Gst Boces - Culinary Arts, 459 Philo Rd., Bush Campus, Elmira, NY 14903 - Restaurant/Catering Operation inspection findings and violations

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Business Info

Restaurant name: GST BOCES - CULINARY ARTS
Address: 459 Philo Rd., Bush Campus, Elmira, NY 14903
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant/Catering Operation
Total inspections: 10
Last inspection: 03/17/2015
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Inspection findings

Inspection date

Type

Comments
  • 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
 03/17/2015InspectionObserved students during class, were using gloves and utensils properly with no bare-hand contact of cooked foods. Discussed the following with students- cook temperatures of hot potentially hazardous (TCS) foods, proper use and calibration of numerical thermometers used to evaluate both hot and cold potentially hazardous foods, use of plastic gloves and routine hand washing, and use of sanitizer test kits (both chlorine and quaternary ammonia) during equipment washing. Will conduct a HACCP training exercise at facility later in year.
No violation noted during this evaluation. 04/01/2014InspectionDiscussed routine hand washing and proper use of plastic gloves with kitchen instructor during inspection- students were observed during class, were washing hands and using gloves properly to eliminate bare-hand contact with cooked & ready-to eat foods. Also discussed with kit. instructor that margarine is considered to be a potentially hazardous food and must be temperature controlled. Also, re-emphasized to kit. instructor to discuss ill food handler issues with students during class and to not be doing food preparation if a student is ill. Also discussed routine calibration of numerical thermometers used to evaluate both hot & cold potentially hazardous foods with kitchen instructor. Students were observed while taking an assessment exam during inspection. Will conduct a HACCP training at facility later in the year.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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)
 03/21/2013InspectionPractice for practical exam occurring at time of 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)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 01/18/2012Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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)
 05/03/2011Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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)
 10/20/2010Inspection
  • 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
 11/06/2009Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non food contact surfaces of equipment not clean
  • In use food dispensing utensils improperly stored
 05/15/2008Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non food contact surfaces of equipment not clean
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • 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)
 10/16/2007Inspection
No violation noted during this evaluation. 10/24/2006Inspection

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