Greenwich High School, 10 Gray Avenue, Greenwich, NY 12834 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: GREENWICH HIGH SCHOOL
Address: 10 Gray Avenue, Greenwich, NY 12834
County: Washington
Local health department: Glens Falls District Office
Restaurant type: School K-12 Food Service
Total inspections: 11
Last inspection: 03/25/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 03/25/2015InspectionReminded to submit notice of intent and plans prior to any modification.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 12/04/2014Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 11/08/2013Inspection
No violation noted during this evaluation. 11/07/2012Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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 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
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 12/21/2011Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
 11/30/2010Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
  • Single service items reused, improperly stored, dispensed, not used when required
 12/01/2009Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Hair is improperly restrained
  • 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
 04/09/2008Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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)
 02/02/2007Inspection
No violation noted during this evaluation. 03/31/2006Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
 10/03/2005Inspection6A - Cooked chicken noodle soup temped at 130 degrees F at 12:15 P.M. at the hot holding unit at the #2 service line. Food worker said soup was cooked to a boil, then placed in a hot holding unit at 11:08 A.M. Soup taken away to reheat to 165 degrees F immediately. 6B - #2 Service Line hot holding unit dial setting was set at the highest temperature, and still could not hot hold the chicken noodle soup at 140 degrees or above.

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