BURDEN LAKE COUNTRY CLUB

162 TOTEM LODGE ROAD, AVERILL PK., NY 12018 · Restaurant (Restaurant)

24 inspections

1. InspectionNov 14, 2025

   4 infractions

   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
   • 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)
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
2. InspectionJul 30, 2024

   0 infractions

3. InspectionAug 1, 2023

   0 infractions

4. InspectionOct 13, 2022

   0 infractions

5. InspectionSep 30, 2021

   3 infractions

   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
6. InspectionAug 26, 2020

   3 infractions

   • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
     • Not Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
7. InspectionAug 26, 2019

   7 infractions

   • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
     • Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 14A: Insects, rodents present
     • Not Critical Violation
   • 7F: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
     • Critical Violation
   • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
     • Not Critical Violation
8. InspectionDec 27, 2018

   2 infractions

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
     • Not Critical Violation
9. InspectionNov 13, 2014

   1 infraction

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
10. InspectionDec 11, 2013

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
11. InspectionSep 20, 2012

    2 infractions

    • 5D: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
      • Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
12. InspectionSep 15, 2011

    0 infractions

13. InspectionApr 20, 2010

    2 infractions

    • 5B: 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.
      • Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
14. InspectionNov 18, 2009

    0 infractions

15. InspectionJul 30, 2008

    0 infractions

16. InspectionAug 1, 2007

    2 infractions

    • 5D: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
      • Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
17. InspectionSep 12, 2006

    2 infractions

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
18. Re-InspectionMay 14, 2004

    0 infractions

19. InspectionMay 6, 2004

    0 infractions

20. Re-InspectionSep 18, 2003

    0 infractions

21. InspectionSep 10, 2003

    0 infractions

22. InspectionApr 10, 2002

    0 infractions

23. InspectionJul 6, 2000

    0 infractions

24. InspectionNov 9, 1999

    0 infractions