ST REGIS FALLS SCHOOL FS (Health Operation# 359082) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 29, 2018.
| NYS Health Operation ID | 359082 |
| Operation Name | ST REGIS FALLS SCHOOL FS |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
92 North Main Street St. Regis Falls NY 12980 |
| Municipality | WAVERLY |
| County | FRANKLIN |
| Permitted Corporation Name | ST REGIS FALLS CENTRAL SCHOOL |
| Permitted Operator Name | SUSAN PERKINS |
| Permit Expiration Date | 01/31/2020 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 166700 |
| Date: 2018-10-29 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Comments: Food temperatures measured: chef salad (hard boiled egg & tomato wedge) = 44° F. This school uses Time as a Public Health Control (TPHC) for foods placed on the service line. The TPHC log was not being correctly filled out. No discard time was recorded. A discard time must be recorded on the TPHC log at the time the food is removed from temperature control and placed on the service line. This school has a waiver to use a 4 hour hold time. |
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| Date: 2018-03-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations were observed. Time as a Public Health Control logs were reviewed and found to be acceptable. Hot holding temperature of Buffalo chicken pizza held in the hot holding unit behind the service line was 157° F. Discussed cooling of potentially hazardous foods and reviewed cooling logs. | ||
| Date: 2017-12-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations were observed. Time as a Public Health Control records were reviewed and found to be acceptable. Food temperatures measured were acceptable: hardboiled egg in a salad = 39° F, diced tomatoes = 44° F, shredded cheese = 43° F. Your TPHC waiver is for both hot and cold foods placed on the service line. The mechanical dishwasher was working to the manufacturers specified temperatures. | ||
| Date: 2017-04-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations were observed. This facilities Time as a Public Health Control records were reviewed and determined to be acceptable. Please remember to include potentially hazardous foods that are not part of the menu cycle in the TPHC log (i.e. pasta salad). Observed shallow pan cooling of chicken. Discussed cooling procedures and request that a cooling log is occasionally filled out when cooling foods. All food temperatures measured in refrigeration units were acceptable: diced tomato in a salad = 42° F, shredded cheese = 40° F, cooked macaroni (in preparation process - packaging) = 45° F. | ||
| Date: 2016-11-07 | 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: Reviewed the Time as a Public Health Control logs, which are being correctly completed. Food temperatures measured: Chicken Nuggets (in hot box) = 144° F to 155° F, sliced deli turkey (in walk-in cooler) = 41° F. Cooked elbow macaroni was cooled under running cold water and then in uncovered shallow pans in the walk-in cooler. |
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| Date: 2016-03-22 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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) Comments: Reviewed TPHC logs which were acceptable. Food temperatures measured: hot dogs (cooking temp.) = 172 F, hard boiled eggs = 38 F. Discussed cooling of hard boiled eggs. Please install a riser with an integral spring or a hose bib vacuum breaker on the hose with a spray nozzle that is near the mechanical dishwasher. |
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| Date: 2015-10-15 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Temperatures measured: meatloaf = 146 deg. F, tomato in salad = 41 deg. F, egg in salad = 42 deg. F, milk cartons = 38 deg. F. |
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| Date: 2015-04-27 | Type: Inspection |
Violations:
1 critical,
2 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. Item 11D: Non food contact surfaces of equipment not clean 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: diced ham in the walk-in cooler = 42 deg. F, pizza sauce in the walk-in cooler = 35 deg. F. |
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| Date: 2014-12-05 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reviewed THPC records and they were found to be acceptable. Temperatures measured: pepperoni pizza in FWE brand hot holding unit behind serving line = 185 deg. F, walk-in cooler: diced ham = 36 deg. F, sliced deli ham = 36 deg. F, Victory reach-in cooler: hamburger patty = 43 deg. F. Discussed cooking, hot holding, and serving operations. | ||
| Date: 2014-02-24 | 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. |
