Lake Placid High School, 34 School Street, Lake Placid, NY 12946 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: LAKE PLACID HIGH SCHOOL
Address: 34 School Street, Lake Placid, NY 12946
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: School K-12 Food Service
Total inspections: 16
Last inspection: 11/10/2015
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Inspection findings

Inspection date

Type

Comments
  • 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.
 11/10/2015InspectionAll violations from previous inspection on 3/2/15 have been corrected. Operator was strongly advised to apply for Time as a Public Health Control waiver for potentially hazardous foods. This had been suggested at time of previous inspections. It was also suggested that the Hobart refrigerator be checkedso that foods remain at or below 45 degree F. during times of service. Operator stated that this refrigerator is checked by repairmen regularly; but, as per code, the refrigerator must keep foods at or below 45 degrees F.
  • Improper use and storage of clean, sanitized equipment and utensils
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 03/02/2015InspectionInformation on using time as a public health control will be emailed.
  • 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 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.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 11/06/2014InspectionPlease contact DOH with update on resolution to violations. It is recommended that school purchase an ice machine and evaluate refrigeration needs for cafeteria.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/07/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 09/16/2013InspectionChicken patties temped between 161 & 172 degrees, cold subs between 42 & 44 degrees, all acceptable. The high temperature mechanical dishwasher is running at 157 degrees for wash, and 180 degrees for rinse, both acceptable.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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.
 01/07/2013Inspection
No violation noted during this evaluation. 02/27/2012Inspection
No violation noted during this evaluation. 01/24/2012Inspection
No violation noted during this evaluation. 06/14/2011Inspection
No violation noted during this evaluation. 03/15/2011Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 03/25/2010Inspection
No violation noted during this evaluation. 12/10/2009Inspection
  • 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.
  • 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)
 03/16/2009Inspection5B - Interview with Food Service Manager revealed that pontially hazardous foods may not be cooled appropriately. Discussed this issue with Sue Rossi and provided instruction on proper cooling methods for soups, turkey breast, michigan sauce. All potentially hazardous foods must be cooled to 70 DF within 2 hours and to 45 DF within an additional 4 hours. Potentially hazardous foods should be placed in shallow pan (no deeper than 2"") and cooled with an ice wand or placed in the freezer. Temperatures should be taken and logged throughout the cooling process. 8a - Apples and pears in bowl on Food Service Line were not protected from Cross Contamination. Corrected when items moved to behind the service line for distribution by FS worker. Raw carrots in bowls not protected from croos contamination. Carrots were observed on top of the service line not under a sneeze guard. Item corrected when carrots placed under sranwrap.
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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