St. Peter's Church, 23 St. Charles Street, Plattsburgh, NY 12901 - Religious, Charitable, Fraternal Organization inspection findings and violations

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Business Info

Restaurant name: St. Peter's Church
Address: 23 St. Charles Street, Plattsburgh, NY 12901
County: Clinton
Local health department: Clinton County
Restaurant type: Religious, Charitable, Fraternal Organization
Total inspections: 14
Last inspection: 11/01/2015
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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
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 11/01/2015Inspection
No violation noted during this evaluation. 10/06/2015Inspection
No violation noted during this evaluation. 11/02/2014Inspection
  • 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.
  • 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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.
 10/31/2014Inspection
No violation noted during this evaluation. 10/21/2014Inspection
No violation noted during this evaluation. 11/03/2013Inspection
No violation noted during this evaluation. 10/28/2013Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Hair is improperly restrained
 03/26/2012Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • 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)
 05/02/2011Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 10/18/2010Inspection
No violation noted during this evaluation. 06/15/2009Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 02/25/2008Inspection
No violation noted during this evaluation. 11/04/2007Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 12/11/2006Inspection2E Metal stem food probe thermometer read 20F in 32 F ice bath. Correction: Thermometer used to evaluate cooking, cooling, reheating, hot and cold holding of potentially hazardous food was calibrated to read 32F in ice bath. Operator was instructed to calibrate thermometer at the begining of each weekly ""Soup Kitchen"" shift.

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