Malone Lodge of Elks (NYS Health Operation #358971) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 67 Elm Street, Malone, NY 12953. The food service type is Institutional Food Service - Religious, Charitable, Fraternal Organization. The last inspection date is September 20, 2023.
NYS Health Operation ID | 358971 |
NYSDOH Gazetteer | 162400 |
Facility Name | MALONE LODGE OF ELKS |
Operation Name | MALONE LODGE OF ELKS |
Facility Address | 67 ELM STREET, MALONE |
Permitted Corporation Name | MALONE LODGE OF ELKS |
Permitted Operator Name | ROBERT BROWER |
Address | 67 Elm Street Malone NY 12953 |
Municipality | MALONE |
County | FRANKLIN |
Local Health Department | Saranac Lake District Office |
Food Service Description | Institutional Food Service - Religious, Charitable, Fraternal Organization |
Permit Expiration Date | 2024-01-31 |
Inspection Date | 2023-09-20 |
Inspection Type | Inspection |
Total Noncritical Violations | 4 |
Violations | Item 8B- In use food dispensing utensils improperly stored; Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; 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; |
Inspection Comments | All temperatures taken were within acceptable ranges: diced chicken 177 F, rice 188 F, taco meat 177 F, cream 45 F and sliced cheese 44 F. Reviewed heating and cooling procedures with staff, Food probe thermometers available on site. Flooring through out kitchen was replaced and is improved since last inspection. |
Inspection Date | Inspection Type | Violations |
---|---|---|
2023-09-20 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 11C; 11D; 8B; 8E All temperatures taken were within acceptable ranges: diced chicken 177 F, rice 188 F, taco meat 177 F, cream 45 F and sliced cheese 44 F. Reviewed heating and cooling procedures with staff, Food probe thermometers available on site. Flooring through out kitchen was replaced and is improved since last inspection. |
2022-04-20 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10A; 11C; 11D; 14A; 15A; 15B All food temperatures taken were within acceptable ranges. Chicken was pre-cooked and thawed under refrigeration the night prior. Observed proper cooling of cut potatoes on a sheet tray in the walk-in cooler. Discussed wearing gloves when cutting lemons and limes for drink garnishes. |
2020-11-19 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 10B; 8E All food temperatures measured were acceptable. Discussed cooling practices for large cuts of meat such as prime rib during special food events. The operator regularly checks the calibration of stem-probe thermometers using ice water. Discussed the chlorine concentration required for the chemical sanitizing mechanical dishwasher. Discussed COVID-19 guidelines for food service establishments. |
2019-04-05 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 11D Temperatures measured: haddock = 39° F, coleslaw = 43° F |
2018-09-20 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 11D No food Sunday/Monday. Tuesday pizza & wings, Wed Mexican, Thursday members night (steak & fries), Fri/Sat limited bar menu )(burgers, fries, wings). Cold holding temperatures: Westinghouse sliced cheese 44°F, GE chicken wings 41°F, basement walk-in steaks 41°F. Four freezers in basement are under unfinished ceiling (subfloor) and pipes. |
2017-12-05 | Inspection | Critical: 0, Noncritical: 7, Violation Items: 11C; 15A; 8A; 8B; 8E Temperatures measured: prime rib = 155°F, gravy = 190° F, cold roast beef = 44° F. Discussed proper cooling methods for leftover prime rib. |
2016-02-09 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 11D; 15A; 15B; 8B The floor in the main kitchen is scheduled to be replaced on Feb. 28th, 2016. Temperatures measured: mozzarella cheese = 41 deg. F, cooked vegetables = 45 deg. F. |
2015-09-22 | Inspection | Critical: 0, Noncritical: 9, Violation Items: 10B; 11D; 15A; 15B All food temperatures, as taken with DOH Thermepen, were within an acceptable range. Education was given on the acceptable chlorine sanitizer concentration level of between 50-100ppm which is the result of 1 capful of bleach to 1 gallon of water. Mop sink grey water will be disposed of in the restroom toilets. Stainless steel equipment in main kitchen should be cleaned to remove excess grease. |
2014-12-19 | Inspection | Critical: 0, Noncritical: 14, Violation Items: 10B; 11D; 12C; 12D; 15A; 15B; 8A; 8E Temperatures measured: mac and beef soup = 148 deg. F, potato salad = 42 deg. F, pepperoni pizza = 140 deg. F, macaroni salad = 42 deg. F. |
2013-03-05 | Inspection | Critical: 0, Noncritical: 7, Violation Items: 10B; 11C; 15A; 15B; 16 |
2012-02-27 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 15A; 15B; 5B |
2011-12-22 | Inspection | Critical: 0, Noncritical: 7, Violation Items: 10A; 11A; 15A; 8A; 9C |
