TUPPER LAKE HIGH SCHOOL (Health Operation# 359081) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 23, 2018.
| NYS Health Operation ID | 359081 |
| Operation Name | TUPPER LAKE HIGH SCHOOL |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
25 Chaney Avenue Tupper Lake NY 12986 |
| Municipality | TUPPER LAKE |
| County | FRANKLIN |
| Permitted Corporation Name | TUPPER LAKE SCHOOLS |
| Permit Expiration Date | 02/29/2020 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 165000 |
| Date: 2018-12-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reviewed Time As Public Health Control documentation and it is acceptable. Temperatures measured: cheese = 45° F, ham = 43° F, sloppy joe meat = 171° F. | ||
| Date: 2018-05-23 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Temperatures measured: tomatoes = 36° F, chocolate milk = 45° F, turkey = 44° F, cheese = 43° F, ham = 45° F, goulash = 168° F. |
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| Date: 2017-12-08 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: A new walk-in cooler and mechanical dishwasher have been installed. The shelving in the dry goods storage room has been replaced. Reviewed Time as a Public Health Control logs and they were acceptable. Temperatures measured: deli ham = 37° F, sliced tomato = 36° F, shredded cheese = 40° F, cheese sauce = 151° F. |
||
| Date: 2017-05-16 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: Food temperature log was reviewed and found acceptable. Food temperatures: sliced roast beef 39 degrees F., sliced tomatoes 38 degrees F., sliced ham 40 degrees F. Operators indicated major renovations of the kitchen involving the walls and walk-in cooler will take place over the summer. This will remediate most of the violatios cited today |
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| Date: 2016-10-18 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: All violations from prior inspection on 2/5/16 have been corrected. Operator was reminded of requirement to let Saranac Lake District Office know when both the food service manager and staff can schedule an enforcement meeting and training session. Manager indicated he would do so shortly; he indicated this will probably be sometime in November 2016. Operator was also informed of benefits and importance. of keeping food temperature logs to serve as a written record of compliance with temperature requirements for food safety. Food temperatures were all within required ranges including sausage 197 degrees F., quesidilla 163 degrees F., hash browns 159 degrees F., sliced tomatoes 39 degrees F., sliced American cheese 42 degrees F. |
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| Date: 2016-02-05 | Type: Inspection |
Violations:
1 critical,
10 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 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: TPHC logs were reviewed with operator and all temperatures were found to be acceptable. |
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| Date: 2015-11-23 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: Reviewed TPHC logs and they are acceptable. Temperatures measured: sliced cheese = 45 deg. F, sliced ham = 36 deg. F, cheese sauce = 140 deg. F, cooked pasta = 172 deg. F, milk = 44 deg. F. |
||
| Date: 2015-04-29 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8B: In use food dispensing utensils improperly stored 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 Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Reviewed THPC logs and procedures and they are acceptable. Temperatures measured: cold holding on service line: sliced ham = 41 deg. F, sliced turkey = 40 deg. F, sliced cheese = 44 deg. F, milk = 42 deg. F.; hot holding: meatballs = 149 deg. F, chicken patty = 171 deg. F, pasta shells = 143 deg. F, sliced turkey in walk-in cooler = 40 deg. F, tray of pizza in reach-in cooler = 34 deg. F. |
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| Date: 2014-12-05 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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 Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Date: 2014-04-10 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Street Address | 25 CHANEY AVENUE |
| City | TUPPER LAKE |
| State | NY |
| Zip | 12986 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| VFW CLUB POST 3120 | Vfw Post 3120 | 196 Park Street, Tupper Lake, NY 12986 | 2018-09-12 |
| LITTLE ITALY | Hammerlok Inc. Dba Little Italy | 146 Park Street, Tupper Lake, NY 12986 | 2018-05-15 |
| GUIDO'S | Gary Kucipak | 116 Park Street, Tupper Lake, NY 12986 | 2018-10-03 |
| SWISS KITCHEN | Reandeaus Restaurant, Inc. | 92 Park Street, Tupper Lake, NY 12986 | 2018-05-25 |
| CHINA WOK | Ming/kievin Zheng | 99 Park Street, Tupper Lake, NY 12986 | 2018-04-04 |
| KNIGHTS OF COLUMBUS | David Leblanc | 36 High Street, Tupper Lake, NY 12986 | 2018-03-09 |
| WASHBOARD DONUT SHOP | Edgar Fletcher | 48 Park Street, Tupper Lake, NY 12986 | 2018-01-26 |
| WHITE BIRCH CAFE | Maureen Foti | 218 Park Street, Tupper Lake, NY 12986 | 2014-08-28 |
| OLD NORTHERN PUB | Old Northern, LLC | 12 Cliff Avenue, Tupper Lake, NY 12986 | 2013-01-28 |
| WHITE BIRCH CAFE CATERING | 218 Park Street, Tupper Lake, NY 12986 | 2009-06-26 |
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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).