FOE ADIRONDACK AERIE #4410

Order for delivery

Inspection history

1. Aug 18, 2026

   ✓
   2 violations

   • 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)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

2. Mar 12, 2025

   ✓

3. Nov 7, 2024

   ✓
   7 violations

   • Pesticide application not supervised by a certified applicator
   • In use food dispensing utensils improperly stored
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Insects, rodents present
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Non food contact surfaces of equipment not clean

4. Apr 3, 2023

   ✓

5. Mar 15, 2022

   ✓
   1 violation

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

6. Nov 2, 2021

   ✓
   3 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

7. Nov 12, 2020

   ✓

8. Aug 30, 2019

   ✕
   4 violations

   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

9. Jul 23, 2018

   ✓
   7 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Pesticide application not supervised by a certified applicator
   • 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)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

10. Sep 14, 2017

    ✕
    2 violations

    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

11. Dec 9, 2016

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

12. Oct 29, 2016

    ✕
    7 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Non food contact surfaces of equipment not clean
    • Single service items reused, improperly stored, dispensed, not used when required
    • Critical: 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.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.