Van Etten Elementary School, 7 Langford Street, Van Etten, NY 14889 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: VAN ETTEN ELEMENTARY SCHOOL
Address: 7 Langford Street, Van Etten, NY 14889
County: Chemung
Local health department: Chemung County
Restaurant type: School K-12 Food Service
Total inspections: 19
Last inspection: 02/03/2016
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Inspection findings

Inspection date

Type

Comments
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 02/03/2016InspectionChecked Food Temperatures- Milk- 42 degrees F, Cooked Pasta and Sauce- 163 degrees F, Green Beans- 180 degrees F. Discussed routine calibration of numerical thermometers used to check cooked potentially hazardous (TCS) foods with Kitchen Manager during inspection.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 10/08/2015InspectionChecked Food Temperatures- Chicken Patties- 175 degrees F, Tater Tots- 165 degrees F, Mixed Vegetables- 180 degrees F, Carrots- 175 degrees F, Milk- 40 degrees F. Checked final rinse temperature of dish machine- +200 degrees F (per gauge). Discussed routine calibration of numerical thermometers used to check hot potentially hazardous (TCS) foods with Kitchen Manager. Also, routine hand washing and proper use of plastic gloves and utensils to eliminate direct bare-hand contact with cooked and ready-to-eat foods with Kit. Manager.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/15/2015InspectionChecked food temperatures- Milk- 40 degrees F; Grilled Cheese Sandwiches- 148 degrees F; Tomato Soup- 150 degrees F. Discussed routine calibration of numerical thermometers for checking hot potentially hazardous foods with Kit. Manager during inspection. Also discussed proper use of plastic gloves & utensils to eliminate direct bare-hand contact with cooked and ready-to-eat foods; also, routine hand washing for employees.
  • 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)
 10/09/2014InspectionChecked Food Temperatures- Milk- 38 degrees F, Pasta & Sauce- +185 degrees F, Green Beans- +190 degrees F. Checked final rinse temperature of dish machine- +185 degrees F (via gauge).
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/28/2014InspectionDented cans found in dry storage - non-PHF
No violation noted during this evaluation. 10/17/2013InspectionNo violations observed at time of inspection. Tomato soup: 175 degrees F; cut cantaloupe 43 degrees. High-temperature sanitizing dish machine reaches adequate (170 degrees F) to adequately sanitize. Discussed holding of potentially hazardous food items (cut melons, cut tomatoes) during lunch service period. Ability to cold-hold items on service line limited. Discussed waiver to use time in lieu of temperature for above items with food service manager. Manager stated she would put limited amount of food items listed above, and other potentially hazardous foods out for limited time to ensure temperatures of foods remain at 45 degrees F or less.
No violation noted during this evaluation. 04/23/2013InspectionHigh temperature sanitizing dish machine adequately sanitizing (temp >180 degrees F) Mashed potatoes: 152 degrees; gravy: >140; popcorn chicken bites: 157
No violation noted during this evaluation. 10/31/2012Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 05/11/2012Inspection
No violation noted during this evaluation. 09/21/2011Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 02/23/2011Inspection
  • Non food contact surfaces of equipment not clean
 12/16/2010Inspection
No violation noted during this evaluation. 09/23/2010Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 10/29/2009Inspection
  • 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.
  • Pesticide application not supervised by a certified applicator
 04/02/2009Inspection
No violation noted during this evaluation. 03/03/2008Inspection
No violation noted during this evaluation. 10/24/2007Re-Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 05/18/2007Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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.
 04/07/2006Inspection

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