CAZENOVIA GREEN STREET (Health Operation# 281031) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 1, 2018.
| NYS Health Operation ID | 281031 |
| Operation Name | CAZENOVIA GREEN STREET |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
Green Street Cazenovia NY 13035 |
| Municipality | CAZENOVIA |
| County | MADISON |
| Permitted Corporation Name | COMPAS GROUP USA, INC CHARTWELL DINING SERVICES |
| Permitted Operator Name | COMPASS GROUP USA, INC |
| Permit Expiration Date | 09/30/2018 |
| Local Health Department | Madison County |
| NYSDOH Gazetteer | 262100 |
| Date: 2018-10-01 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Cazenovia Jr/Sr High School, inspection conducted Monday during lunch service. Hamburgers, rib patties, chicken patties, pizza, calzones, and pre-packaged lettuce salads. Cook and hold temps obsedrved adequate: calzones (chix & pepperoni) 145-168F, rib, hamburger, & chix patties 150-174F. Cold holding salads and fruit adequate. Walk-in cooler items at adequate temps, egg salad 40F, prepped chix pieces 38F. Dishwasher observed to be operating as per manufacturer's specs, 163 wash, 187F rinse, as per digital thermometer display. Sanitizer buckets utilized, strength adequate, test strips available. Digital stem thermometers used. Discussed ice machine cleaning frequency, once per month. Hair restraints and hand barriers used. |
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| Date: 2018-03-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Satisfactory food service operation. Chicken patties, hamburgers, cheeseburgers and meatballs held on food service line and/or within hot holding box at temperatures ranging from 140-171 degrees Fahrenheit. Turkey breast evaluated at 194 degrees Fahrenheit immediately following cooking process. Cold holding temperature of prepared tuna fish, baked beans, deli ham and deli turkey observed on food service line at temperatures ranging from 35-43 degrees Fahrenheit. Hand barriers utilized as required and adequate hand washing observed. Sanitizing solution prepared for use. High temperature dishwasher operated in accordance with manufacturer instructions; wash temperature: 162 degrees Fahrenheit, final rinse temperature: 185 degrees Fahrenheit. Discussed designated location for employee food consumption; designated location is kitchen office and kitchen area nearest hall exit. | ||
| Date: 2017-10-16 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Hot holding temperature of chicken patties, cheese burgers, chicken wing pizza, turkey bacon wraps and hamburgers observed at temperatures ranging from 146-177 degrees fahrenheit. Cold holding temperature of wraps and potato salad stored in food service line display unit observed at temperatures ranging from 38-45 degrees fahrenheit. Hand barriers utilized as required. Commercial dishwasher operated in accordance with manufacturer instructions: wash temperature observed at 162 degrees fahrenheit and final rinse temperature observed at 185 degrees fahrenheit. |
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| Date: 2017-02-03 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Modifications made in regards to hot holding of chicken and hamburger patties; chicken patties evaluated at 152 degrees Fahrenheit and and hamburger patties evaluated at 173 degrees Fahrenheit. Cold holding temperature of potato salad and baked beans held in cold holding display unit is adequate at 42 degrees Fahrenheit. Mechanical dishwasher operated and maintained in accordance with manufacturer instructions; Wash temperature is 164 degrees Fahrenheit and final rinse temperature is 183 degrees Fahrenheit. Hand barriers utilized as required. Product stem food thermometer(s) evaluated for accuracy. Good organization and cleanliness observed within refrigerator equipment. Discussed requirement for ice machine(s) where ice is utilized for consumption; ice guard on kitchen ice machine is clean and maintained at time of inspection. |
