S.C. Head Start-Food Service (Health Operation# 348514) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 26, 2018.
| NYS Health Operation ID | 348514 |
| Operation Name | S.C. Head Start-Food Service |
| Food Service Description | Institutional Food Service - Day Care Center Food Service |
| Facility Address |
393 State Route 52 Woodbourne NY 12788 |
| Municipality | FALLSBURG |
| County | SULLIVAN |
| Permitted Corporation Name | Sullivan County Head Start |
| Permitted Operator Name | Bertha Williams |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 525400 |
| Date: 2019-01-17 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Comments: Conducted inspection at pre pre school kitchen and riverside kitchen. Riverside kitchen, No violations at time of inspection. Observed worker clean pot in 2 bay sink and then put into dishwasher with sanitizing cycle. Riverside temp checks American cheese 40 degrees Fahrenheit and butter 41 degrees Fahrenheit. Pre pre school kitchen temp checks raw eggs 41 degrees Fahrenheit American cheese 42 degrees Fahrenheit. Discussed pre chilling ingredients when prepping certain foods |
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| Date: 2018-10-26 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Due to water damage in main kitchen, only Head Start and Early Head Start kitchens were being used. Head Start kitchen not in use at time of inspection. Early Head Start kitchen cooking beef patties and prepping sliced tomatoes for hamburgers. Whole tomatoes observed to be washed prior to being sliced in working quantities. Beef patties taken out of oven measured to be 176F. Product thermometer available on-site. Observed proper glove use and hair restraints. Both kitchens observed to be kept very neat and well-maintained. |
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| Date: 2017-11-29 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 Comments: No food being prepared at time of inspection. Cooler and freezer had accurate thermometers. High temp dishwasher rinse at correct temperature (180F). Kitchen observed to be kept very clean and neat. |
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| Date: 2016-09-30 | 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: No other violations observed at time of inspection. Facility observed to be clean and well maintained. Extra lunch (not served) stored on counter - still cooling (stewed chicken measured to be 160F and rice measured to be 160F). Discussed that foods (approximately five pounds each) would be transferred to cooler, uncovered, once dropping to 140F. Reach-in cooler 37F, freezer 0F. Discussed dishwashing method - automatic dishwasher in disrepair, three basin sink used instead (wash, rinse and sanitize). Early head start kitchen not in use, except that refrigerator is used for storage of milk (40F). Observed food handling, hand washing, glove and utensil use - acceptable. |
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| Date: 2015-11-04 | 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: Dishwasher has been repaired since previous inspection, shelves in dry goods room have all been painted. Thermometers present and in use in both Head Start and Early Start kitchens. Chicken soup in head start kitchen - 150F. American cheese in reach-in cooler - 41F. Early start kitchen - chicken soup 155F. Milk in reach-in cooler 40F. Conducted brief tour of facility with new school nurse. Went over checklist written by Carol Marino in March 2015, and gave a copy to facility operator. Water fountains, bathrooms were clean. Nurse stated that surfaces are disinfected daily, and sanitizing solution is changed daily. Classroom teacher stated that cots are disinfected daily, observed cot sanitizer solution. Classroom teacher also stated that the cotton blankets the children use during naps are washed weekly. |
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| Date: 2015-01-28 | Type: Inspection |
Violations:
0 critical,
5 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 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: early start kitchen refrigerator-cooked chicken 40F. head start kitchen reach-in cooler neufchatel cheese 41F. lunch is served at approximately 10 minutes before 12 in both kitchens. most maintenance in kitchens performed at end of August, when facility is closed. |
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| Date: 2014-09-17 | Type: Inspection |
Violations:
0 critical,
3 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 Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14A: Insects, rodents present |
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| Date: 2014-02-10 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 |
||
| Date: 2013-01-31 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2012-01-27 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2011-06-03 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
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| Date: 2009-09-10 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 14A: Insects, rodents present |
||
| Date: 2006-04-24 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
||
| Date: 2005-11-07 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
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| Street Address | 393 State Route 52 |
| City | Woodbourne |
| State | NY |
| Zip | 12788 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| WOODBOURNE PIZZA CAFE | Woodbourne Pizza Cafe | 433 State Route 52, Woodbourne, NY 12788 | 2018-08-20 |
| SHALVA 96, INC. | Flatwood Pizza, LLC | 432 Route 52, Woodbourne, NY 12788 | 2018-08-01 |
| DOUGIES | Kzck Woodbourne Inc | 440 State Route 52, Woodbourne, NY 12788 | 2018-07-31 |
| I-SWIRL | Avigayil Helprin | 437 State Route 52, Woodbourne, NY 12788 | 2018-07-23 |
| DOUGIES | Woodbourne Property LLC | 440 State Route 52, Woodbourne, NY 12788 | 2016-08-29 |
| J II GROUP INC | J II Group | 433 State Route 52, Woodbourne, NY 12788 | 2016-08-24 |
| JERUSALEM II PIZZA LLC | Jerusalem II Pizza LLC | 433 State Route 52, Woodbourne, NY 12788 | 2015-07-02 |
| PIZZA'LE | Woodbourne Pizza Inc. | 433 State Route 52, Woodbourne, NY 12788 | 2009-07-27 |
| TOTTIS PIZZA COMPANY INC-old | Tottis Pizza Company Inc | 433 State Route 52, Woodbourne, NY 12788 | 2008-08-14 |
| YOSSI'S PIZZA | Flatwood Pizza, LLC | 433 State Route 52, Woodbourne, NY 12788 | 2007-07-03 |
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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).