Top of The World Golf Resort - Fse · Top of The World Golf Resorts

441 Lockhart Mountain Road, Lake George, NY 12845

Overview

Top of The World Golf Resort - Fse (NYS Health Operation #333369) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 441 Lockhart Mountain Road, Lake George, NY 12845. The food service type is Food Service Establishment - Restaurant. The last inspection date is September 14, 2023.

Facility Overview

NYS Health Operation ID333369
NYSDOH Gazetteer565700
Facility NameTOP OF THE WORLD GOLF RESORTS
Operation NameTOP OF THE WORLD GOLF RESORT - FSE
Facility Address441 LOCKHART MOUNTAIN ROAD, LAKE GEORGE
Address441 Lockhart Mountain Road
Lake George
NY 12845
MunicipalityQUEENSBURY
CountyWARREN
Local Health DepartmentGlens Falls District Office
Food Service DescriptionFood Service Establishment - Restaurant
Permit Expiration Date2025-03-31

Last Inspection Results

Inspection Date2023-09-14
Inspection TypeInspection
Total Critical Violations1
Total Noncritical Violations4
ViolationsItem 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.; 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 8C- Improper use and storage of clean, sanitized equipment and utensils; Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans;
Inspection CommentsAll violations must be corrected in a timely manner or enforcement action may be issued.

Inspection Results

Inspection DateInspection TypeViolations
2023-09-14InspectionCritical: 1, Noncritical: 4, Violation Items: 15B; 1H; 8A; 8C; 8E
All violations must be corrected in a timely manner or enforcement action may be issued.
2022-08-31InspectionCritical: 0, Noncritical: 0, Violation Items:
No violations at time of inspection. UV System running at 100%.
2021-08-18InspectionCritical: 1, Noncritical: 4, Violation Items: 10B; 11B; 12D; 15B; 5C
2020-08-13InspectionCritical: 0, Noncritical: 2, Violation Items: 11B; 12E
1. All violations must be corrected and are subject to enforcement action if not addressed in a timely manner. 2. No operator signature received on iPad due to current NYSDOH guidance in regards to the COVID-19 pandemic. Discussed inspection report summary with owner. 3. Discussed several COVID-19 guidelines as specified on the NY Forward website with the operator.
2019-08-07InspectionCritical: 0, Noncritical: 4, Violation Items: 10B; 11B; 16
Comments only: 1. Using chlorine test papers, the sanitizer solution on dishes immediately removed from the dishwahser were recorded around 50 parts per million (ppm). Recommend having dishwasher serviced to ensure machine is injecting the minimum required 50 ppm available sanitizer. 2. All violations must be corrected and are subject to enforcement action if not addressed in a timely manner.
2018-08-28InspectionCritical: 0, Noncritical: 6, Violation Items: 10B; 11D; 8E
Violations must be corrected as soon as possible.|Contact this office via email or telephone with any questions.
2017-06-28InspectionCritical: 3, Noncritical: 7, Violation Items: 10B; 12C; 12D; 13B; 15B; 2C; 4A; 5C
Comments only: 1. Three bay sink is used for food preparation. There is a detergent and Oasis 146 sanitizer dispensers mounted above the 3 bays. The presence of the detergent and sanitizer dispensers create a potential for cross contamination when food preparation is being conducted within the three bay sink. I did not witness any food prep during my inspection. In the future, if food preparation is witnessed at this three bay sink and the detergent and sanitizer dispensers are still mounted above sink bays, this will be cited as a 4A red violation. 2. All violations must be corrected and are subject to enforcement action if not addressed in a timely manner.
2016-06-29InspectionCritical: 2, Noncritical: 10, Violation Items: 11A; 11D; 12A; 12C; 13A; 14C; 15B; 1H; 5E; 8E; 8F
Comments only: 1. Food temps inside the Lunch Reach In cooler ranged from 45 to 47 degrees F. Given the 2 degree error margin allowance for food thermometers, I provided education. If food temps continue to measure above 45F, cooler must be serviced and food product requiring refrigeration must be moved to a properly functioning cooler immediately. 2. Discussed proper cooling & reheating procedures with chef Chelsey and issued brochure. 3. Discussed food prep sinks. Chelsey said she will remove old soap dispenser above middle bay of 3 bay sink and designate middle bay of 3 bay sink as the food prep sink. |All violations must be corrected and are subject to enforcement action if not addressed in a timely manner.
2015-08-21InspectionCritical: 1, Noncritical: 7, Violation Items: 10B; 11A; 15B; 7F; 8A; 8F
Discussed wing sauce stored at room temperature. obtained gfdo guidance during inspection. per gfdo guidance sauce ingredients shelf stable. Reminder to be sure to cook chix wings to 165 or above and then rapid cool prior to bagging. Reminder if cantaloupe cut must be stored under refrigeration for service. Issued hand wash signs. Please correct all items in one week and send email to gfdo. All temps and food handling good.
2014-08-26InspectionCritical: 0, Noncritical: 5, Violation Items: 10B; 11A; 12C; 15B; 8A
Violations to be corrected by 9/23/14. Contact Rich Hess via email ( richard.hess@health.ny.gov ) with questions or when completed.
2013-09-16InspectionCritical: 0, Noncritical: 2, Violation Items: 12C; 8E
Contact Richard Hess (rbh01@health.state.ny.us) with any questions.
2012-08-28InspectionCritical: 3, Noncritical: 9, Violation Items: 11C; 11D; 12C; 12D; 12E; 14A; 14B; 15A; 4A; 5A; 5E; 8E
2011-06-02InspectionCritical: 0, Noncritical: 3, Violation Items: 10B; 8A; 8E
2010-06-22InspectionCritical: 0, Noncritical: 5, Violation Items: 10B; 11D; 8A
2009-06-11InspectionCritical: 0, Noncritical: 6, Violation Items: 14C; 8A; 8E
2008-08-15InspectionCritical: 0, Noncritical: 6, Violation Items: 11B; 12C; 8A; 8B; 8E
2007-06-21InspectionCritical: 2, Noncritical: 4, Violation Items: 12D; 12E; 16; 1C; 5A; 8A
2006-09-21InspectionCritical: , Noncritical: , Violation Items:
2005-05-04InspectionCritical: , Noncritical: , Violation Items:
2004-10-06InspectionCritical: , Noncritical: , Violation Items:
1999-06-18InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1CCritical ViolationHome canned goods, or canned goods from unapproved processor found on premises
1HCritical ViolationFood from unapproved source, spoiled, adulterated on premises.
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
4ACritical ViolationToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
5ACritical ViolationPotentially 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.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
5ECritical ViolationEnough 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.
7FCritical ViolationPrecooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Not Critical Violation
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
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
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
12ANot Critical ViolationHot, cold running water not provided, pressure inadequate
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
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
13ANot Critical ViolationAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
13BNot Critical ViolationGarbage storage areas not properly constructed or maintained, creating a nuisance
14ANot Critical ViolationInsects, rodents present
14BNot Critical ViolationEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
14CNot Critical ViolationPesticide application not supervised by a certified applicator
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
8CNot Critical ViolationImproper use and storage of clean, sanitized equipment and utensils
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
8FNot Critical ViolationImproper thawing procedures used

