St. Regis Falls School, 92 North Main Street, St. Regis Falls, NY 12980 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: ST. REGIS FALLS SCHOOL
Address: 92 North Main Street, St. Regis Falls, NY 12980
County: Franklin
Local health department: Saranac Lake District Office
Restaurant type: School K-12 Food Service
Total inspections: 18
Last inspection: 10/15/2015
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Inspection findings

Inspection date

Type

Comments
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 10/15/2015InspectionTemperatures measured: meatloaf = 146 deg. F, tomato in salad = 41 deg. F, egg in salad = 42 deg. F, milk cartons = 38 deg. F.
No violation noted during this evaluation. 08/04/2015InspectionChicken burger 140 degrees, Chocolate Milk 39 degrees, Forms for summer feeding program completed.
  • 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 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.
  • Non food contact surfaces of equipment not clean
 04/27/2015InspectionTemperatures measured: diced ham in the walk-in cooler = 42 deg. F, pizza sauce in the walk-in cooler = 35 deg. F.
No violation noted during this evaluation. 12/05/2014InspectionReviewed THPC records and they were found to be acceptable. Temperatures measured: pepperoni pizza in FWE brand hot holding unit behind serving line = 185 deg. F, walk-in cooler: diced ham = 36 deg. F, sliced deli ham = 36 deg. F, Victory reach-in cooler: hamburger patty = 43 deg. F. Discussed cooking, hot holding, and serving operations.
  • 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.
 02/24/2014Inspection
No violation noted during this evaluation. 11/14/2013InspectionThis school uses Time as a Public Health Control (TPHC) for both hot and cold potentially hazardous foods that are placed on the service line. Any left over foods on the service line are discarded after lunch is finished. Maximum holding time on the service line is about 1.5 hours. The TPHC records were reviewed at the time of the inspection and found to be acceptable. Foods held in the ""hot box"" located behind the service line must be at a temperature of 140 deg. F or above ( taco meat was measured to be 193 deg. F). Cold held foods in refrigeration units must be held at or below 45 deg. F. Discussed cooking and cooling of whole turkeys ( for next week). Please complete a cooling log when cooling the cooked turkey. Also break the turkey down into 6 lb or less portions to facilitate rapid and proper cooling. No violations were observed during this inspection. Other temperatures measured: turkey deli meat in the walk-in cooler = 36.6 deg. F.
No violation noted during this evaluation. 07/11/2013InspectionNo violations observed. Per interview worker seemed to notice that the blue coolers were not keeping temperature as well as the red coolers despite same number of ice packs and same storage procedure at school.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
 03/11/2013Inspection* This school uses Time as a Public Health Control for hot and cold foods that are placed on the service line (steam table or cold plate). Holding time is approximately 1 hour and 15 minutes. TPHC ""cards"" were provided and completing these cards was discussed. Foods held in the warming oven or refrigeration units located behind the service line must be held at or above140 deg. F or at or below 45 deg. F. Foods held it these units is not under TPHC constraints. * Reviewed cooling and completing a cooling log. * Temperatures measured: milk in milk cooler = 36.7 deg. F, chicken burger in warming oven = 150.2 deg. F. * Cooled chicken burgers on sheet pans in walk-in freezer. The chicken burgers cooled form 150 deg. F to 33 deg. F in less than half an hour. Completed cooling log.
  • 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)
  • 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.
 10/24/2012Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 03/02/2012Inspection
  • 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.
 10/17/2011Inspection
No violation noted during this evaluation. 01/21/2011Inspection
No violation noted during this evaluation. 01/11/2010Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 01/16/2009Inspection
  • 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.
 01/07/2008Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 05/29/2007Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 12/19/2006Inspection
No violation noted during this evaluation. 01/05/2006Inspection

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