Niag.Co.Com.College Assoc.Food Serv., 3111 Saunders Settlement Road, Sanborn, NY 14132 - Frozen Desserts inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	10/23/2015	Re-Inspection	Resampling of the Tim Horton's main kitchen iced capp. It failed the first test.
Non food contact surfaces of equipment not clean Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	10/20/2015	Re-Inspection	Violations 5A, 5A, 5E, 5E, 10B, & 15A from 9/30/2015 inspection have been corrected. Partial corrections to violations 11D, 15B, & 10B from 9/30/2015 inspection have been made with the finishing corrections on these to be checked at the inspection during the Spring Semester. Due to it's nature, the remaining violation 10A will be checked at the next semi annual inspection during the Spring Semester.
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. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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. Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) 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	09/30/2015	Inspection
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Wiping cloths dirty, not stored properly in sanitizing solutions Miscellaneous, Economic Violation, Choking Poster, Training.	02/04/2015	Inspection	11 B - UPSTANIRS KITCHEN: SANITIZER NOT MADE - DOWNSTAIRS KITCHEN: NO SANITIZER BECAUSE AUTO DISPENSER NOT WORKING, CORRECTED 12 D - HAND WASH SIGNS MISSING FROM SOME TOILETS, NEW GIVEN 16 - NO CHOKE POSTER DOWNSTAIRS, NO CPR SIGNS, SIGNS GIVEN
No violation noted during this evaluation.	09/29/2014	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Hair is improperly restrained Wiping cloths dirty, not stored properly in sanitizing solutions	09/29/2014	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	02/25/2014	Re-Inspection
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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.	02/06/2014	Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. In use food dispensing utensils improperly stored 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)	10/03/2013	Inspection
No violation noted during this evaluation.	10/03/2013	Inspection
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	02/21/2013	Inspection	2C Raw shell eggs stored in bin above a plastic bucket of dill pickle slices. Corrected, food worker moved bin of eggs to bottom shelf. (no cross contamination)
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Non food contact surfaces of equipment not clean 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) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	09/12/2012	Inspection	2E&6A At 11:00 inspector temped buffalo chicken soup using calibrated food testing thermometer and found the soup to be at 125 dF. By speaking to operator it was found that the oup was prepared upstairs and transported downstairs. Operator failed to temp soup before it was put in hot hold. The soup had been in the unit for 30 min. Soup was reheated to 165 dF. CORRECTED 15A Food debris accumulation under shelving in walkin coolers and freezers. 12E Soap dispenser at handwash station by 2 bay sink along back wall broken 15A Floor under/around dishwasher has mold/mildew growth, excessive water on floor from dishwasher 15B Fan cover for walkin cooler has mold/mildew growth 8A Fruit in ""Farm to College"" station not protected by sneeze guards 11D Ice buildup in upstairs walkin freezer in culinary arts storage room
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	07/27/2012	Inspection	6a: Chicken in hot hold vertical oven was found holding at 120F with inspector's thermometer. Needs to be holding above 140F. Manager turned unit all of the way up and will reheat chicken inside. Chicken had been in the unit for 40 minutes. Stopped back 1/2 hour later and chicken had been reheated and was at 168F. Corrected
No violation noted during this evaluation.	09/15/2011	Re-Inspection
No violation noted during this evaluation.	09/07/2011	Inspection
Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 above 140oF during hot holding. 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) Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	09/07/2011	Inspection	Downstairs Kitchen: 4A At time of inspection can of WD40 was found stored on shelf in dry storage next to mashed potatoes. WD40 was moved to chemical storage area CORRECTED 15A Ceiling tile missing in dry storage room 8E Pepsi cooler in fryer area has innacurate thermometer-read 32 dF actual temp 47 dF-monitor temp. Tim Hortons Main Cafeteria 6A At time of inspection oatmeal in hot hold was 112 dF. Manager stated that oatmeal was going to be changed out for lunch. Oatmeal voluntarily discarded CORRECTED 5A/5E At time of inspection prep cooler top cold hold -cream cheese 49 dF, egg salad 50 dF, tuna salad 50 dF, bottom of unit temp at 48 dF. Potentially hazardous foods removed from this cooler at this time. Items in top of cooler were voluntarily discarded by manager (had been in unit >2 hrs.) 8A Tim Hortons products found stored on floor of culinary arts freezer Upstairs: 15B Fan on prep line dirty
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)	01/21/2011	Inspection	8a- 2 unlabeled spray bottles - 1 found in Tim Horton's that was stated to be vinegar and water . the other bottle was in uspstairs kitchen and was stated by cook to be water. Both were labled and corrected by staff and corrected 8a- upstairs walk in freezer in culinary arts was found to have several boxes of food of Tim Horton's on the floor
No violation noted during this evaluation.	09/15/2010	Inspection
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	09/15/2010	Inspection	5C At time of inspection, in downstairs cafe kitchen, uncooked pizza found sitting out at room temperature with toppings temped at: chicken finger = 68 dF, BBQ chicken - 58 dF, & sausage = 62 dF Pizzas had bee out of coolers for 25 minutes. Allowed to put back into cooler before cooking - corrected 6A at time of inspection, in upstairs cafe kitchen, chicken finger pizza found in hot hold unit @ 128 dF. Pizza was 45 minutes old and allowed to be reheated to 165 dF. Hot hold unitalso adjusted to highest setting. Corrected 12E Paper towel dispensers found empty in kitchen (upstairs) at 2-bay sink and next to six door cooler
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.	02/26/2010	Inspection	5d- macaroni salad on ice at grill line temped at 56dF. just made 2 hrs ago per cook. pasta did not have a chance to get down to 45dF prior to mixing with rest of ingredients. Will switch out with salad in walk in corrected
No violation noted during this evaluation.	09/23/2009	Re-Inspection
Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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) 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. Hot, cold running water not provided, pressure inadequate 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. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	09/09/2009	Inspection	4A cleanser stored next to cups in dry storage, moved CORRECTED 6A Burger sliders in hot hold unit 130 dF at time of inspection. In unit ~20 min according to cook. Sliders pulled and reheated to 165 dF. Pan had been on side of unit and not fully in hot hold CORRECTED 6A Veg. pizza in hot hold unit 130 dF. Pizza had been in unit ~45 min pizza was pulled and reheated to 165 dF. Hot hold unit was set at 130 dF Unit turned up CORRECTED 5A/5E At time of inspection Pepsi cooler ambient air temp 60 dF. Food temp in cooler was 55dF 4 sandwiches, 3 gallons milk, 2qts half and half, and 1/2 of a box of 1 oz cream cheese packets were voluntarily discarded repaiman called 5A/5E Pepsi cooler in snack bar -products were 57dFat 12:10 PM products had been placed in cooler at 7:45 AM potentially hazardous foods were voluntarily discarded 15A Vent in corner of dishmachine area has dust accumulation 12A Handwash station in back of kitchen not accessible (fan in front of it) also no hot water 8A Boxes stored on floor of meat freezer
No violation noted during this evaluation.	09/09/2009	Inspection
No violation noted during this evaluation.	02/25/2009	Re-Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above. 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.	02/17/2009	Inspection	5A Chicken fingers in c.f. salad were 55 dF @ 11:30AM. Temp taken with inspector's digital thermometer. Mgr said salads were placed there @ 11:00AM. Salads were half buried in crushed ice for self serve. Any left will be discarded by 1:00PM. 7E Bean dip in hot hold unit was 127 dF @ 11:25AM. Temp was taken with inspector's digital thermometer. Bean dip was placed there 1 hour ago according to the cook. Corrected, dip was taken out for reheating to 165 dF. 6A Large ham placed on carving station was 123 dF @ 12:40PM. Temp was taken with inspector's digital thermometer. Cook said ham was cooked to 140 dF this AM & placed at station at 11:00AM. Lunch ends @ 1:00PM
No violation noted during this evaluation.	09/17/2008	Inspection
