St. Andre Bessette Parish, 57 West Rennie Street, Malone, NY 12953 - Religious, Charitable, Fraternal Organization inspection findings and violations

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Business Info

Restaurant name: ST. ANDRE BESSETTE PARISH
Address: 57 West Rennie Street, Malone, NY 12953
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: Religious, Charitable, Fraternal Organization
Total inspections: 11
Last inspection: 08/06/2015
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Inspection findings

Inspection date

Type

Comments
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 08/06/2015InspectionRaw onions 50 degrees, butter 47 degrees. Operator indicated that a service man will inspect kitchen refrigerator, the next day, to evaluate if coolant is operating correctly. Education was given on proper procedures for sanitary holding of serving utensils, and cloth wash towels. It was recommended by DOH inspector that a log by kept of food temperature during hot holding of cooked food. Boxes of gloves should be kept in candy selling area to provide gloves if needed.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Non food contact surfaces of equipment not clean
  • In use food dispensing utensils improperly stored
 03/06/2014InspectionDiscussed cooking and hot holding temperatures. Discussed cold holding and general food protection. Discussed procedures for making past and potato salad. Menu items included home made chicken soup, hot dogs, hamburgers, fries, cake and cookies, beverages. Please contact your inspector if you would like additional food sanitation training. Please eliminate cooling steps from any food preparation process. Your inspector is David Bielefield and he can be contacted at the Saranac Lake Dist. office of the NYSDOH, phone - 891-1800, e-mail -dwb06@health.state.ny.us, mail - 41 St. Bernard St. Saranac Lake, Ny 12983. A copy will be sent to Marjorie Perry 92 Lower Park St. Malone 12953
No violation noted during this evaluation. 09/19/2013InspectionTemperatures measured: hot holding, hot dogs - 154.2, hamburgers - 148.3 cold holding,macaroni salad 46.2 deg. F.
No violation noted during this evaluation. 07/12/2013InspectionTest strips now available. CPR equipment has been purchased. Needs to be placed in dining area.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 06/12/2012Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 06/28/2011Inspection
No violation noted during this evaluation. 07/06/2010Inspection
No violation noted during this evaluation. 07/08/2009Inspection
No violation noted during this evaluation. 07/09/2008Inspection
  • 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)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 07/02/2007Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • 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)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 07/05/2006Inspection8A - An adequate number of sanitary gloves were not present in the kitchen for food service employees. The man in charge was going to purchase gloves after the inspection. 8E - No thermometers were displayed in any of the freezers or refrigerators for cold holding temperature monitoring. 12D - None of the bathrooms are self closing at this time. Care taker was willing to comply as soon as possible. Also, female restroom waste baskets lack a cover for sanitary purposes. He was also going to fix this immediately. 11C - Deep fryer was not washed rinsed and sanitized before long periods of little or no usage. Oil should be disposed of, the deep fryer cleaned and then new oil put in. Because there was no activity in the kitchen and because the person in charge made us aware of this potential violation it is not noted as a violation on the inspection form. It was brought to our attention that kitchen staff do not wear hair restraints and made him aware that this was required.

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