Sullivan County Head Start, 393 State Route 52, Woodbourne, NY 12788 - Day Care Center Food Service inspection findings and violations

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Business Info

Restaurant name: SULLIVAN COUNTY HEAD START
Address: 393 State Route 52, Woodbourne, NY 12788
County: Sullivan
Local health department: Monticello District Office
Restaurant type: Day Care Center Food Service
Total inspections: 10
Last inspection: 11/04/2015
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Inspection findings

Inspection date

Type

Comments
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 11/04/2015InspectionDishwasher has been repaired since previous inspection, shelves in dry goods room have all been painted. Thermometers present and in use in both Head Start and Early Start kitchens. Chicken soup in head start kitchen - 150F. American cheese in reach-in cooler - 41F. Early start kitchen - chicken soup 155F. Milk in reach-in cooler 40F. Conducted brief tour of facility with new school nurse. Went over checklist written by Carol Marino in March 2015, and gave a copy to facility operator. Water fountains, bathrooms were clean. Nurse stated that surfaces are disinfected daily, and sanitizing solution is changed daily. Classroom teacher stated that cots are disinfected daily, observed cot sanitizer solution. Classroom teacher also stated that the cotton blankets the children use during naps are washed weekly.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Non food contact surfaces of equipment not clean
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 01/28/2015Inspectionearly start kitchen refrigerator-cooked chicken 40F. head start kitchen reach-in cooler neufchatel cheese 41F. lunch is served at approximately 10 minutes before 12 in both kitchens. most maintenance in kitchens performed at end of August, when facility is closed.
  • Insects, rodents present
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 09/17/2014Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 02/10/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Non food contact surfaces of equipment not clean
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/31/2013Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
 01/27/2012Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 06/03/2011Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Insects, rodents present
 09/10/2009Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 04/24/2006Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 11/07/2005Inspection3 dozen raw eggs stored above ready to eat foods-fruit(apples and oranges) and next to english muffins no x contamination noticed atoi.eggs were moved atoi

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