Ausable Club Fs (NYS Health Operation #357631) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 137 Ausable Road, St Huberts, NY 12943. The food service type is Food Service Establishment - Restaurant/Catering Operation. The last inspection date is August 13, 2025.
| NYS Health Operation ID | 357631 |
| NYSDOH Gazetteer | 155500 |
| Facility Name | AUSABLE CLUB |
| Operation Name | AUSABLE CLUB FS |
| Facility Address | 137 AUSABLE ROAD, ST HUBERTS |
| Permitted Corporation Name | ADIRONDACK MOUNTAIN RESERVE AUSABLE CLUB |
| Permitted Operator Name | MIKE SHERIDAN |
| Address | 137 Ausable Road St Huberts NY 12943 |
| Municipality | KEENE |
| County | ESSEX |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Permit Expiration Date | 2026-04-30 |
| Inspection Date | 2025-08-13 |
| Inspection Type | Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 5 |
| Violations | Item 5A- Critical Violation [RED] 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 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 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; Item 14A- Insects, rodents present; Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.; |
| Inspection Comments | Discussed the Time as a Public Health Control waiver in use during meal periods on the buffet lines. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-08-13 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 12E; 14A; 16; 5A; 8A; 8C Discussed the Time as a Public Health Control waiver in use during meal periods on the buffet lines. |
| 2024-08-28 | Inspection | Critical: , Noncritical: 5, Violation Items: 10A; 14A; 15A; 8A; 8B |
| 2023-08-14 | Inspection | Critical: 4, Noncritical: 5, Violation Items: 10B; 11D; 15A; 15B; 5A; 5C; 6A; 8A Temperatures that were found within correct range: cherry tomatoes 38 F, ribs 39 F, heavy cream 38 F, chicken 41 F, cheese 44 F. The high temperature dishwasher is working per manufacture specifications and the facility has test strips for the three bay sinks. |
| 2022-09-01 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 11D; 6A Discussed the potential use of Time as a Public Health Control (TPHC) for certain styles of food service. |
| 2021-08-23 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 10B; 11C; 1B |
| 2020-08-19 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10A; 10B; 15A; 5A Discussed the adequate COVID-19 safety guidelines that are being implemented by this facility. |
| 2019-08-23 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10A; 15A; 5B; 8E All food temperatures with the exception of the pulled pork were acceptable. Examples included: sliced tomatoes = 41� F, fish = 39� F, barley = 38� F, chicken =43� F, duck confit = 41� F, feta cheese =44� F, smoked trout = 37� F, shrimp = 36� F. Discussed the use of Time as a Public Health Control for staff meals and lunch buffets. |
| 2018-08-20 | Inspection | Critical: , Noncritical: 8, Violation Items: 10B; 11D; 12A; 14A; 15A; 8B; 8E All food temperatures measured were acceptable, examples include: Lobster Salad = 42� F, Chicken Curry Salad = 41� F, sliced tomato = 45� F, rice = 41� F, marinara sauce = 182� F, hamburgers = 138 - 145� F, cut melon = 39� F, deli ham = 39� F. Discussed the use of Time as a Public Health Control for staff meals and buffets. Discussed cooling methods used. |
| 2017-08-15 | Inspection | Critical: 2, Noncritical: 10, Violation Items: 10A; 10B; 11D; 12C; 12D; 15A; 1C; 5A; 8A; 9B; 9C All food temperatures measured with the exception of that mentioned in violation 5A were adequate. Examples include: Pork shank = 39� F, boiled eggs = 39� F, salad dressing = 39� F, pasta salad = 37� F, shrimp = 36� F. Discussed cooling procedures. Do not cover foods during the cooling process. |
| 2016-08-12 | Inspection | Critical: , Noncritical: 12, Violation Items: 10B; 11D; 14A; 15A; 8A; 8B; 8E The two large walk-in coolers at this facility are working properly and holding foods between 38 and 43 deg. F. The small walk-in cooler is marginally working to hold foods between 44 and 47 deg. F. Discussed cooking temperatures and cooling of foods. Discussed breakfast and lunch buffet procedures. |
