LOBSTER POT RESTAURANT & BAR, THE
Jsw Enterprises, Inc.


Address: 81 Canada Street, Lake George, NY 12845

LOBSTER POT RESTAURANT & BAR, THE (Health Operation# 469835) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 18, 2018.

Business Overview

NYS Health Operation ID 469835
Operation Name LOBSTER POT RESTAURANT & BAR, THE
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 81 Canada Street
Lake George
NY 12845
Municipality LAKE GEORGE
County WARREN
Permitted Corporation Name JSW ENTERPRISES, INC.
Permitted Operator Name JOHN SCOTT WOOD
Permit Expiration Date 03/31/2020
Local Health Department Glens Falls District Office
NYSDOH Gazetteer 562000

Inspection Results

Date: 2018-05-18 Type: Inspection Violations: 0 critical, 17 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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: Facility shows much improvement in food handling from previous inspection. Education was provided. Contact your inspector when corrections done. Respond in writing to email address above addressing items identified today’s inspection. Please be advised that that all violations not addressed in a timely manner are subject to enforcement action. Or You may call inspector at 518-793-3893. Noted: Tiki bar not open yet, must be sure to clean and sanitize everything as has not been closed off to vermin and elements all winter. Be sure once you open, must have a method of keeping vermin from entering the bar and soiling equipment. Note: needs cpr notification poster, new choking poster, and hwsigns. For any major modifications must submit a notice of intent and must receive Gfdo approval. Issued notice of intent, cpr notification poster.
Date: 2016-09-09 Type: Inspection Violations: 10 critical, 13 noncritical
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 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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 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 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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: All items to be addressed as soon as possible. Contact this office at 518-793-3893 with questions and to report corrections.
Date: 2015-06-23 Type: Inspection Violations: 0 critical, 9 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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: Violations to be corrected 7/3/15, with exception of painting work which can be completed by start of 2016 season. Please submit email correspondence to this office by 7/3/15, with a corrective action list for violations cited at time of inspection. Any questions may be directed to this office via phone or email. Discussed bare hand contact prevention with ready to eat foods with chef. Also discussed proper cooling techniques, reheating, and hot/cold holding requirements for potentially hazardous foods.
Date: 2014-09-19 Type: Inspection Violations: 0 critical, 16 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 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Date: 2013-08-26 Type: Inspection Violations: 6 critical, 15 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
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.

Office Location

Street Address 81 CANADA STREET
City LAKE GEORGE
State NY
Zip 12845

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Dataset Information

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).