MCDONALD'S OF LAKE PLACID
Micar Group, LLC


Address: 2174 Saranac Avenue, Lake Placid, NY 12946

MCDONALD'S OF LAKE PLACID (Health Operation# 358634) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 17, 2018.

Business Overview

NYS Health Operation ID 358634
Operation Name MCDONALD'S OF LAKE PLACID
Food Service Description Food Service Establishment - Restaurant
Facility Address 2174 Saranac Avenue
Lake Placid
NY 12946
Municipality N. ELBA
County ESSEX
Permitted Corporation Name MICAR GROUP, LLC
Permitted Operator Name BILL MARCELLUS
Permit Expiration Date 02/28/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 152300

Inspection Results

Date: 2019-02-07 Type: Inspection Violations: 1 critical, 3 noncritical
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11D: Non food contact surfaces of equipment not clean
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Date: 2018-08-17 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Reinspection for violations dated February 7, 2018. All violations have been corrected and no new violations were observed.
Date: 2018-02-07 Type: Inspection Violations: 1 critical, 5 noncritical
Item 5A (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.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: Facility has a waiver for Swiss and cheddar jack cheese which can be held for up to 4 hours. Facility was using grease pencil to indicate discard times. Labels are usually used but label machine was not working. American cheese used on-site has been determined not to be a TCS food and according to McDonald’s SOPs may be held for 12 hours. Bacon is pre-cooked prior to arrival and McDonalds has provided documentation that it is not considered a potentially hazardous food. The information on the bacon will be referred to NYSDOH Central Office.
Date: 2017-01-05 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8B: In use food dispensing utensils improperly stored
Item 11D: Non food contact surfaces of equipment not clean
Comments: All violations from prior inspection on 8/4/16 have been corrected except for violation 8B (see this report). Food temperatures were all within proper range including quarter-pound hamburger 174 degrees F., chicken nuggets 151 degrees F. and french fries 150 degrees F.
Date: 2016-08-04 Type: Inspection Violations: 1 critical, 5 noncritical
Item 5A (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.
Item 8B: In use food dispensing utensils improperly stored
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 14A: Insects, rodents present
Item 11D: Non food contact surfaces of equipment not clean
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: At time of inspection, operator indicated that the facility had purchased a new commercial low-temperature dish wash machine (Eco-Lab Model KAYQSRTSC) which was installed five days prior to inspection for use; machine appeared to be state-of-the-art with digital readout (everything appeared to be operating properly). Food temperatures were all within proper range including sliced tomatoes at 43 degrees F, hamburger at 172 degrees F. and chicken nuggets at 179 degrees F
Date: 2016-01-14 Type: Inspection Violations: 0 critical, 7 noncritical
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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: Violation 11D from prior inspection on 5/18/15 has been corrected. Food temperatures measured with DOH thermocouple thermometer--hamburger 182 degrees F., breaded chicken breast 152 degrees F., chicken nuggets 156 degrees F., French fries 162 degrees F., Southwest salad 44 degrees F., sliced tomatoes 37 degrees F. Operator is advised to ensure that all emergency exit doors are kept free for egress. Operator is directed to call office at 518-891-1800 when mechanical dishwasher is set to initial wash temperature of 150 degrees F and final rinse temperature of 180 degrees F.
Date: 2015-05-18 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Comments: All previous violations observed on last inspection 1/6/15 have been corrected. Food temps. included sliced tomatoes in Beverage-Aire refrigerator 42 deg. F., sliced tomatoes near hamburger holder 39 deg. F, cooked hamburger 153 deg. F, breaded chicken breast 169 deg. F., French fries 193 deg. F., sliced American cheese in reach-in salad cooler 39 deg. F.
Date: 2015-01-06 Type: Inspection Violations: 1 critical, 9 noncritical
Item 5A (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.
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 11D: Non food contact surfaces of equipment not clean
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Comments: Education was provided regarding violations observed. Food temperatures were obtained with hard-boiled eggs (43 deg. F) and bacon bits (43 deg. F) and sliced American cheese (45 deg. F) at salad bar prep station, sliced tomatoes (44 deg. F.) in Beverage-air refrigerator, French fries (190 deg. F) at fryer and cooked hamburger (151 deg. F.) at hamburger prep line. Several violations remain from previous inspection on 2/5/14 (see cited violations listed in this report).
Date: 2014-09-10 Type: Inspection Violations: 1 critical, 9 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8B: In use food dispensing utensils improperly stored
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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 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)

Services with the same corporation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
MCDONALD'S OF TUPPER LAKE Micar Group, LLC 26 Demars Boulevard, Tupper Lake, NY 12986 2018-04-16
MCDONALD'S OF SARANAC LAKE Micar Group, LLC 176 Lake Flower Avenue, Saranac Lake, NY 12983 2019-02-14

Office Location

Street Address 2174 SARANAC AVENUE
City LAKE PLACID
State NY
Zip 12946

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).

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