WILSON CENT MID/ SR HIGH SCHOOL CAFETERIA (Health Operation# 286677) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 17, 2018.
| NYS Health Operation ID | 286677 |
| Operation Name | WILSON CENT MID/ SR HIGH SCHOOL CAFETERIA |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
374 Lake Street Wilson NY 14172 |
| Municipality | WILSON |
| County | NIAGARA |
| Permitted Corporation Name | WILSON CENTRAL SCHOOL DISTRICT |
| Permitted Operator Name | SUSAN BELL |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Niagara County |
| NYSDOH Gazetteer | 316100 |
| Date: 2019-02-01 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Food testing thermometers present, all hot holds > 140dF, all coolers and cold holds < 45dF, hair restraints and gloves used, sanitizer OK, dish washing machine OK, choke poster OK, sanitizer OK | ||
| Date: 2018-10-17 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Violation from the inspection report dated 9/26/2018 has been corrected CORRECTIONS 6A- JHamburgers temped at 153dF and 151dF with inspector's thermometer. Burgers are now served as hamburgers and cheese is added separately. | ||
| Date: 2018-09-26 | 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: Menu- chicken fajitas 171dF and 162dF, hamburgers 141dF and 135dF, carrots 174dF and 153dF, cold cut sandwiches less than 45dF, baked beans 194dF, milk 38dF and 37dF, apples, pears, salad Notes- all cold hold less than 45dF, digital food testing thermometers available and used, hair restrained, hand barriers used, 3 bay sink okay, high temp dish machine okay per inspector's TempRite strip, sanitizer 200ppm quat, prep sinks okay, handwash sinks okay, dry storage otherwise okay, choke poster posted, permit posted |
||
| Date: 2018-02-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Food testing thermometer ok, coolers <45°, hot holds >140°, gloves ok, hair restraints ok, sinks ok, high temp dishwasher ok, choking ok, cpr ok, restrooms ok, cooking temps ok No frozen dessert machine present | ||
| Date: 2017-09-28 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Notes: Slushie machine present-used Tuesdays and Thursdays, product stored in machine-Advised Food Service Manager a Frozen Dessert Permit is required and gave Frozen Dessert Application and Fee Schedule. Discussed proper cleaning of machine: disassemble, wash, rinse, sanitize (Quat @400ppm or bleach @200ppm.) air dry. Manager stated they will almost definitely get rid of the slushie machine instead and will advise NCDOH of decision. Manager stated renewal paperwork has been mailed in already. Food testing thermometers ok. All hot holds >140F. All cold holds <45F. Temps taken between lunch periods. Commercially precooked products cooked to at least 140F. Quat sanitizer 200ppm in wiping buckets. Handwashing and glove use ok. Discussed proper cooling and reheating-gave pamphlet. High temp dish machine ok. Thawing done in walk-in cooler. Gave basic food safety course schedule. Hair restraints ok. Restroom ok. |
||
| Date: 2017-02-08 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Gloves and hair restraints in use, quat sanitizer ok, dishwasher ok, ftt ok Food Temps (2 lines) cheeseburger 138/139 BBQ Pork 167/160 soup 144/143 broccoli 170/167 milk 39/42 deli sand. 44/46 |
||
| Date: 2016-09-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: San quat, allhot hold>140dF, cold hold <45, dish machine ok | ||
| Date: 2016-03-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Menu: Ground beef - 180 & 155 degrees F, Broccoli - 172 degrees F, Deli Sandwiches - <45 degrees F, Soup - 184 degrees F, Pizza - 170 degrees F. All other cold holds - < 45 degrees F. Thermometers - accurate and available. Quat Sanitizer - ~200 ppm ok. Dish machine - > 170 degrees F rinse cycle ok. Hand barriers used properly. Hair is restrained. Dry storage ok. Restroom ok. Hand wash stations ok. 3-bay sink ok. Food rinse sink indirectly drained. Choking posters in both dining areas. Permit posted publicly. | ||
| Date: 2015-09-30 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
||
| Date: 2015-02-24 | 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2014-09-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-02-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-09-16 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2013-02-27 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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 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: 1D--2 cans of food product found severely creased on the seams in dry storage room in kitchen. 1 of these cans is missing the entire label. Both cans removed to managers office for return to distributor. Corrected. 8A--Food found stored on milk crates, pop crates, & shelving without legs throughout kitchen and walk-in cooler units. This does not allow for easy access to clean beneath. 10B--Bare wood surfaces found in kitchen and dry storage areas by managers office. Surfaces must be smooth and easily cleanable. |
