Nccc Association, 154 Payeville Lane, Saranac Lake, NY 12983 - College Food Service inspection findings and violations

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Business Info

Restaurant name: NCCC ASSOCIATION
Address: 154 Payeville Lane, Saranac Lake, NY 12983
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: College Food Service
Total inspections: 9
Last inspection: 02/05/2016
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/05/2016InspectionThe bottom left corner of the wall in the walk-in cooler is starting to rust and will need to be repaired or replaced in the future. Temperatures measured: chicken breast = 45 deg. F, sour cream = 42 deg. F, sliced tomatoes = 45 deg. F, french fries = 140 deg. F, chicken tenders = 154 deg. F, bean salad = 43 deg. F, cottage cheese = 42 deg. F, sliced american cheese = 43 deg. F. sausage pizza = 143 deg. F. All hot holding and cold holding temperatures were acceptable.
No violation noted during this evaluation. 09/16/2015InspectionThe power went out at 8:25am on 8/15 where some equipment was working and some was not. All power was lost at 9:00am and off until 2:00pm the same day. Everything on interior refrigeration was transferred to the walkin freezer and cooler outside which were on backup generator and ice baths were created for lunch at 9:30 am once it was determined the power was not coming back on. The gas oven worked where pizza was made. Per interview, the temperatures were monitored in walkin refrigeration on 9/15. Once power was back on at 2pm on 9/15 food was transferred back to interior kitchen refrigeration from the walkin. The walkin cooler and freezer are on backup generator, where the freezer maintained temperatures and the cooler temperatures were noted at 55 degrees F at 5:00 am on 9/16. It was determined that there was a problem with the compressor of the walkin and all potentially hazardous foods requiring refrigeration including dressings, chicken, deli meats, mozzarella, cheddar, swiss, american cheeses, sliced fresh cantalope, milk, creamer were measured with a doh thermocouple to be above 50 degrees F for a period longer than 2 hours. A phone call was received from the facility at 8:15 am on 9/16 informing DOH of the event. Upon DOH arrival at the facility, the power went out again to partial status where interior kitchen refrigeration was shut down where the internal temperature reading on the exterior temperature gauge was reading 40 degrees F. The school was shut down for the day and only dorm students will be dining. Extra generators were retrieved for the short term to power internal kitchen refrigeration. All power is shut down for an unknown amount of time where precooked cheese pizza are being made in the gas oven for students staying the night and a ordering a portable walkin to be delivered is contingent status on fixing the power.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 05/04/2015InspectionAll violations from previous inspection on 10/08/14 have been corrected. QAC sanitizing solution was observed at 150-200 ppm. food temps. obtained: Potato-Ham chowder 155 deg. F., shredded cheddar cheese 39 deg. F., tuna salad 45 deg. F.(at front counter cold-holding station), fried chicken in True kitchen refrigerator at 38 deg. F. Education was provided about proper cold holding of foods, including benefits of using meta l pans, using pans of 4 inches or less depth, and not filling pans right to the top where foods might not maintain proper temps of 45 deg. F. or less.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
 10/08/2014Inspectioncooling and proper hot holding was discussed. ceiling tiles in the kitchen have been replace with proper surfaced tiles and cold holding containers have been purchased and are being used to cold hold at temperatures at or below 45 deg. F
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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
 05/12/2014Inspectioncooling and proper hot holding was discussed. cooling logs were provided to be completed and available upon request. dented can and sick food worker polices were discussed.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 09/24/2013InspectionDiscussed washing vegetables, cooling and reheating of potentially hazardous foods logs and the monitoring of temperatures. Foods are being pre chilled prior to perperation.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 03/12/2013InspectionMonitoring logs maintained for cooling reheating and cooking. Discussed periodic monitoring of different perishable foods specifically hot holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 11/05/2012Inspection
  • 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)
  • 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.
  • Non food contact surfaces of equipment not clean
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 03/15/2012Inspection

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