRENS CORNER | Franklin-hamilton Chapter of Nysarc, Inc. | 12 Mohawk Street, Tupper Lake, NY 12986 | 2018-04-13 |
| PINE GROVE RESTAURANT | Victor Philippi | 166 Main Street, Tupper Lake, NY 12986 | 2018-09-18 |
| LITTLE WOLF BEACH CONCESSION | John Sparks | 105 South Wolf Pond Road, Tupper Lake, NY 12986 | 2018-07-12 |
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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).