| 2015-09-09 | Inspection | Critical: 2, Noncritical: 21, Violation Items: 10A; 10B; 11C; 11D; 14A; 14C; 15A; 15B; 16; 1H; 4A; 8A; 8D A private-function, buffet-style lunch, was observed outside on the front porch at the time if inspection. The use of Time as a Public Health Control was discussed with the operators and a copy of the protocol was given to them at the end of the inspection. |
| 2015-08-18 | Inspection | Critical: 2, Noncritical: 16, Violation Items: 10A; 10B; 11C; 11D; 15A; 5E; 8A; 8C; 8E Re-inspection is required in three weeks. Other food temperatures measured: Chicken = 44 F, pasta = 42 F, mashed sweet potato = 39 F, Tuna Salad = 43 F, diced cherry tomatoes = 39 F. |
| 2014-08-11 | Inspection | Critical: , Noncritical: 5, Violation Items: 10A; 10B; 11D; 15A All food temperatures measured were acceptable, examples include: curried chicken salad = 40 F, honey dew melon = 38 F, meatballs = 45 F, cooked pasta = 42 F, ground beef (cooking temp.) = 179 F, sliced tomatoes = 43 F, Beef Stew (hot holding) = 178 F, cooked vegetables (hot. holding) = 158 F. Reviewed cooling logs. Discussed temperature control issued during lunch buffets and special dinner buffets (pasta bar). Discussed using Time as a Public Health Control for these events; provided TPHC fact sheet. Discussed refrigeration issues and cooling items like sliced tomatoes or wraps after preparation (do not cover or wrap in plastic wrap until the temp. of the product is 45 F or below). During the inspection, a man came by selling wild harvested mushrooms. The inspector informed the Chef that he could not purchase the mushrooms from the man because the mushrooms did not come from an approved source (were not commercially raised) and the man did not have a NYS Dept. of Ag. & Mkts. license to harvest wild mushrooms. Approved sources of food were discussed with the Chef. The small walk-in cooler located near the kitchen prep area was marginally working and holding food temperatures between 44 and 45 F. Do not use this cooler for cooling of foods. Please adjust this cooler so that food temperatures can be held at or below 41 F. |
| 2013-08-20 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10B; 11D; 5B; 8B All food temperatures measured with the exception of the Beef Bourguinonne were at excellent, acceptable temperatures. Cooling logs were reviewed and an excellent job has been done with them. Discussed menu items and cooking temperatures.Discussed numerous other kitchen improvements that should be done in the future (Chef took notes). |
| 2012-08-16 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11A; 11D; 15A; 5E; 8A |
| 2011-08-24 | Inspection | Critical: 2, Noncritical: 7, Violation Items: 11B; 14B; 15A; 5A; 8A |
| 2010-08-10 | Inspection | Critical: 3, Noncritical: 4, Violation Items: 14B; 15A; 5A; 5B; 8A |
| 2009-08-18 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 12C; 12D; 15A; 5E; 8A |
| 2008-08-11 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 11D; 12E; 15A; 15B; 3C; 5B |
| 2007-08-28 | Inspection | Critical: , Noncritical: 4, Violation Items: 11C; 15A; 8B |
| 2006-08-28 | Inspection | Critical: 4, Noncritical: , Violation Items: 2C; 5A; 5B; 5E 2C: Raw shell eggs stored above ready to eat baked goods. Eggs were moved to walk-in cooler.|5B: Chicken Soup found on stove at 94 deg. F. Had been out for about 6 hours. Soup was voluntarily discarded|5A: Smoked Salmon stored in prep refrigerator, temp measured was 42 deg. F. Salmon was placed in ice.|5E: Stageing refrigerator not working properly. Food product temps were measured at 50 to 51 deg. F. All food was moved to working refrigeration units. |
| 2005-08-31 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-08-10 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-08-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-08-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-08-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-08-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1C | Critical Violation | Home canned goods, or canned goods from unapproved processor found on premises |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 5A | Critical Violation | 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. |
