Malone Lodge of Elks

67 Elm Street, Malone, NY 12953

Overview

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.

Facility Overview

NYS Health Operation ID358971
NYSDOH Gazetteer162400
Facility NameMALONE LODGE OF ELKS
Operation NameMALONE LODGE OF ELKS
Facility Address67 ELM STREET, MALONE
Permitted Corporation NameMALONE LODGE OF ELKS
Permitted Operator NameROBERT BROWER
Address67 Elm Street
Malone
NY 12953
MunicipalityMALONE
CountyFRANKLIN
Local Health DepartmentSaranac Lake District Office
Food Service DescriptionInstitutional Food Service - Religious, Charitable, Fraternal Organization
Permit Expiration Date2024-01-31

Last Inspection Results

Inspection Date2023-09-20
Inspection TypeInspection
Total Noncritical Violations4
ViolationsItem 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 CommentsAll 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 Results

Inspection DateInspection TypeViolations
2023-09-20InspectionCritical: 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.
2022-04-20InspectionCritical: 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.
2020-11-19InspectionCritical: 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.
2019-04-05InspectionCritical: 0, Noncritical: 1, Violation Items: 11D
Temperatures measured: haddock = 39° F, coleslaw = 43° F
2018-09-20InspectionCritical: 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.
2017-12-05InspectionCritical: 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.
2016-02-09InspectionCritical: 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.
2015-09-22InspectionCritical: 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.
2014-12-19InspectionCritical: 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.
2013-03-05InspectionCritical: 0, Noncritical: 7, Violation Items: 10B; 11C; 15A; 15B; 16
2012-02-27InspectionCritical: 1, Noncritical: 3, Violation Items: 15A; 15B; 5B
2011-12-22InspectionCritical: 0, Noncritical: 7, Violation Items: 10A; 11A; 15A; 8A; 9C
2011-02-17InspectionCritical: 0, Noncritical: 6, Violation Items: 10A; 15A; 15B; 8E
2010-01-06InspectionCritical: 0, Noncritical: 8, Violation Items: 10A; 11A; 15A; 15B; 8A; 8E
2008-12-09InspectionCritical: 0, Noncritical: 0, Violation Items:
2008-01-15InspectionCritical: 0, Noncritical: 3, Violation Items: 10A; 15A; 8A
2007-01-30InspectionCritical: 0, Noncritical: 0, Violation Items:
2006-03-09Re-InspectionCritical: , Noncritical: , Violation Items:
2005-12-15InspectionCritical: 1 (1 not corrected), Noncritical: 5, Violation Items: 2C
20 pounds of raw/ uncooked beef stores over vegetables in reach in cooler again
2005-04-14Re-InspectionCritical: , Noncritical: , Violation Items:
2005-01-31InspectionCritical: , Noncritical: , Violation Items:
2004-03-12Re-InspectionCritical: , Noncritical: , Violation Items:
2004-02-04InspectionCritical: , Noncritical: , Violation Items:
2003-02-12InspectionCritical: , Noncritical: , Violation Items:
2002-01-23InspectionCritical: , Noncritical: , Violation Items:
2001-03-13Re-InspectionCritical: , Noncritical: , Violation Items:
2001-01-17InspectionCritical: , Noncritical: , Violation Items:
2000-02-17InspectionCritical: , Noncritical: , Violation Items:
1999-02-04InspectionCritical: , Noncritical: , Violation Items:
1998-01-29InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
5BCritical ViolationPotentially 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
10ANot Critical ViolationFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11CNot Critical ViolationFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
12DNot Critical ViolationToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
14ANot Critical ViolationInsects, rodents present
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
16Not Critical ViolationMiscellaneous, Economic Violation, Choking Poster, Training.
8ANot Critical ViolationFood 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)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
9CNot Critical ViolationHair is improperly restrained

Location Information

Street Address 67 ELM STREET
CityMALONE
StateNY
Zip Code12953

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Dataset Information

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.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

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.