Champlain Valley Education Services, 3092 Plank Road, Mineville, NY 12956 - SED Satellite/Preparation Site inspection findings and violations
Business Info
Restaurant name: CHAMPLAIN VALLEY EDUCATION SERVICES
Address: 3092 Plank Road, Mineville, NY 12956
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: SED Satellite/Preparation Site
Total inspections: 25
Last inspection: 01/08/2016
Address: 3092 Plank Road, Mineville, NY 12956
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: SED Satellite/Preparation Site
Total inspections: 25
Last inspection: 01/08/2016
Inspection findings | Inspection date | Type | Comments |
|---|---|---|---|
|
01/08/2016 | Inspection | The sanitizing solution container was empty at the time of inspection, per interview and observation the dishwasher was not used the day of inspection. Additional sanitizer was on site and replaced the Emmy container. Education on checking the level of sanitizer was discussed. An old non approved version of the TPHC log was being used the day of inspection. Some items that are being cold held, such as a belong a sandwich and salad with sliced tomato were not documented on the form. All temperatures were at or below 45 degrees F. |
| No violation noted during this evaluation. | 10/08/2015 | Inspection | TPHC logs were reviewed Time received (out for service), temperature received (all above 160 degrees F or below 45 degrees F) from moria school and discard time was documented and acceptable. Dishwasher was working and thermometers were all working. |
|
08/05/2015 | Inspection | Refrigerator 33 degrees, Peanut Butter and Jelly sandwich 35 degrees. Inspection was conducted through interview with operator. Students were on a field trip and boxed lunches were provided. Thermometers and ice packs were kept in all coolers per interview with operator. Hot items are prepared off site at Mineville Central School. Records for Time as a Public Health Concern were kept for these items. Name of food item, date, end of cooking time and discard time were evident on records. |
|
02/11/2015 | Inspection | The time as a public health control form submitted in 2013 requires revision. a formal approval letter will be sent with the waiver documented on your permit. update email address for grace, see additional email on report. |
| No violation noted during this evaluation. | 10/31/2014 | Inspection | using time as a public health control was reviewed. A discussion regarding the requirement to revise the forms to include time/ temperature out and discard time was established and is to be implemented immediately. food is delivered from Mariah school. a thermometer must accompany food items and temperature upon receipt must be taken and recorded as the time out for service when using TPHC. contingencies for items received out of temperature were reviewed. |
|
08/08/2014 | Inspection | thermometers must be kept in coolers for camp trips to monitor temperatures of potentially hazardous foods. If TPHC is going to used the cv ed school approved plan must be followed. |
|
08/08/2014 | Inspection | |
| No violation noted during this evaluation. | 01/16/2014 | Inspection | Foods are prepared at the Moriah Central School and transported to the Champlain site. All foods are when received check for temperature and logs. Any foods out of temperature ( not 140 F or higher are reheated to at least 165 F.) Cold foods must be 45 F or below. |
|
08/06/2013 | Inspection | |
| No violation noted during this evaluation. | 03/28/2013 | Inspection | No violations observed. Food is prepared at and delivered by the Moriah Central School cafeteria. Reviewed food receiving temperature log. Discussed using Time as a Public Health Control vs. temperature. This school is currently using temperature. Keep hot foods at or above 140 deg. F. when held in the service line steam table. Keep cold foods at of below 45 deg. F when holding on the service line cold plate. Reviewed cooling procedures and time/temperature requirements. I will e-mail a cooling log. Temperatures measured: Baked beans = 154.5 deg. F, turkey cold cuts = 42.8 deg. F, ham cold cuts = 41.6 deg. F, cooked egg patties = 36 deg. F, cooked sausage patties = 37.7 deg. F. |
|
11/07/2012 | Inspection | |
| No violation noted during this evaluation. | 07/25/2012 | Inspection | |
|
02/28/2012 | Inspection | |
| No violation noted during this evaluation. | 10/19/2011 | Inspection | |
| No violation noted during this evaluation. | 07/28/2011 | Inspection | |
|
01/28/2011 | Inspection | |
|
08/02/2010 | Inspection | |
| No violation noted during this evaluation. | 02/04/2010 | Inspection | |
| No violation noted during this evaluation. | 07/22/2009 | Inspection | |
|
01/20/2009 | Inspection | |
| No violation noted during this evaluation. | 12/11/2008 | Inspection | |
| No violation noted during this evaluation. | 07/31/2008 | Inspection | |
|
02/04/2008 | Inspection | |
|
02/05/2007 | Inspection | |
| No violation noted during this evaluation. | 01/20/2006 | Inspection |
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