White Sulphur Springs Elem.School, 150 Reed Street, White Sulphur Springs, NY 12787 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: WHITE SULPHUR SPRINGS ELEM.SCHOOL
Address: 150 Reed Street, White Sulphur Springs, NY 12787
County: Sullivan
Local health department: Monticello District Office
Restaurant type: School K-12 Food Service
Total inspections: 14
Last inspection: 10/22/2015
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 10/22/2015InspectionSliced tomatoes at 45F, Hamburger patties 153F, Potatoes 171F, and Chick peas at 151F all on the service line. hood vent extinguishment system not inspected since 2013
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 03/18/2015InspectionMashed potatoes 145F, Corn 144F
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 12/01/2014Inspection
No violation noted during this evaluation. 03/28/2014InspectionNo violations at time of inspection. Plain pizza and salad served for lunch today. Tossed green salad cold-held at 50 degrees F (above maximum of 45 degrees F for cold-holding) and plain pizza hot-held at 125 degrees F (below minimum of 140 degrees F for hot-holding). Foods are brought over from BOCES main campus (5 minutes away) at approximately 10:45, and lunch is served. Lunch service finishes at about 11:45. Foods are out of temperature for less than two hours and leftovers are discarded. Milk cooler equipped with thermometer. Observed staff properly wearing disposable gloves when serving food. Extra pizzas are hot-held in oven prior to being placed on service line, when needed.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
 09/19/2013Inspection
  • 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
 02/22/2013Inspection
  • 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.
 10/24/2012Inspection
No violation noted during this evaluation. 02/10/2012Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 10/19/2011Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/10/2011Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Pesticide application not supervised by a certified applicator
 10/12/2010Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non food contact surfaces of equipment not clean
 03/22/2010Inspection
No violation noted during this evaluation. 11/04/2009Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 02/04/2009Inspection

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