CAMP BACO FS (Health Operation# 357586) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 26, 2018.
NYS Health Operation ID | 357586 |
Operation Name | CAMP BACO FS |
Food Service Description | Institutional Food Service - Children's Camp Food Service |
Facility Address |
2723 State Route 28n Minerva NY 12851 |
Municipality | MINERVA |
County | ESSEX |
Permit Expiration Date | 08/15/2018 |
Local Health Department | Saranac Lake District Office |
NYSDOH Gazetteer | 155700 |
Date: 2018-07-26 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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 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 temperatures measured were acceptable. |
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Date: 2018-06-20 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
Item 11D: Non food contact surfaces of equipment not clean Item 8B: In use food dispensing utensils improperly stored Item 14A: Insects, rodents present Comments: All temperatures measured were acceptable. |
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Date: 2017-07-25 | 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Temperatures measured: meatballs = 41° F, chicken = 40° F. |
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Date: 2016-07-21 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 11D: Non food contact surfaces of equipment not clean Comments: All food temperatures were within normal and acceptable range, including mac and cheese at 156 degrees F. and sliced turkey 36 degrees F |
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Date: 2016-06-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Comments: Temperatures measured: penne pasta = 41 deg. F. Discussed cooling procedures. The food service operation was very limited at the time of inspection. | ||
Date: 2015-07-28 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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) 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 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: Temperatures measured: Baked beans = 41 deg. F, cooked rice = 42 deg. F, smoked salmon = 38 deg. F, sliced turkey = 36 deg. F, marinara sauce = 158 deg. F. Discussed freezer options with the operator. Inspection was conducted as part of FSIO training. |
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Date: 2015-06-24 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
Item 7G (Critical): Commercially processed precooked potentially hazardous foods are not heated to 140°F or above within two hours. Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 11D: Non food contact surfaces of equipment not clean 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: Kitchen was open for staff service. Smoked salmon 38 deg. F., sliced tomatoes 42 deg. F. |
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Date: 2014-08-04 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8B: In use food dispensing utensils improperly stored Comments: Temperatures measured: Tuna Salad - 37F, 43F, sliced tomato = 43F, cooked rice = 39F. Many left over foods were observed in the large walk-in refrigerator which had been cooled. No cooling logs were available. Discussed cooling and completing cooling logs. A cooling log was provided |
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Date: 2013-07-08 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed the fact that the compressor of walk-in # 1 malfunctioned last night and food temps in this cooler approached 60 deg. F. All potentially hazardous foods that were stored in this refrigerator were discarded by kitchen staff. Discussed cooling logs. Please keep cooling logs for foods that you prepare in advance and cool down. Food temperatures measured were acceptable. |
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Date: 2012-07-05 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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) Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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Date: 2011-07-05 | 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) |
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Date: 2010-07-26 | 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 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: 2009-07-14 | 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 |
Street Address | 2723 STATE ROUTE 28N |
City | MINERVA |
State | NY |
Zip | 12851 |
Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
---|---|---|---|
CAMP CHE NA WAH FS | 2723 State Route 28n, Minerva, NY 12851 | 2018-07-26 |
Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
---|---|---|---|
THE STAND | Adam Mccall | 68 Beach Road, Minerva, NY 12851 | 2018-07-20 |
THE STAND | Katherine Smith | 68 Beach Road, Minerva, NY 12851 | 2014-07-22 |
Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
---|---|---|---|
CAMP CHE NA WAH FS | 2723 State Route 28n, Minerva, NY 12851 | 2018-07-26 | |
THE STAND | Adam Mccall | 68 Beach Road, Minerva, NY 12851 | 2018-07-20 |
MINERVA OFFICE FOR AGING SITE | Adirondack Community Action Programs Inc | 5 Morse Memorial Highway, Minerva, NY 12851 | 2018-10-25 |
SPORTY'S IRON DUKE SALOON | David Beale | 1723 New York 28n, Minerva, NY 12851 | 2018-08-28 |
THE STAND | Katherine Smith | 68 Beach Road, Minerva, NY 12851 | 2014-07-22 |
Please comment or provide details below to improve the information on CAMP BACO FS.
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).