No violation noted during this evaluation. | 01/28/2016 | Inspection | Final rinse temperature of dish machine- 185 degrees F. Checked food temperatures- Milk- 42 degrees F, Cantaloupe- 40 degrees F, Pizza- 160 degrees F, Rice- 170 degrees F, Yogurt- 44 degrees F. Kitchen Manager has thermocouple available for checking food temperatures of potentially hazardous (TCS) foods. |
No violation noted during this evaluation. | 09/17/2015 | Inspection | Checked food temperatures- Rice- 170 degrees F, Broccoli- 172 degrees F, Taco Meat- 181 degrees F, Milk- 43 degrees F, Yogurt- 42 degrees F. Did not check final rinse temperature of dish machine- rinse temperature log sheet indicated final rinse temperatures for previous days were recorded between 180- 185 degrees F. Discussed routine calibration of numerical thermometers with Kitchen Manager during inspection. |
No violation noted during this evaluation. | 01/09/2015 | Inspection | Checked food temperatures- Milk- 42 degrees F, BBQ Ribs- 150 degrees F, Chicken Wrap- 43 degrees F, Tater Tots- 170 degrees F, Baked Beans- 170 degrees F, Yogurt- 40 Degrees F. Discussed routine calibration of numerical thermometers during inspection with Kitchen Manager during inspection. Also checked final rinse dish machine temperature- 185 degrees F. |
No violation noted during this evaluation. | 09/10/2014 | Inspection | Checked food temperatures- Shredded Beef- 165 degrees F, Broccoli- +145 degrees, Breakfast Sandwich(w/Turkey Sausage)- +160 degrees F, Cheese Sauce- +170 degrees F, Milk- 43 degrees F. Dish machine final rinse temperature- +185 degrees F (per gauge). |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/21/2014 | Inspection | |
No violation noted during this evaluation. | 09/26/2013 | Inspection | No violations observed during inspection. Pulled turkey: 155+ degrees F, cheese pizza: 43 degrees F. High-temperature dish machine reaches adequate temperature for effective sanitizing. |
No violation noted during this evaluation. | 02/08/2013 | Inspection | Ground taco meat: 167 degrees F. High temperature dish machine reaches adequate sanitizing temperature. |
No violation noted during this evaluation. | 11/01/2012 | Inspection | |
- Improper thawing procedures used
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02/02/2012 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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11/15/2011 | Inspection | |
No violation noted during this evaluation. | 05/17/2011 | Inspection | |
No violation noted during this evaluation. | 11/18/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/30/2010 | 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)
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12/10/2009 | Inspection | |
No violation noted during this evaluation. | 01/08/2009 | Inspection | |
No violation noted during this evaluation. | 10/14/2008 | Re-Inspection | |
No violation noted during this evaluation. | 03/06/2008 | Inspection | |
No violation noted during this evaluation. | 10/19/2007 | Re-Inspection | |
No violation noted during this evaluation. | 02/12/2007 | Inspection | |
No violation noted during this evaluation. | 02/03/2006 | Inspection | |
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