Gaskill Preparatory, 910 Hyde Park Boulevard, Niagara Falls, NY 14301 - School K-12 Food Service inspection findings and violations

Business Info

Restaurant name: GASKILL PREPARATORY
Address: 910 Hyde Park Boulevard, Niagara Falls, NY 14301
County: Niagara
Local health department: Niagara County
Restaurant type: School K-12 Food Service
Total inspections: 17
Last inspection: 10/08/2015

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Inspection findings	Inspection date	Type	Comments
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	10/08/2015	Inspection	Chicken nuggets-165, french fries-159, green beans-192, ham sandwich-45, milk-40, fruit cup, salad; All coolers<45, gloves used, hair restraints OK, bleach sanitizer OK, handwash stations ok, Choke Poster OK, food testing thermometers accurate. Renewal application and fee due by end of month to avoid late fee
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)	05/18/2015	Inspection
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	10/17/2014	Inspection	10B--Walk-in cooler has ice & frost build-up on the compressor. 1 fan is not functioning due to this build-up. 11D--Mold growth on pipe behind compressor in walk-in cooler and on gasket of cooler door in kitchen.
Wiping cloths dirty, not stored properly in sanitizing solutions	10/30/2013	Inspection	11 B - 3 BAY MANUAL WASH WITHOUT SANITIZER, INSTRUCTED AND CORRECTED
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	10/01/2012	Inspection	5C At 12:00 PM ham and cheese sandwiches found on trays in kitchen temped at 60 dF. According to head cook sandwiches were extras that had not yet been grilled and had been out since 11:00. Cook wrapped sandwiches and placed them in walkin freezer. CORRECTED 12C first and 3rd sinks from right in womens restroom do not work 12D toilet seat broken in 2nd from right stall in womens restroom
No violation noted during this evaluation.	03/20/2012	Inspection	ok
No violation noted during this evaluation.	10/14/2011	Inspection
Hot, cold running water not provided, pressure inadequate	02/18/2011	Inspection	12A- Handwash sink on the front line- hot water pressure- inadequate.
No violation noted during this evaluation.	10/14/2010	Inspection
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. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	06/16/2010	Inspection	5A--5 ham subs on service line measured between 52 and 54 degrees using the inspector's calibrated food testing thermometer. According to head cook, the subs were prepared ~ 2hrs 45min ago. (Repeat) Head cook voluntarily discarded subs. (Corrected) 11A--Inspector found 3-bay sink set-up to be soap water, sanitizer, then rinse water in the kitchen. According to kitchen staff, that is the system they use for washing dishware. The proper technique is to wash (with soap and water), rinse (with clean water), sanitize (with 50 ppm cl or 200 ppm quat), then let air dry.
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.	10/19/2009	Inspection	5A: Cold sandwiches: tuna salad, egg salad and luncheon meats were found on teachers and students service lines and temped with inspector's calibrated thermopen. They read anywhere from 50oF to 53oF. Since they were out of temp for less than 45 minutes, the inspector allowed sandwiches to be returned to refrigerator to re-chill to 45oF or less. All salad-type sandwiches were made with pre-chilled ingredients.
No violation noted during this evaluation.	03/05/2009	Inspection
No violation noted during this evaluation.	12/09/2008	Re-Inspection
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: Potentially hazardous foods are not kept at or above 140oF during hot holding. Single service items reused, improperly stored, dispensed, not used when required 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 Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	10/08/2008	Inspection	6A--Inspector measured the temperature of ""pre-bunned"" cooked chicken patties in 3 different pans in the Hot Box Units on the service line with a calibrated food testing thermometer. The temperatures of the chicken are 114 degrees, 118 degrees, and 134 degrees @ 11:15am. Due to the fact that the chicken was originally cooked to proper temperature @ 9:30am (=140 degrees for service. 8A--Product in dry storage room found stored on floor under shelving units. Product is not >= 6"" off of the floor to allow for easy access for cleaning. 8D--Single service trays and bowls found stored uncoveredin kitchen and on service line. 10B--Dry storage shelving units are lined with cardboard, and some units are bare wood making these surfaces not smooth and easily cleanable. 10B--Cloth towels are being used throughout kitchen to line tables, line the drain board @ the 3-bay sink, and to cover food in Hot Box Units making these surfaces porous, not smooth and easily cleanable. 11D--Gaskets of the Vulcan 3-door Freezer in kitchen has mold growth forming. 15B--Lights in dry storage area are not shielded.
No violation noted during this evaluation.	11/01/2007	Inspection
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. Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.	05/17/2007	Inspection	4A - Can of Raid Ant & Roach spray found in dry storage area - discarded 5B - 2 - 5gal. containers of chicken soup found in cooler at 60 degrees, made yesterday afternoon and put in cooler in the buckets. Improper cooling >6 hours. Voluntarily discarded at this time.Reviewed proper cooling and termometer use at this time. 5D - Tuna salad made with room temp ingredients was found at 62 degrees in the cooler. Corrected by puting in a shallow pan and then in the freezer until it was 43 degrees. Salad had been made < 2 hours prior to inspection.. 11B - Wiping cloths not stored in the wiping buckets in the front line. corrected Wiping buckets were 100ppm.
No violation noted during this evaluation.	10/11/2006	Inspection

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