SCHOHARIE JR/SR HIGH SCHOOL (Health Operation# 307198) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 26, 2018.
| NYS Health Operation ID | 307198 |
| Operation Name | SCHOHARIE JR/SR HIGH SCHOOL |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
136 Academy Drive Schoharie NY 12157 |
| Municipality | SCHOHARIE |
| County | SCHOHARIE |
| Permitted Corporation Name | SCHOHARIE CENTRAL SCHOOL DISTRICT |
| Permitted Operator Name | Schoharie High |
| Permit Expiration Date | 12/31/2018 |
| Local Health Department | Schoharie County |
| NYSDOH Gazetteer | 472400 |
| Date: 2019-02-25 | 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: This is inspection number two of two for school calendar year 2018 to 2019 as required. This is inspection number one of two required for calendar year 2019. Gave pamphlet 3140 Cooling and Reheating of Potentially Hazardous Foods for staff to memorize. Gave a new boil water notices checklist for food service establishments in case there is a boil water order issued in the Village of Schoharie water system. The checklist gives information on how the water can be used in the facility during a boil water order. |
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| Date: 2018-11-26 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2018-03-14 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: This is inspection number 2 of 2 required for school calendar year 2017 to 2018 and inspection number one of two for calendar year 2018 for high risk facility. Compared temperature of built in thermometer of reach in cooler near hand wash sink with inspectors thermometer and unit indicator matches at 36 degrees. Chili concarne is 169 degrees was left over from 03132018 and was adequately reheated to 165 degrees or above by the operator. good. Note food and dirt debris on floor of walk in freezer are gone corrected from a previous inspection, floor is adequately maintained. Pizza was out of oven at 11:30 was 192 degrees in center. Final cook temperature depends on ingredients of any food , but if 165 degrees then all cooking requirement temperatures are met regardless of ingredients. Discussed this with some of the staff to verify that the procedures they are using are appropriate. Food cook temperature varies from 130 to 165 depending on ingredient. Poultry would require 165, but staff indicate that no raw poultry is prepared. Staff indicate that ground beef is occasionally coooked and the minimum internal temperature for any ground meat (excluding raw poultry or reeheated ingredients) is 158 degrees. |
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| Date: 2017-10-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This is inspection number 2 of 2 for calendar year 2017 and inspection number 1 of 2 for School calendar year 2017 to 2018. Temperature of soup at service was 174 cooked in convection oven and is a ready to serve product. green beans cooked same as soup were at 171 degrees. From a can, so 140 is minimum. If new food carts are purchased recommend taller models so staff are not bending over to use. | ||
| Date: 2017-03-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This is inspection one of two for calendar year 2017 and inspection two of two for School year 2016 to 2017. Remember that the unused mixed fruit cup must be discarded at the end of the service period because students are serving themselves. Composting is not being done at this time. Temperatures at hot holding were satisfactory, above the minimum 140 degrees. kernel corn was 154, mashed potatoes were 161, chicken was 141. | ||
| Date: 2016-11-02 | Type: Inspection |
Violations:
0 critical,
1 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: This is inspection number 1 of 2 for school year 2016 to 2017, and number 2 of 2 for calendar year 2016. Wall above mechanical dishwasher has been refinished and corrected from February 2016. All staff have adequate have restraints. Staff Tina took cooked temperature for routine measurement of chicken patties, was 180 degrees fahrenheit. If fresh out of box minimum cook temperature is 140, if reheated from previous cooking is minimum cook temperature is 165 degrees. Left for reference a laminated wash rinse sanitize method for the 3 bay sink area. left for reference order of storage for raw foods under refrigeration, top to bottom raw. Mechanical dishwasher temperature guages indicate the unit is operating in the specified temperature range. |
