Silver Creek High School, 1 Dickinson Street, Silver Creek, NY 14136 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: SILVER CREEK HIGH SCHOOL
Address: 1 Dickinson Street, Silver Creek, NY 14136
County: Chautauqua
Local health department: Chautauqua County
Restaurant type: School K-12 Food Service
Total inspections: 21
Last inspection: 12/09/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/09/2015InspectionNo Sanitary Code violations observed
  • 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)
 06/10/2015Inspection
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 12/08/2014Inspection
  • 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.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 06/05/2014Inspection
No violation noted during this evaluation. 12/09/2013InspectionNo Sanitary Code violations observed this inspection
No violation noted during this evaluation. 06/06/2013Inspection
No violation noted during this evaluation. 12/12/2012Inspection
No violation noted during this evaluation. 06/18/2012Inspection
No violation noted during this evaluation. 11/07/2011Inspection
  • 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 06/09/2011Inspection
  • 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.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 12/02/2010Inspection
  • In use food dispensing utensils improperly stored
 06/08/2010Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
 12/02/2009Inspection
  • Non food contact surfaces of equipment not clean
  • 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
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 06/05/2009Inspection
No violation noted during this evaluation. 12/04/2008Inspection
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 06/06/2008Inspection
  • Non food contact surfaces of equipment not clean
  • 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)
 12/03/2007Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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 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 such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
  • 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.
 06/07/2007Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/04/2006Inspection
No violation noted during this evaluation. 06/07/2006Inspection
No violation noted during this evaluation. 12/05/2005Inspection

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