Chateaugay Central, 42 River Street, Chateaugay, NY 12920 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: CHATEAUGAY CENTRAL
Address: 42 River Street, Chateaugay, NY 12920
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: School K-12 Food Service
Total inspections: 24
Last inspection: 02/09/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 02/09/2016InspectionTemperatures measured: taco meat = 156 deg. F, corn = 145 deg. F, chicken patty = 158 deg. F, sliced cheese = 45 deg. F, chocolate milk = 45 deg. F, chef salad = 45 deg. F, mozzarella string cheese = 45 deg. F. Discussed proper hot/cold holding and reheating.
  • Non food contact surfaces of equipment not clean
 11/10/2015InspectionTemperatures measured: Pasta bake = 140 deg. F, tomato and bachoy = 143 deg. F, ham = 45 deg. F. Discussed cooling procedures.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 07/29/2015InspectionRefrigerator 42 degrees, milk 45 degrees, ham sandwiches 45 degrees, orange juice 45 degrees. Lunch is prepared off site and delivered to program in coolers. Education was given on the importance of keeping a record of the internal temperatures of all coolers and the individual temperatures of time and temperature sensitive foods.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 04/16/2015InspectionTemperatures measured: individual carton of milk in milk cooler = 44 deg. F, hot dogs in walk-in cooler = 41 deg. F, buffalo chicken pizza = 202 deg. F. Discussed cooking temperature and hot holding temperatures.
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • 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)
 12/11/2014InspectionTemperatures measured: serving line: hamburger = 160 deg. F, cauliflower = 144 deg. F, milk = 45 deg. F, diced tomatoes in Victory reach in = 39 deg. F.
  • 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.
 07/07/2014InspectionFood is prepared by Comlinks and transported to summer feeding site. Additional and leftover food items are stored within the three household refrigerator units.
No violation noted during this evaluation. 01/21/2014InspectionConditions in the Kitchen/food service were in satisfactory condition.
No violation noted during this evaluation. 09/17/2013InspectionReviewed food processes. Cooling and Reheating
No violation noted during this evaluation. 07/11/2013InspectionNo violations observed.
No violation noted during this evaluation. 01/04/2013Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 10/02/2012Inspection
No violation noted during this evaluation. 01/24/2012Inspection
No violation noted during this evaluation. 09/14/2011Inspection
  • Hot, cold running water not provided, pressure inadequate
 01/19/2011Inspection
No violation noted during this evaluation. 09/29/2010Inspection
No violation noted during this evaluation. 01/20/2010Inspection
No violation noted during this evaluation. 09/15/2009Inspection
No violation noted during this evaluation. 01/14/2009Inspection
No violation noted during this evaluation. 09/29/2008Inspection
No violation noted during this evaluation. 01/17/2008Re-Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 10/01/2007Inspection
  • 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)
 02/06/2007Re-Inspection
No violation noted during this evaluation. 10/13/2006Inspection
No violation noted during this evaluation. 01/26/2006Re-Inspection

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