Location Information

Street Address 441 LOCKHART MOUNTAIN ROAD
CityLAKE GEORGE
StateNY
Zip Code12845

Businesses in the same zip code

Business NameAddressFood Service DescriptionInspection Date
George's Restaurant · 3857 State Route 9l, LLC. 3857 State Route 9l, Lake George, NY 12845Restaurant2023-08-07
D.J.'s Nite Club · D.J.'S,Ltd. of Lake George 89 Canada Street, Lake George, NY 12845Food Service Establishment2023-09-28
Lobster Pot Restaurant & Bar, The · Jsw Enterprises, Inc. 81 Canada Street, Lake George, NY 12845Food Service Establishment2023-09-07
Waterfront Cruises Horicon LLC 2 Kurosaka Lane, Lake George, NY 12845Food Service Establishment2023-07-24
Breakfast Spot & Coffee Bar (The) · Vintage Restaurants, Inc. 42-44 Amherst Street, Lake George, NY 12845Food Service Establishment2023-08-31
Ft. William Henry-Lookout Cafe · Fort William Henry Resort Htl 48 Canada Street, Lake George, NY 12845Restaurant2023-08-15
Joti Asian Restaurant · Joti Asian Restrurant · Alic Lake George LLC. 2183 State Route 9, Lake George, NY 12845Food Service Establishment2023-08-15
Duffy's On Lake George, Inc. 20 Amherst Street, Lake George, NY 12845Food Service Establishment2023-08-21
Slice Pizzeria · Katz Partnership, LLC. 4 Beach Road, Lake George, NY 12845Food Service Establishment2023-07-21
Lakefront Terrace Resort -Fse 2998 Lake Shore Drive, Lake George, NY 12845Food Service Establishment2023-08-21
Find all businesses in the same zip code

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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.