NIMA RESTAURANT COMPANY INC.
Michael Nicola


Address: 2617 Main Street, Lake Placid, NY 12946

NIMA RESTAURANT COMPANY INC. (Health Operation# 509349) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 6, 2018.

Business Overview

NYS Health Operation ID 509349
Operation Name NIMA RESTAURANT COMPANY INC.
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 2617 Main Street
Lake Placid
NY 12946
Municipality N. ELBA
County ESSEX
Permitted Corporation Name NIMA RESTAURANT COMPANY INC.
Permitted Operator Name MICHAEL NICOLA
Permit Expiration Date 11/30/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 152300

Inspection Results

Date: 2018-11-06 Type: Inspection Violations: 1 critical, 8 noncritical
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
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 8D: Single service items reused, improperly stored, dispensed, not used when required
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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)
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: At the time of the inspection, a rolling cart with a number of containers of cooked pasta were found stored near the cooking line. The temperature of the cooked pasta was 42° F. Education was provided about the fact that the cooked pasta cannot be stored at room temperature, as it was, for use throughout the night. The cooked pasta was returned to the walk-in cool;er for cold holding. Potentially hazardous foods must be stored under appropriate temperature control when being held for cooking to service. Applying for a waiver to use Time as a unlicensed Health Control was also discussed. The second walk-in cooler and the walk-in freezer were not in use at the time of this inspection. If they are to be used in the future, they must be thoroughly cleaned before use. The Bangkok Tai portion of the facility was completely shut down. Other food temperatures measured were acceptable. Examples include: ham = 40° F, sauce = 39° F, beef = 40° F, diced tomatoes = 40° F, cooked chicken = 43° F, cooked pasta = 42° F.
Date: 2018-02-01 Type: Inspection Violations: 0 critical, 8 noncritical
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 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 measured were acceptable. Examples included: cooked pasta = 41° F, sautéed onions and peppers = 38° F, cooked chicken = 40° F, cooked sausage = 37° F, cut tomato = 39° F, anchovies - 40° F. Discussed cooling of cooked sausage. When repairs are finished on the baking room, please contact your inspector to that an inspection of that area can be done.
Date: 2017-12-14 Type: Inspection Violations: 0 critical, 8 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)
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
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: Food temperatures measured were acceptable. Examples include: meatballs = 40° F, lasagna = 40° F, cheese = 39° F, anchovies = 47° F. Please turn the thermostat down for the salad refrigerator as food temperatures were 46 to 47° F. The Bangkok Thai kitchen was not open at the time of this inspection.
Date: 2017-04-20 Type: Inspection Violations: 2 critical, 17 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 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Food temperatures measured: Walk-in cooler - ground meat = 41° F, shrimp = 40° F; pizza topping refrigerator - sausage = 38° F, cooked potato = 38° F, main kitchen prep refrigerator - diced tomato = 40° F, diced chicken = 38° F. Discussed storage of personal meat (whole pig) in the walk-in freezer.
Date: 2016-10-14 Type: Inspection Violations: 3 critical, 17 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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 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 8B: In use food dispensing utensils improperly stored
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
Comments: Reviewed Time as a Public Health control records at sushi area. Food temperatures measured in various refrigeration units ranged from 36° F to 44° F.
Date: 2016-03-03 Type: Inspection Violations: 0 critical, 7 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

Office Location

Street Address 2617 MAIN STREET
City LAKE PLACID
State NY
Zip 12946

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
SUBWAY Dewmac Inc 2617 Main Street, Lake Placid, NY 12946 2019-02-11
BANGKOK THAI CUISINE M. Singhanaratha LLC 2617 Main Street, Lake Placid, NY 12946 2014-03-11

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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).