CROWN POINT CENTRAL SCHOOL (Health Operation# 358784) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 2, 2018.
| NYS Health Operation ID | 358784 |
| Operation Name | CROWN POINT CENTRAL SCHOOL |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
2758 Main Street Crown Point NY 12928 |
| Municipality | CROWN POINT |
| County | ESSEX |
| Permitted Corporation Name | CROWN POINT CENTRAL SCHOOL |
| Permitted Operator Name | Shari Brannock |
| Permit Expiration Date | 10/31/2020 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 155100 |
| Date: 2019-01-30 | Type: Inspection |
Violations:
0 critical,
2 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Add the following emails to the routine inspection receipt list: [email protected] , [email protected] , [email protected] I Italian dunkers with cheese were served. Sauce was out of a can, Green beans, Noodles. stored in the steam table. TPHC was reviewed at the time of inspection. Applying for using Time as a Public Health Control (TPHC) was discussed for hot and cold held potentially hazardous food on the serving line. A fact sheet was provided dring the inspection. Additional information will be provided if you wish to use TPHC. |
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| Date: 2018-10-02 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. 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: Digital thermometers were on site and working. The dishwasher was working. Thermometers were calibrated on site and found to be accurate. Three bay dishwashing was discussed. An employee sick foodworker policy was discussed. The menu was reviewed at the time of inspection. |
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| Date: 2018-03-16 | Type: Inspection |
Violations:
3 critical,
4 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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: Thermometers were on site. Three bay dishwashing was discussed. An employee sick foodworker policy was discussed. All cold and hot holding temperatures were found to be acceptable. The menu was reviewed at the time of inspection. You must notify doh when the refrigerator is repaired. Refrigeration units are located throughout the dining area and there is not a lot of refrigeration storage in the kitcehn refrigeration. A walkin cooler/freezer is recommended. |
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| Date: 2017-11-03 | Type: Inspection |
Violations:
0 critical,
2 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Thermometers were calibrated on site and found to be accurate. Three bay dishwashing was discussed. An employee sick foodworker policy was discussed. All cold and hot holding temperatures were found to be acceptable. The menu was reviewed at the time of inspection. The new true refrigerator is holding internal temperatures of food at 42-45 °F and the thermostat to the unit is turned to the lowest setting. You must monitor temperatures and If the unit needs to be serviced, to do so. |
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| Date: 2017-02-01 | Type: Inspection |
Violations:
0 critical,
3 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: All violations from prior inspection on 10/27/16 have been corrected. Operator asked several questions about use of Time as a Public Health Control, and education was provided about its use and implementation. She was advised that if this is felt to be something that she would like to use in the school, she should call the office to advise the Director of her wish and that she cannot implement it of her own accord without prior notification and approval. Food temperatures measured included: turkey in gravy 178 °F., mashed potatoes 179 °F, vegetable soup 153 °F. Food temperature logs were reviewed and found to be acceptable. |
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| Date: 2016-10-27 | 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Applying for using Time as a Public Health Control was discussed for hot and cold potentially hazardous food on the serving line. A fact sheet was provided dring the inspection. It is recommended for use of products such as the potato wedges that are going back and forth to the oven to keep them hot and the hot dogs in the buns. Additional information will be provided if you wish to se TPHC. Thermometer was calibrated and the dishwasher was working at the time of inspection. [email protected] must be added to ehips and changed from jsoups |
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| Date: 2016-03-01 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: Education was provided to operators about proper food preparation techniques to maintain cold foods at or below 45 degrees F during preparation, including taking out only amount needed for service and immersion in ice during service at cold holding service line. Reviewed methods for proper cooling of foods and reviewed food temperature logs. These logs were all found acceptable. Food temperatures measured with DOH thermocouple thermometer: sliced American cheese 45 degrees F., sliced turkey and american cheese cold cut sandwiches on hamburger bun 45 degrees F., tomato soup 168 degrees F., corn 172 degrees F., individual size milk containers 43 degrees F. |
