Wilson Elementary School Cafeteria, 439 Young Street, Wilson, NY 14172 - School K-12 Food Service inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	02/23/2016	Inspection	Notes: Food testing thermometers-digital-ok, food temps checked regularly and log kept-ok, Meat sauce from raw >170F, All hot holds >140F-ok, handwashing and glove use ok, hair restraints used, fruits and vegetables washed before use-ok, all coolers and all cold holds <45F-ok. Cooler temp logs kept-ok, storage ok, employee restroom ok, Quat sanitizer at 200ppm-ok, high temp dish machine ok. Discussed cooking temps and cooling. Gave and reviewed food workers sick policy.
No violation noted during this evaluation.	09/16/2015	Inspection
No violation noted during this evaluation.	02/23/2015	Inspection
No violation noted during this evaluation.	09/16/2014	Inspection
No violation noted during this evaluation.	03/03/2014	Inspection
No violation noted during this evaluation.	09/23/2013	Inspection
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) Miscellaneous, Economic Violation, Choking Poster, Training. Non food contact surfaces of equipment not clean	03/20/2013	Inspection	8A--Shelving in coolers & dry storage areas do not allow for easy access to clean beneath. 11D--Cooler door gaskets throughout kitchen are showing mold growth. 16--Food permit is not posted publicly. Found at back of kitchen.
No violation noted during this evaluation.	09/19/2012	Inspection	no violations
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	02/17/2012	Inspection	11a Sanitizing paper towels not in appropriate dispenser.
No violation noted during this evaluation.	09/28/2011	Re-Inspection
Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	09/19/2011	Inspection	6a +6b- about a dozen ham and egg on english muffins on line temped at 130dF. In unit < half hour per cook allowed to reheat to 165dF and corrected. Also tater tots on line about 2 pounds temped anywhere from 123- 130dF. in unit <1/2 hr. allowed to reheat to 165dF. Also found hotbox used prior to putting on line read at 180dF but my thermometer inside read at 130dF. Unit was turned up and I got it to temp at 175dF inside corrected
Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.	02/17/2011	Inspection	4c- at time of inspection laundry waste discharge(suds) was noted backing up from sewer pipe onto kitchen floor by cooler and pan storage rack area. pipe seal fixed and sewage cleaned up. corrected. 4a- at time of inspection a one gal contaianer of vinegar was being stored next to ajax, murphy oil soap, and lime away chemicals in dish area, vinegar moved to food storage area. corrected
No violation noted during this evaluation.	09/28/2010	Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	02/22/2010	Inspection	15B Exhaust fan in walk-in cooler has minor debris build-up on grate
No violation noted during this evaluation.	09/22/2009	Inspection
No violation noted during this evaluation.	02/26/2009	Re-Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Food from unapproved source, spoiled, adulterated on premises. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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. 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.	02/12/2009	Inspection	1H At time of inspection bag of beans were found in walkin cooler with significant mold growth on outside of bag. Beans were voluntarily discarded by cook-no further action necessarry CORRECTED 5A/5E At time of inspection egg salad sandwich on line found at 53 dF. Sandwich had been in unit approx. 20 min. Unit was turned up/adjusted. By end of inspection holding temp was 45 dF. Sandwiches only in unit approx. 20 minutes until served CORRECTED 5C At time of inspection chicken patties were found on rack in prep area at 58 dF. According to cook patties had been taken our approx. 1 hour ago and were going to be placed in oven. Patties were placed in oven for cooking. Advised cook that foods must be kept cold until cooking CORRECTED 11B Quat sanitizer in buckets only 100ppm-should be 200ppm
Wiping cloths dirty, not stored properly in sanitizing solutions	09/22/2008	Inspection	11b Quat Sanitizer was 100ppm concentration, minimum is 200. Serviceman just adjusted it on Friday stating it was too strong.
No violation noted during this evaluation.	02/12/2008	Re-Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	02/07/2008	Re-Inspection	6a- ckicken nuggets on line actual temp was 120dF out less than 2 hours per cook. temped nuggets in hot box and found them to be 145dF. recommend putting fewer nuggets out on line and keeping them covered
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.	01/31/2008	Inspection	6a + 6b- at time of inspection, chicken nuggets on line actual temp found to be 132dF. temped nuggets inside hotbox and found them to also be 132. cook increased temp of hot hold box and chicken nuggets were reheated and corrected
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: 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.	09/06/2007	Inspection	5A Four tuna fish sandwiches in cold hold unit at time of inspection were 50 dF. Pat voluntarily discarded the sandwiches. The remaining food in the unit was moved down to the bottom shelf where the ambient air temperature is colder. Corrected 8A Plastic milk crate containing individual cartons of milk was found stored on floor of walk-in cooler. Corrected, Pat placed up on shelf.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	05/30/2007	Inspection	10b- dry storage shelving is not smooth and easily cleanable
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Wiping cloths dirty, not stored properly in sanitizing solutions Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	09/19/2006	Inspection	8A CRATES OF SHELL EGGS ON SHELF ABOVE READY TO EAT PRETZELS IN WALK IN 10B PARTICLE BOARD SHELVING IN BOTH DRY STORAGES IS NOT EASILY CLEANABLE 11B WIPE CLOTH NOT STORED IN ADEQUATE CONCENTRATION OF SANITIZING SOLUTION 0PPM 11C COUNTERS ARE NOT BEING SANITIZED. CORRECTED DURING INSPECTION 12D REST ROOM DOOR PROPPED OPEN, CORRECTED DURING INSPECTION 15A FLOOR IN FRONT OF WALK IN FREEZER IS NOT EASILY CLEANBLE. REPEAT 15B LIGHT SHIELD MISSING IN DRY STORAGE ROOM.
No violation noted during this evaluation.	10/07/2005	Inspection

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Wilson Elementary School Cafeteria, 439 Young Street, Wilson, NY 14172 - School K-12 Food Service inspection findings and violations

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