Diven School, 1115 Hall Street, Elmira, NY 14901 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: DIVEN SCHOOL
Address: 1115 Hall Street, Elmira, NY 14901
County: Chemung
Local health department: Chemung County
Restaurant type: School K-12 Food Service
Total inspections: 20
Last inspection: 01/22/2016
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Inspection findings

Inspection date

Type

Comments
  • Improper use and storage of clean, sanitized equipment and utensils
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 01/22/2016InspectionRecommended using different thawing techniques other than running cold water baths. Discussed keeping grilled cheese (phf/tcs) in cold holding until ready to cook. Discussed hand washing. Observed sanitizer (Quaternary ammonia) and test strips.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 11/30/2015Inspectionthe following violations were corrected from previous inspection; 15b-fan covers clean in walk-in refrigerator and freezer. 12c-no condensate build-up observed in walk-in freezer. Discussed hand washing, ill food worker policy, and glove use with manager. call CCHD at 7372019 with questions.
No violation noted during this evaluation. 03/05/2015Re-InspectionViolation 15b corrected from previous inspection. Fan covers in walk-in cooler have been cleaned. Violation 12c has been corrected (at least temporarily). No ice observed on condenser line at time of re-inspection. Operator indicated that unit may need more permanent fix when it can be shut down over the summer. Discussed with operator keeping an eye on any ice build-up to ensure that no food is impacted.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 02/03/2015InspectionTTOC for above violations is 3/3/15. Temperature of tater tots in steam table on service line was 145 dF. Temperature of sausage patties in steam table on service line was 150 dF. Temperature of milk in cold-holding unit on service line was 173 dF for final rinse.
No violation noted during this evaluation. 10/17/2014Re-InspectionViolation 12a corrected from previous inspection. Hot water is available at hand-wash sink in employee toilet room.
  • Hot, cold running water not provided, pressure inadequate
 09/30/2014InspectionViolation 12a corrected from previous inspection. Hand-wash sink near dish machine has hot water. Discussed with operator keeping employee items away from clean wares and any food. High-temp dish machine final rinse temperature of >160 dF per sanitarian's test strips and thermometer on machine indicated final rinse temperature of 184 dF. Temperature of marinara sauce (w/ground beef) in steam table on line for service was 190 dF, pasta was 175 dF and broccoli was 162 dF. Temperature of milk in cold-holding unit on the service line was <43 dF. Sanitizer solution in bucket with wet-wiping cloth had adequate level of sanitizer per sanitarian's test strips. Quat sanitizer is being used. Observed probe thermometer. Discussed with operator storage of items in dry storage room.
  • Hot, cold running water not provided, pressure inadequate
 04/08/2014InspectionTemperature of refried beans on the line in steam table was 168 dF. Temperature of taco meat was 165 dF to 200 dF just before it was put in the steam table. Taco meat in the warmer by the service line was 179 dF. Facility keeps probe thermometer in sanitizer solution. Wiping clothes in sanitizer solution at the correct concentration as verified by sanitarian test strips. Recommend when prepping food to work in quantities that can be completed in 10-15 minutes. High temp dish washing machine operating at >160 dF according to temp-change stickers, and final rinse temperature above 180 dF according to the machine's thermometer.
  • Single service items reused, improperly stored, dispensed, not used when required
 09/10/2013InspectionChecked food temperatures during inspection- Rice- 200 degrees F, Refried Beans- 200 degrees F, Ground Beef- 199 degrees F, Cheese Sauce- 163 degrees F. Final rinse temperature of dish machine- 180 degrees F (per gauge).
No violation noted during this evaluation. 01/14/2013Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 01/13/2012Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 09/13/2011Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 01/04/2011Inspection
No violation noted during this evaluation. 10/26/2010Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
 01/26/2010Inspection
  • 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)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 11/12/2009Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 04/21/2009Inspection
  • 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.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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.
 10/14/2008Inspection
  • 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: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 01/30/2008Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 10/22/2007Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 10/11/2006Inspection

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