CROSSROADS CATERERS (Health Operation# 545392) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 29, 2018.
| NYS Health Operation ID | 545392 |
| Operation Name | CROSSROADS CATERERS |
| Food Service Description | Food Service Establishment - Catering Operation |
| Facility Address |
5514 Cascade Road Lake Placid NY 12946 |
| Municipality | NO. ELBA |
| County | ESSEX |
| Permitted Corporation Name | Sugar Shakers Inc. |
| Permitted Operator Name | Rich Wright |
| Permit Expiration Date | 06/30/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 156000 |
| Date: 2018-06-29 | Type: Inspection |
Violations:
4 critical,
8 noncritical |
|
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 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 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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) 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 11D: Non food contact surfaces of equipment not clean Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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) Comments: Main kitchen, groomers kitchen and VIP kitchen were all looked at during inspection. |
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| Date: 2017-06-28 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8B: In use food dispensing utensils improperly stored Comments: TPHC information was provided for the hot holding unit. |
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| Date: 2016-07-07 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All violation noted in inspection dated 6/30/2016 related to food preparation and food storage were corrected. The importance of maintaining a temperature log for all cold storage was stressed. Per interview with operator, at the present time sliced tomatoes used as condiments are stored whole at room temperature and sliced to order. The part of the slice tomato not used is stored in a refrigeration unit at 45 degrees F or below until next order is needed. Temperatures taken with DOH thermapen were as follows; Hot holding hamburger patties from 145 to 156 degrees F., hot dogs 148 degrees F., Chicken tenders 180 degrees F., beef meatballs in tomato sauce from 152 to 158 degrees F., cooked hamburger from 154 to 162 degrees F. Cold holding sliced tomatoes 43 degrees F. | ||
| Date: 2016-06-30 | Type: Inspection |
Violations:
5 critical,
5 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 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. 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 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 8B: In use food dispensing utensils improperly stored |
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| Date: 2015-07-01 | Type: Inspection |
Violations:
5 critical,
11 noncritical |
|
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 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 8B: In use food dispensing utensils improperly stored Comments: Discussed proper cooling procedures, cold holding, and hot holding. Reviewed cold holding logs. Inspection was conducted with Vincent DeLaura as part of FSIO training. |
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| Date: 2014-07-02 | Type: Inspection |
Violations:
7 critical,
6 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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. |
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| Street Address | 5514 CASCADE ROAD |
| City | LAKE PLACID |
| State | NY |
| Zip | 12946 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| OLYMPIC JUMPING COMPLEX BASE LODGE | Olympic Regional Development Authority | 5487 Cascade Road, Lake Placid, NY 12946 | 2018-09-06 |
| CASCADE SKI CENTER FS | Cascade Ski Center LLC | 4833 Cascade Road, Lake Placid, NY 12946 | 2018-01-10 |
| FOREVER WILD BEVERAGES | Cascade Ski Center, LLC | 4833 Cascade Road, Lake Placid, NY 12946 | 2016-11-09 |
| RODEWAY INN FS | Marianne Meister | 5828 Cascade Road, Lake Placid, NY 12946 | 2018-02-28 |
| US OLYMPIC TRAINING CENTER FS | Olympic Training Committee | 196 Old Military Road, Lake Placid, NY 12946 | 2018-11-20 |
| COURTYARD BY MARRIOTT FS | Hotel Equities Group LLC | 5920 Cascade Road, Lake Placid, NY 12946 | 2018-01-31 |
| SALT OF THE EARTH BISTRO | Andrea Lautenschuetz | 5956 Sentinel Road, Lake Placid, NY 12946 | 2018-11-26 |
| GREEN GODDESS FOODS LLC | Olympic Regional Development Authority | 2051 Saranac Avenue, Lake Placid, NY 12946 | 2018-08-11 |
| HIGH PEAKS HOSTEL FSE | 5956 Sentinel Road, Lake Placid, NY 12946 | 2013-09-20 | |
| CHAIR 6 | Chair 6 LLC | 5993 Sentinel Road, Lake Placid, NY 12946 | 2015-12-18 |
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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).