Titus Mountain Family Ski Center LLC (NYS Health Operation #358952) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 215 Johnson Road, Malone, NY 12953. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is December 26, 2025.
| NYS Health Operation ID | 358952 |
| NYSDOH Gazetteer | 166400 |
| Facility Name | TITUS MOUNTAIN FAMILY SKI CENTER LLC |
| Operation Name | TITUS MOUNTAIN FAMILY SKI CENTER LLC |
| Facility Address | 215 JOHNSON ROAD, MALONE |
| Permitted Corporation Name | TITUS MOUNTAIN FAMILY SKI CENTER LLC |
| Permitted Operator Name | BRUCE MONETTE III |
| Address | 215 Johnson Road Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2026-12-31 |
| Inspection Date | 2025-12-26 |
| Inspection Type | Inspection |
| Total Critical Violations | 3 |
| Total Noncritical Violations | 4 |
| Violations | Item 6A- Critical Violation [RED] 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 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); Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; |
| Inspection Comments | The facility has sanitizer testing strips and food prob thermometers available on site. Discussed heating and cooling procedures to be acceptable. Reviewed three bay dish washing procedures to be acceptable. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-26 | Inspection | Critical: 3, Noncritical: 4, Violation Items: 10A; 10B; 15A; 6A; 8A The facility has sanitizer testing strips and food prob thermometers available on site. Discussed heating and cooling procedures to be acceptable. Reviewed three bay dish washing procedures to be acceptable. |
| 2025-01-17 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11D; 15A; 5B; 8A Temperatures taken that are within acceptable limits: gravy 147F, hamburgers 178F, chicken tenders 148F, salsa 41F, chicken salad 42F, taco meat 170F, and hamburgers 41F. Proper sanitizer and test strips are located on-site. Hot holding and cold holding procedures were observed and discussed with the operator. |
| 2024-02-22 | Inspection | Critical: , Noncritical: , Violation Items: Completed food service inspection of upper level kitchen in the main lodge (facility was not open during previous inspection.) All temperatures taken were with in acceptable ranges: gravy 154 F, soup 175 F, chicken 167 F, sliced cheese 45 F, cheese 167 F, diced tomatoes 40 F, and turkey sandwich 41 F. Proper sanitizer concentration found through out facility. Stem food probe thermometers and sanitizer testing strips available on site. Reviewed heating and cooling procedures to be acceptable. Reviewed 3 bay dish washing procedures to be acceptable. |
| 2024-01-09 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11D; 15A; 16; 6A; 8A All temperatures taken were within acceptable ranges: gravy 150 F, hamburger patties 149 F, chili 151 F, shredded mozzarella cheese 43 F, and diced tomatoes 38 F. Reviewed 3 bay dish washing techniques. Discussed heating and cooling techniques to be acceptable. We looked at Teddy's Treats facility and determined that temporary food service permit would be the most appropriate permit to issue for the races held on Saturdays. A Temporary Food Service permit application was emailed to the facility operator. This must be completed and submitted prior the next Saturday's event. Discussed food allergy requirements for facilities. |
| 2023-02-22 | Inspection | Critical: 5, Noncritical: 5, Violation Items: 10A; 11A; 11C; 15A; 1D; 5A; 5B; 6A; 9C All temperatures taken were with in acceptable range soup 150 degrees F, sliced tomatoes 45 degrees, milk 39 degrees, and hamburger 143 degrees. Reviewed proper 3 bay wash, rinse and sanitize dish washing procedures. Reviewed proper heating and cooling procedures. |
| 2022-03-04 | Inspection | Critical: , Noncritical: 1, Violation Items: 10B All food temperatures taken were within acceptable ranges: French onion soup 167�F, clam chowder 145�F, tomatoes 40�F, burger 44�F, and milk 37�F. Discussed hot holding potentially hazardous foods that have a thicker consistency at a higher temperature setting. The sanitizer in the three bay sink is acceptable. |
| 2022-02-23 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10B; 11D; 15A; 6A This was an inspection of the downstairs cafeteria and cafeteria kitchen only. Reviewed cooling logs and they were acceptable. Food temperatures measured were acceptable. Examples included: pulled chicken = 41 F, soup 40 F, lunchmeat = 42 F, hot dogs = 38 F, Hamburgers = 160 F, Hot Dogs = 162 F, Chili = 155 F, Cream of Broccoli Soup = 157 F. Discussed cooling methods used. |
