CAMP BACO FS


Address: 2723 State Route 28n, Minerva, NY 12851

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.

Business Overview

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

Inspection Results

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.
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.
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.
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
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.
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.
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
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.
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
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)
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)
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

Office Location

Street Address 2723 STATE ROUTE 28N
City MINERVA
State NY
Zip 12851

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
CAMP CHE NA WAH FS 2723 State Route 28n, Minerva, NY 12851 2018-07-26

Nearby food service establishments

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

Food services with the same zip code

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

Competitor

Improve Information

Please comment or provide details below to improve the information on CAMP BACO FS.

Dataset Information

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).