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

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Business Info

Restaurant name: FRANKLIN ACADEMY
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: 8
Last inspection: 11/12/2015
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Inspection findings

Inspection date

Type

Comments
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 11/12/2015InspectionReviewed Time as a Public Health Control records. Please remember to include time that the item was removed from temperature control and the time that the item must be discarded. Observed cooling of cooked turkeys and cooked spaghetti. Cooling logs are being maintained. Food temperatures measured in various refrigeration units and hot holding units were acceptable. Examples include: Buffalo chicken pizza = 140 F, soup = 164 F, Bleu cheese dressing = 43 F, chili = 40 F, salami = 43 F.
No violation noted during this evaluation. 07/14/2015InspectionEducation on the proper procedure for changing gloves was given. Walk-in Cooler 38 degrees, Refrigerator by service line 42 degrees, Milk 41 degrees.
  • 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)
  • 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)
  • Non food contact surfaces of equipment not clean
 02/03/2015InspectionReviewed Time as a Public Health Control logs. Food temperatures measured: Hot Box - steak & cheese subs = 152 F, tater tots = 173 F, Refrigerator #2 - shredded cheese = 37 F, Walk-in Cooler - sliced ham = 42 F, Swiss cheese = 43 F, chick peas = 42 F.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 10/28/2014InspectionReviewed TPHC records. Discussed ways to improve this record keeping. Reviewed cooling logs. Food temperatures measured in hot boxes: potatoes = 160 F, taco meat = 165 F. Milk = 43 F.
  • 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.
 07/25/2014InspectionTurkey and ham cold cuts stored in the walk-in were measured to be 40 deg. F.
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
 02/11/2014InspectionAll cold and hot holding temperatures measured with the exception of those cited in violation 5A were acceptable: examples - chicken patties = 160. deg. F, refried beans = 159 deg. F, sliced tomatoes = 44 deg. F. Reviewed Time as a Public Health Control paperwork. Remember to write the discard time and the time placed on the service line on your forms. Reviewed cooling logs. Please remember to continue cooling logs to 45 deg. F or below ( don't stop at, for example, at 62 deg. F).
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 11/04/2013InspectionAll hot and cold holding temperatures measured were acceptable. Reviewed cooling logs. Reviewed TPHC log sheets for the hot service line, sandwich bar and salad bar. Remember to wired discard time on these logs. Include soup and pizza station items on your hot TPHC logs. The hand washing sink in the upper kitchen is leaking (won't completely shut off), please have maintenance staff make appropriate repairs. Discussed food delivery schedule and procedures to the other schools.
No violation noted during this evaluation. 07/12/2013InspectionTemperatures: cold lunch meat 42.1 deg. F

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