ROYALTON-HARTLAND HIGH SCHOOL (Health Operation# 286680) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 24, 2018.
| NYS Health Operation ID | 286680 |
| Operation Name | ROYALTON-HARTLAND HIGH SCHOOL |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
54 State Street Middleport NY 14105 |
| Municipality | ROYALTON |
| County | NIAGARA |
| Permitted Corporation Name | ROYALTON-HARTLAND SCHOOL DISTRICT |
| Permitted Operator Name | HENRY STOPINSKI |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Niagara County |
| NYSDOH Gazetteer | 315800 |
| Date: 2019-03-01 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Note: Corn 182 dF, sweet potato 142 dF, ham 39 dF, turkey 39 dF, milk 42 dF, ham in salad 35 dF,tomato soup 157 dF. Note: Digital thermometer used, all coolers <45 degrees F/thermometers OK, Freezers OK, "Kay" Quat sanitizer 200 ppm in bucket & test strips available, handwash station OK, high-temp dishwasher OK (tested), storage OK, restrooms OK, permit posted, choking poster OK. |
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| Date: 2018-09-24 | Type: Inspection |
Violations:
0 critical,
2 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) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Notes: *New breakfast serving station located in "Four Corners" central area of school. All prepackaged foods. Breakfast is prepped in kitchen, packaged, transported in pre-chilled insulated bag with thermometer and served from 7:15am-7:45am. Some items are hot held in small warming unit at 140F or above-only commercially prepackaged items-if not served they are discarded.* Food testing thermometers ok. Quat sanitizer used per manufacturer guidelines and is about 200ppm in wipe buckets. Handwashing and glove use ok. Cooking temps ok. Menu today cheese sticks, spaghetti sauce, green beans and noodles -all hot holding on line and in warmers at 140F or above. All steam tables are preheated. All cold holds <45F and serving units covered between lunches. All coolers <45F. Discussed cooling - shallow metal pans are used and are vented. Hair restraints used. High temp dish machine sanitizing to 170F as indicated by inspector's thermolabel. Restrooms ok. Gave and discussed Food Workers Sick Policy. Gave Basic Food Safety Course schedule. Gave and discussed cooking and cooling pamphlet. |
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| Date: 2018-02-07 | Type: Inspection |
Violations:
0 critical,
4 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: Notes- chicken patties 150dF, pizza crunchers 148dF, deli meats 40dF-42dF, milk 41dF, cheese 43dF, cooked pasta 155dF, salads with meat less than 45dF, hair restrained, hand barriers used, digital food testing thermometer available and accurate, 3 bay sink okay, high temp dish machine okay per inspector's TempRite test strip, handwash sink okay, walk-in cooler okay, walk-in freezer otherwise okay, dry storage okay, choke poster posted, |
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| Date: 2017-09-15 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Restrooms: OK Food Testing Thermometers: OK Coolers/Cold Holds: <45oF Hot Holds: >140oF Reheating Temps: >165oF in less than 2 hours Cooking Temps: OK Storage: OK 3-Bay: wash>rinse>sanitize (150-400 ppm Quat)>air dry: OK Handwash Stations: OK Heat Based Dish Machine:OK Wipe Cloths (150-400 ppm Quat): OK Permit/Choke Poster: Posted Hair Restraints: OK Hand Barriers: OK Note: Applciation, Fee, Proofs of Insurance rcv'd in office. Menu: Stuff Crust Pizza Grilled Cheese Corn Totmato Soup |
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| Date: 2017-03-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Note: Milk 32 & 40 deg F, pasta 180 deg F, carrots 180 deg F, meatballs 180 deg F, ham sandwich 33 deg F, 2-door Traulsen cooler 40 deg F, 3-door Traulsen 41 deg F, walk-in cooler 40 deg F. Note: Gloves OK, hair restraints OK, food testing thermometer OK, Quat sanitizer 200 ppm, high temp dish machine OK (tested with inspector's strips), handwash station OK, freezers OK, storage OK | ||
| Date: 2016-10-24 | 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 Comments: Service from 11-12:00pm. Serving line #1: hamburger(in water)- 181oF, mixed veg- 167oF, beans- 171oF, tomatoes- 47oF(discussed different techniques to keep tomoatoes under 45oF) milk-39oF Serving Line #2: pizza- 180oF, beans - 178oF, mixed veg.- 169oF, milk- 39oF multiple thermometer accurate available/used. gloves/tongs used. Quat sanitizer at ~250pppm per man. rec. single service utensils properly stored. hair properly restrained. all coolers under 45oF, walk in cooler- 38oF (turkey), freezer temperture ok, handwash station ok, 3 bay sink ok, dishmachine Ok per inspector test strip. choking poster ok, cpr kit ok, restrooms ok, ventilation hood ok, discussed proper sanitizing technique, discussed sick worker policy. |
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| Date: 2016-03-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Note: no violations observed. Menu: chicken parmesean, BBQ ribs, broccoli, taco pizza, and carrots >140 degrees F; Milk <45 degrees F; Note: All coolers < 45 degrees F/thermometers ok, hot holds > 140 degrees F, hair nets and gloves ok, food storage ok, high temp dishwasher ok, Quat sanitizer ok Note: FSIO training inspection for Jaclyn Bald. | ||
| Date: 2015-10-02 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-03-24 | Type: Inspection |
Violations:
0 critical,
