Flanders Elementary, 42 Huskie Lane, Malone, NY 12953 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: FLANDERS ELEMENTARY
Address: 42 Huskie Lane, Malone, NY 12953
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: School K-12 Food Service
Total inspections: 5
Last inspection: 12/09/2015
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Inspection findings

Inspection date

Type

Comments
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/09/2015InspectionFood temperatures measured: salsa in walk-in cooler = 38 F, individual service size carton of milk = 40 F, soup in hot box = 189 F. Reviewed Time as a Public Health Control records, which were acceptable.
  • Non food contact surfaces of equipment not clean
  • 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
 04/09/2015InspectionReviewed Time as a Public Health Control log and food receiving log. Food temperatures measured: American cheese = 41 F, Milk = 41 F, pizza sauce = 37 F.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 11/20/2014InspectionFood temperatures measured (in kitchen hot box): Tater Tots = 155 F, corn = 178 F, hamburger = 172 F, chicken patty = 179 F. Deli ham (in kitchen reach-in) = 39 F, American Cheese (in walk-in cooler) = 39 F, milk = 41 F. Reviewed food receiving temperature log. Reviewed TPHC log sheets. Please remember to record the ""discard time"" at the same time that you record the ""time placed on the service line"" (add 2 hours to this time to calculate the discard time).
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 02/24/2014InspectionReviewed TPHC, receiving, and cooking/reheating temperature logs. Temperatures measured: milk = 38.5 deg. F, baked beans = 170 deg. F, turkey sandwich = 40.5 F, sliced turkey in the walk-in cooler = 36.7 deg. F.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 12/19/2013InspectionCold holding temperatures measured: milk (walk-in cooler) = 37.8 deg. F, egg salad sandwich (lunch room self service refrigerator) = 37.3 deg F, Chicken Caesar salad (lunch room self service refrigerator) = 41.3 deg. F. Per interview, salads have a 2 day shelf life, sandwiches are discarded after the first day. Reviewed Time as a Public Health Control paperwork.

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