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| Date: 2013-11-14 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This school uses Time as a Public Health Control (TPHC) for both hot and cold potentially hazardous foods that are placed on the service line. Any left over foods on the service line are discarded after lunch is finished. Maximum holding time on the service line is about 1.5 hours. The TPHC records were reviewed at the time of the inspection and found to be acceptable. Foods held in the "hot box" located behind the service line must be at a temperature of 140 deg. F or above ( taco meat was measured to be 193 deg. F). Cold held foods in refrigeration units must be held at or below 45 deg. F. Discussed cooking and cooling of whole turkeys ( for next week). Please complete a cooling log when cooling the cooked turkey. Also break the turkey down into 6 lb or less portions to facilitate rapid and proper cooling. No violations were observed during this inspection. Other temperatures measured: turkey deli meat in the walk-in cooler = 36.6 deg. F. | ||
| Date: 2013-03-11 | 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: * This school uses Time as a Public Health Control for hot and cold foods that are placed on the service line (steam table or cold plate). Holding time is approximately 1 hour and 15 minutes. TPHC "cards" were provided and completing these cards was discussed. Foods held in the warming oven or refrigeration units located behind the service line must be held at or above140 deg. F or at or below 45 deg. F. Foods held it these units is not under TPHC constraints. * Reviewed cooling and completing a cooling log. * Temperatures measured: milk in milk cooler = 36.7 deg. F, chicken burger in warming oven = 150.2 deg. F. * Cooled chicken burgers on sheet pans in walk-in freezer. The chicken burgers cooled form 150 deg. F to 33 deg. F in less than half an hour. Completed cooling log. |
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| Date: 2012-10-24 | Type: Inspection |
Violations:
2 critical,
1 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) |
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| Date: 2012-03-02 | Type: Inspection |
Violations:
0 critical,
4 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 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: 2011-10-17 | Type: Inspection |
Violations:
1 critical,
0 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. |
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| Date: 2011-01-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-01-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-01-16 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Date: 2008-01-07 | Type: Inspection |
Violations:
1 critical,
0 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. |
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| Date: 2007-05-29 | Type: Inspection |
Violations:
0 critical,
1 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) |
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| Date: 2006-12-19 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Date: 2006-01-05 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
| Street Address | 92 NORTH MAIN STREET |
| City | ST. REGIS FALLS |
| State | NY |
| Zip | 12980 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ST REGIS FALLS SCHOOL SUMMER FEEDING SITE | Salmon River Central School | 92 North Main Street, St. Regis Falls, NY 12980 | 2015-08-04 |
| ST REGIS FALLS SCHOOL USDA FEEDING SITE | Jceo Franklin & Clinton Counties | 92 North Main Street, St. Regis Falls, NY 12980 | 2012-07-23 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ADK RIVERSIDE | Shane Bailey | 1580 South Main Street, St. Regis Falls, NY 12980 | 2018-06-19 |
| BELILE'S RIVERSIDE HOTEL | Lorri Belile | 1580 South Main Street, St. Regis Falls, NY 12980 | 2014-02-14 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ADK RIVERSIDE | Shane Bailey | 1580 South Main Street, St. Regis Falls, NY 12980 | 2018-06-19 |
| DEER VALLEY TRAILS FOOD SERVICE | 4677 Blue Mountain Road, St. Regis Falls, NY 12980 | 2018-05-09 | |
| ST REGIS FALLS SCHOOL SUMMER FEEDING SITE | Salmon River Central School | 92 North Main Street, St. Regis Falls, NY 12980 | 2015-08-04 |
| DAWN'S ADIRONDACK SWEET SHOP | Dawn Langlois | 1569 New York 458, St Regis Falls, NY 12980 | 2018-12-20 |
| ST REGIS FALLS ADULT CENTER | Office for The Aging | 26 North River Road, St Regis Falls, NY 12980 | 2018-10-29 |
| ST REGIS FALLS SPORTSMANS CLUB Food Service | St. Regis Falls Sportsmans Club | 160 County Route 14, St Regis Falls, NY 12980 | 2018-09-06 |
| ST. REGIS FALLS FIRE DEPARTMENT | Mary Ellen Mckane | 7 North River Road, St. Regis Falls, NY 12980 | 2015-07-15 |
| BELILE'S RIVERSIDE HOTEL | Lorri Belile | 1580 South Main Street, St. Regis Falls, NY 12980 | 2014-02-14 |
| ST REGIS FALLS SCHOOL USDA FEEDING SITE | Jceo Franklin & Clinton Counties | 92 North Main Street, St. Regis Falls, NY 12980 | 2012-07-23 |
| ADIRONDACK CAFE III FS | Shari Smithers | 5 North Main Street, St. Regis Falls, NY 12980 | 2011-01-21 |
Please comment or provide details below to improve the information on ST REGIS FALLS SCHOOL 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).