||
| Date: 2012-09-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: ok | ||
| Date: 2012-03-01 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-09-28 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-09-20 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: 6a- tator tots at 11:00am temped at 134dF. Were leftovers from yesterday and reheated by cook to 165dF at 10:30am and put in hot box prior to hot holding. < 1hr time frame allowed to serve for that lunch period and there was none left. Hot box temped at 160dF. Also recommend temping foods when going from hot box to line prior to serving corrected |
||
| Date: 2011-01-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-09-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-02-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-09-24 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: 4A - At time of inspection 4 gallon jugs of vinegar found storedwith dish machine chemicals in kitchen. Vienegar was moved to dry storage & corrected. 10B- Some shelving in dry storage is not smooth and easily cleanble where bottled drinks are stored. |
||
| Date: 2009-02-03 | 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 Breaded chicken patties out on rack at room temp were 57 dF @ 10:45AM. Cook said they were placed there @ 9:45AM. Temp was taken with inspector's digital thermometer. Corrected, patties were put in oven to be reheated to >165 dF. |
||
| Date: 2008-10-10 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2008-09-25 | 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Comments: 5A Ham and salami sandwiches temped at 55/53dF in front sandwich unit on line. Chicken strips in salad temped at 62 dF. Items were triple stacked in cooler. Bottom sandwiches temped at 46 dF unit to be adjusted and sandwiches to be stacked 1-2 high. All products had been in cooler approx. 1 hour. Top rows were removed to another cooler. Corrected. 5C Fish sticks and burritos found sitting out on cooling rackby ovens at approx. 68 dF at time of inspection. According to cook items were taken out of walkin cooler 1/2 hour ago to be reheated. Advised cook that food cannot be left out -must be kept in cooler until ready to use. Items were placed in oven to be reheated to 165 dF before service. CORRECTED |
||
| Date: 2008-02-07 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-09-06 | 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: 8A Crates of milk found stored on floor of walk-in cooler 8A Boxes of pizza dough found stored on floor of walk-in freezer |
||
| Date: 2007-05-30 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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: 11b- cloth towels are being used with spray bottles of sanitizer 10b- shelving in dry storage is made of wood and is not smooth and easily cleanable 1d- large can of grape jelly was found in dry storage with dent on rim - item will be returned to vendor |
||
| Date: 2006-09-19 | Type: Inspection |
Violations:
1 critical,
3 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| WILSON ELEMENTARY SCHOOL CAFETERIA | Wilson Central School District | 439 Young Street, Wilson, NY 14172 | 2019-02-11 |
| W.H. STEVENSON ELEMENTARY SCHOOL | Wilson Central School District | 3745 Ransomville Road, Ransomville, NY 14131 | 2014-02-07 |
| Street Address | 374 LAKE STREET |
| City | WILSON |
| State | NY |
| Zip | 14172 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| WILSON VOLUNTEER FIRE COMPANY NO. 1 | Susan Jackman, President | 250 Young Street, Wilson, NY 14172 | 2018-11-16 |
| JEAN'S BAR & GRILL INC | Mary Ann Wise, President | 273 Young Street, Wilson, NY 14172 | 2018-11-13 |
| MATTY'S PIZZERIA | Matthew Brueckner | 288 Young Street, Wilson, NY 14172 | 2018-11-01 |
| EXLEY UNITED METHODIST CHURCH | Pastor/ Secretary | 338 Lake Street, Wilson, NY 14172 | 2018-10-23 |
| WILSON HOUSE RESTAURANT AND INN | Wilson House Restaurant and Inn LLC | 300 Lake Street, Wilson, NY 14172 | 2018-09-20 |
| DOWN ON MAIN STREET INC. | Loura Maines | 295 Young Street, Wilson, NY 14172 | 2018-08-28 |
| THE FIREHOUSE TAVERN | Susan Jackman | 283 Young Street, Wilson, NY 14172 | 2018-06-16 |
| INDEPENDENT IDEAS | Melinda Major | 273 Young Street, Wilson, NY 14172 | 2017-12-18 |
| WILSON HOUSE | Crashkar Niagara, Inc. | 300 Lake Street, Wilson, NY 14172 | 2015-09-22 |
| LINDA'S COFFEE SHOP | Linda Wiepert | 295 Young Street, Wilson, NY 14172 | 2012-08-03 |
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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).