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| Date: 2016-02-12 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 9C: Hair is improperly restrained Comments: This is inspection # 2 of 2 for school year 2015 to 2016. It is # 1 of 2 for calendar year 2016 as required. temperatures chichen patti was hot held at service line at 140, tomato soup at 177, kernal corn at 167 the precooked chicken patti cook temperature is 140 internal. If they were cooled and reheated as a group to serve another time 165 would be the goal. If served singly, the reheat temperature would be irrelevant if held below 45 degrees. Same for the soup an kernal corn. toasted cheese sandwich on baking sheet at service line at 141, it is process ready to eat cheese prepared with no bare hand contact and that is satisfactory. We discussed that because the ingredients do not require adequate cooking the temperature is irrelevant. Leftover sandwiches would be discarded. |
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| Date: 2015-09-29 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: This is inspection 1 of 2 for 2015 to 2016 school year. next routine due o1 to 06 2016. Note, alll stafff have proper hair restraints, that is caps or hair nets corrected from previous inspection. Temperature: sloppy joe 195 at service line for hot hold after cooking. Other try of sloppy joe after cooking in oven is in hot hold oven at 150. cooking temperature is a minimun 158 degrees for ground meat. Precooked chicken patti in oven is 170. at service line 140 and being served. sweet potato fries out of oven 185+. Refrigerator next to boilers and ovens repaired this day had refrigerant added. Temperature at 36 degrees F at departure, no food in there, has thermometer inside as well to check built in thermometer. |
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| Date: 2015-03-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-09-29 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 9C: Hair is improperly restrained 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: 2014-01-17 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8F: Improper thawing procedures used |
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| Date: 2013-09-18 | 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Date: 2013-04-15 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2012-11-05 | 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: Dishwasher not at 170 degrees for 30 seconds, only 163 for part of time |
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| Date: 2012-06-07 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Floor beneath service line has dust, dirt, food debris. |
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| Date: 2011-10-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-09-30 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2011-03-02 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8C: Improper use and storage of clean, sanitized equipment and utensils |
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| Date: 2010-11-15 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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: 2010-01-25 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-10-20 | 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) |
||
| Date: 2009-02-25 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-10-30 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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: 2007-11-19 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2007-03-14 | Type: Inspection |
Violations:
critical,
noncritical |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SCHOHARIE ELEMENTARY SCHOOL | Schoharie Central School District | 136 Academy Drive, Schoharie, NY 12157 | 2018-11-14 |
| Street Address | 136 ACADEMY DRIVE |
| City | SCHOHARIE |
| State | NY |
| Zip | 12157 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SCHOHARIE ELEMENTARY SCHOOL | Schoharie Central School District | 136 Academy Drive, Schoharie, NY 12157 | 2018-11-14 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CLAPPER'S GLASS BAR | Clapper's Glass Bar, Inc. | 301 Main Street, Schoharie, NY 12157 | 2018-01-18 |
| Paisano's Pizza Villa | E.j. Goodrich, LLC | 285 Main Street, Schoharie, NY 12157 | 2018-11-29 |
| THE COUNTRY CAFE | Allexis Ryder | 293 Main Street, Schoharie, NY 12157 | 2018-11-21 |
| CATERED AFFAIRS UNLIMITED | R.s.s. Inc. | 127 Spring Street, Schoharie, NY 12157 | 2017-12-21 |
| t | 293 Main Street, Schoharie, NY 12157 | 2016-11-03 | |
| THE PARROTT HOUSE/TIMOTHY MURPHY BAR/Inac | David Mcsweeney | 294 Main Street, Schoharie, NY 12157 | 2013-03-28 |
| Dugout Control Tower | Teresa Van Alphen | 434 Main Street, Schoharie, NY 12157 | 2015-08-26 |
| Scho-Co's | Don's Bbq Chicken & Ribs | Route 30, Schoharie, NY 00000 | 2014-08-22 |
| BLUESTAR CAFE | Bluestar Concessions LLC | Route 30, Schoharie, NY 00000 | 2014-08-22 |
| BLUESTAR CAFE Catering | Route 30, Schoharie, NY 00000 | 2013-04-17 |
Please comment or provide details below to improve the information on SCHOHARIE JR/SR 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).