Camp Dudley Inc, 126 Dudley Road, Westport, NY 12993 - Children's Camp Food Service inspection findings and violations

Inspection findings	Inspection date	Type	Comments
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	07/08/2015	Inspection	A three bay sink has been ordered, to be installed. Temperatures measured: staff buffet - rice = 160 deg. F, sliced roast beef = 45 deg. F, walk-in cooler: cooked home fries = 45 deg. F. Reviewed cooling logs.
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Home canned goods, or canned goods from unapproved processor found on premises 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. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	06/18/2015	Inspection	Discussed proper cooking, cooling, hot/cold holding with the operator. Temperatures measured: Eggplant Parmesean = 154 deg. F, yogurt = 38 deg. F, cracked raw shell egg = 43 deg. F, spaghetti and sauce = 143 deg. F, Diced ham = 45 deg. F, shredded cheese = 45 deg. F, fruit salad = 41 deg. F, cooked chicken breast = 41 deg. F, pulled pork = 39 deg. F. Inspection was conducted with Kristen Sayers as a component of FSIO training.
No violation noted during this evaluation.	07/14/2014	Inspection	No violations were noted.
No violation noted during this evaluation.	06/20/2014	Inspection
No violation noted during this evaluation.	07/10/2013	Inspection	No violations noted.
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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) 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. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	06/20/2013	Inspection
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)	07/13/2012	Inspection
Insects, rodents present Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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)	08/08/2011	Inspection
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	07/10/2011	Inspection
No violation noted during this evaluation.	06/16/2011	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Non food contact surfaces of equipment not clean Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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)	08/04/2010	Inspection
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. 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) Insects, rodents present Wiping cloths dirty, not stored properly in sanitizing solutions	06/30/2010	Inspection
Non food contact surfaces of equipment not clean 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.	06/14/2010	Inspection	5a - Roast beef, ham, cheese on buffet were temped at 55-59 DF. FS Manager stated that items had been in service for < 1 hour. Items were voluntarily discarded. Repeat vioaltion. 11D - Can opener soiled.
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. 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)	08/11/2009	Inspection	5a - Sliced turkey and cheese and shredded cheese on staff buffet were temped at 50-55 DF. FS Manager stated that items had been in service for ~ 1 hour. Although buffet pans have ice beneath them, temperature of these items are not kept at 45 DF. Staff placed items back in cooler and instructed staff to place smaller amounts on buffet line. All out of temp food will be discarded at end of meal - Corrected. 6a - Cheese quesedillas on staff buffet were temped at 127-130 DF. Food Service manager reported that items had been online for 1 hour. Item corrected when food was reheated to 165 DF. 8a - Sliced bread observed in original package on staff buffet line and dinning room tables. Tongs are present at each table. Interviews indicated that tongs are not always used and cross contaminamination of bread is still occurring.
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) Insects, rodents present	07/09/2009	Inspection	8a - Sliced bread observed in original package on staff buffet line and dinning room tables. Bread is subject to cross contamination from bare hand contact. Kitchen staff have removed bread from service and will implement a way to serve protecting bread from contamination. 14a - Flies were observed in kitchen. All doors of dinning hall were open and unscreened.
Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Wiping cloths dirty, not stored properly in sanitizing solutions 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.	08/08/2008	Inspection
Non food contact surfaces of equipment not clean 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) Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	07/14/2008	Inspection	2C - Raw chicken in walkin cooler was stored adjacent / above a 5 gallon container of lemonade. No evidence of cross contamination and lemonade was removed from cooler - corrected. 8a - Inspector observed a bowl of oranges, apples, grapes uncovered in employee dining area. FOod subject to cross contamination via bare hand contact. Operator reported that fruit will be stored under sneeze guards and tongs will be provided. Inspector also observed uncovered bowls of raisins, bacon bits, croutons, sunflower seeds adjacent to sald bar. Items must be stored under sneeze guard. 8a- Inspector observed a case of cucumbers, a 5 gallon contaier of iced tea and a 5 gallon container of leamon ade stored on floor of cooler. 11d - Dishwasher room and floors under counter in dessert prep area in need of cleaning.
Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	06/19/2008	Inspection	11D - Non-food contact surfaces of equipment on cook line soiled. 15a - Floors and walls behind dishsink and cook line soiled.
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)	08/09/2007	Inspection	1D - 3 Large dented cans of Garbonzo Beans were located in the food storage area. 1 of the cans was severely dented on the seam. The violation was corrected when all 3 cans were removed from service and placed in dented can area. 2E - Interviews with Food Service Manager indicated that food (groundbeef) taken for prepartion at North Point will be cooked by Dudley Leaders. Theremometers are not included with food crate provided to leaders; therefore; leaders are unable to determine if food os cooked toproper temperature (165 degrees F for ground beef). Food service manager reported that thermometers would be included in food crate and leaders would be instructed on proper cooking temperatures. 8E - Thermometer locatedin walk-in-cooler #1 was inacucurate, it was approximately 5 degrees F different from DOH calibrated thermometer. Thermometer located on outside of rear milk cooler was innaccurate (~ 8 degree difference) from NYSDOH calibrated thermometer.
No violation noted during this evaluation.	07/09/2007	Inspection
No violation noted during this evaluation.	08/01/2006	Inspection
Non food contact surfaces of equipment not clean Improper use and storage of clean, sanitized equipment and utensils 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. Wiping cloths dirty, not stored properly in sanitizing solutions	07/25/2006	Inspection	5 B - 1 - 6"" deep pan of cooked ground beef (12""x18"") located in cooler had a temperature of 43 degrees F; however, there is no indication tht the beef was cooled properly (120-70 Degrees in < 2 hours and 45 Degress in 4 additional hours). This was determined because a second pan of groundbeef (6"" deep x 6""x8"" pan) was on top of the previously mentioned pan. The temperature of the ground beef in this pan was 51 degrees F. This product was not cooled properly. Both pans of ground beef were voluntarily discarded. 11B - Sanitizer used for wiping clothes had a disinfectant residual below acceptable standards. Residual was < 25 ppm. Acceptable ranger is 25-33 ppm (per Sodexho Operator). Operator will be contacting distributor to have dosage in chemical dispensor increased. 8/1/06 - Item has been corrected. 11D - Large mixer located in baking rook was soiled where mixer blade is inserted. This area must be cleaned after each use to prevent dust/dirt from falling into food. - 8/1/06 - Item has been corrected. 8C - A plastic container of kitchen utensils (scoops, spoons) was observed under kitchen counter near ice cream cooler. These items were haphazardly stored in a 12""c18"" rectangular container and service end was acceptable to bare hand contact. 8/1/06 - Item has been corrected.

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Camp Dudley Inc, 126 Dudley Road, Westport, NY 12993 - Children's Camp Food Service inspection findings and violations

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