Restaurant · St. Lawrence County, NY
22 Main Street
Last inspected Aug 6, 2026 · View Map ↗ · Compare ↗
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Inspection
1 recorded violation
In use food dispensing utensils improperly stored
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from New York State Department of Health, Aug 6, 2026 · Original Source
Inspection
4 recorded violations
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNon food contact surfaces of equipment not clean
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsImproper use and storage of clean, sanitized equipment and utensils
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from New York State Department of Health, Jun 18, 2025 · Original Source
Inspection
2 recorded violations
Non food contact surfaces of equipment not clean
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from New York State Department of Health, Oct 9, 2024 · Original Source
Potsdam · St. Lawrence County, NY·Restaurant
Potsdam · St. Lawrence County, NY·Restaurant
Potsdam · St. Lawrence County, NY·Restaurant
Potsdam · St. Lawrence County, NY·Restaurant