| 5B | Critical Violation | Potentially 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5E | Critical Violation | 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. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12A | Not Critical Violation | Hot, cold running water not provided, pressure inadequate |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 14C | Not Critical Violation | Pesticide application not supervised by a certified applicator |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 8A | Not Critical Violation | 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) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| 9C | Not Critical Violation | Hair is improperly restrained |
| Street Address |
137 AUSABLE ROAD |
| City | ST HUBERTS |
| State | NY |
| Zip Code | 12943 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Keene Valley Lodge Fs | 1834 Route 73, Keene Valley, NY 12943 | Food Service Establishment | 2025-08-12 |
| The Frenchman's Bakery LLC · Frenchman's Bakery, The | 1888 Route 73, Keene Valley, NY 12943 | Restaurant | 2025-08-07 |
| The Local Scoop Ice Cream Cart Catering · Local Scoop Ice Cream Cart, The | 58 Old Sugar Way, Keene Valley, NY 12943 | Catering Operation | 2025-07-19 |
| Subalpine Coffee LLC | 1767 Route 73, Keene Valley, NY 12943 | Food Service Establishment | 2017-03-30 |
| Keene Valley Fire District | 15 Market Street, Keene Valley, NY 12943 | Institution Food Service | 2018-12-27 |
| The Great Range · Trailhead, LLC | 1779 Nys Route 73, Keene Valley, NY 12943 | Food Service Establishment | 2011-09-22 |
| Graze Kitchen and Catering · Graze Kitchen & Catering | 1888 Nys Route 73, Keene Valley, NY 12943 | Food Service Establishment | 2016-12-02 |
| Keene Valley Congregational Church · Keene Valley Cong. Church | 1791 New York 73, Keene Valley, NY 12943 | Religious, Charitable, Fraternal Organization | 2020-01-29 |
| Green Point Foods · L & L Eats LLC | 1888 Nys Route 73, Keene Valley, NY 12943 | Restaurant/Catering Operation | 2014-05-16 |
| Keene Valley Ausable Inn Fse · Ausable Inn, LLC | 1809 Route 73, Keene Valley, NY 12943 | Food Service Establishment | 2025-11-06 |
| Find all businesses in the same zip code | |||
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Adirondak Loj Fs · Adirondack Mountain Club | 1002 Adirondack Loj Road, Lake Placid, NY 12946 | Restaurant | 2025-07-22 |
| Ausable Senior Site w/comm @ American Legion P#504 · ACAP Inc. | 11 McCrea Street, Ausable Fork, NY 12912 | SOFA Prep Site-State Office for the Aging | 2020-01-13 |
| Keeseville Elementary Cafeteria · AuSable Valley Central School District | 1825 Main Street, Keeseville, NY 12944 | School K-12 Food Service | 2025-11-18 |
| Hoosick Falls Country Club · Miniature Mountain, LLC | 73 Richmond Avenue, Hoosick Falls, NY 12090 | Restaurant | 2025-06-26 |
| Whiteface Club - Adirondack Cafe, LLC · Whiteface Club & Resort · Whiteface Adirondack Cafe, LLC | 373 Whiteface Inn Lane, Lake Placid, NY 12946 | Restaurant/Catering Operation | 2025-07-24 |
| Ausable Valley Golf Club Inc. | 58 Golf Course ROAD, AuSable Forks, NY 12912 | Restaurant | 2017-06-02 |
| Keene Valley Ausable Inn Fse · Ausable Inn, LLC | 1809 Route 73, Keene Valley, NY 12943 | Food Service Establishment | 2025-11-06 |
| Adirondack Fish and Game Social Club · Adirondack Fish and Game Social Corp | 389 Kickerville Lane, Long Lake, NY 12847 | Food Service Establishment | 2021-07-22 |
| Mountain Man Hunting Club · Moutain Man Hunting Club, Inc. | 994 St. Hwy. 163, Fort Plain, NY 13339 | Food Service Establishment | 2025-10-28 |
| Van Winkle's · Kaatskill Mountain Club · Hunter Mountain Ski Bowl, Inc. | 62 Liftside Drive, Hunter, NY 12442 | Restaurant | 2018-09-07 |
Do you have more infomration about Ausable Club Fs? Please fill in the following form.
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.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
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. |