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| Date: 2016-10-19 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 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) Comments: Beef taco meat, chicken taco meat, and meat gravy held for service on food service line at temperatures ranging from 149-191 degrees Fahrenheit. Bean salad, deli meat and baked beans held for service on food service line at temperatures ranging from 43-44 degrees Fahrenheit. Final rinse temperature of mechanical dishwasher is 184 degrees Fahrenheit. Discussed posting manufacturer required wash and final rinse temperature on or near dishwasher. Discussed sick worker policy; observed employee who appeared to have intestional discomfort, employee's discomfort is the result of recent medical procedure as per interview. Discussed with operator that procedures shall be modified in regards to hot holding of chicken patties and hambugers, encourage that written procedure modifications be submitted to MCDOH. Discussed "sharing table" procedure and provided guidance regarding "sharing tables |
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| Date: 2016-03-01 | 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: All items on hot holding including but not limited to taco meat, chicken patties, and fish patties are at temperatures ranging from 140 degrees Fahrenheit to 200 degrees Fahrenheit. Baked beans stored in cold holding unit at 45 degrees Fahrenheit. Hose at hand wash sink is now removed immediately following each use. New dishwasher and cold holding display case has been installed. Discussed that a thermometer shall be placed in cold holding unit prior to utilization. Discussed cleaning schedule for floor near steam kettle and dish area and protective guards on stove top. |
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| Date: 2016-02-12 | Type: Inspection |
Violations:
2 critical,
0 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. Comments: Tomato soup and grilled cheese sandwiches held on food service line at a minimum temperature of 153 degrees Fahrenheit. Spinach salad held on food service line at 41 degrees Fahrenheit. Fluorescent light bulbs have been adequately shielded in dry storage area. Discussed that "free" bowl in cafeteria may not be utilized for unsealed/unprotected food items.Hand barriers utilized. Discussed that hose utilized at hand wash sink shall be removed immediately after use. Dishwasher rinse temperature at 185 degrees Fahrenheit. New dishwasher and cold holding display case for food service line has been purchased with expected arrival next week. |
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| Date: 2015-09-22 | Type: Inspection |
Violations:
1 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: -HAND BARRIERS UTILIZED -CHICKEN, RICE AND VEGETABLES ON HOTHOLDING AT 150 DEGREES F AND GREATER -HAIR RESTRAINTS UTILIZED -DISHWASHER OPERATING ACCORDING TO MANUFACTURER INSTRUCTIONS -DISCUSSED REPLACING TILES FOR CEILINGS AS THEY ARE PULLED BACK AS A RESULT OF RECENT WORK -DISCUSSED COLD HOLDING OPTIONS ON FOOD SERVICE LINE |
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| Date: 2015-02-05 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: SATISFACTORY -DISHWASHER OPERATING AT MANUFACTURERS TEMPERATURE -FOOD TEMPERATURES ADEQUATE - PHILLY CHEESE 141 DEGREES F, CHICKEN PATTY 140 DEGREES F, GRILLED CHEESE 159 DEGREES F -PRODUCT STEM THERMOMETERS AVAILABLE -HAND BARRIERS AND HAIR RESTRAINTS UTILIZED - SANITIZER ADEQUATE -DISCUSSED SICK WORKER POLICY | ||
| Date: 2014-10-08 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
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 Comments: DISCUSSED HOT AND COLD HOLDING OF FOOD ON SERVICE LINE. SANITIZER AVAILABLE. HAND BARRIERS AND HAIR RESTRAINTS AVAILABLE. SICK WORKER POLICY DISCUSSED. |
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| Date: 2014-03-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: SATISFACTORY -PRODUCT STEM THERMOMETERS AVAILABLE -HAND BARRIERS AND HAIR RESTRAINTS UTILIZED -DISCUSSED DISHWASHER RINSE TEMPERATURE -DISCUSSED HOT / COLD HOLDING -FOOD TEMPERATURES ADEQUATE: SLOPPY JOE 185 DEGREES F, CHICKEN 157 DEGREES F -ISSUES FROM LAST INSPECTION ADDRESSED | ||