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| Date: 2015-10-14 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: All violations from previous inspection on 3/17/15 have been corrected. Food temperatures measured with DOH thermocouple thermometer: baked beans 181 degrees F., hot dogs 142 degrees F., chicken salad sandwich-44 degrees F. Food temperature logs were reviewed with operator and found to be acceptable. |
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| Date: 2015-03-17 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 11D: Non food contact surfaces of equipment not clean Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: per interview with staff pasta and michigan sauce are prepared the day before service and cooled in the sink with cold water. at the end of the shift product is transferred to refrigeration uncovered to cool to the following day. Additionally, cold holing for salads (tuna, pasta, garden) and sandwiches are being performed with ice packs at the line without properly surrounding the product. cold holding at the line was not being performed at the time of inspection. To keep items cold, trays of product are transferred from the serving line to refrigeration between service periods. cold holding using a refrigerated unit or ice water baths are recommended such that all levels of the product get equal refrigeration. there is no ice machine on site and ice baths may require the installation of an ice machine. |
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| Date: 2014-10-03 | Type: Inspection |
Violations:
0 critical,
2 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 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 previous violations other than those noted have been corrected. pizza and salad was being served. pizza was heated to 180 deg F. |
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| Date: 2014-01-14 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Monitoring logs well maintained. |
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| Date: 2013-09-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reviewed cooling and reheating logs. | ||
| Date: 2013-01-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-09-27 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2012-01-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-10-04 | 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: 2011-01-14 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-09-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-02-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-09-17 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-02-05 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-09-16 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 2758 MAIN STREET |
| City | CROWN POINT |
| State | NY |
| Zip | 12928 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CROWN POINT CS FEEDING SITE | Essex County Youth Bureau | 2758 Main Street, Crown Point, NY 12928 | 2018-07-27 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FRENCHY'S FS | Wilmeth Deyo | 2747 Main Street, Crown Point, NY 12928 | 2018-08-17 |
| FRENCHY'S | Florence B Deyo Inc. | 2747 Main Street, Crown Point, NY 12928 | 2017-07-27 |
| FRENCHY'S | 2747 Main Street, Crown Point, NY 12928 | 2018-07-20 | |
| RYAN'S | Ronald Ryan | 2747 Main Street, Crown Point, NY 12928 | 2015-03-25 |
| FRENCHY'S | Ronald Ryan | 2747 Main Street, Crown Point, NY 12928 | 2013-09-04 |
| DE BRO'S ON THE WAY CAFE | Katherine De Brobander | 2749 Main Street, Crown Point, NY 12928 | 2018-11-23 |
| MAPLE RIDGE PARK CRABSHACK | Wwmb LLC | 2922 Nys Route 9n, Crown Point, NY 12928 | 2018-08-17 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| DE BRO'S ON THE WAY CAFE | Katherine De Brobander | 2749 Main Street, Crown Point, NY 12928 | 2018-11-23 |
| MAPLE RIDGE PARK CRABSHACK | Wwmb LLC | 2922 Nys Route 9n, Crown Point, NY 12928 | 2018-08-17 |
| FRENCHY'S FS | Wilmeth Deyo | 2747 Main Street, Crown Point, NY 12928 | 2018-08-17 |
| UNITED METHODIST CHURCH OF CROWN POINT | Yvonne Dushane | 1682 Creek Road, Crown Point, NY 12928 | 2018-08-10 |
| CROWN POINT CS FEEDING SITE | Essex County Youth Bureau | 2758 Main Street, Crown Point, NY 12928 | 2018-07-27 |
| FRENCHY'S | Florence B Deyo Inc. | 2747 Main Street, Crown Point, NY 12928 | 2017-07-27 |
| KNAPP SENIOR CENTER | Adirondack Community Action Program | 2793 Nys Route 9n, Crown Point, NY 12928 | 2019-01-30 |
| SUZIES | Suzie's | 3362 Route 9n, Crown Point, NY 12928 | 2018-07-20 |
| CROWN POINT BREAD AND BAKING CO. | Crown Point Bread Co. | 2744 Main Street, Crown Point, NY 12928 | 2018-04-19 |
| FRENCHY'S | 2747 Main Street, Crown Point, NY 12928 | 2018-07-20 |
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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).