| 2021-12-20 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 10B; 15A; 2C; 8A; 8B; 9B; 9C All food temperatures taken were within acceptable ranges: chili 167�F, macaroni beef soup 171�F, hot dogs 155�F, cheese 40�F, sliced tomato 38�F, and raw beef 40�F. Discussed reheating procedures. |
| 2021-01-20 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 15A; 15B All food temperatures measured were acceptable. The downstairs cafeteria food service is only currently operating on the weekends due to COVID-19 constraints. Discussed COVID-19 guidelines for food service establishments. |
| 2020-02-18 | Inspection | Critical: 2 (1 not corrected), Noncritical: 4, Violation Items: 10B; 11D; 15A; 15B; 1B; 6B The following food temperatures measured were acceptable: gravy- 157�F, hamburger- 147�F, hot dog- 142�F, hamburger mac soup- 160�F, French onion soup- 152�F, melted cheese- 145�F, cooked pasta- 42�F, sliced tomatoes- 42�F, par-cooked bacon- 44�F, prime rib- 35�F, sliced turkey- 37�F, turkey panini- 34�F. Staff are completing cooling logs for potentially hazardous foods. Discussed the adequate strategies in place for cooling large cuts of meat. Reviewed menu items and final cooking temperatures. |
| 2019-02-20 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 15B Food temperatures measured were acceptable: sliced tomatoes = 42 F, cooked pasta = 37� F, cooked chicken = 43� F, marinara sauce = 190� F, mashed potatoes = 192� F, onion soup = 170� F. Discussed cooling procedures used for leftover foods in upstairs kitchen. Reviewed cooling logs, which were acceptable. Violations observed during the last inspection have been corrected. |
| 2019-01-28 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11D; 8E Inspection of the cafeteria kitchen only. The upstairs kitchen is open only Friday through Sunday and holiday weeks. The upper mountain kitchen is open on weekends and holidays (2/16 - 2/24). Food temperatures measured were acceptable - chili = 159� F, vegetable soup = 170� F, burger = 183� F, sliced tomato = 37� F, sliced cheese = 45� F. Cooling logs were reviewed and found to be acceptable. |
| 2018-03-12 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 15A All food temperatures measured were acceptable. Please monitor food temperatures in the top section of the sandwich style refrigerator in the upstairs kitchen. Discussed cooling of soups and chili. The walk-in freezer floor is in need of re-surfacing. Reviewed the 1/18/2018 inspection and all violations have been corrected. |
| 2018-01-18 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10A; 10B; 15B; 5C; 6A; 8B; 8E All food temperatures with the exception of those mentioned in violations were acceptable. Examples include: Glaziers hot dogs = 158� F, hamburger/bun = 168� F, chicken tenders = 199� F, chili = 192� F, sliced cheese = 41� F, raw hamburger = 45� F (in drawer refrigerator under cooking line). Cooling logs are being maintained and are acceptable. Discussed cooling procedures used at this facility. Discussed cooking and holding prime rib served on Thursday nights. Discussed finishing the walk-in freezer floor before the 2018/19 season. Send or bring choking posters. |
| 2017-03-13 | Inspection | Critical: , Noncritical: 5, Violation Items: 10B; 11D; 15A; 8A; 8E Food temperatures measured: chowder = 34�F, hotdogs = 42� F, roasted red peppers = 40� F, brown gravy = 166� F. Checked status of abatement for recent enforcement action. Door gaskets have been ordered and will be installed once they are received. Please let your inspector know when the new gaskets have been installed (this can be done by e-mail). Discussed cooling procedures used for soups. Recommend that the floor behind the cafeteria line be painted in the off-season. Please clean the cotton candy machine according to manufacturers instructions. |
| 2017-02-03 | Inspection | Critical: 4, Noncritical: 11, Violation Items: 10A; 10B; 11D; 15A; 15B; 2C; 5B; 6A; 8A; 8B All food temperatures measured (with the exception of those noted in the violation findings) were acceptable. The cafeteria line reach-in refrigerator appears to be holding food at or around 45�F, which is the maximum allowable cold holding temperature. Recommend that you try to get this unit to hold at a colder temperature. Reviewed cooling logs, which appear to be acceptable. However, cooling was discussed at length because of cooling violations that were observed during this inspection. Discussed the possible use of Time as a Public Health Control for hamburgers. A re-inspection will take place in two to three weeks when the upper mountain location is inspected. Based on the amount of food preparation that takes place at this facility, please consider installing a dedicated food preparation sink that has an indirect drain. |
