North Franklin Education Ctr, 23 Huskie Lane, Malone, NY 12953 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: NORTH FRANKLIN EDUCATION CTR
Address: 23 Huskie Lane, Malone, NY 12953
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: School K-12 Food Service
Total inspections: 14
Last inspection: 10/13/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 10/13/2015InspectionNo violations were observed on premises at time of inspection. Food temperatures observed measured with DOH thermocouple thermometer: ranch dressing 41 degrees F., Coleslaw 44 degrees F.
No violation noted during this evaluation. 04/27/2015InspectionPrevious inspection violations have been corrected. Discussed cooling procedures.
  • Non food contact surfaces of equipment not clean
  • In use food dispensing utensils improperly stored
  • 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)
 11/07/2014InspectionTemperatures measured: Meat marinara sauce being hot held = 163 deg. F, Cream of broccoli soup being hot held = 162 deg. F, tossed salad being cold held = 44 deg. F.
No violation noted during this evaluation. 04/07/2014InspectionNo violations observed. Discussed the senior class breakfast buffet that will take place on 4/8/14. Counter protector devices such as sneeze guards or food container covers are not required because this is a catered event limited to a single group (not the general public). The food can be placed out for service/display for a period of time not to exceed 2 hours. All unprotected leftover food (left after the 2 hour or less time period) must be discarded and can not be re-served. Reviewed cooling logs. This facilities cooling logs are incomplete. When completing the cooling log, please complete it to the point where the food has reached 45 deg. F or below. Discussed school lunches for students that are prepared and delivered from Franklin Academy. Potentially hazardous hot foods must be at a temperature of 140 deg. F or above at the time of receipt. Potentially hazardous cold foods must be received at a temperature of 45 deg. F or below. This should be somehow documented. Please discuss these meals and proper temperatures with Franklin Academy staff.
No violation noted during this evaluation. 11/12/2013InspectionNo violations observed.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Non food contact surfaces of equipment not clean
 04/09/2013InspectionDiscussed cooling, cooking temperatures, thermometer calibration with students and instructor.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/19/2012Inspection
  • In use food dispensing utensils improperly stored
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 03/21/2012Inspection
  • 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)
 03/01/2011Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 03/02/2010Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 02/09/2009Inspection
No violation noted during this evaluation. 02/25/2008Inspection
  • 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 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.
 03/05/2007Inspection
No violation noted during this evaluation. 02/16/2006Inspection

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