Prospect Mountain Diner (NYS Health Operation #333072) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 2205 State Route 9, Lake George, NY 12845. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is September 26, 2025.
| NYS Health Operation ID | 333072 |
| NYSDOH Gazetteer | 565100 |
| Facility Name | PROSPECT MOUNTAIN DINER |
| Operation Name | PROSPECT MOUNTAIN DINER |
| Facility Address | 2205 STATE ROUTE 9, LAKE GEORGE |
| Permitted Operator Name | PATRICIA HUMPHREY |
| Address | 2205 State Route 9 Lake George NY 12845 |
| Municipality | LAKE GEORGE |
| County | WARREN |
| Local Health Department | Glens Falls District Office |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2026-03-31 |
| Inspection Date | 2025-09-26 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 3 |
| Violations | 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 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin; |
| Inspection Comments | 1. Handwashing sticker is present at the designated employee handwashing sink, however it is deteriorated from water. Inspector provided a new handwashing sticker to staff. 2. Pepsi branded cooler containing temperature control for safety (TCS) individual creamers and whipped cream is maintaining a temperature of 45F, however it is recommended that the cooler be adjusted lower to allow for temperature changes. 3. Allergen and intolerance information provided to operator. Allergy and intolerance signage must be posted conspicuously where it can be easily viewed by staff, and allergen verbiage must be added to all physical and digital menus. 4. All violations are to be corrected in a timely manner and are subject to enforcement action. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-09-26 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11A; 14B 1. Handwashing sticker is present at the designated employee handwashing sink, however it is deteriorated from water. Inspector provided a new handwashing sticker to staff.|2. Pepsi branded cooler containing temperature control for safety (TCS) individual creamers and whipped cream is maintaining a temperature of 45F, however it is recommended that the cooler be adjusted lower to allow for temperature changes.|3. Allergen and intolerance information provided to operator. Allergy and intolerance signage must be posted conspicuously where it can be easily viewed by staff, and allergen verbiage must be added to all physical and digital menus.|4. All violations are to be corrected in a timely manner and are subject to enforcement action. |
| 2025-01-13 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 11C; 11D; 14C; 15B All violations are to be corrected in a timely manner and are subject to enforcement action. |
| 2024-01-26 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 11C; 5B; 5C; 8F All violations are subject to enforcement action and must be corrected in a timely manner. |
| 2023-06-15 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11B; 11D; 15A; 5C All violations are subject to enforcement action and must be corrected in a timely manner.|Discussed recently passed legislation regarding food allergens and issued poster.|Discussed proper cooling methods for foods requiring temperature control for safety (TCS). Cooked TCS foods must be cooled from 120�F to 70�F within 2 hours, and to 45�F or below within 4 additional hours. As a best practice, TCS foods in the cooling process should be cooled under active refrigeration and remain uncovered, with a product depth no greater than 4 inches. The cooling foods should not be consolidated or covered until completely cooled to 45�F or below. Information on cooling and reheating of TCS foods can be found at the following link: www.health.ny.gov/environmental/indoors/food_safety/coolheat.htm |
| 2022-09-16 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 11A; 11C; 11D; 14B; 5B; 5C All violations must be corrected and are subject to enforcement action if not addressed in a timely manner. |
| 2021-10-25 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 11A; 11B; 11D; 12E; 14B; 15A; 5A All violations must be corrected and are subject to enforcement action if not addressed in a timely manner. |
| 2020-10-15 | Inspection | Critical: , Noncritical: 8, Violation Items: 10B; 11A; 11C; 11D; 15A; 15B All violations must be corrected and are subject to enforcement action if not addressed in a timely manner. Reviewed Covid-19 guidelines with operator at time of inspection. Observed staff properly wearing PPE and facility had social distancing signage on display. Facility was maintaining a NY Forward Safety Plan onsite at time of inspection, had also reduced internal capacity to 50% while maintaining 6ft separation at tables under outside tent. All staff are being health screened daily prior to start of shift. No signature received on inspection report er current Covid-19 guidelines. |
| 2019-10-21 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 11A; 12D; 15A; 5C; 8A; 8D All violations must be corrected and are subject to enforcement action if not addressed in a timely manner. |
| 2017-08-04 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 11A; 11B; 11D; 5A; 9B 1- Submit proof of maintenance of the two refrigeration units to the Glens Falls District Office. Until units are repaired to maintain food below 45�F, they may not be used to hold Potentially Hazardous Foods. 2- Submit proof of repair of the facility dishwasher to the Glens Falls District Office. 3- All violations must be corrected in a timely manner, and the proof of correction transmitted to the Glens Falls District Office. Uncorrected violations and repeat violations may result in the initiation of enforcement action and the imposition of fines. |
