GST BOCES - COMMERCIAL CULINARY ARTS CLASS (Health Operation# 265541) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 6, 2018.
| NYS Health Operation ID | 265541 |
| Operation Name | GST BOCES - COMMERCIAL CULINARY ARTS CLASS |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
459 Philo Rd., Bush Campus Elmira NY 14903 |
| Municipality | HORSEHEADS |
| County | CHEMUNG |
| Permitted Corporation Name | PUBLIC SCHOOL/BOARD OF EDUCATION |
| Permitted Operator Name | KAREN MECUM |
| Permit Expiration Date | 04/16/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 075700 |
| Date: 2018-02-06 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 1C (Critical): Home canned goods, or canned goods from unapproved processor found on premises Comments: Observed students preparing Swiss chard with bare-hand- Swiss chard would be cooked. Observed staff cutting ready to eat rolls with gloves. Discussed washing hand and glove use. Discussed cooling in shallow depths in walk-in cooler. Observed sanitizer (Quaternary Ammonia) at 200ppm in wiping cloth buckets per facility's test strips. Observed rice in alto sham at 143dF. Demonstrated calibration of probe thermometers with students. |
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| Date: 2017-10-31 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed during inspection. Discussed wearing gloves when handling ready to eat food items. Recommended that students removed time and temperature control for safety (TCS/PHF) food such as milk and raw shell eggs from refrigeration when they are ready to use (not ahead of time). Discussed tcs nature of milk and raw shell eggs with students and requirement for probe thermometers to be calibrated when working with tcs items. Observed thawing of small chicken under cold running water. | ||
| Date: 2017-05-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Observed students wearing gloves while cutting and prepping ready to eat food items. Discussed washing hands between glove changes. Observed accurate probe thermometer and discussed calibration process. Observed students shredding cheese which temped at 47-50dF, discussed relocating back into cold holding until chicken was ready to be topped. Reviewed cooling procedures- in shallow depth in metal pans with lids off in walk-in cooler. Observed students washing hands. Observed students wash-rinse-sanitizing dish-ware and equipment. Observed wiping clothes stored in sanitizer buckets at a concentration greater than 200ppm (chlorine) per facilities test strips. Test strips were turning black then going white. Discussed using less sanitizer or adding more water to buckets to keep a sanitizing level within the recommended 50-200ppm level. | ||
| Date: 2016-03-10 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Conducted kitchen inspection, students were not observed in class room at time of inspection. Did not evaluate dish machine at time of inspection. |
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| Date: 2015-03-17 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Observed students during class, were using gloves and utensils properly with no bare-hand contact of cooked foods. Discussed the following with students- cook temperatures of hot potentially hazardous (TCS) foods, proper use and calibration of numerical thermometers used to evaluate both hot and cold potentially hazardous foods, use of plastic gloves and routine hand washing, and use of sanitizer test kits (both chlorine and quaternary ammonia) during equipment washing. Will conduct a HACCP training exercise at facility later in year. |
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| Date: 2014-04-01 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Discussed routine hand washing and proper use of plastic gloves with kitchen instructor during inspection- students were observed during class, were washing hands and using gloves properly to eliminate bare-hand contact with cooked & ready-to eat foods. Also discussed with kit. instructor that margarine is considered to be a potentially hazardous food and must be temperature controlled. Also, re-emphasized to kit. instructor to discuss ill food handler issues with students during class and to not be doing food preparation if a student is ill. Also discussed routine calibration of numerical thermometers used to evaluate both hot & cold potentially hazardous foods with kitchen instructor. Students were observed while taking an assessment exam during inspection. Will conduct a HACCP training at facility later in the year. | ||
| Date: 2013-03-21 | 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: Practice for practical exam occurring at time of inspection. |
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| Date: 2012-01-18 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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) |
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| Date: 2011-05-03 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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) |
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| Date: 2010-10-20 | 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
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| Date: 2009-11-06 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2008-05-15 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8B: In use food dispensing utensils improperly stored Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11D: Non food contact surfaces of equipment not clean Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
||
| Date: 2007-10-16 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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) |
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| Date: 2006-10-24 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 459 PHILO RD., BUSH CAMPUS |
| City | ELMIRA |
| State | NY |
| Zip | 14903 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| GST BOCES CAFETERIA | Horseheads Central School District | 431 Philo Road, Elmira, NY 14903 | 2018-10-23 |
| GST BOCES - PHOENIX ACADEMY GARDEN CAFE | Gst Boces | 459 Philo Road, Elmira, NY 14903 | 2018-10-04 |
| GST BOCES SUMMER FEEDING | Elmira City School District | 431 Philo Road, Elmira, NY 14903 | 2018-07-27 |
| GST BOCES - ELSMERE / BROAD HORIZONS | Gst Boces | 459 Philo Road, Elmira, NY 14903 | 2018-02-06 |
| OOB - GST BOCES - BLDG #2 (BUSH CAMPUS) | 431 Philo Road, Elmira, NY 14903 | 2008-09-03 | |
| DUNKIN DONUTS (MIRACLE MILE) | Bapa Corning Rd LLC | 2501 Corning Road, Elmira, NY 14903 | 2018-08-16 |
| ARBY'S #6527 | Arby's Restaurant Group, Inc. | 2487 Corning Road, Elmira, NY 14903 | 2018-03-12 |
| ARBY'S OF ELMIRA (MIRACLE MILE) | Arby's of Elmira · Grant Ave Development, Inc. | 2487 Corning Road, Elmira, NY 14903 | 2017-08-25 |
| DUNKIN DONUTS (MIRACLE MILE) | Elmira Heights Donuts, LLC | 2501 Corning Road, Elmira, NY 14903 | 2017-03-30 |
| PIZZA HUT #012473 (MIRACLE MILE) | Hospitality West, LLC | 2493 Corning Road, Elmira, NY 14903 | 2015-11-17 |
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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).