THE BREAKFAST CLUB, INC (Health Operation# 945499) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 31, 2018.
| NYS Health Operation ID | 945499 |
| Operation Name | THE BREAKFAST CLUB, INC |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
2431 Main Street Lake Placid NY 12946 |
| Municipality | N. ELBA |
| County | ESSEX |
| Permitted Corporation Name | THE BREAKFAST CLUB, LLC |
| Permitted Operator Name | HEATHER LEPERE |
| Permit Expiration Date | 12/31/2018 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 152300 |
| Date: 2018-10-31 | Type: Inspection |
Violations:
3 critical,
12 noncritical |
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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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 8C: Improper use and storage of clean, sanitized equipment and utensils 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 14A: Insects, rodents present Item 8B: In use food dispensing utensils improperly stored 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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: Time as a Public Health Control logs for Hollandaise sauce were reviewed and were acceptable. |
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| Date: 2018-01-08 | Type: Inspection |
Violations:
2 critical,
12 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: The high temperature dishwasher was observed working in accordance with the manufacturer specifications. The onsite manager and the inspector discussed adding a notation in the upcoming menu dictating raw shell eggs being part of all pertinent menu items. |
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| Date: 2017-09-15 | Type: Inspection |
Violations:
2 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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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 14A: Insects, rodents present Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Time as a Public Health Control logs were reviewed for hollandaise sauce and are acceptable. |
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| Date: 2017-02-24 | Type: Inspection |
Violations:
8 critical,
7 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 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8B: In use food dispensing utensils improperly stored |
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| Street Address | 2431 MAIN STREET |
| City | LAKE PLACID |
| State | NY |
| Zip | 12946 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| PETE'S STEAK HOUSE | 2431 Main Street, Lake Placid, NY 12946 | 2012-01-27 | |
| THE BROWN DOG CAFE & WINE BAR | Brown Dog Inc. | 2431 Main Street, Lake Placid, NY 12946 | 2015-12-11 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| GREAT ADK STEAK & SEAFOOD CAFE | Joan Kane | 2442 Main Street, Lake Placid, NY 12946 | 2018-12-11 |
| CHINA CITY NY, INC. | Tin Cheng | 2421 Main Street, Lake Placid, NY 12946 | 2018-12-03 |
| ERES PIZZA | Esad Cecunjanin | 2439 Main Street Suite 3, Lake Placid, NY 12946 | 2018-10-10 |
| LAKE PLACID CHRISTMAS COMPANY | Terry Delahant | 2435 Main Street, Lake Placid, NY 12946 | 2018-07-21 |
| BLUESBERRY BAKERY | Rainer Schnaars | 2436 Main Street, Lake Placid, NY 12946 | 2018-06-29 |
| 21 MAIN STREET INC | Aljo Cecunjanin | 2425 Main Street, Lake Placid, NY 12946 | 2018-04-26 |
| ENUF CHOCOLATES | Renee Elkaslasy | 2442 Main Street, Lake Placid, NY 12946 | 2018-12-11 |
| BLUESBERRY BAKERY | Edite Bimonte | 2436 Main Street, Lake Placid, NY 12946 | 2018-11-29 |
| HIGH PEAKS RESORT FS | Awh Lake Placid Hotel LLC | 2384 Saranac Avenue, Lake Placid, NY 12946 | 2018-12-06 |
| BLACK BEAR RESTAURANT | 24 Main Inc. | 2409 Main Street, Lake Placid, NY 12946 | 2018-12-04 |
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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).