Lake Placid Elementary School, 318 Old Military Road, Lake Placid, NY 12946 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: LAKE PLACID ELEMENTARY SCHOOL
Address: 318 Old Military Road, Lake Placid, NY 12946
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: School K-12 Food Service
Total inspections: 17
Last inspection: 11/19/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Non food contact surfaces of equipment not clean
  • 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.
 11/19/2015Inspectionall food being hot held were at 140 degrees F or greater. Dishwasher was working properly.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 02/26/2015InspectionMeatball subs on line were 140 degrees F. Dishwasher rinse temp was 180 degrees F. Chicken salad sandwiches are cold held and were 45 degrees F. A Temporary Food Service permit is needed for the upcoming Friends Spaghetti Dinner. LPES staff are. it involved with this event.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 11/17/2014Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 03/06/2014InspectionRevised report issued to Elementary School instead of High School. Acommunity dinner is being held at the school. The food at the event is not being prepared by school food service staff. Therefore, a Temporary Food service permit would be required.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 09/16/2013InspectionRecommend obtaining Lamotte QAC test strips to test the strength of the EcoLab QAC system. They are more easily read & interpreted. Sausages 166 & 159 degrees, French toast 148 degrees, chefs salads 41 degrees, all acceptable.
  • Non food contact surfaces of equipment not clean
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 01/28/2013Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 11/28/2012Inspection
No violation noted during this evaluation. 02/27/2012Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 01/24/2012Inspection
No violation noted during this evaluation. 06/14/2011Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 03/15/2011Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 03/24/2010Inspection
  • 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.
 12/10/2009Inspection
  • 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)
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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.
 03/17/2009Inspection2c - Interview w/ FS Manager indicates that they pool up to 90 eggs at a time. Pooling eggs should be discontinued imeediately. Recommend using liquid pasturized eggs if preparing large quantity of eggs. Corrected - FS Manager agreed to no longer pool eggs. 5B - Interview with FS Manager indicated that food may not be cooled appropriately. Discussed proper cooling procedures and will provide example of cooling temperature log. COrrected - FS Manager willing to use food temp logs. 4a - 2 small bottles (< 4oz.) of dry erase board chemnical were stored in cabinet above the spices. COrrected when item was removed from cabinet. 8a - Inspector observed a container of pears on the service line. Pears were not proteted from cross contamination. Item corrected when pears moved beind service line. Inspector observed self service of salad dressing, lettuce and tomatoes in dining area. Items not protected by sneeze guard. 11b - Sanitizing test strips were not available to test sanitizing solution used to store wipe clothes. All clothes must be stored in sanitizing solution.
No violation noted during this evaluation. 05/28/2008Inspection
No violation noted during this evaluation. 03/29/2007Inspection
No violation noted during this evaluation. 03/23/2006Inspection

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