Plattsburgh High School Cafeteria, One Clifford Drive, Plattsburgh, NY 12901 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: Plattsburgh High School Cafeteria
Address: One Clifford Drive, Plattsburgh, NY 12901
County: Clinton
Local health department: Clinton County
Restaurant type: School K-12 Food Service
Total inspections: 11
Last inspection: 12/15/2015
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Inspection findings

Inspection date

Type

Comments
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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)
 12/15/2015InspectionComment: Menu served the day of inspection included ham and chicken heated sandwich wraps, tator tots, mixed vegietables. salad, premade sandwiches in cooler milk and bottled drinks. Two cooked turkeys were cooling on prep table. Operator was monitoring temperature with food probe thermometer. Discussed monitoring complete cooling process from 120F to 70F in two hours and 70F to 45F in four hours with kitchen manager.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 05/11/2015InspectionComment: Menu served on day of inspection was the following: Hamburgers or corn dog's or pre-made sandwiches, salad and fruit (banana, orange or apple) with milk. Discussed monitoring critical control points (cooking, cooling, reheating, hot and cold holding) when preparing food requiring time/temperature control for safety with accurate food probe thermometer with food workers. There is minimal sneeze guard protection on serving line where fruit is located. Bananas, oranges and apples with tongs were self served at this line. Food workers stated they instruct students to use tongs and not handle apples.
  • 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.
 11/18/2014Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 03/06/2014Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 05/14/2013Inspection
No violation noted during this evaluation. 02/01/2012Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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)
 09/08/2010Inspection
  • 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)
 01/22/2010Inspection
  • 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.
  • 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 (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Non food contact surfaces of equipment not clean
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • 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)
 05/16/2007Inspection
  • 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 contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 11/13/2006Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 09/15/2006InspectionPlattsburgh High School Booster Club Not permitted for 2006.

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