Cohen School, 100 Robinwood Avenue, Elmira Heights, NY 14903 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: COHEN SCHOOL
Address: 100 Robinwood Avenue, Elmira Heights, NY 14903
County: Chemung
Local health department: Chemung County
Restaurant type: School K-12 Food Service
Total inspections: 22
Last inspection: 02/10/2016
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 02/10/2016InspectionObserved accurate thermometers being used at cook and service lines. Observed temperature logs at service lines.
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 10/27/2015InspectionDiscussed wiping cloths with Jean Phillips as well as bandage/gauze use by kitchen employees. Discussed cooling procedures and requirement to keep ranch dressing stored at 45 deg F or below (tcs).
No violation noted during this evaluation. 04/15/2015Re-InspectionViolations 15A-rodent feces cleaned, cove molding installed; 8D-employee coats not observed stored with single-service items; 14A-rodent feces not observed-all corrected from previous inspection. Also verified installation of vacuum breaker on existing faucet at mop sink.
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
  • Single service items reused, improperly stored, dispensed, not used when required
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Insects, rodents present
 03/11/2015InspectionDiscussed storage of yogurt cups on service line, recommended storing in cold-holding unit during times of service. Storing on top of tray with ice block not able to reliably cold-hold adequately during extended periods of time.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Improper thawing procedures used
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
 12/03/2014Inspectionobserved numerous food items cooled in walk-in refrigerator. Recommended only removing phf/tcs food items from cold holding for prep for 10 to 15 minutes.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Non food contact surfaces of equipment not clean
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 01/17/2014InspectionNo vacuum breaker observed at mop sink.
  • Improper use and storage of clean, sanitized equipment and utensils
 09/17/2013InspectionChecked food temperatures- Meat Sauce- 168 degrees F, Broccoli- 158 degrees F, Milk- 43 degrees F, Cooked Spiral Pasta- +190 degrees F. Discussed thermometer calibration and use with kitchen staff during inspection.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 02/06/2013InspectionChecked final rinse temperature of dish machine- Acceptable. Milk- 42 degrees F, Pork Ribs- 168 degrees F, Sausage- 166 degrees F, Broccoli- 163 degrees F, Corn-162 degrees F.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 09/12/2012Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: 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.
 01/19/2012Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 09/29/2011Inspection
  • 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)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 02/11/2011Inspection
No violation noted during this evaluation. 12/22/2010Re-Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 10/26/2010Inspection
  • 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)
 02/09/2010Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 11/02/2009Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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)
 01/26/2009Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: 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.
 09/25/2008Inspection
No violation noted during this evaluation. 03/07/2008Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 03/06/2007Inspection
No violation noted during this evaluation. 02/02/2006Inspection
No violation noted during this evaluation. 10/06/2005Inspection

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