Plattsburgh High School Cafeteria
Plattsburgh City School District


Address: One Clifford Drive, Plattsburgh, NY 12901

Plattsburgh High School Cafeteria (Health Operation# 268782) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 25, 2018.

Business Overview

NYS Health Operation ID 268782
Operation Name Plattsburgh High School Cafeteria
Food Service Description Institutional Food Service - School K-12 Food Service
Facility Address One Clifford Drive
Plattsburgh
NY 12901
Municipality PLATTSBURGH
County CLINTON
Permitted Operator Name Plattsburgh City School District
Permit Expiration Date 12/31/2019
Local Health Department Clinton County
NYSDOH Gazetteer 090101

Inspection Results

Date: 2018-09-25 Type: Inspection Violations: 1 critical, 0 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.
Comments: This is the second 2018 routine inspection.
Date: 2018-01-31 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Breaded chicken sandwiches ranging 45-51°F were in a 40°F self serve refrigerator. Interview indicated the precooked chicken patties were cooked to about 170°F at 8:30am. Then stored at room temperature until about 70°F before being placed under refrigeration. The sandwiches were assembled and placed in the self serve refrigerator. Time and temperature reconstuction indicated the precooked chicken patties went from above 120°F to 45°F or below in about 4 hours. The interview indicated staff were not trained in proper cooling becuse they did not start rapid cooling; such as, placement in refrigeration at 120°F or greater. HACCP style logs were present, but not used. Staff were encouraged to use the logs for monitoring the cooling of all foods. Interview about cooking and cooling of turkey breasts, revealed the breasts may not be fully thawed before cooking, after cooking the breasts were left at room temperature until at room temperature, and proper monitoring of cooling is not possible because cooling from above 120°F to below 45°F happens after the staff leave each day. Staff was informed that not monitoring cooling is a critical violation. Glenda Gonyea was asked to call inspector and schedule a HACCP inspection for the handling of turkey breasts.
Date: 2017-04-06 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Comment: No violations observed. Menu served on day of inspection included: hamburger and gravy, mashed potatoes (mix), corn (frozen), orange and milk. Also available, were various sandwiches that are made daily. Items checked out during inspection included: accuracy of food probe thermometer, proper hot and cold holding, availability of handwashing, use of barrier when handling ready to eat food, proper concentration of sanitizer for wiping cloths and dishwashing and general sanitation. Discussed sanitary procedures excercised by staff prior to food handling with kitchen manager.
Date: 2016-10-20 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Comment: No violations observed. Menu served on day of inspection included: Hamburger and gravy (packaged), Fall blend vegetables (frozen), potatoes (packaged) cold sandwiches, canned fruit and milk. Food workers are very familiar and do practice food safety principles.
Date: 2016-05-04 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: Comment: Menu served on day of inspection included sloopy joes, BBQ chicken on roll, canned carrots, green beans, canned pineapples peaches and milk. Inspection involved the following: Verified accucy o food probe thermometer, checked for: proper hot (140F) and cold (45F) holding of food requiring time / temperature control for safety, proper sanitizer concentration, proper dishwasher operation, availability of handwashing and general sanitation of kitchen. All food workers appeared healthy..
Date: 2015-12-15 Type: Inspection Violations: 0 critical, 3 noncritical
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Comment: Menu served the day of inspection included ham and chicken heated sandwich wraps, tator tots, mixed vegietables. salad, premade sandwiches in cooler milk and bottled drinks. Two cooked turkeys were cooling on prep table. Operator was monitoring temperature with food probe thermometer. Discussed monitoring complete cooling process from 120F to 70F in two hours and 70F to 45F in four hours with kitchen manager.
Date: 2015-05-11 Type: Inspection Violations: 0 critical, 2 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Comment: Menu served on day of inspection was the following: Hamburgers or corn dog's or pre-made sandwiches, salad and fruit (banana, orange or apple) with milk. Discussed monitoring critical control points (cooking, cooling, reheating, hot and cold holding) when preparing food requiring time/temperature control for safety with accurate food probe thermometer with food workers. There is minimal sneeze guard protection on serving line where fruit is located. Bananas, oranges and apples with tongs were self served at this line. Food workers stated they instruct students to use tongs and not handle apples.
Date: 2014-11-18 Type: Inspection Violations: 1 critical, 0 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.
Date: 2014-03-06 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2013-05-14 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2012-02-01 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-09-08 Type: Inspection Violations: 0 critical, 4 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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: 2010-01-22 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2007-05-16 Type: Inspection Violations: 2 critical, 7 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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 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: 2006-11-13 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Date: 2006-09-15 Type: Inspection Violations: 0 critical, 1 noncritical
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.

Office Location

Street Address One Clifford DRIVE
City Plattsburgh
State NY
Zip 12901

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
PHS Booster Club Concession Stand Plattsburgh High School Booster Club One Clifford Drive, Plattsburgh, NY 12901 2007-10-03

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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).