WELLS CENTRAL SCHOOL (Health Operation# 359171) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 6, 2018.
| NYS Health Operation ID | 359171 |
| Operation Name | WELLS CENTRAL SCHOOL |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
1571 State Route 30 Wells NY 12190 |
| Municipality | WELLS |
| County | HAMILTON |
| Permitted Corporation Name | WELLS CENTRAL SCHOOL |
| Permitted Operator Name | THOMAS SINCAVAGE |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 205800 |
| Date: 2018-11-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All food temperatures measured were within the acceptable ranges. The inspector and the operators discussed the use of share-tables and safety precautions that should be taken to ensure no contamination or adulteration of the shared food items occurs. | ||
| Date: 2018-02-05 | 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: All food temperatures measured were within acceptable ranges. The high-temperature sanitizing dishwasher was observed working in accordance with the manufacturer specifications. |
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| Date: 2017-09-13 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: All temperatures measured were within acceptable ranges. |
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| Date: 2017-01-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Violation from previous inspection corrected. All temperatures measured were within acceptable ranges. The Lead Testing in School Drinking Water initiative was discussed with the Superintendent, Tim Sincavage. | ||
| Date: 2016-09-27 | 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) Comments: All violations from the previous inspection have been corrected. The high-temperature mechanical dishwasher was observed working in accordance with the manufacturer's specifications. |
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| Date: 2016-01-27 | Type: Inspection |
Violations:
0 critical,
3 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 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) |
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| Date: 2015-10-07 | 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: All violations from the previous inspection were corrected. New cold-holding apparatus with a built-in double-sided sneeze guard is in use. Sheets of ice packets were purchased and used in this unit to keep foods cold during times of service. Cold-holding temperature logs are being used to record the monitored temperatures. These logs were reviewed at the time of inspection and all recorded temperatures were acceptable. Additonally, all temperatures measured with a DOH thermocouple were acceptable at the time of inspection. |
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| Date: 2015-04-27 | Type: Inspection |
Violations:
2 critical,
2 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 8C: Improper use and storage of clean, sanitized equipment and utensils 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: The use of pre-chilled ingredients was discussed with the operator. Ground beef, on the serving line, was measured with a DOH thermocouple at 168 degrees F. Deli-style ham was measured at 39 degrees F and tomato sauce was measured at 37 degrees F in the walk-in cooler. |
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| Date: 2014-11-04 | Type: Inspection |
Violations:
1 critical,
7 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 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) 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Dishwasher rinse 180 degrees F. Discussed cooling and Time as a Public Health Control. |
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| Date: 2014-02-03 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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) Comments: dishwasher sanitizing at 190 degrees F, tomato soup cooking at 185 degrees F, frozen chicken patties were being transferred to the oven at the time of the inspection. |
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| Date: 2013-09-09 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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: Recommend keeping a log for the high temperature mechanical dishwasher. Wash & rinse temperatures were acceptable at time of inspection. New policy in effect of no cooling & reheating foods. Same day preparation of all food. The hot & cold food items checked were acceptable hold temperatures. 140 degrees or above and 45 degrees or below respectively. Upon follow up on compliance for the food safety certification course for at least two staff, it was determined that a new food service Manager has replaced the previous one, and plans are in motion to comply. |
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| Date: 2013-03-25 | Type: Inspection |
Violations:
5 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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: After the November 6, 2012 inspection the facility was given the option of applying for time as a public health control. The Facility did not apply for this method of cold and hot holding food and similar Violations were cited during this inspection. Additionally, food service staff were supposed to take a Safe Food Handlers course, Staff have still not completed this training. |
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| Date: 2012-11-06 | Type: Inspection |
Violations:
5 critical,
1 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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: 2012-05-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-03-12 | Type: Inspection |
Violations:
2 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 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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| Street Address | 1571 STATE ROUTE 30 |
| City | WELLS |
| State | NY |
| Zip | 12190 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SHERWOOD FOREST FS | O' Connor Enterprises | Sunset Circle, Wells, NY 12190 | 2014-08-13 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| WELLS OFFICE OF AGING SITE | Warren/hamilton County Office for The Aging | Buttermilk Hill Road, Wells, NY 12190 | 2018-11-06 |
| OVER ROCK CAFE | Rene Johnson | 1527 State Route 30, Wells, NY 12190 | 2018-11-30 |
| WELLS UNITED METHODIST CHURCH | Alice Megargle | 1372 New York 30, Wells, NY 12190 | 2018-11-06 |
| TORTS TWIST | Lawrence Tortorello | New York 30, Wells, NY 12190 | 2018-08-03 |
| SAINT JUDE MOUNTAIN RETREAT FS | 1454 State Route 30, Wells, NY 12190 | 2017-01-05 | |
| SHERWOOD FOREST FS | O' Connor Enterprises | Sunset Circle, Wells, NY 12190 | 2014-08-13 |
| MOUNTAIN MEMORIES, LLC | Donna Bureau | 1561 New York 30, Wells, NY 12190 | 2014-08-13 |
| CINDY'S | Cindy Edwards | 1335 Route 30, Wells, NY 12190 | 2012-05-23 |
| SEABISCUIT INN | Seabiscuit Inc | Route 30, Po Box 337, Wells, NY 12190 | 2009-08-11 |
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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).