Catskill High School, 347 West Main Street, Catskill, NY 12414 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: CATSKILL HIGH SCHOOL
Address: 347 West Main Street, Catskill, NY 12414
County: Greene
Local health department: Oneonta District Office
Restaurant type: School K-12 Food Service
Total inspections: 21
Last inspection: 09/18/2015
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Inspection findings

Inspection date

Type

Comments
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 09/18/2015Inspection
No violation noted during this evaluation. 01/05/2015InspectionNo violations observed at time of inspection. Temperatures taken; Koch three door reach in refrigerator 47F, lunch is chicken wings 157 F, fries, canned fruit. middle school line temperatures within acceptable range.
  • 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
 09/16/2014Inspection
  • 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)
 04/11/2014InspectionMiddle school cafeteria temperatures: Actual temperature of milk in cooler 42 F, service line; pizza @ 140 F, pears, 59F, lettuce salad w/ tomatoes and cucumbers @ 50 F, dry line sandwiches held at 42F . No violations noted at the middle school cafeteria line. High school cafeteria ambient temperature of the milk cooler @ 44F, ambient temperature of walk in cooler @ 44 F. Koch reach in cooler; chicken salad @ 45, Service line; pizza @171, salad(same as above) @59 F, canned pears & peaches @ 69, ice cream cooler @ 28 F. Note: Ice was placed under canned fruit at both lines due to high temperatures, fruit is prechilled , and served within 1 hour.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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)
 09/17/2013InspectionBOTH MIDDLE SCHOOL AND HIGH SCHOOL.
No violation noted during this evaluation. 04/16/2013Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 09/24/2012Inspection
No violation noted during this evaluation. 03/26/2012Inspection
  • 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)
 09/28/2011Inspection
No violation noted during this evaluation. 03/14/2011Inspection
No violation noted during this evaluation. 10/26/2010Re-Inspection
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
 09/28/2010Inspection
No violation noted during this evaluation. 04/20/2010Inspection
No violation noted during this evaluation. 09/29/2009Re-Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Single service items reused, improperly stored, dispensed, not used when required
 09/17/2009Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/20/2009Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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)
  • Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
 09/22/2008Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Single service items reused, improperly stored, dispensed, not used when required
 03/04/2008Inspection
No violation noted during this evaluation. 09/12/2007Inspection
No violation noted during this evaluation. 03/16/2007Inspection
No violation noted during this evaluation. 09/26/2006Inspection

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