Lewiston-Porter Intermediate Ed. Ctr, 4061 Creek Road, Youngstown, NY 14174 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: LEWISTON-PORTER INTERMEDIATE ED. CTR
Address: 4061 Creek Road, Youngstown, NY 14174
County: Niagara
Local health department: Niagara County
Restaurant type: School K-12 Food Service
Total inspections: 23
Last inspection: 02/05/2016
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Inspection findings

Inspection date

Type

Comments
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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)
  • Improper use and storage of clean, sanitized equipment and utensils
 02/05/2016InspectionNOTES: Food Testing thermometer (digital) ok, Glove use and handwashing ok, all coolers 140F ok, Food worker sick policy given and reviewed. Hair nets used-ok, Bleach at 100ppm for sanitizing surfaces-ok, restrooms ok, dry good storage ok.Gave Basic Food safety Course info. Cooler and freezer logs kept-ok.
No violation noted during this evaluation. 09/15/2015Inspection
No violation noted during this evaluation. 02/25/2015Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 09/22/2014Inspection10A - Can opener has food debris accumulation 15B - Fan grates in walk-in cooler and on floor fan in dishwashing area have dust accumulation
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/17/2013Re-Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/04/2013Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 09/19/2013Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/04/2013Inspection5C At approx. 11:10 am one tray of egg and cheese patties were found on rack near 2 bay sink at 67 dF. According to cook tray had been sitting out for approx. 20 min. Tray was returned to walkin cooler CORRECTED 15A Floor under mat in dish area has grime accumulation 15B Lighting in walkin cooler inadequate 8E Thermometer in walkin cooler is broken
  • 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.
  • 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.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 09/18/2012Inspection5A- Cheeses, deli meats at 51 degrees in Manitowoc stainless, two door cooler, Due to time factor all pontetially hazardous foods removed to walkin cooler. 5E- Manitowoc stainless two door cooler operating at 51 degrees today. All potentially hazardous foods removed, maintenance callled. 8E- Accurate thermometer not available in Manitowoc stainless, two door, cooler. Replaced at this time.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 03/09/2012Re-Inspection10B--New wheelable racks in dry storage are bare wood, not smooth and easily cleanable.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • 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).
  • 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)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • 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.
 02/08/2012Inspection5a. At time of inspection, inspectors took temperature of a macaroni salad using the inspectors calibrated FTT and found it to be at 54 degrees F. After speaking with the head chef we found that the salad was prepared the day before with pre-chilled ingredients. The salad was removed from the other schoolds cooler at 930am and shipped to this school. Inspector determine that the salad could be placed back in the cooler to re-chill, however, head chef decided to discard 2 trays of macaroni salad voluntarily. 5c. Inspectors measured the temps of 2 trays of chicken patties on a wheeled rach using the inspectors calibrated FTT and temperature observed was 64degrees F. (the wheeled rack was sitting at room temperature in kitchen). After speaking with the head chef it was found that the chicken patties had been in that location for more than 30 minutes, but less thatn 2 hrs. We allowed the head chef to immediately cook the patties to equal or greater to 140degrees F as the patties are a pre-processed product. 8a. Product in dry storage found stored on floor. 8a. The two hot holds at the service line donot have sneeze guards. 11c. Rinse cycle of hot-rinse sanitized dish machine was found to be at about 140 degrees F using the inspectors calibrated FTT. This was done to verify that the testing strip was accurate in not showing a color change. Sink near dish machine will be set up as a sanitizer until the diswasher is fixed. 12D no covered receptacle in ladies room. 16 Permit not displayed in a conspicuous location to the public.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Insects, rodents present
 09/23/2011Inspection12D: No covered receptacle in employees' restroom. 14A: Flies present in kitchen and service area. 15A: Floor of walk-in cooler extremely worn, not smooth and easily cleanable.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 01/13/2011Inspection6A- Corn dogs hot holding on the serving line at 110 degrees, 99 degrees, both pans of product reheated to 165 degrees, hot held at 140 degrees at this time. 8E- Cres Cor hot holding unit- thermometer reading between 180 - 190 degrees when actual temperature = 140 degrees. thermometer not accurate.
No violation noted during this evaluation. 09/23/2010Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 09/15/2010Inspection11A--After dish machine was run multiple times, the inspector ran a thermolabel through and it did not change colors. The inspector then temped the rinse cycle with his calibrated FTT and it read 155 degrees at it's highest temp. Machine must rinse at >170 degrees to sanitize without chemical sanitizer. (Insepctor allowed to wash and rinse in dish machine with a follow-up step of sanitizing in quat sanitizer @ 200ppm in the two bay sink next to the dish area to be the corrective action until dish machine is fixed) Repeat
No violation noted during this evaluation. 04/28/2010Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 09/22/2009Inspection11A: High-temp dishmachine not getting up to proper sanitizing temp of 170oF, on about 141oF. Tested actual pooled water in bottom of machine. Tested tap hot water and got 176oF. Recommended going to disposable trays or sanitizing in a 3-bay set up. Head cook will report to maintenance and ask for repairman to come and correct problem. 11C: Food contact surfaces (food trays) not being sanitized properly.
No violation noted during this evaluation. 03/26/2009Inspection
No violation noted during this evaluation. 10/29/2008Re-Inspection
  • 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.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 09/16/2008Inspection5E- Manitowoc two door stainless cooler temperature at 52 degrees, Note: No potentially hazardous foods present at this time. Milk cooler reading 49 degrees at this time. Milk cooler closed between lunches. 8E- Milk cooler thermometer not accurate at this time.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 04/03/2008Inspection6A - French toast(cooked at 8:30am) was in metal pan at checkout-temp'd at 126 degrees. Steam table was not up to temp yet but pan was put in table. Allowed to be served as it was cooked and served in <2 hrs. Discussed methods to keep this and other such products at 140 degrees before service, new method for hot hold to be implimented.
No violation noted during this evaluation. 09/25/2007Inspection
No violation noted during this evaluation. 09/29/2006Inspection

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