Hamilton Elementary, 1091 Webster Street, Schenectady, NY 12303 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: HAMILTON ELEMENTARY
Address: 1091 Webster Street, Schenectady, NY 12303
County: Schenectady
Local health department: Schenectady County
Restaurant type: School K-12 Food Service
Total inspections: 22
Last inspection: 10/01/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 10/01/2015Inspection
No violation noted during this evaluation. 02/24/2015Inspection
No violation noted during this evaluation. 11/10/2014Inspection
  • 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)
 04/25/2014Inspection
No violation noted during this evaluation. 11/15/2013Inspection
  • 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 06/04/2013Inspection
No violation noted during this evaluation. 01/10/2013Re-Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Dressing rooms dirty, not provided, improperly located
  • Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
 12/11/2012Inspection
No violation noted during this evaluation. 03/26/2012Inspection
  • 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)
 10/26/2011Inspection
No violation noted during this evaluation. 04/27/2011Inspection
No violation noted during this evaluation. 11/08/2010Inspection
No violation noted during this evaluation. 04/20/2010Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/01/2009Inspection
  • 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)
 03/23/2009Inspection
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • 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)
 10/15/2008Inspection
No violation noted during this evaluation. 02/26/2008Inspection
No violation noted during this evaluation. 10/18/2007Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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.
 02/26/2007Inspection
  • 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.
 10/19/2006Inspection
  • 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.
  • 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)
 05/17/2006Inspection5A-Cold cut wraps at servicde line held at 55F. for about 15 minutes. Corrected by placing pan of wraps in pan of ice.
No violation noted during this evaluation. 10/24/2005Inspection

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