VAN ETTEN ELEMENTARY SCHOOL CAFETERIA (Health Operation# 265515) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 21, 2018.
| NYS Health Operation ID | 265515 |
| Operation Name | VAN ETTEN ELEMENTARY SCHOOL CAFETERIA |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
7 Langford Street Van Etten NY 14889 |
| Municipality | VAN ETTEN |
| County | CHEMUNG |
| Permitted Corporation Name | SPENCER-VAN ETTEN CENTRAL SCHOOL DIST. |
| Permitted Operator Name | JERRY CARR |
| Permit Expiration Date | 04/16/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 075900 |
| Date: 2019-01-11 | Type: Inspection |
Violations:
1 critical,
1 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) Comments: Observed accurate probe and digital thermometer which were observed being used by staff. Observed staff washing hands between glove changes. Observed staff wearing gloves while handling ready to eat food items. Observed milk at temperature of 44F in milk cooler with all sell by dates observed to be Jan 18-Jan 28th. Discussed with staff complaint. Per manager, milk had a sell by date of Sunday and milk was being served on Monday. Manager stated she had contacted operator who indicated milk was still safe to consume as it was not an expiration date. Recommended storing serving utensils (tongs) for ready to eat food items (sliced vegetables and fruit) on service line outside of containers holding food to prevent accidental contamination by students. Observed hot dogs in walk-in cooler at temperature of 39F. Observed high temperature dish machine reach a final rinse temperature of 185F. Observed sanitizer (Quaternary Ammonia) in 3 bay sink at 200ppm and in wiping cloth bucket at 300ppm. |
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| Date: 2018-09-21 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Comments: Observed one accurate probe thermometer next to ovens. Second probe thermometer inaccurate- manager stated she would calibrate prior to use. Discussed not over-stacking food up next to fans in top of 3 door freezer. Discussed washing hands and wearing gloves to prevent bare hand contact with ready to eat food items. Observed milk in coolers at temperature of 45F. Observed facility's temperature logs. Reviewed hot holding temperature of 140F. Reviewed cooling leftovers under refrigeration at shallow depths without lids to meet cooling schedule of 120-70F in 2 hours then 70-45F in an additional 4 hours. |
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| Date: 2018-03-12 | 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Observed accurate probe thermometer. Observed chicken casserole in steam table at 153-147dF. Observed staff wearing gloves while preparing ready to eat food items (grapes and peppers). |
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| Date: 2017-09-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed during inspection. Observed staff prepping pizza- cheese at 41dF. Observed steamed greens at temperature of 142-155dF and french fries at temperature of 152-177dF in steam table at service lines. Observed digital thermometer. Observed sanitizer (Quaternary Ammonia) at 200ppm in 3 bay sink and wiping cloth bucket. Observed cooling of gravy full metal, hotel pan at shallow depth without lid and meatloaf sliced and pieces separated in full metal, hotel pan without lid in walk-in cooler. | ||
| Date: 2017-02-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed during inspection. Observed staff wearing gloves while prepping ready to eat items (lettuce). Observed accurate digital thermometer. Temperature of milk in cooler on service line- 39dF. Temperature of chicken-167dF, rice- 158dF, baked beans- 143dF in steam tables on service line. Observed leftover cooled sausage patties in walk-in cooler at temperature of 39dF. Obtained temperature of 171dF for final rinse in dish machine. Sanitizer (Quaternary ammonia) level 200ppm in sink per facility's test strips. Discussed hand washing with staff and ill food worker policy. | ||
| Date: 2016-10-11 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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: Temperatures of phf/tcs foods observed during hot-holding include tomato soup-174F and cooked mixed vegetables-153F. Also observed logs for recording of temperatures. |
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| Date: 2016-02-03 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Checked Food Temperatures- Milk- 42 degrees F, Cooked Pasta and Sauce- 163 degrees F, Green Beans- 180 degrees F. Discussed routine calibration of numerical thermometers used to check cooked potentially hazardous (TCS) foods with Kitchen Manager during inspection. |
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| Date: 2015-10-08 | 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: Checked Food Temperatures- Chicken Patties- 175 degrees F, Tater Tots- 165 degrees F, Mixed Vegetables- 180 degrees F, Carrots- 175 degrees F, Milk- 40 degrees F. Checked final rinse temperature of dish machine- +200 degrees F (per gauge). Discussed routine calibration of numerical thermometers used to check hot potentially hazardous (TCS) foods with Kitchen Manager. Also, routine hand washing and proper use of plastic gloves and utensils to eliminate direct bare-hand contact with cooked and ready-to-eat foods with Kit. Manager. |