| 2016-02-20 | Inspection | Critical: , Noncritical: 11, Violation Items: 10A; 10B; 11A; 11B; 11D; 8A All hot and cold hold food temperatures measured with a metal stem probe are acceptable. Proper cooling of foods is observed. Glove use is observed. It is recommended to obtain a thermocouple stem probe thermometer for this operation for better efficiency and accuracy. |
| 2015-02-25 | Inspection | Critical: 6, Noncritical: 9, Violation Items: 11A; 11C; 11D; 15A; 15B; 1C; 4A; 5C; 5E; 8A; 8D Comments only: Discussed how to properly prepare cold salads such as tuna salad with the cook, Walt. All cold salads must be prepared using pre-chilled (45 degrees F or less) ingredients. |All remaining violations must be corrected no later than 3/10/15. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 3/10/15. |
| 2014-07-15 | Inspection | Critical: 1, Noncritical: 16, Violation Items: 11A; 11B; 11C; 11D; 12C; 12D; 14B; 15A; 15B; 5B; 8A; 8B |
| 2013-01-29 | Inspection | Critical: 9, Noncritical: 24, Violation Items: 10A; 10B; 11A; 11C; 11D; 12D; 12E; 14A; 14C; 15A; 15B; 16; 2B; 4A; 5A; 5C; 5E; 6A; 7F; 8B; 9B |
| 2012-03-21 | Inspection | Critical: 2, Noncritical: 18, Violation Items: 10B; 11A; 11B; 11C; 11D; 12C; 12E; 15A; 16; 2E; 6A; 8A; 8E |
| 2011-01-26 | Inspection | Critical: 1, Noncritical: 16, Violation Items: 10B; 11A; 11D; 12C; 12D; 15A; 15B; 2C; 8A; 8C; 9B |
| 2010-03-12 | Inspection | Critical: 5, Noncritical: 16, Violation Items: 10B; 11A; 11B; 11C; 11D; 12C; 14A; 15A; 15B; 16; 1H; 2C; 3B; 5B; 5C; 8A; 8E; 9B |
| 2009-12-11 | Inspection | Critical: 3, Noncritical: 10, Violation Items: 10A; 11A; 11C; 11D; 12C; 15A; 15B; 16; 1D; 5C; 8A; 9B |
| 2008-11-19 | Inspection | Critical: 3, Noncritical: 5, Violation Items: 10B; 14B; 1D; 2C; 5C; 8B; 8C; 8E |
| 2007-02-09 | Inspection | Critical: 2, Noncritical: 11, Violation Items: 10B; 11B; 11D; 12A; 12D; 14B; 14C; 15A; 15B; 5A; 5E |
| 2006-01-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-03-31 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-01-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-02-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-03-07 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-01-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-08-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-09-06 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-12-11 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-02-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-10-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1C | Critical Violation | Home canned goods, or canned goods from unapproved processor found on premises |
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2B | Critical Violation | Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 3B | Critical Violation | Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 5A | Critical Violation | 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. |
| 5B | Critical Violation | 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5E | Critical Violation | 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. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12A | Not Critical Violation | Hot, cold running water not provided, pressure inadequate |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 14C | Not Critical Violation | Pesticide application not supervised by a certified applicator |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 8A | Not Critical Violation | 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) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| Street Address |
2205 STATE ROUTE 9 |
| City | LAKE GEORGE |
| State | NY |
| Zip Code | 12845 |
Address: 2133 Route 9, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2025-09-16 |
Address: 2452 State Route 9n, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2025-09-17 |
Address: 2136 State Route 9, Lake George, NY 12845 Food Service Description: Restaurant Inspection Date: 2017-08-16 |
Address: 2112 State Route 9, Lake George, NY 12845 Food Service Description: Catering Operation Inspection Date: 2021-08-20 |
Address: 2108 State Route 9, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2025-09-15 |
Address: 2136 State Route 9, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2006-08-23 |
Address: 2108 State Route 9, Lake George, NY 12845 Food Service Description: Restaurant Inspection Date: 2008-07-21 |
Address: 2011 State Route 9, Lake George, NY 12845 Food Service Description: Restaurant Inspection Date: 2025-07-29 |
Address: 2136 State Route 9, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2017-08-16 |
Address: 2108 State Route 9, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2012-08-15 |
Address: 429 Canada Street, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2025-12-22 | |||
Address: 298 Glen Lake Road, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2025-09-29 | |||
Address: 2119 State Route 9 #132 Route, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2025-12-19 | |||
Address: 4054 State Route 9l, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2025-10-02 | |||
Address: 33 Canada Street, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2025-11-07 | |||
Address: 1471 State Route 9, Lake George, NY 12845 Food Service Description: Restaurant Inspection Date: 2025-10-02 | |||
Address: 2143 State Route 9, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2025-09-22 | |||
Address: 5 Mill Road, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2025-10-16 | |||
Address: 1484 State Route 9, Lake George, NY 12845 Food Service Description: Restaurant Inspection Date: 2025-10-20 | |||
Address: 3932 State Route 9l, Lake George, NY 12845 Food Service Description: Food Service Establishment Inspection Date: 2025-12-19 | |||
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.