HIGHLAND GREENS GOLF COURSE (Health Operation# 359447) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 24, 2018.
| NYS Health Operation ID | 359447 |
| Operation Name | HIGHLAND GREENS GOLF COURSE |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
1055 New York 11b Brushton NY 12916 |
| Municipality | DICKINSON |
| County | FRANKLIN |
| Permitted Corporation Name | HIGHLAND GREENS GOLF COURSE INC. |
| Permitted Operator Name | ALLEN TOWER |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 165900 |
| Date: 2018-08-24 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
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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) Comments: All food temperatures measured were acceptable. cheese = 42° F; hot dogs = 43° F; lunchmeat = 36° F. Discussed banquet menus and the use of Time as a Public Health Control (TPHC). Provided the TPHC fact sheet. During the inspection, no free chlorine residual was detected in the potable water system, which resulted in the issuance of a Boil Water Order. |
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| Date: 2017-08-30 | Type: Inspection |
Violations:
1 critical,
10 noncritical |
|
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11D: Non food contact surfaces of equipment not clean Item 9C: Hair is improperly restrained 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 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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: Food temperatures measured were acceptable: Hard boiled eggs = 40° F, sliced cheese = 45° F, hot dogs 46° F, raw ground beef = 42° F. |
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| Date: 2016-08-22 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 8F: Improper thawing procedures used Item 11D: Non food contact surfaces of equipment not clean 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 Comments: Food temperatures measured: Meatballs = 159.3 F, soup = 155 F, chicken (walk-in) = 40.6 F. sliced tomatoes (top section of sandwich top refrigerator) = 38.1 F. Discussed banquet menu for golf leagues. Discussed cooling. Recommend that you obtain a digital thermometer. |
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| Date: 2015-08-20 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
|
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 9C: Hair is improperly restrained Item 8B: In use food dispensing utensils improperly stored 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Food temperatures measured were acceptable - walk-in cooler: chicken = 41 F, potato salad = 36 F, wing sauce = 37 F. deli refrigerator: sliced tomato = 40 F, Hot dogs = 44 F, cold cuts = 43 F. Cooking temperatures measured: hamburger = 164 F, hot dog = 167 F, chicken wings = 203 F. |
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| Date: 2014-06-25 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 Comments: Please label the three bay compartment sinks for Wash - Rinse - Sanitize. |
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| Date: 2013-09-11 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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: At the time of inspection, this facility was preparing a golf banquet of prime rib, mashed potatoes and vegetable. Proper time and temperature parameters for private banquets was reviewed. Make sure that food temperatures are at/or above 140 deg. F when they are placed on the service line (exception is roast beef which is 130 deg. F or above). Service time window is 2 hours, food left after 2 hours must be discarded. Temperatures measured: prime rib = 136 to 147deg. F., mashed potatoes = 146 deg. F. Other temperatures measured: turkey lunchmeat = 41 deg. F. A digital thermometer was not present on site as in the past. Please get a digital thermometer. |
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| Date: 2013-04-18 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: Provided education to the new cook. Discussed cooling, cooking temperatures, HACCP, and other food safety topics. All cold holding temperatures measured were acceptable. Discussed banquet food service for golf leagues. |
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| Date: 2012-05-02 | Type: Inspection |
Violations:
3 critical,
4 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8B: In use food dispensing utensils improperly stored 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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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HIGHLAND GREENS GOLF COURSE-INDOOR | Highland Greens Golf Course Inc. | 1055 New York 11b, Brushton, NY 12916 | 2018-02-27 |
| Street Address | 1055 NEW YORK 11B |
| City | BRUSHTON |
| State | NY |
| Zip | 12916 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HIGHLAND GREENS GOLF COURSE-INDOOR | Highland Greens Golf Course Inc. | 1055 New York 11b, Brushton, NY 12916 | 2018-02-27 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BRUSHTON HOLINESS CAMP FSE | Box 609, Brushton, NY 12916 | 2010-06-21 | |
| B-GRILL | Bertha Thomas | 1295 Washington Street, Brushton, NY 12916 | 2006-09-25 |
| PLEASANT VIEW INN | Richard Holmes | Route 11, Brushton, NY 12916 | 2012-06-19 |
| BRUSHTON-MOIRA ADULT CENTER | Franklin County Office of The Aging | 1328 Washington Street, Brushton, NY 12916 | 2018-10-29 |
| BRUSHTON-MOIRA CENTRAL SCHOOL | Brushton-moira C.s. | 758 County Route 7, Brushton, NY 12916 | 2018-12-11 |
| BRUSHTON-MOIRA SUMMER FEEDING/ Inactive | Jceo Franklin & Clinton Counties | 1320 Washington Street, Brushton, NY 12916 | 2012-07-09 |
| BRUSHTON-MOIRA SCHOOL FEEDING SITE/COMLIN | Mary Ellen Mckane | 758 County Route 7, Brushton, NY 12916 | 2010-07-19 |
| LA PIZZA IN BRUSHTON | Monica Thieme | 1259 Washington Street, Brushton, NY 12916 | 2008-04-18 |
| ANGELINA'S | Monica Thieme | 1192 Washington Street, Brushton, NY 12916 | 2009-02-04 |
| La Pizza, Brushton | Oscar Amaya/gutierrez | 1192 Washington Street, Brushton, NY 12916 | 2009-09-08 |
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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).