St. Joseph's Church Hall-Treadwell Mills (Health Operation# 513473) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 4, 2018.
| NYS Health Operation ID | 513473 |
| Operation Name | St. Joseph's Church Hall-Treadwell Mills |
| Food Service Description | Institutional Food Service - Religious, Charitable, Fraternal Organization |
| Facility Address |
1349 Military Turnpike Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Operator Name | St. Joseph's Church |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 096100 |
| Date: 2019-02-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Comment: Similar to what was observed last year, the food service event was busy and food moved off the service line quicky. Other food workers were on the cook line preparing food to replenish the serving line. This year, the sink adjacent to the line was equipped with soap and paper towels, providing handwashing to the line food workers. Menu served included: scrambled eggs, sausage, bacons, home fries, french toast, milk, juice and coffee. Items checked during inspection include the following: accuracy of food probe thermometer, proper hot holding, availability of hand washing in food prep area, use of barrier (gloves) when handling "ready to eat" food, proper concentration of sanitizer for wiping cloths, proper sanitizing by dishwasher and proper food storage. Inspector discussed the initial cooking and cooling of the potatos which occured the day before with the kitchen manager. The event lasted from 8:00am to 12:30pm. | ||
| Date: 2018-02-04 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Comment: Food service event was busy and food was moving. Food workers were monitoring and documenting food temperatures on the serving line. Food workers were well versed in food preparation and safety. Menu served included scrambled eggs, sausage, bacon, home fry potatoes, pancakes, fruit cocktail, juice and coffee. Items checked during inspection included accuracy of food probe themometer, proper hot and cold holding, proper concentration of sanitizer for wiping cloths, proper sanitizing process for dishes, availability of handwashing for food workers, use of barrier when handling "ready to eat" food. |
||
| Date: 2017-02-05 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Comment: Menu served included: pancakes, sausage (pre-cooked), potato home fries, scrambled eggs, fruit cocktail, juice and coffee. Serving time went from 8:00am to 12:00pm. Food was moving quickly as breakfast had a good attendence but, temperature log was maintained for food hot held on serving line. Temperatures were checked every hour. Kitchen manager had solid understanding of food safety and there was many food workers present. Inspection involved verfying accuracy of food probe thermometer, verify proper hot and cold holding, checking availability of handwashing, proper concentration of sanitizer for wiping cloths and dishes. All food workers appeared healthy and were using gloves Good operation. |
||
| Date: 2016-10-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Inspector interviewed for the proper cooling of foods. Cook said if they have leftovers they are cooled to below 40 before they close. Small volumes are taken home by a staff person. That person was explained the need to rapidly cool the food to unsure it's safety. The need for immediate refrigeration was explained. | ||
| Date: 2015-12-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reviewed proper cooling. | ||
| Date: 2014-12-18 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Mr.Curley showed strong management of sanitary requirements. |
||
| Date: 2013-10-31 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2012-10-18 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-12-15 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
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. |
||
| Date: 2010-12-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-10-18 | Type: Inspection |
Violations:
2 critical,
4 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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) |
||
| Date: 2008-04-13 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
||
| Date: 2007-10-21 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2006-10-15 | Type: Inspection |
Violations:
critical,
noncritical |
| Street Address | 1349 Military TURNPIKE |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
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Please comment or provide details below to improve the information on St. Joseph's Church Hall-Treadwell Mills.
| 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).