Hendy Avenue School, 110 Hendy Avenue, Elmira, NY 14905 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: HENDY AVENUE SCHOOL
Address: 110 Hendy Avenue, Elmira, NY 14905
County: Chemung
Local health department: Chemung County
Restaurant type: School K-12 Food Service
Total inspections: 22
Last inspection: 11/23/2015
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
 11/23/2015InspectionObserved accurate probe thermometer. Observed adequate sanitizer levels (quaternary ammonia) in wiping cloth buckets. Observed high temp dish washer with adequate temperature (170+dF) for final rinse. Discussed hand washing and glove use. Discussed allowing thermometer to air dry after sanitizing.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 07/08/2015InspectionObserved sanitize (bleach) bucket being made and observed test strips being used to verify strength (50ppm). Observed temperature log of milk showing milk being delivered at 37dF. Temperature of milk on service line at time of inspection was 42dF. Discussed only allowing commercially pre-packaged items on shared tables.
No violation noted during this evaluation. 03/05/2015InspectionNo violations observed at time of inspection. Chicken cooking in oven was 199 dF. Facility was prepping ham and cheese sandwiches. Temperature of ham was 45 dF. Observed workers using a quantity that could be done in approximately 10 minutes. Discussed cooling with operator. Observed items in freezer that had been cooled as well as tomato soup from 1-25-15 being thawed in cold-holding unit in prep area. Observed sanitizer test strips and accurate digital probe thermometer.
No violation noted during this evaluation. 10/09/2014InspectionNo violations observe at time of inspection. Discussed with operator storage of food in dry storage room as boxes of pre-packaged breakfasts will be delivered soon. Discussed with operator regular cleaning of fan covers in walk-in cooler. Quat sanitizer concentration in sanitizer bucket with wet wiping clothes was adequate, per sanitarian's test strips. Final rinse temperature on dish machine was 186 dF, per temperature gauge on machine. Temperature of green beans in steam table on service line was 167 dF. Discussed cooling of leftover items with operator.
No violation noted during this evaluation. 08/07/2014InspectionNo violations observed. Temperature of food (milk) in cooler was <41 df. Reviewed and discussed daily temperature logs. Accurate probe thermometer and sanitizer test strips available on site. Discussed hand washing before putting on gloves and during glove changes to eliminate risk of contamination.
No violation noted during this evaluation. 04/08/2014InspectionNo violations observed at time of inspection. High temp dishwashing machine operating at temperature >160 dF, verified by sanitarian's test stickers. Refried beans on the service line in steam table temped at 172 dF. Taco meat on the service line in steam table temped at 175 dF. Rice on service line in steam table temped at 170 dF. This facility is not cooling leftovers. Discussion with operator indicates that they rarely have enough of any item leftover to make it worthwhile to save, and instead they discard what little is leftover. Discussed with operator that margarine is a potentially hazardous food. Facility does keep some margarine on the line at breakfast time and lunch time, which they will cold hold. Discussed with operator that if cold-holding the margarine is difficult, they have the option of doing the waiver and can contact CCHD to arrange this. Facility will be switching to quat-based sanitizer in the near future. Discussed with operator service of apples/pears. Also discussed hand-washing, avoiding barehand contact, and that ill workers should not be working in the kitchen.
No violation noted during this evaluation. 09/20/2013InspectionChecked food temperatures- Milk- 34 degrees F, Fish Fillets- 140 degrees F, Mozzarella Sticks- 141 degrees F, Squash- 153 degrees F, Green Beans- 160 degrees F. Also checked dish machine- final rinse temperature- +180 degrees F.
No violation noted during this evaluation. 07/02/2013InspectionTemperature of milk was 45 dF. Chef salad was 47 dF. Lunch and breakfast were delivered this morning and held in facility's refrigeration units. Probe thermometer, sanitizer test strips, and gloves present.
  • Hot, cold running water not provided, pressure inadequate
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 02/07/2013InspectionChecked final rinse temperature at dish machine- acceptable. Milk- 36 degrees F, Baked Chicken- 183 degrees F, Green Beans- 166 degrees F, Ham & Turkey Sub- 43 degrees F.
No violation noted during this evaluation. 10/03/2012Inspection
No violation noted during this evaluation. 01/20/2012Inspection
  • 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.
 09/30/2011Inspection
No violation noted during this evaluation. 02/04/2011Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 10/20/2010Inspection
  • Improper use and storage of clean, sanitized equipment and utensils
 02/02/2010Inspection
No violation noted during this evaluation. 10/05/2009Re-Inspection
No violation noted during this evaluation. 04/22/2009Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
 11/26/2008Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 09/11/2008Inspection
No violation noted during this evaluation. 10/22/2007Re-Inspection
  • Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
  • 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)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • 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.
 10/09/2007Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 10/11/2006Inspection

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