Drake Elementary School, 380 Drake Drive, North Tonawanda, NY 14120 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: DRAKE ELEMENTARY SCHOOL
Address: 380 Drake Drive, North Tonawanda, NY 14120
County: Niagara
Local health department: Niagara County
Restaurant type: School K-12 Food Service
Total inspections: 24
Last inspection: 02/04/2016
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Inspection findings

Inspection date

Type

Comments
  • Improper thawing procedures used
 02/04/2016InspectionHussman cooler in dry storage has been replaced with a brand new True Freezer. Quat 200ppm sanitizer buckets, dishwasher ok, gloves and hair restraints in use, all coolers and cold holds <45dF, BBQ chicken 176, chicken nuggets 187, cheeze pizza 196, baked beans 202
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 10/27/2015Re-InspectionPotentially hazardous food are not to be kept in the Hussmann Cooler in the dry storage room until the cooler is repaired and able to keep foods at a temperature <= 45 degrees F. No Potentially Hazardous foods found in that cooler today.
  • 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.
  • 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.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 09/29/2015Inspection5A/5B--All food products in Hussmann 2-door cooler in dry storage room measured between 51 - 59 degrees F using the inspector's digital thermometer. The cheese in this cooler measured @ 53 degrees F and was voluntarily discarded. All other products are not potentially hazardous foods, so they were removed to another cooler. (Corrected.) 10B--Hussmann 2-door cooler in dry storage room has rust build-up inside & out and ice build-up inside. Milk cooler on service line has massive ice build-up.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 02/03/2015Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 10/21/2014Re-Inspection
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 09/11/2014Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 02/10/2014Inspection11A--Sanitizer bucket @ dish area measure @ < 100ppm Quat and the sanitizer bucket @ the prep table had soap and sanitizer mixed. Remade both buckets to 200 ppm Quat only. Corrected. 16--Food permit is not posted viewable to the public. Found in back of kitchen on wall next to hand wash sink.
No violation noted during this evaluation. 09/23/2013Inspectionok to permit--
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 02/13/2013Inspection10B Light bulb in Victory 2-door stainless refrigerator doesn't work
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 09/21/2012Inspection2E Food testing thermometers not accurate- inspector's calibrated thermometer read 75 dF, facility thermometers read 65, 63 dF. New calibrated thermometers brought out CORRECTED 5C At time of inspection chicken patties sitting on tray on rack near ovens at 69 dF. According to head cook chicken had been out approx 1/2 hour and were going to be cooked. Chicken put in oven to cook CORRECTED
No violation noted during this evaluation. 02/02/2012Inspection
No violation noted during this evaluation. 10/05/2011Inspection
  • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
 01/20/2011Inspection13A Covered garbage can missing from women's restroom
  • 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 09/16/2010Inspection2e- at time of inspection, i found food testing thermometers in an ice bath that temped at 0dF, 10dF, and 15dF. This inspector recalibrated them to 32dF in an ice bath and showed head cook how to properly calibrate them. 8a- apples on top of line for teachers are not under a sneeze guard. covered with saran wrap and corrected
  • 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)
  • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
 03/02/2010Inspection1D 2 cans of 6 lb 12 oz applesauce with dents in the seam were found on shelf in dry storage. corrected, cans were removed for return 10B Shelves in dry storage have paint wearing off - Repeat 13A Garbage recepticle in women's restroom is not covered
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Non food contact surfaces of equipment not clean
 09/24/2009Inspection10B Shelving in dry storage area not easily cleanable-rusty Repeat violation 11D Door seals, area around doors on 2 door freezer has mold growth
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 02/05/2009Inspection15b- lighting is out in victory cooler 10b- some metal shelving is rusting and or worn in dry storage
  • In use food dispensing utensils improperly stored
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 09/25/2008Inspection8B Wipe cloths had O PPM Iodine in sanitizing bucket on counter in kitchen. Changed ok 11B Scoop with food debris (soup) left on ladle sitting on styrofoam plate next to steam table. Washed in dishmachine and left in food product. ok
No violation noted during this evaluation. 01/24/2008Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 01/15/2008Inspection1D Found 2 cans of Reddi Maid applesauce (6lbs ea) , one 6lb can of Sysco vanilla pudding and one 6lb can of Sysco of whole potatoes on the shelf in dry storage with severe dents. Corrected, worker removed cans at time of inspection for disposal voluntarily. 2E Digital thermometer used to temp spaghetti sauce read 280 dF at time of inspection. Inspector's calibrated digital thermometers read 122 dF. Worker will bring in a calibrated probe type thermometer (0 - 220 dF) with her tomorrow. 6A Spaghetti sauce in hot hold unit was 122 dF at time of inspection. Worker said sauce was placed there 25 minutes ago. Sauce was cooked to a boil origionally. Sauce will be gone in the next 1/2 hour.
No violation noted during this evaluation. 10/10/2007Re-Inspection
  • 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.
  • 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.
 09/24/2007Inspection5a + 5e- victory cooler at time of inspection ambient air temp is 60dF temped tunafish at 53dF and temped cottage cheese at 52dF both i cooler more than 2 hours and voluntarily discarded by cook. maintenance man was called no other potentially hazardous foods in cooler corrected upon reinspection.
  • 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)
  • Hair is improperly restrained
 04/19/2007Inspection9c- food worker is not wearing a hair restraint 8a- pretzels and cups of salsa in long trays only front part of tray is under sneeze guard - recommend saran wrap to cover the rest, also recommend tongs to have kids serve themselves pretzels on line
No violation noted during this evaluation. 09/18/2006Inspection

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