2011-02-17 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10A; 15A; 15B; 8E |
2010-01-06 | Inspection | Critical: 0, Noncritical: 8, Violation Items: 10A; 11A; 15A; 15B; 8A; 8E |
2008-12-09 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
2008-01-15 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10A; 15A; 8A |
2007-01-30 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
2006-03-09 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
2005-12-15 | Inspection | Critical: 1 (1 not corrected), Noncritical: 5, Violation Items: 2C 20 pounds of raw/ uncooked beef stores over vegetables in reach in cooler again |
2005-04-14 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
2005-01-31 | Inspection | Critical: , Noncritical: , Violation Items: |
2004-03-12 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
2004-02-04 | Inspection | Critical: , Noncritical: , Violation Items: |
2003-02-12 | Inspection | Critical: , Noncritical: , Violation Items: |
2002-01-23 | Inspection | Critical: , Noncritical: , Violation Items: |
2001-03-13 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
2001-01-17 | Inspection | Critical: , Noncritical: , Violation Items: |
2000-02-17 | Inspection | Critical: , Noncritical: , Violation Items: |
1999-02-04 | Inspection | Critical: , Noncritical: , Violation Items: |
1998-01-29 | Inspection | Critical: , Noncritical: , Violation Items: |
Violation Item | Critical Violation | Violation Description |
---|---|---|
2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
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. |
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 |
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 |
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 |
14A | Not Critical Violation | Insects, rodents present |
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 |
8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
9C | Not Critical Violation | Hair is improperly restrained |
Street Address |
67 ELM STREET |
City | MALONE |
State | NY |
Zip Code | 12953 |
Address: 53 Morton Street, Malone, NY 12953 Food Service Description: Religious, Charitable, Fraternal Organization Inspection Date: 2023-05-12 |
Address: 3 Spaulding Avenue, Malone, NY 12953 Food Service Description: Food Service Establishment Inspection Date: 2007-11-19 |
Address: 369 West Main Street, Malone, NY 12953 Food Service Description: Restaurant Inspection Date: 2017-08-31 |
Address: 12 Homestead Park, Malone, NY 12953 Food Service Description: School K-12 Food Service Inspection Date: 2013-03-26 |
Address: 3 Spaulding Avenue, Malone, NY 12953 Food Service Description: Restaurant/Catering Operation Inspection Date: 2023-02-07 |
Address: 369 West Main Street, Malone, NY 12953 Food Service Description: Restaurant Inspection Date: 2023-11-10 |
Address: 12 Homestead Park, Malone, NY 12953 Food Service Description: School K-12 Food Service Inspection Date: 2018-09-20 |
Address: 99 Elm Street, Malone, NY 12953 Food Service Description: School K-12 Food Service Inspection Date: 2013-03-13 |
Address: 26 Pearl Street, Malone, NY 12953 Food Service Description: Restaurant Inspection Date: 2013-06-11 |
Address: 99 Elm Street, Malone, NY 12953 Food Service Description: School K-12 Food Service Inspection Date: 2023-02-01 |
Address: 246 West Main Street, Malone, NY 12953 Food Service Description: Food Service Establishment Inspection Date: 2023-07-12 | |||
Address: 3385 State Route 11, Malone, NY 12953 Food Service Description: Food Service Establishment Inspection Date: 2023-07-31 | |||
Address: 45 Bare Hill Road, Malone, NY 12953 Food Service Description: Institution Food Service Inspection Date: 2023-10-02 | |||
Address: 369 West Main Street, Malone, NY 12953 Food Service Description: Restaurant Inspection Date: 2023-11-10 | |||
Address: 181 Brand Road, Malone, NY 12953 Food Service Description: Institution Food Service Inspection Date: 2023-10-02 | |||
Address: 309 Bare Hill Road, Malone, NY 12953 Food Service Description: Institution Food Service Inspection Date: 2023-09-20 | |||
Address: 10424 New York 30, Malone, NY 12953 Food Service Description: Food Service Establishment Inspection Date: 2023-09-13 | |||
Address: 12 Homestead Park, Malone, NY 12953 Food Service Description: Religious, Charitable, Fraternal Organization Inspection Date: 2023-09-20 | |||
Address: 7 Henry Road, Malone, NY 12953 Food Service Description: Food Service Establishment Inspection Date: 2023-05-31 | |||
Address: 43 Valco Drive, Malone, NY 12953 Food Service Description: SED Satellite/Preparation Site Inspection Date: 2023-08-08 | |||
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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.