EDISON HIGH SCHOOL CAFETERIA (Health Operation# 265503) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 27, 2018.
| NYS Health Operation ID | 265503 |
| Operation Name | EDISON HIGH SCHOOL CAFETERIA |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
2083 College Avenue Elmira Heights NY 14903 |
| Municipality | ELMIRA |
| County | CHEMUNG |
| Permitted Corporation Name | ELMIRA HEIGHTS CENTRAL SCHOOL DISTRICT |
| Permitted Operator Name | MICHELLE DOUGHERTY |
| Permit Expiration Date | 04/16/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 072100 |
| Date: 2019-02-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations were noted during inspection. Checked food temperatures- Milk- 37 dF, Broccoli- 203 dF, Orange Chicken- 173 dF, Chicken Tenders- 176 dF, Hot Dogs- 185 dF, Meat Sauce- 180 dF, Rice- 186 dF, Chicken Wing Pizza- 195 dF, Sliced Cheese inside refrigerator- 42 dF. Employees were observed properly using utensils and plastic gloves during inspection. Discussed routine hand washing by employees with Manager. Digital thermometers available for evaluating cooked potentially hazardous (TCS) foods. Refrigerated storage equipment used to store cold potentially hazardous (TCS) foods equipped with monitoring thermometers, were maintained below 45 dF. Final rinse temperature of dish machine- 187 dF per gauge. Checked wiping cloth solution- 200 ppm, Quaternary Ammonia test kit was provided by staff. Discussed cooling procedures of cooked potentially hazardous (TCS) foods with Manager during inspection. | ||
| Date: 2018-11-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Recommended storing shredded cheddar cheese in cold holding well on service line at shallow depth in a pre-chilled metal container. Observed shredded cheddar at temperature of 42F in refrigeration. Temperature of food in steam table on service line observed as follows: rice- 178F, taco meat- 164F, re-fried beans- 158. Observed turkey on green salad in cold holding well at temperature of 38F. Observed chicken tenders in steam hot holding cabinet at temperature of 140F. According to cooking temperature log, chicken tenders had been cooked to a temperature of 208F. Recommended storing time and temperature control for safety/potentially hazardous food (TCS/PHF) that are difficult to hot hold lower in cabinet so they are located closer to heat/steam generating component. Observed staff using digital thermometer to verify temperatures and wearing gloves while handling ready to eat food items. Reviewed cold holding temperature of 45F or less and hot holding temperature of 140F or greater. Observed sanitizer (Quaternary Ammonia) at 200ppm in wiping cloth buckets per facility test strips. | ||
| Date: 2018-03-27 | Type: Inspection |
Violations:
0 critical,
1 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) Comments: Chicken nuggets had a temperature of 191F per facility's digital probe thermometer. Taco meat had a temperature 165F in facility's hot holding service table. Corn and nacho cheese had temperatures of 198F and 185F, respectively. Ham in salad placed in cold holding serving unit had a temperature of 42F. Milk cartons located in walk-in cooler had a temperature of 42F. Discussed requirement to hold whole apples on service line (for self-service) with protection to prevent barehand contact. Operator indicated apples will be pre-wrapped in plastic bags, prior to placement on service line Facility makes own ranch dressing. Advised staff that ranch dressing, which is made with buttermilk, is to be considered as potentially hazardous and is to be temperature controlled. Recommended in-use ranch dressing be stored in ice bath. Observed final rinse temperature of dish washing machine at 182F. Observed staff preparing pizza in small, manageable quantities being placed directly into oven to cook, and then into hot holding until they are ready for service. |
||
| Date: 2017-11-29 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Comments: Observed macaroni and cheese cooling in walk-in cooler in 3 full metal hotel pans with a skewed lids at 2 inch depth with internal temperature of 118dF in middle and 88dF on outside in first pan, 99dF in middle and 67dF on outside of second pan, and 88dF in middle and 67dF on outside of third pan. Reviewed cooling schedule of 120-70dF in 2 hours then 70-45dF in an additional 4 hours. Time at which mac and cheese reached 120dF unknown, so it is not possible to determine if product could meet cooling schedule. Recommended operator stir pans of macaroni and cheese regularly and keep lids fully off while cooling. Manager stirred macaroni and cheese twice during inspection and observed temperature dropping rapidly. Observed macaroni and cheese at temperature of 167dF, chicken patties at temperature of 187dF, green beans at temperature of 158dF in steam tables on service lines. Observed egg salad sandwich at temperature of 38dF, yogurt cups at temperature of 36dF and tuna wrap at temperature of 42dF in cold holding on service line. Observed digital thermometers being used by staff. Observed final rinse temperature of 188dF on dish machine. Observed sanitizer (quaternary ammonia) wiping cloth bucket at 200ppm. |
||
| Date: 2017-05-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed during inspection. Observed Hard boiled eggs (temp of 53dF) cooked ~3 hours prior and actively cooling in 3 door refrigerator. Discussed keeping plastic wrap off while actively cooling. Observed sliced and diced cantaloupe in 2 door refrigeration at temperature of 63-58dF. Interview indicated that melon had been out at room temperature to ripen and was cut ~30 minutes prior and is actively cooling prior to service. Observed accurate digital thermometer. Observed the following foods in steam table: green beans at temperature of 187dF, taco meat at temperature of 176dF, refried beans at temperature 153dF. Obtained a rinse temperature of 172dF with sanitarian thermometer in high temp dish machine. Discussed hand washing and glove/utensil use. | ||
