Willsboro Methodist Church, 3731 Main Street, Willsboro, NY 12996 - Religious, Charitable, Fraternal Organization inspection findings and violations
Business Info
Restaurant name: WILLSBORO METHODIST CHURCH
Address: 3731 Main Street, Willsboro, NY 12996
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Religious, Charitable, Fraternal Organization
Total inspections: 12
Last inspection: 08/05/2015
Address: 3731 Main Street, Willsboro, NY 12996
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Religious, Charitable, Fraternal Organization
Total inspections: 12
Last inspection: 08/05/2015
Inspection findings | Inspection date | Type | Comments |
|---|---|---|---|
| No violation noted during this evaluation. | 08/05/2015 | Inspection | Chicken and biscuit dinner for May 5 was observed being prepared. All raw, not frozen poultry purchased from village meat market. Unfrozen, boneless breast and thighs boiled with each temped to 165-185 degrees F. Removed from stovetop at 9:30 am and placed in bus pans to cool after being shredded with gloved hands. Chicken was placed in refrigeration by 10:30 am. The day of service chicken will be reheated in gravy to a temperature of 165 degrees F. Potatoes are washed, boiled and mashed the day of the event and hot held in an oven above 140 degrees F. Cookies were individually wrapped and stored in bus pans till service. Ice tea and juice in igloo coolers with ice. All violations indicated in DOH inspection dated May 5, 2014 were corrected at time of inspection. All refrigeration units were at correct temperatures and stem probe thermometers were available and correctly calibrated. |
|
05/05/2015 | Inspection | Add email wmchurch2@willex.com to ehips. Chicken and biscuit dinner for May 6 was observed being prepared. All poultry purchased from the village meat market not frozen. Unfrozen boneless breast and thighs boiled with each temped to 185-190 degrees F and documented which was reviewed at the time of inspection. Removed from stovetop at 9:30 am and placed on plastic bus pans to cool after being shredded with a gloved hand. All chicken was placed in refrigeration by 11:00am. The day service the chicken will be reheated in boiling gravy. frozen peas are boiled and potatoes are washed, boiled and mashed the day of the event and hot held above 140 degrees F in the oven. Cranberry and apple sauce commercial product. Some desserts (carrot cake and cream cheese frosted cakes) must be stored in refrigeration and held at or below 45 degrees F. iced tea and juice in igloo coolers with ice. |
|
05/07/2014 | Inspection | recommend documenting on cooling logs for cooling the chicken after cooking. all food is discarded after service is complete. |
|
06/05/2013 | Inspection | Discussed temperature monitoring. Hot holding temperatures for stuffing, mashed potatoes, corn and gravy were all above 140 deg. F. |
| No violation noted during this evaluation. | 11/14/2012 | Inspection | |
| No violation noted during this evaluation. | 06/06/2012 | Inspection | |
| No violation noted during this evaluation. | 06/01/2011 | Inspection | |
| No violation noted during this evaluation. | 05/05/2010 | Inspection | |
|
06/03/2009 | Inspection | |
|
05/07/2008 | Inspection | |
|
07/03/2007 | Inspection | |
|
07/21/2006 | Inspection | 2E: Food probe thermometer was off by 8 deg. F too ow when calibrated in an ice water bath. 6A: Pot of chilli with ground beef found on kitchen counter at a temp. of 111.7 deg. F. |
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