North Tonawanda High School, 405 Meadow Drive, North Tonawanda, NY 14120 - School K-12 Food Service inspection findings and violations

Inspection findings	Inspection date	Type	Comments
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. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	02/23/2016	Inspection	Chicken nuggets 165 dF Chicken patties 168dF Hamburgers 160dF Milk < 45dF Chicken on panini station < 45dF Buffalo chicken on panini < 45dF Turkey and ham deli meat < 45dF hair restraints and hand barriers okay, sanitizer 200ppm quat, high temp dish washer okay, handwash sink okay, food testing thermometer available and accurate, storage area okay, walk-in cooler okay, fridge units okay, hot hold units okay, permit posted, choke poster posted FSIO training exercise with Ross Johnston
No violation noted during this evaluation.	09/15/2015	Inspection	No violations found at time of inspection.
No violation noted during this evaluation.	02/11/2015	Inspection
Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	10/21/2014	Re-Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	09/12/2014	Inspection
No violation noted during this evaluation.	10/25/2013	Re-Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Improper use and storage of clean, sanitized equipment and utensils Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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.	09/24/2013	Inspection
No violation noted during this evaluation.	04/06/2013	Inspection
No violation noted during this evaluation.	03/18/2013	Re-Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	02/15/2013	Inspection	10B Walkin freezer in kitchen has ice buildup on floor and ceiling - repeat violation from 9/19/12 and 2/15/12 inspections 15A Floor under/around dishwashers has mildew and hard water stains
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 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)	09/19/2012	Inspection	8A - Food that is uncovered during service on serving lines is not shielded properly with sneeze guards. Food product in walk-in freezer in basement stored directly on floor or on 1 inch racks, which are not easy to clean beneath. 10B - Walk-in freezer located off kitchen has ice buildup on floors and ceiling - Repeat. 15B - Light fixtures missing shields in basement storage. Ventilation above all cooking units have dust buildup in kitchen.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	03/20/2012	Re-Inspection	15a- ice build up in walk in freezer - a part is on order per cook
Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. 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	02/15/2012	Inspection	6a At 12:00 pm these inspectors, using their calibrated food testing thermometer, temped and found 3 hamburgers on right side of line temping at 118 desgrees to 135 degrees F. Spoke with head cood who stated they were cooked at 10:00 am and left uncovered on line. We temped are below pan and it temped at > 200 degrees F. Cook reheated the 3 burgers to > 165 degrees F and corrected. Discussed keeping cover on burgers to keep dheat in on hot hold unit. 6a and 6b At 12:25 pm these inspectors found one turkey and tomato sandwich in hot holding unit that when temped with inpectors calibrated food testing thermometer to be at 134 degrees F. (Unit near mop room) Spoke with chef. Sandwich was made an hour before. Allowed chef to reheat sandwich to 165 degrees F and corrected. Inspectors also temped ambient air in hot hold unit and found the temp to range from 108 degrees F to 120 degrees F. Head cook stated unit was worked on in December for repairs. Remaining potentially hazardous foods were > 140 degrees F and moved to another hot hold unit. Staff were told not to use unit until it is able to maintain potentially hazardous foods at > 140 degrees F. 15a Ice build up on ceiling and floor in walk in freezer.
No violation noted during this evaluation.	09/23/2011	Re-Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	09/15/2011	Inspection	10B Planks/ pallets in basement dry storage area are bare wood - Repeat
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	01/31/2011	Inspection	10A Some mold growth on sides of ice machine 10B Pallets in basement storage bare wood-not easily cleanable- Repeat Violation 15A Debris accumulation on floor of downstairs walkin freezer
No violation noted during this evaluation.	10/06/2010	Re-Inspection
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 above 140oF during hot holding.	09/13/2010	Inspection	6a- at time of inspection, this inspector found 1 burger on left side of line at 123dF and 126dF on other side of line. Out less than 1 hr per head cook but she decided to discard anyway. 3 burgers discarded. They are prebunning and foiling but are not able to hot hold at 140dF. 10b- some pallets in basement dry storage are bare wood and not smooth and easily cleanable repeat 12e- paper towels for employee restroom are not in a dispenser
Single service items reused, improperly stored, dispensed, not used when required Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	02/24/2010	Inspection	8D Plastic utensils for self service not all stored with handles facing up 10B Storage planks in basement are bare wood
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	09/28/2009	Inspection	12C Right faucet of 3 bay sink by office leaking, faucet for 2 bay sink leaking
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	02/13/2009	Inspection	10B Floor of elevator used to bring food up from downstairs storage room is rust and no longer easily cleanable. 15B Light fixture above ice machine in basement not shielded-either a lightshield or a shatterproof bulb
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	09/10/2008	Inspection	15a- ice build up on floor and ceiling in walk in freezer 5a- at time of inspection, on teacher's line turkey sandwich temped and found to be 53dF, also tuna fish temped and found to be 49dF. Bread is prechilled but sandwiches are put on heavy plates and then on cold plate not being put directly on refrigeration. Sandwiches were made more than 2 hrs ago and voluntarily discarded
No violation noted during this evaluation.	02/29/2008	Re-Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Single service items reused, improperly stored, dispensed, not used when required	01/28/2008	Inspection	6A Ham & cheese sandwiches on line in hot hold were 120 dF at 11:30 AM. Mgr said they were put out approximately 1/2 hour ago. All sandwiches wil be served within the next 1/2 hour 8D Self serve plastic single use utensils were found in a container on line with handles facing down. 15B Jewett refrigerator behind counter in kitchen does not have a working light bulb
No violation noted during this evaluation.	09/18/2007	Inspection
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	05/30/2007	Re-Inspection	11a- chemical dish machine is not sanitizing
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	05/01/2007	Inspection	6a- at time of inspection, hamburgers and hotdogs on line actual temps were 118dF, and 116dF respectively, on line less than 2 hours per cook and put back in steam unit and reheated to 165dF 5c- at time of inspection, various cold subs and sandwiches on steam table and not turned on and not under any sort of refrigeration found to be 54dF and 60dF respectively out less than 2 hours per cook met time frame any left over after lunch will be discarded. 11a- both high temp dish machines are not sanitizing
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. 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)	09/25/2006	Inspection	6a- cheeseburgers on line actual temp was 118dF out < 2 hours were reheated. bunned with room temperature rolls at 9:00am this morning. advised having them bun them later closer to lunch 8a- apples in basket on top of line and not under a sneeze guard not protected from the public 11a- leak under dish machine on teacher's side - pan underneath catching leak

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North Tonawanda High School, 405 Meadow Drive, North Tonawanda, NY 14120 - School K-12 Food Service inspection findings and violations

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