Edison High School, 2083 College Avenue, Elmira Heights, NY 14903 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: EDISON HIGH SCHOOL
Address: 2083 College Avenue, Elmira Heights, NY 14903
County: Chemung
Local health department: Chemung County
Restaurant type: School K-12 Food Service
Total inspections: 19
Last inspection: 02/23/2016
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Inspection findings

Inspection date

Type

Comments
  • 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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 02/23/2016InspectionDiscussed with kitchen manager that facility does not wish to continue with pizza wavier. Facility is able to cold hold raw pizza.
  • 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.
 11/02/2015InspectionDiscussed cold holding wavier. Recommended working on one task in kitchen at a time and pulling only food for that one task that can be completed in 10-15 minutes. Discussed condition of oven mitts. Discussed use of sanitizer buckets and location of buckets during storage. CCHD to review thermometer sanitizer process with NYSHD. Discussed hand washing and ill food worker policy.
  • 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.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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)
 03/24/2015InspectionAccurate digital and probe thermometers observed temping food during inspection. Sanitizer levels in wiping cloth buckets was adequate. High temp dish machine reached 177dF during final rinse. Discussed cooling procedures and identified phf/tcs with kitchen staff. Discussed food training with staff and provided code book and food safety summary sheet.
No violation noted during this evaluation. 12/12/2014InspectionNo violations observed during inspection. The following violations were corrected from the previous inspection; 10b-worn wooden cart replaced with new smooth and easily cleanable cart. 10b-wooden dolly in disrepair has been removed from service. Discussed conditions of cold holding waiver for pizzas (before prep, during prep, and after prep, but before cooking).
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 05/08/2014InspectionHigh temperature dish machine operating at adequate temperature. In use wiping clothes are required to be stored in sanitizer. CCHD to discuss waiver for pizzas. Discussed with operator avoiding barehand contact with ready-to-eat foods and hand-washing, as well as ill worker policy. Provided food safety summary sheet. This is inspection #3 for BP FSIO-I training.
No violation noted during this evaluation. 09/11/2013InspectionDish machine final rinse temperature- +180 degrees F. Discussed routine calibration of numerical thermometers w/ kitchen staff. Also discussed proper cooling of cooked potentially hazardous (TCS) foods with kitchen manager. Checked food temperatures- Milk- 40 degrees F, Chicken Pasta- 163 degrees F, Green Beans- 180 degrees F.
No violation noted during this evaluation. 01/29/2013InspectionDiscussed use of sanitizer & proper storage of wiping cloths during inspection. Milk- 38 degrees, Chicken Patties- 170 degrees, Green Beans- 188 degrees, Mozzarella Sticks- 176 degrees F. Checked final rinse temperature at dish machine- Acceptable.
No violation noted during this evaluation. 10/25/2012Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 01/19/2012Inspection
No violation noted during this evaluation. 09/27/2011Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/11/2011Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 10/28/2010Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 02/04/2010Inspection
No violation noted during this evaluation. 11/02/2009Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 03/02/2009Inspection
No violation noted during this evaluation. 09/25/2008Inspection
No violation noted during this evaluation. 03/10/2008Inspection
No violation noted during this evaluation. 03/08/2007Inspection
No violation noted during this evaluation. 01/18/2006Inspection

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