Lodge On Lake George

Year by year

Inspections

1. Dec 17, 2025 Routine · 4 priority, 2 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after handling raw sausage. Person In Charge then discarded gloves and don a new pair without washing hands. PIC proceeded to prepared ready to eat items. Instructed PIC to wash their hands. PIC then washed their hands and don a new pair.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Observed bucket of chlorine used for wiping down food prep areas is not being used according to EPA registered label use instructions and is at 0 PPM. Informed PIC. PIC then discarded bucket and refilled it with fresh sanitizer. Retested with PIC and got 100ppm.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed pizza cutter and french knife used with time/temperature controlled for safety food is not cleaned every 4 hours. Disucssed with PIC when the pizza cutter and french knife is wash rinse and sanitized. PIC stated it gets cleaned once at the end of the night. Instructed and provided education to employee that the pizza cutter and french knife must be cleaned every 4 hours. PIC stated they will make sure they are washed rinse and sanitized every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice bin at bar and ice machine in basement. Instructed PIC to provide an air gap. PIC stated they will get an air gap on each of these.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed container of chili and container au jus in 3 door prep cooler and container of chili in 2 door upright cooler are improperly date marked. Discussed with PIC when the chili and container of au jus were made or prepared. PIC stated both containers of chili was made on 12/13/25 and container of au jus was 12/15/25. Instructed to PIC that all items must be date marked. PIC stated they will makesure everything is date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Observed soap not available at food employee handwashing sink located in kitchen and at bar. Informed PIC and PIC was able to supply soap at handwashing stations. Observed at both handwashing sinks no employee washing signs. Informed PIC and PIC stated they will get signs posted. PIC was able to obtain signs and stated they will post them.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Observed chest cooler in basment is not equipped with an integral or permanently affixed temperature measuring device. Informed Person In Charge. PIC stated they will get a thermometer for the cooler.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed the outside and inside of 3 door prep cooler in kitchen, 2 door upright cooler in kitchen, 1 door upright freezer in kitchen, 1 door upright freezers in basment, chest cooler in bar, shelfs throughout kitchen, outside of pizza oven and inside of microwave are not cleaned on a frequent basis. Instructed PIC to increase the cleaning frequency of these areas. PIC stated they will get these areas cleaned.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Observed the floors under equipment , the ceilings and the walls throughout the kitchen have accumulation of debris. Instructed PIC to increase the cleaning frequnecy of these areas. PIC stated they will get these areas cleaned.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Feb 7, 2024 Routine · 2 priority, 2 priority foundation, 1 core, 2 repeat
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Employee was observed cutting celery without gloves.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Chopped Tomatos in prep cooler is cold held at 50°F. CH Ground Beef is cold held at 58F\.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     THAWING

     Italian Beef and Frozen Chili is being improperly thawed by non running water bath for italian beef and Chili was left on counter to thaw..

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items in cooler equipment is improperly date marked. There is a lack of date marking for items held longer then 24hrs.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Bags of meats in the prep cooler were observed to be unwrapped or uncovered in bags with items on top of one another.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)