CASSADAGA VALLEY CENTRAL SCHOOL
Cassadaga Valley Central


Address: 5935 New York Route 60, Sinclairville, NY 14782

CASSADAGA VALLEY CENTRAL SCHOOL (Health Operation# 263504) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 5, 2018.

Business Overview

NYS Health Operation ID 263504
Operation Name CASSADAGA VALLEY CENTRAL SCHOOL
Food Service Description Institutional Food Service - School K-12 Food Service
Facility Address 5935 New York Route 60
Sinclairville
NY 14782
Municipality GERRY
County CHAUTAUQUA
Permitted Corporation Name CASSADAGA VALLEY CENTRAL
Permitted Operator Name HEIDI OTTAWAY
Permit Expiration Date 12/31/2019
Local Health Department Chautauqua County
NYSDOH Gazetteer 066200

Inspection Results

Date: 2018-09-05 Type: Inspection Violations: 2 critical, 2 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: baked beans = 186 degs; pasta salad = 43 degs. Pre-operational inspection of kitchen upgrades including new dishwasher, ovens, kettle, refrigerators, hot & cold serving lines is satisfactory. Please correct above items in a timely manner. One walkin freezer is up to 30 degs and a service technician has been called, foods still frozen, but ice cream moved to newer freezer that is at -10. This is second inspection for calendar year.
Date: 2018-04-13 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Chicken wing and cheese pizza holding = 165 degs in hot boxes. Very clean and well organized food storage. Manager reports that kitchen will be renovated this year with addition of new hot and cold line, combo ovens, and dishwasher. Recalibrated food probe thermometers, recommend you do calibration checks at least weekly and log them in.
Date: 2017-06-08 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: Hot hold temps satisfactory beans = 157 sliced carrots =171 corn chowder = 171 Diced pear =40 choc milk = 38 degs. Free CL in water = 0.2 ppm, took bacti PWS sample. Comment: A new hand wash sink was installed in dish room.
Date: 2016-03-07 Type: Inspection Violations: 1 critical, 2 noncritical
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 8A: 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)
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2015-02-10 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Hot and cold food temperatures were satisfactory: tomato soup = 152 degs; beans = 195 degs; egg salad and tuna sandwich are kept in refrigerator between class breaks; took a PWS bacti sample(Sinclairville): free CL = 0.29 ppm; kitchen was clean and food storage areas were well-organized; It was observed that the dish room does not have a hand wash sink and staff is using spray hose and `at times the sink is full of dirty pans. The closest hand sink is on the opposite side of the kitchen; This was discussed with Director Env Health and it is strongly recommended that school investigate locating a dedicated hand washing sink in dishroom area or include in Capital budget for next year
Date: 2014-02-25 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8A: 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)
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2013-10-22 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No chlorine residual detected in potable water supplied by Sinclairville- called B. Boria at CCHD & he will contact the operator; took a bacti-PWS water sample; kitchen was clean & orderly; marinara sauce =160 Deg, green beans= 159 degs; diced pears = 45 degs; ham = 43 degs
Date: 2013-04-09 Type: Inspection Violations: 1 critical, 1 noncritical
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 8A: 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)
Date: 2012-09-25 Type: Inspection Violations: 0 critical, 1 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2011-12-23 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8F: Improper thawing procedures used
Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable
Date: 2011-02-09 Type: Inspection Violations: 2 critical, 4 noncritical
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 8A: 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)
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Date: 2010-02-03 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2009-04-06 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2007-11-28 Type: Inspection Violations: critical, noncritical
Date: 2006-10-31 Type: Inspection Violations: critical, noncritical

Office Location

Street Address 5935 NEW YORK ROUTE 60
City SINCLAIRVILLE
State NY
Zip 14782

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).