| Date: 2016-10-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed during inspection. Observed chicken ranch wraps at 42dF in 2 door cooler. Observed sausage coming out at oven at 211dF. Observed accurate digital thermometer being used to temp food. Observed final rinse temperature of 173dF with dish washer. Observed sanitizer container for thermometer at 200ppm. Discussed cooling procedures of sloppy joes (cooled in 2 shallow containers than combined and frozen). | ||
| Date: 2016-05-12 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed during re-inspection. Un-cooked pizzas were in refrigerator at temperature of 39dF. Sliced watermelon in refrigerator was 38dF. Sliced watermelon on service line was 40dF. Discussed relocating watermelon into refrigeration between lunches to keep 45dF or less. | ||
| Date: 2016-02-23 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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. Comments: Discussed with kitchen manager that facility does not wish to continue with pizza wavier. Facility is able to cold hold raw pizza. |
||
| Date: 2015-11-02 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
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. Comments: Discussed cold holding wavier. Recommended working on one task in kitchen at a time and pulling only food for that one task that can be completed in 10-15 minutes. Discussed condition of oven mitts. Discussed use of sanitizer buckets and location of buckets during storage. CCHD to review thermometer sanitizer process with NYSHD. Discussed hand washing and ill food worker policy. |
||
| Date: 2015-03-24 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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) Comments: Accurate digital and probe thermometers observed temping food during inspection. Sanitizer levels in wiping cloth buckets was adequate. High temp dish machine reached 177dF during final rinse. Discussed cooling procedures and identified phf/tcs with kitchen staff. Discussed food training with staff and provided code book and food safety summary sheet. |
||
| Date: 2014-12-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed during inspection. The following violations were corrected from the previous inspection; 10b-worn wooden cart replaced with new smooth and easily cleanable cart. 10b-wooden dolly in disrepair has been removed from service. Discussed conditions of cold holding waiver for pizzas (before prep, during prep, and after prep, but before cooking). | ||
| Date: 2014-05-08 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 5B (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. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: High temperature dish machine operating at adequate temperature. In use wiping clothes are required to be stored in sanitizer. CCHD to discuss waiver for pizzas. Discussed with operator avoiding barehand contact with ready-to-eat foods and hand-washing, as well as ill worker policy. Provided food safety summary sheet. This is inspection #3 for BP FSIO-I training. |
||
| Date: 2013-09-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Dish machine final rinse temperature- +180 degrees F. Discussed routine calibration of numerical thermometers w/ kitchen staff. Also discussed proper cooling of cooked potentially hazardous (TCS) foods with kitchen manager. Checked food temperatures- Milk- 40 degrees F, Chicken Pasta- 163 degrees F, Green Beans- 180 degrees F. | ||
| Date: 2013-01-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Discussed use of sanitizer & proper storage of wiping cloths during inspection. Milk- 38 degrees, Chicken Patties- 170 degrees, Green Beans- 188 degrees, Mozzarella Sticks- 176 degrees F. Checked final rinse temperature at dish machine- Acceptable. | ||
| Date: 2012-10-25 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-01-19 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
||
| Date: 2011-09-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-02-11 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2010-10-28 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
||
| Date: 2010-02-04 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
||
| Date: 2009-11-02 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-03-02 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
||
| Date: 2008-09-25 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-03-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-03-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2006-01-18 | Type: Inspection |
Violations:
critical,
noncritical |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| COHEN SCHOOL CAFETERIA | Elmira Heights Central School District | 100 Robinwood Avenue, Elmira Heights, NY 14903 | 2018-09-18 |
| Street Address | 2083 COLLEGE AVENUE |
| City | ELMIRA HEIGHTS |
| State | NY |
| Zip | 14903 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| EDISON HIGH Summer Feeding Site | Elmira City School District | 2083 College Avenue, Elmira Heights, NY 14903 | 2018-08-06 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| KYLIE'S DINER & BAKERY | Kylie's Bakery, LLC | 2048 College Avenue, Elmira Heights, NY 14903 | 2014-12-22 |
| OOB - MANOS DINER | Efstratia T. Santoriniou | 2048 College Avenue, Elmira Heights, NY 14903 | 2014-02-12 |
| OOB - A BLUE COLLAR CAFE | A Blue Collar Cafe, Inc. | 2048 College Avenue, Elmira Heights, NY 14903 | 2012-01-26 |
| OOB - MANOS DINER (under Bill Manos) | Bill & Eleni Manos | 2048 College Avenue, Elmira Heights, NY 14903 | 2008-02-06 |
| ELMIRA HEIGHTS LITTLE LEAGUE CONCESSION | Elmira Heights Little League | 100 East Mccanns Boulevard, Elmira Heights, NY 14903 | 2016-05-31 |
| MERRY-GO-EATERY | 96 Eldridge Park Drive, Elmira, NY 14901 | 2018-07-19 | |
| ELDRIDGE PARK | Eldridge Park Carousel Preserv. Soc, Inc | 96 Eldridge Park Drive, Elmira, NY 14901 | 2018-07-19 |
| O'RYANS SPORTS BAR | William Seymour IIi | 159 Prescott Avenue, Elmira Heights, NY 14903 | 2018-06-08 |
| GINO'S NY PIZZERIA | M & S Elmira, Inc. | 1905 College Avenue, Elmira, NY 14901 | 2018-05-09 |
| THE GLASS HOUSE | Marlene Peterson | 125 Prescott Avenue, Elmira Heights, NY 14903 | 2018-04-09 |
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| 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).