Camp Che Na Wah, 2723 State Route 28n, Minerva, NY 12851 - Children's Camp Food Service inspection findings and violations

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Business Info

Restaurant name: CAMP CHE NA WAH
Address: 2723 State Route 28n, Minerva, NY 12851
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Children's Camp Food Service
Total inspections: 11
Last inspection: 07/28/2015
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Inspection findings

Inspection date

Type

Comments
  • 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.
  • Non food contact surfaces of equipment not clean
 07/28/2015InspectionFood temps measured with DOH thermocouple; grilled chicken 187 deg. F and shredded cheddar in walk-in cooler: 41 deg. Fre. Proper cooling system methods for foods were discussed with kitchen staff.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 06/24/2015Inspectiontemps measured at kitchen grill cooked hamburgers 210 deg. F., sliced turkey 44 deg. F., tuna salad at 42 deg. F.
  • In use food dispensing utensils improperly stored
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/04/2014InspectionTemperatures measured: Kidney beans at. the salad bar = 45 deg. F, white rice = 182 deg. F, brown rice = 181 deg. F, cooked squash = 150 deg. F.
No violation noted during this evaluation. 07/08/2013InspectionNo violations observed. Temperatures measured: Rice = 187.5 F, Chicken = 149 F. Place cans of 3-bean salad and chick peas in refrigerator and cool to 45 F or below before placing them on the salad bar. Place salad dressings in an ice bath to keep cold. Please keep cooling logs at least once a week.
  • 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)
 07/05/2012Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 07/05/2011Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
  • Insects, rodents present
 07/26/2010Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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)
 07/14/2009Inspection
  • 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.
  • Non food contact surfaces of equipment not clean
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 08/05/2008Inspection
  • 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.
 07/06/2007Inspection
No violation noted during this evaluation. 07/05/2006Inspection

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