Arthur P. Momot Elem. & Pre-K, Monty Street, Plattsburgh, NY 12901 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: Arthur P. Momot Elem. & Pre-K
Address: Monty Street, Plattsburgh, NY 12901
County: Clinton
Local health department: Clinton County
Restaurant type: School K-12 Food Service
Total inspections: 12
Last inspection: 11/18/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
 11/18/2015InspectionComment: Menu served during inspection was tomato soup, grilled cheese sandwiches, green beans. Verified accuracy of food thermometer, checked for proper hot and cold holding of food requiring time/temperature control for safety, checked for proper concentration of sanitizer, availability of handwashing, and general sanitation. Serving time goes for 2 hours. Well run operation. According to kitchen manager, kitchen renovations will be occuring in the of the spring of 2016. Reminder to operator to submit ""Notice of Intent"" with plans to Health Dept. at Least 30 days prior to construction.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
 05/15/2015InspectionComment: Menu served on day of inspection included: Hamburgers with cheese tomatoes, lettuce, tater tots, fruit cup, apples and milk. Proper Hot holding (140 F or greater) of hamburgers and; proper cold holding (45 F or less) of milk were checked. Proper concentration of Quantinary ammonia sanitizer was also verified. Hand wash signs were left with kitchen manager. Though not a violation facility is without ice needed to verify accuracy of food probe thermometer. Inspector compared facility thermometer with his own in a water solution. They were consistent. It was recommended that a small ice tray be acquired so food probe thermometer can be verified for accuracy in a 32 F ice bath. Kitchen staff were observed monitoring cooling of recently cooked turkey breast using food probe thermometer when inspector first entered kitchen. It was recommended that the 10 pound turkey pieces be cut in half to expedite the cooling process. Also, inspector informed staff that once temperature drops to below 120F the food item must be moved into refrigeration below 45 F.
No violation noted during this evaluation. 12/02/2014Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 02/05/2014Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 11/15/2013Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • In use food dispensing utensils improperly stored
  • Insects, rodents present
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 10/03/2012Inspection
  • In use food dispensing utensils improperly stored
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 11/01/2011Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/08/2010Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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.
 10/07/2009Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 09/03/2008Inspection
No violation noted during this evaluation. 10/18/2006Inspection
No violation noted during this evaluation. 10/19/2005Inspection

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