| 2016-02-17 | Inspection | Critical: 3, Noncritical: 17, Violation Items: 10A; 10B; 11B; 11D; 15A; 15B; 4A; 5A; 8A; 8B; 8D; 8E All hot and cold food temperatures on premises were found to be acceptable. Cold foods were measured with DOH thermocouple thermometer to be 37-44 degrees F, and hot foos were all measured to be 140 degrees F. and above. Cooling logs were not available. but proper cooling methods were discussed. Shallow pan cooling of chowder was observed during inspection. |
| 2015-02-18 | Inspection | Critical: 1, Noncritical: 9, Violation Items: 10A; 11D; 12C; 15A; 15B; 6A; 8A Additional food temperatures measured: hot dogs = 143 F, chili = 153 F, hamburger = 146 F, onion soup = 157 F, vegetable beef soup = 163 F, pulled pork = 43 F, sliced cheese = 40 F, shaved steak = 43 F, Ranch dressing = 34 F. Reviewed menu and discussed cooking temperatures. Reviewed cooling logs; please complete cooling logs until food is 45 deg. F or below. |
| 2014-12-30 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10B; 11D; 15A; 15B; 16; 2C; 8C; 8E |
| 2014-02-27 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 10B; 15A; 2C The utility sink in store room was installed with a vacuum breaker on the faucet. The monitoring logs are maintained daily and all cooled foods are tracked. The Tomato soup was at 165F, chili at 170F and chicken noodle at 167F. being hot held steam unit.|In addition DOH staff reviewed the actual cooling procedure of a potentially hazardous soup. Although the cooling of the soup met the proper time frames, it was suggested that shallow trays and cooling wands be use to cool in ice. Rather than plastic container placed in ice uncovered. All Themometers were recently calibrated. |
| 2013-12-23 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11C; 16; 1B Monitoring logs are well maintained and tracking of potentially hazardous stored foods is satisfactory . |
| 2013-01-10 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-01-07 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 11C; 15A; 16; 2E; 8A |
| 2012-10-02 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-02-29 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 11C; 16; 2B; 2E; 9C |
| 2011-11-30 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A |
| 2010-12-13 | Inspection | Critical: , Noncritical: 1, Violation Items: 12A |
| 2010-01-14 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A |
| 2008-12-30 | Inspection | Critical: , Noncritical: 2, Violation Items: 15B; 9C |
| 2008-01-02 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-01-02 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-12-20 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-12-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-01-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-01-21 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-01-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-09-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-12-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-02-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-12-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-01-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 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. |
| 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). |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 6B | Critical Violation | Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. |
| 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 |
| 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 |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| 9C | Not Critical Violation | Hair is improperly restrained |
Address: 215 Johnson Road, Malone, NY 12953 Food Service Description: Restaurant Inspection Date: 2025-01-17 |
| Street Address |
215 JOHNSON ROAD |
| City | MALONE |
| State | NY |
| Zip Code | 12953 |
Address: 215 Johnson Road, Malone, NY 12953 Food Service Description: Restaurant Inspection Date: 2025-01-17 |
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Address: 181 Brand Road, Malone, NY 12953 Food Service Description: Institution Food Service Inspection Date: 2025-09-25 | |||
Address: 228 West Main Street, Malone, NY 12953 Food Service Description: Restaurant Inspection Date: 2025-12-08 | |||
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Address: 41 Elm Street, Malone, NY 12953 Food Service Description: Religious, Charitable, Fraternal Organization Inspection Date: 2025-09-23 | |||
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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.