| Date: 2013-11-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: SATISFACTORY | ||
| Date: 2013-10-23 | 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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| Date: 2013-03-18 | 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: 5A TURKEY SALAD, MACARONI SALAD, COLD CUTS FOUND AT 50 DEGREES F )CORRECTED- TURKEY SALAD AND COLD CUTS REMOVED FROM RISERS AND MACARRONI SALID PUT DIRECTLY ON ICE |
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| Date: 2012-12-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: SATISFACTORY | ||
| Date: 2012-03-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-12-19 | Type: Inspection |
Violations:
0 critical,
1 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 Comments: 11C-INTERIOR OF ICE MACHINE UNCLEAN. |
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| Date: 2011-03-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-12-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-05-19 | 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) Comments: 10A-SHELF STABILIZERS INSIDE WALKIN COOLER NOT PROPERLY SEALED. |
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| Date: 2009-12-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-06-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-11-04 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2008-01-24 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11D: Non food contact surfaces of equipment not clean Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: 2E-PRODUCT STEM THERMOMETER INOPERABLE AT 10 DEG. HIGH (CORRECTED: THERMOMETER PROPERLY CALIBRATED) 15B-VENTILATION HOOD HAS PAIN TPEELING ABOVE STOVES IN KITCHEN 11D-CIRCULTATION FAN BEHIND FOOD SERVICE LINE HAS EXCESSIVE DUST BUILDUP (CORRECTED: FAN REMOVED FROM SERVICE LINE. TOP OF FOOD EQUIPMENT UNCLEAN IN KITCHEN 11A-MECHANICAL DISHWASHER IN DISREPAIR 12C-GREASE TRAP UNCLEAN UNDER DRAIN BOARD ON 3 BAY SINK |
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| Date: 2007-10-11 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-05-08 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2006-10-31 | Type: Inspection |
Violations:
0 critical,
3 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 Item 11D: Non food contact surfaces of equipment not clean |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CAZENOVIA BURTON STREET ELEMENTARY | Compas Group Usa, Inc Chartwell Dining Services | Burton Street, Cazenovia, NY 13035 | 2018-10-01 |
| Street Address | GREEN STREET |
| City | CAZENOVIA |
| State | NY |
| Zip | 13035 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SUNSET COVE RESTAURANT | Sunset Cove · 238 Green Corp. | Green Street, Tarrytown, NY 10591 | 2018-05-29 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CAZ. HIGH SCHOOL CONCESSION STAND | Caz High School Concession Stand | 31 Emory Avenue, Cazenovia, NY 13035 | 2017-09-27 |
| CAZENOVIA POPWARNER | Cazenovia Pop Warner | 31 Emory Avenue, Cazenovia, NY 13035 | 2016-10-02 |
| WILLOW BANK YACHT CLUB | Patrick Kelleher | 27 Forman Street, Cazenovia, NY 13035 | 2018-08-24 |
| CAZ. COLLEGE-CHAPMAN CTR-STUDENT CTR | Caz College - Chapman Student Ctr | Nickerson Street, Cazenovia, NY 13035 | 2018-10-02 |
| CAZENOVIA COLLEGE-HUBBARD HALL | Trustees of Cazenovia College | Route 20, Cazenovia, NY 13035 | 2018-09-17 |
| LES PATES ET LES NOUILLES | Wilson Jonn | 37 Albany Street, Cazenovia, NY 13035 | 2018-08-29 |
| BRAE LOCH-FOOD SERVICE | 5 Albany Street, Cazenovia, NY 13035 | 2018-08-28 | |
| DAVE'S DINER | Dave's Diner @common Grounds | 35 Albany Street, Cazenovia, NY 13035 | 2018-06-14 |
| CAZ. VILLAGE AFTER SCHOOL PROGRAM | Cazenovia Children's House | 20 Route, Cazenovia, NY 13035 | 2013-10-16 |
| COMMON GROUNDS CAFE | 35 Albany Street, Cazenovia, NY 13035 | 2008-01-16 |
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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).