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. 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 kept at or above 140oF during hot holding. Wiping cloths dirty, not stored properly in sanitizing solutions In use food dispensing utensils improperly stored Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Single service items reused, improperly stored, dispensed, not used when required 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.	09/17/2008	Inspection	4A Chicken paste and beef base stored on shelf by two bay sink in back prep area next to Comet and dish soap. Chemical moved CORRECTED 5B Turkey gravy found sitting on counter next to two bay sink at 112 dF. According to cook the gravy had been made this morning and had been left out to cool. Container was placed in walkin cooler to continue cooling process CORRECTED 5D Pasta salad found stored on service line at 59 dF Pasta salad had been made this morning using fresh pasta. Pasta had not been cooled to 45 dF before combining with other ingredients. Pasta had been made less than 2 hours ago. Pasta salad removed to cooler CORRECTED 6A Chicken pizza found at 135 dF in pizza hot hold unit in building C. Pizza will be used or discarded within 2 hours. Hot hold unit was turned up CORRECTED 8B Ladel for pancake batter stored on plate next to batter-in use ladel was washed and placed in batter for storage CORRECTED 8D Single service self service cups not in dispenser 10B Meat and seafood freezer door does not properly sealed 11BC Sanitizing buckets in grill area do not have proper concentration of sanitizer, had food debris in buckets-buckets were changed CORRECTED 15A Brick wall in dry storage not easily cleanable
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	07/25/2008	Inspection	6a- precooked chicken in hothold at time of inspection found to be 133dF, 129dF in unit less than half hour per chef. are going to be served immediately and meet time frame
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	01/25/2008	Inspection	6a- chicken patties on line 1st floor- found to be 130dF. in unit less than 2 hours per cook met time frame any left after 2 hours will be discarded. fish sandwich portions on upstairs line found to be 120dF. in unit less than 2 hours were reheated to 165dF and corrected.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. 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. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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)	09/25/2007	Inspection	11a- chemical dish machine is not sanitizing 2c- raw hamburgers are stored above ready to eat foods in cooler. manager had worker move raw meats to bottom of cooler and corrected 15a- various ceiling tiles are missing in dry storage and outside walkcooler and freezer. 5a- sour cream on line actual temp is 55dF in cooler less than 2 hours per manager. reach in temped at < 45dF. new container was brought out and the old one was put back in a different walk in. and corrected 8a- bin of sugar was not labeled for its contents labeled and corrected
No violation noted during this evaluation.	09/25/2007	Inspection
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. Single service items reused, improperly stored, dispensed, not used when required Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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)	09/14/2006	Inspection	5A PASTA SALAD ON SALAD BAR LINE WAS 53 DEG. SALAD MADE THIS AM- RECOMMEND COOKING PASTA THE DAY BEFORE AND USING PRECHILLED INGREDIENTS. LESS THAN 2 HOURS, PUT IN WALK IN 5A POTATO SALAD ON ICE BUT NOT SUBMERGED TEMP 50 DEG. OUT ONLY 45 MIN. PUT BACK IN COOLER 6A CHICKEN BREAST ON LINE ACTUAL TEMP 113 DEG. PULLED REHEATED TO 165. COOKED ONIONS IN STEAM UNIT ACTUAL TEMP120 DEG. PULLED AND REHEATED TO 165. STEAM UNIT WAS NOT HOT ENOUGH WHEN ONIONS WERE PUT IN IT. 8A FOODS NOT EASILY IDENTIFIABLE NOT LABELED FOR CONTENTS IN SQUEEZE BOTTLE 8D PLASTIC UTENSILS NEED INVERTED IN COFFEE CAFE' TO PREVENT CONTAMINATION 8ETHERMOMETER MISSING IN PEPSI COOLER. 11A ONE BUCKET IN KITCHEN HAD INADEQUATE SANITIZER IN BUCKET. 12E NO SOAP AT HANDWASH SINK 15A WALLS IN DRY STORAGE AND FRONT AREA OF SNACK BAR IN WING C ARE NOT SMOOTH AND EASILY CLEANABLE.
No violation noted during this evaluation.	09/14/2006	Inspection
No violation noted during this evaluation.	01/20/2006	Inspection

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Niag.Co.Com.College Assoc.Food Serv., 3111 Saunders Settlement Road, Sanborn, NY 14132 - Frozen Desserts inspection findings and violations

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