- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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)
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01/15/2016 | Inspection | Temperatures taken in refrigeration and of food items were found to be acceptable. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
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09/29/2015 | Re-Inspection | Cold holding temperatures all within require range. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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03/20/2015 | Inspection | Discussed deficiency with the operator. Measured the temperature of a carton of chocolate milk stored in the serving line cooler and found it to be 49.6 degrees F. The milk has been in this cooler for about 1 hour, so the operator decided to move all of the milk into the reach-in cooler which is able to maintain the temperature at 39 degrees F. This cooler will be used to hold only enough milk that will be used within 15 minutes or so. The rest will be held in the reach-in cooler next to the serving line. The milk will be held in this reach-in cooler and removed only when it will be immediately served to the students. The following food temperatures were measured (degrees F); Walk-In Cooler - Brick of sliced American Cheese - 44.6 and Container of Shredded Mozzarella - 44.4; Oven - Corn Dogs - 166 to 197 degrees F, Tray of Baked Beans on the Steam Table - 198 to 204. Air Temperature of Reach_In Cooler near Serving Line - 39 degrees F and the rinse water temperature on the dish washer was 181 degrees F. Report e-mailed. |
No violation noted during this evaluation. | 11/18/2014 | Inspection | No violations noted. |
No violation noted during this evaluation. | 07/14/2014 | Inspection | No violations were found at inspection.
Today's lunch is chicken cordon blue wrap, turkey or bologna sandwich, chips, vegetable or fruit. PB &J is also available.
Temperatures; Bologna in walk-in cooler 46F. |
No violation noted during this evaluation. | 04/22/2014 | Inspection | |
No violation noted during this evaluation. | 10/22/2013 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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08/06/2013 | Inspection | Measured the following items in the reach-in refrigerator near the serving line (in degrees F): Sliced Chicken - 43degrees F; Tuna Salad - 46 degrees F. In the Walk-in Cooler - Sliced Cheese - 46 degrees F. Air temperature in the Reach in refrigerator was measured at 44 degrees F, and the temperature indicator on the refrigerator also read 44 degrees F. Measured the temperature of Sunfish Grilled Cheese Sandwiches in the warmer and found the temperatures to be due tween 168 to 178 degrees F. Report emailed. |
No violation noted during this evaluation. | 10/01/2012 | Inspection | |
No violation noted during this evaluation. | 08/01/2012 | Inspection | |
No violation noted during this evaluation. | 09/30/2011 | Inspection | |
No violation noted during this evaluation. | 10/18/2010 | Inspection | |
No violation noted during this evaluation. | 02/04/2010 | Inspection | |
No violation noted during this evaluation. | 09/29/2009 | Inspection | |
- Hot, cold running water not provided, pressure inadequate
- Wiping cloths dirty, not stored properly in sanitizing solutions
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02/24/2009 | Inspection | |
No violation noted during this evaluation. | 09/16/2008 | Inspection | |
No violation noted during this evaluation. | 02/28/2008 | Inspection | |
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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10/11/2007 | Inspection | |
No violation noted during this evaluation. | 10/10/2006 | Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
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10/20/2005 | Inspection | 6b- Special meal service today is exceeding the capacity of the service hot-holding equipment. Staff are placing large deep pans of sliced cooked turkey on a cart adjacent to the service line with no heat source. Sliced turkey was being served at 123*f. Product was rotated out and placed back into hot-holding and replaced with product that was 173*f. |
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