Cherry Valley - Springfield School, 597 County Highway 54, Cherry Valley, NY 13320 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: CHERRY VALLEY - SPRINGFIELD SCHOOL
Address: 597 County Highway 54, Cherry Valley, NY 13320
County: Otsego
Local health department: Oneonta District Office
Restaurant type: School K-12 Food Service
Total inspections: 16
Last inspection: 01/11/2016
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
 01/11/2016InspectionFloor in the dry storage room has been painted, other dry storage room,containg beverages , floor has been cleaned. Gasket was replaced on walk n cooler. There are cleanable mats on floors of all walk in units. Chicken patties in reachin cooler are 44 F, chicken patties at service line are 177F.
  • 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
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Single service items reused, improperly stored, dispensed, not used when required
 09/29/2015Inspectionlunch is ham sandwich, PB & J, and sloppy joes temp 157 F baked beans 185. All temperatures taken in refrigeration were found to be acceptable,Dishwasher final rinse 195 F. Floor repaired and grease trap sealed very neat, walk in floor repainted, Water supply chlorine residual 0.6 mg/ l
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Single service items reused, improperly stored, dispensed, not used when required
 03/09/2015InspectionTemperatures taken of food items and in refrigeration are acceptable, dishwasher rinse temp is 200 F. Chlorine is present in water tested from prep sink at 10:25 am.
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/27/2014InspectionDiscussion; There is a Hussman refrigerator unit on the ""old service line"" which displays a failing temperature of 59 F, Manager states that the electronic temperature monitor hasn't worked for a very long time. The unit is monitored by a secondary hanging thermometer inside and cream cheese stored in the unit was measured to be at 45 F. Temperatures taken; Service line Hamburgers at 176F, milk cooler 45F , Walk in cooler thawing taco meat at 30 F. Chlorine residual 1.5 mg/ l was measured at 11:30 from the kitchen sink at end of cook line. Surveillance sample also drawn from this sink to be submitted.
  • 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)
 03/27/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 11/20/2013InspectionThe temperature of the following food items in the walk-in cooler were measured and the results are as follows ( degrees F.): chicken vegetable soup - 44.5; BBQ pork - 45.4. Air temperature of the walk-in cooler - 44 degrees F. The air temperatures of the four reach-in coolers were measured to be between 32 to 36 degrees F. The temperatures of the food in the steam tables were as follows (degrees F.): Squash - 181; Turkey & gravy - 150; Mashed potatoes - 181 in table one. Table two Squash - 180 & Sweet Potatoes - 147. Any food left over after lunch is discarded. The rinse temperature on the dish washer was 202 degrees F. Report emailed.
No violation noted during this evaluation. 10/18/2012Inspection
No violation noted during this evaluation. 10/04/2011Inspection
No violation noted during this evaluation. 11/01/2010Inspection
No violation noted during this evaluation. 03/03/2010Inspection
No violation noted during this evaluation. 09/22/2009Inspection
No violation noted during this evaluation. 02/04/2009Inspection
No violation noted during this evaluation. 09/25/2008Inspection
No violation noted during this evaluation. 01/23/2008Inspection
No violation noted during this evaluation. 10/04/2007Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 09/27/2006Inspection

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