CAMP CHE NA WAH FS (Health Operation# 357591) 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 | 357591 |
| Operation Name | CAMP CHE NA WAH 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,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
||
| Date: 2018-06-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All temperatures measured were acceptable. | ||
| Date: 2017-07-25 | Type: Inspection |
Violations:
0 critical,
1 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 Comments: Temperatures measured: tuna = 44° F. |
||
| Date: 2016-07-21 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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: Cishwasher chlorine sanitizer strenght 50-100 parts per million. All food temperatures were within acceptable range including ministrone soup 199 degrees F., feta cheese 43 degrees F., blue cheese 42 degrees F., Education was provided about about benefits of keeping salad bar containers submerged in ice to rims to maintain proper cold salad bar temperatures at 45 degrees F or below. |
||
| Date: 2016-06-23 | 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: Temperature measured: cut tomatoes = 42 deg. F |
||
| Date: 2015-07-28 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
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 11D: Non food contact surfaces of equipment not clean Comments: Food temps measured with DOH thermocouple; grilled chicken 187 deg. F and shredded cheddar in walk-in cooler: 41 deg. Fre. Proper cooling system methods for foods were discussed with kitchen staff. |
||
| Date: 2015-06-24 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: temps measured at kitchen grill cooked hamburgers 210 deg. F., sliced turkey 44 deg. F., tuna salad at 42 deg. F. |
||
| Date: 2014-08-04 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8B: In use food dispensing utensils improperly stored Comments: Temperatures measured: Kidney beans at. the salad bar = 45 deg. F, white rice = 182 deg. F, brown rice = 181 deg. F, cooked squash = 150 deg. F. |
||
| Date: 2013-07-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed. Temperatures measured: Rice = 187.5 F, Chicken = 149 F. Place cans of 3-bean salad and chick peas in refrigerator and cool to 45 F or below before placing them on the salad bar. Place salad dressings in an ice bath to keep cold. Please keep cooling logs at least once a week. | ||
| Date: 2012-07-05 | 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: 2011-07-05 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2010-07-26 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 14A: Insects, rodents present 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 |
||
| Date: 2009-07-14 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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: 2008-08-05 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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) Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2007-07-06 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. |
||
| Date: 2006-07-05 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
| Street Address | 2723 STATE ROUTE 28N |
| City | MINERVA |
| State | NY |
| Zip | 12851 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CAMP BACO 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 BACO 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 CHE NA WAH 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).