Pulaski Jr/Sr School, 4624 Salina Street, Pulaski, NY 13142 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: PULASKI JR/SR SCHOOL
Address: 4624 Salina Street, Pulaski, NY 13142
County: Oswego
Local health department: Oswego County
Restaurant type: School K-12 Food Service
Total inspections: 23
Last inspection: 12/14/2015
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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)
 12/14/2015InspectionSick leave policy discussed. Discussion with the head of food service on obtaining a variance using time as a control for pre made salads on the salad line.
No violation noted during this evaluation. 06/12/2015Re-InspectionViolation corrected from May 6 2015 inspection. Salads and sandwiches in salad line single stacked over ice and rotated to walk in cooler. Salad temped at 45 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.
 05/06/2015InspectionReturn in 2 weeks for Reinspection.
No violation noted during this evaluation. 12/11/2014Re-Inspectionceiling tiles replaced in kitchen -15A violation corrected
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/01/2014Inspection
No violation noted during this evaluation. 03/26/2014Inspection
No violation noted during this evaluation. 12/03/2013Inspection
No violation noted during this evaluation. 05/29/2013Re-Inspection
  • 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.
 05/08/2013Inspection5/29/13 - 5E VIOLATION CORRECTED FROM 5/8/13 INSPECTION. EXTRA ICE ADDED TO SALAD BAR. COLD ITEMS ROTATED FREQUENTLY.
  • In use food dispensing utensils improperly stored
  • Critical: Meat and meat products not from approved plants.
 12/13/2012Inspection12/13/12 1E - UNSHIELDED BOX OF PACKAGED VENISON MEAT STORED IN WALK IN FREEZER. 8B - SALAD BAR SERVING UTENSILS STORED WITH HANDLE IN FOOD (CORRECTED) 12/14/12 - 1E CORRECTED, REMOVED PER PHONE CALL.
No violation noted during this evaluation. 03/15/2012Inspection
No violation noted during this evaluation. 12/13/2011Inspection
No violation noted during this evaluation. 04/12/2011Re-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.
 03/29/2011Inspection3/29/11 5A - APPROXIMATELY TWO CUPS OF EGG SALAD AND TWO CUPS OF TUNA SALAD TEMPED AT 48F. VOLUNTARILY DISCARDED. 4/12/11 VIOLATION CORRECTED FROM 3/29/11 INSPECTION.
  • 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)
 12/13/2010Inspection12/13/10 8A - DISH OF PEPPER RINGS IN LUNCH ROOM IS NOT SHIELDED FOR SELF SERVICE.
No violation noted during this evaluation. 04/14/2010Inspection
  • 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.
 12/08/2009Inspection12/8/2009 5E - SALAD BAR IS NOT KEEPING POTENTIALLY HAZARDOUS FOOD AT 45 DEGREES OR BELOW. COTTAGE CHEESE AND TUNA SALAD TEMPED AT 49-50 DEGREES. OUT OF TEMP LESS THAN 2 HOURS. (TUAN SALAD IN WALK-IN COOLER TEMPED AT 41 DEGREES)
No violation noted during this evaluation. 06/16/2009Inspection
  • 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)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 12/15/2008Inspection12/15/2008 10B- RUBBER GASKET FRAYED AND PULLING AWAY FROM MIDDLE DOOR IN KITCHEN 3 DOOR REFRIDGERATOR. 8A- COOKED PORK SLICES, MASHED POTATOES AND SWEET POTATOES ARE NOT DATE LABELED IN WALK-IN COOLER. 8A- SLICED PEPPERS ON CONDIMENT TABLE WERE NOT COVERED. (CORRECTED)
  • 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)
 11/05/2008Inspection11/5/2008 8A - CUPS OF FRUIT FOR SELF-SERVICE ON SALAD LINE ARE NOT PROTECTED BY A SNEEZE GUARD.
No violation noted during this evaluation. 12/04/2007Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • 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)
 12/05/2006Inspection12/5/06 8A PICKLE RELISH IS NOT PROTECTED BY A SNEEZE GUARD ON CONDIMENT TABLE. 15A BROKEN COVE MOLDING IN KITCHEN AREA 11A SANITIZED UTENSILS PLACED ON CLOTH TOWELS TO DRY.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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.
  • 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)
 12/02/2005Inspection12/2/05 6A 4 COOKED HAMBURGERS PATTIES ON BUFFET LINE TEMPED AT 120F. OUT OF TEMPERATUR LESS THAN 2 HOURS. CORRECTED - VOLUNTARILY DISCARDED. 5A APPROXIMATELY ONE QUART OF TUNA SALAD AND 1/2 QUART OF EGG SALAD TEMPED AT 50F ON BUFFET LINE. VOLUNTARILY DISCARDED - CORRECTED 12C DISH AND POT WASHING SINK ON EAST SIDE OF KITCHEN HAS A LEAKING DRAIN PIPE 8A CUPS OF ICE CREAM AND SUB SANDWICHES ON SERVING LINE ARE NOT PROTECTED BY A SNEEZE GUARD. SOUR CREAM AND MARGARINE STORED IN OPEN CONTAINERS ON CONDIMENT TABLE.

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