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| Date: 2015-01-15 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Checked food temperatures- Milk- 40 degrees F; Grilled Cheese Sandwiches- 148 degrees F; Tomato Soup- 150 degrees F. Discussed routine calibration of numerical thermometers for checking hot potentially hazardous foods with Kit. Manager during inspection. Also discussed proper use of plastic gloves & utensils to eliminate direct bare-hand contact with cooked and ready-to-eat foods; also, routine hand washing for employees. |
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| Date: 2014-10-09 | 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: Checked Food Temperatures- Milk- 38 degrees F, Pasta & Sauce- +185 degrees F, Green Beans- +190 degrees F. Checked final rinse temperature of dish machine- +185 degrees F (via gauge). |
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| Date: 2014-03-28 | Type: Inspection |
Violations:
0 critical,
2 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Dented cans found in dry storage - non-PHF |
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| Date: 2013-10-17 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed at time of inspection. Tomato soup: 175 degrees F; cut cantaloupe 43 degrees. High-temperature sanitizing dish machine reaches adequate (170 degrees F) to adequately sanitize. Discussed holding of potentially hazardous food items (cut melons, cut tomatoes) during lunch service period. Ability to cold-hold items on service line limited. Discussed waiver to use time in lieu of temperature for above items with food service manager. Manager stated she would put limited amount of food items listed above, and other potentially hazardous foods out for limited time to ensure temperatures of foods remain at 45 degrees F or less. | ||
| Date: 2013-04-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: High temperature sanitizing dish machine adequately sanitizing (temp >180 degrees F) Mashed potatoes: 152 degrees; gravy: >140; popcorn chicken bites: 157 | ||
| Date: 2012-10-31 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-05-11 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2011-09-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-02-23 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
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| Date: 2010-12-16 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean |
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| Date: 2010-09-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-10-29 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Date: 2009-04-02 | Type: Inspection |
Violations:
1 critical,
1 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 14C: Pesticide application not supervised by a certified applicator |
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| Date: 2008-03-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-10-24 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2007-05-18 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Date: 2006-04-07 | Type: Inspection |
Violations:
2 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. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| VAN ETTEN FIRE HALL Summer Feeding site | Spencer-van Etten Central School Dist. | 2 Hixson Street, Van Etten, NY 14889 | 2018-07-30 |
| Street Address | 7 LANGFORD STREET |
| City | VAN ETTEN |
| State | NY |
| Zip | 14889 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FINGER LAKES COFFEE HOUSE | Motherwerks, LLC | 15 State Route 224, Van Etten, NY 14889 | 2015-08-21 |
| OOB - KATHY'S CAKES & SWEET TREATS | Kathryn Sears | 15 State Route 224, Van Etten, NY 14889 | 2011-02-23 |
| McANN HOTEL | Mcann Hotel, Inc. | 3 Waverly Street, Van Etten, NY 14889 | 2018-03-12 |
| THE SHOE INN | Dawn Shoemaker | 10 Town Line Road, Van Etten, NY 14889 | 2018-09-27 |
| Light on the Hill - Food Service | Light On The Hill, Inc. | 209 Blake Hill Road, Van Etten, NY 14889 | 2018-10-26 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Light on the Hill - Food Service | Light On The Hill, Inc. | 209 Blake Hill Road, Van Etten, NY 14889 | 2018-10-26 |
| THE SHOE INN | Dawn Shoemaker | 10 Town Line Road, Van Etten, NY 14889 | 2018-09-27 |
| McANN HOTEL | Mcann Hotel, Inc. | 3 Waverly Street, Van Etten, NY 14889 | 2018-03-12 |
| FINGER LAKES COFFEE HOUSE | Motherwerks, LLC | 15 State Route 224, Van Etten, NY 14889 | 2015-08-21 |
| VAN ETTEN FIRE HALL Summer Feeding site | Spencer-van Etten Central School Dist. | 2 Hixson Street, Van Etten, NY 14889 | 2018-07-30 |
| ARNOT FOREST -FSE | Cornell Cooperative Extension-tompkins | 611 County Road 13, Van Etten, NY 14889 | 2018-07-17 |
| DUKE'S DELITE | George Nelson | 129 State Route 224, Van Etten, NY 14889 | 2017-07-21 |
| OOB - BIG DIPPER (under Rorick) | Doyle Rorick, Jr | 129 State Route 224, Van Etten, NY 14889 | 2011-07-14 |
| OOB - KATHY'S CAKES & SWEET TREATS | Kathryn Sears | 15 State Route 224, Van Etten, NY 14889 | 2011-02-23 |
| OOB - BIG DIPPER (under Miller) | Lauraina Miller | 129 State Route 224, Van Etten, NY 14889 | 2010-05-06 |
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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).