2 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) 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: 2014-12-02 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-10-30 | Type: Inspection |
Violations:
3 critical,
1 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: 5A & 5E - at 1120, using inspectors calibrated thermometer temped chicken quesadillas in 2 door traulsen cooler on cook line to be at 56dF. In speaking with operator it was found that product was placed in cooler < 2hrs prior. Ambient temperature of cooler was 55dF as shown by est thermometer and inspectors thermometer. all potentioally hazardous food was removed from coler and placed in functioning 3 dr traulsen cooler. corrected |
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| Date: 2014-02-07 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
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| Date: 2013-10-10 | 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 |
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| Date: 2012-10-18 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: 8 E - KITCHEN HOT HOLD UNITS WITHOUT THERMOMETERS, VERTICAL ALTO-SHAM - VERTICAL TRAULSEN COLD HOLD ALSO WITHOUT THERMOMETER 15 E - ROLL PAPER TOWELS IN KITCHEN NOT PROPERLY MOUNTED |
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| Date: 2012-03-27 | 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 Comments: 8A Nacho cheese 127 deg F, at end 135 deg F. appears to be heating in steam table. Will be 140 deg F. by lunch, but determination could not be made of cause of cheese was to have been 165 deg F of drop in temp. 11A Dish machine wash was 130 deg and requirement was 140 min. Dishes are turning strip black after 3 x's going through machine. Not properly maintained. |
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| Date: 2011-10-14 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-10-06 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: 12c- cold water faucet for first bay of 3 bay sink does not work |
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| Date: 2011-02-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-09-29 | 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 Broccolli on line was 120 dF @ 11:40AM. Broccolli was placed out at approx 11:00AM. Corrected, broccolli was removed from line & reheated in steammer to >165 dF |
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| Date: 2010-04-29 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2010-03-26 | Type: Inspection |
Violations:
0 critical,
2 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) Comments: 10b- barewood pallets in walk in freezer and dry storages are not smooth and easily cleanable 10b- shelving in walkin cooler is rusting and not smooth and easily cleanable |
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| Date: 2009-10-08 | Type: Inspection |
Violations:
0 critical,
2 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) Item 11D: Non food contact surfaces of equipment not clean Comments: 10B Pallets in walkin freezer, dry storage, walkin cooler bare wood-not easily cleanable-REPEAT VIOLATION 11D Shelves in walkin cooler have grime accumulation |
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| Date: 2009-03-09 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: 8A Boxes of food are stored under the condenser of walk-in freezer and icicles are dripping down on boxes. 10B Bare wood pallets / shelves are in walk-in freezer. 11D Hood above deep fryer is not clean |
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| Date: 2008-10-16 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2008-10-03 | Type: Inspection |
Violations:
3 critical,
0 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ROYALTON-HARTLAND MIDDLE SCHOOL | Royalton-hartland School District | 56 State Street, Middleport, NY 14105 | 2018-09-21 |
| ROYALTON-HARTLAND ELEMENTARY SCHOOL | Royalton-hartland School District | 4500 Orchard Place, Gasport, NY 14067 | 2018-09-17 |
| Street Address | 54 STATE STREET |
| City | MIDDLEPORT |
| State | NY |
| Zip | 14105 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FROZEN DESSERT-ZACHARY'S PASTRY SHOPPE | 54 State Street, Albany, NY 12207 | 2018-03-28 | |
| ZACHARY'S PASTRY SHOPPE | Zachary's Pastry Shoppe, LLC. | 54 State Street, Albany, NY 12207 | 2018-03-28 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ROYALTON-HARTLAND MIDDLE SCHOOL | Royalton-hartland School District | 56 State Street, Middleport, NY 14105 | 2018-09-21 |
| ROY-HART FOOTBALL FIELD CONCESSIONS | Tania Baer | 50 Park Avenue, Middleport, NY 14105 | 2018-10-05 |
| ROYALTON-HARTLAND CONCESSION STAND | Timothy Pietrowski | 50 Park Avenue, Middleport, NY 14105 | 2018-05-24 |
| ROYHART YOUTH FOOTBALL | L.o.y.a.l Roy-hart Football | 50 Park Avenue, Middleport, NY 14105 | 2007-09-22 |
| THE PORTSIDE CAFE' & BAKERY | Aimee Sloniker | 12 Main Street, Middleport, NY 14105 | 2018-11-28 |
| JAKE'S VILLAGE PIZZERIA | Gerald Jacobs | 4 State Street, Middleport, NY 14105 | 2018-07-26 |
| ALTERNATIVE GROUNDS CAFFE | Donald Heschke | 17 Main Street, Middleport, NY 14105 | 2018-05-24 |
| MIDDLEPORT FIRE COMPANY | Ladies Auxiliary | 28 Main Street, Middleport, NY 14105 | 2018-03-26 |
| CATARACT LODGE #295 | Pritchard Anderson, Trustee | 20 Main Street, Middleport, NY 14105 | 2018-02-14 |
| PONY'S IRISH PUB, LLC | Thomas Burns | 23 Main Street, Middleport, NY 14105 | 2018-02-06 |
Please comment or provide details below to improve the information on ROYALTON-HARTLAND HIGH SCHOOL.
| 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).