FALLSBURG JR./SR. HIGH SCHOOL- Food (Health Operation# 598620) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 9, 2018.
| NYS Health Operation ID | 598620 |
| Operation Name | FALLSBURG JR./SR. HIGH SCHOOL- Food |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
115 Brickman Road Fallsburg NY 12733 |
| Municipality | FALLSBURG |
| County | SULLIVAN |
| Permitted Corporation Name | Fallsburg Central School |
| Permitted Operator Name | Ivan Katz |
| Permit Expiration Date | 03/31/2020 |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 525400 |
| Date: 2019-01-14 | 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. Comments: Hot-holding temperatures: Right-side warming box (when facing lunch line) - buffalo chicken pizza 150F, pepperoni pizza 153F; Left-side steam table - chicken patties 142F, broccoli 165F; Left-side warming box chicken patties 147F. American cheese for chicken patties 45F (kept on ice within metal pan separate from steam table). Salad bar black beans 43F. Walk-in cooler vanilla yogurt 39F. Product thermometer and (chlorine) sanitizing test strips easily accessible on-site. Observed proper glove use and hair restraints. Facility observed to be kept very neat and well-maintained. |
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| Date: 2018-11-09 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: In-between lunch periods upon arrival. Pepperoni, cheese, and buffalo chicken pizzas for lunch. Right-side warming box buffalo pizza 139F, pepperoni pizza 143F, cheese pizza 141F. Left-side warming box buffalo pizza 140F, pepperoni pizza 148F. Walk-in cooler chili 39F. Discussed cooling methods for chili: good. Observed proper glove use and hair restraints. Product thermometer and chlorine test strips readily available on-site. Facility observed to be kept very neat and well-maintained. |
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| Date: 2018-02-20 | Type: Inspection |
Violations:
0 critical,
2 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Hot-holding temperatures - Steam Tables: Green Beans 188F, Meat Sauce 149F; Hot boxes: chicken pizza 147F, breadsticks 159F. Cold-holding temperatures - salad bar: sliced cucumbers 43F. Product thermometer provided. Observed proper glove use and hair restraints. Kitchen observed to be kept very neat and well-maintained. |
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| Date: 2017-11-13 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Foods properly hot and cold-held: Buffalo chicken and pepperoni pizzas hot-held in right warming box at 140F, as well as plain pizza in warming box below right steam table at 153F; Left steam table: peas 187F, rice 183F; Left warming box: Fish sticks 143F; Salad bar: Sliced tomatoes 43F. Pizza and fish sticks cooking in oven set at 350F. No sign of insects/rodents observed. Observed proper food handling with disposable gloves/utensils, hand-stations; wiping cloths stored in sanitizing solution and test strips for sanitizing solution. Kitchen observed to be very clean and well maintained. |
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| Date: 2016-11-10 | 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: Foods properly hot and cold-held: Plain and pepperoni pizzas hot-held in warming box at 138 to 140F, as well as pizza with barbecue chicken topping 138F - recommended and observed kitchen manager willingly transfer pizza to oven and reheat to 166F; beef chili: 166F, nacho cheese: 183F baked potato 140F; milk coolers: 45F and 36F; reach-in cooler behind service counter 41F; meat sandwiches on service line: 36F; walk-in cooler 38F; salad bar: sliced watermelon 40F, sliced tomatoes 41F and tuna 43F (discussed placing tuna/chicken cups in a single layer on cold plate). // Discussed cooling procedures for larger quantities of leftover foods, such as chili, in that product is divided into shallow pans (4 inches or less in depth) and left uncovered until completely cooled (in walk-in cooler or freezer). // No sign of insects/rodents observed. //Observed proper food handling with disposable gloves/utensils, hand-stations, new salad bar with proper sneeze guards; wiping cloths stored in sanitizing solution and test strips for sanitizing solution. // Kitchen observed to be very clean and well maintained. |
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| Date: 2016-05-06 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Hot-holding: pizza 145F. Cold holding: applesauce 40F. All violations from initial inspection have been corrected. Eggs stored on bottom shelf, hot holding properly maintained, all coolers equipped with thermometers, foods stored under refrigeration to thaw, wiping cloths stored in sanitizing solution between uses and test stripes available for evaluating concentration of sanitizing solution. Observed two whole turkey roasts, approximately ten pounds each, baking in oven at time of visit. Per kitchen manager, Theresa, roasts (which were raw) will be cooked to at least 165F, cooled on counter to 140F, cut in half, and then placed in cooler (uncovered until completely cooled to 45F or less) to finish cooling. | ||
| Date: 2016-04-08 | Type: Inspection |
Violations:
2 critical,
7 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8F: Improper thawing procedures used Comments: Kitchen observed to be clean and neat. No evidence of insects/roaches observed and observed pestech service records -ok. Pooling water not observed beneath new warmer/ventilation hood. Steam table: mixed vegetables held at 162 dF - ok. Cold-line: sandwiches held at 45 dF. Note that foods on cold-line (stored within an open cold-holding unit) are transferred back to the four-door reach-in cooler between lunch periods. |
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| Date: 2015-10-16 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Dry goods room - wooden shelving and entrance door have been painted black, are no longer raw wood. No evidence of insects observed. Temperatures: fruit cup service line - 56F, Marinara sauce 188F, milk cooler 35F. |
||
| Date: 2015-02-12 | 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 Comments: hot hold - steam tables (electric powered): sausage link - 170F. egg patty 145F./ cold hold: walk-in cooler - blueberry 42F. 2-door reach in behind counter - American cheese 45F. |
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| Date: 2014-12-02 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
||
| Date: 2014-01-16 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 14A: Insects, rodents present Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
||
| Date: 2013-09-13 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 14A: Insects, rodents present 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) |
||
| Date: 2013-02-04 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2012-10-15 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2012-01-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-09-26 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2011-05-17 | Type: Inspection |
Violations:
0 critical,
1 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) |
||
| Date: 2010-10-15 | Type: Inspection |
Violations:
2 critical,
3 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 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 9D: Dressing rooms dirty, not provided, improperly located Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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) |
||
| Date: 2010-02-22 | Type: Inspection |
Violations:
0 critical,
1 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) |
||
| Date: 2009-10-08 | Type: Inspection |
Violations:
0 critical,
1 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) |
||
| Date: 2009-03-06 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2008-09-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-03-05 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FALLSBURG MIDDLE SCHOOL | Fallsburg Central School | 115 Brickman Road, Fallsburg, NY 12733 | 2010-02-22 |
| Street Address | 115 Brickman ROAD |
| City | Fallsburg |
| State | NY |
| Zip | 12733 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FALLSBURG MIDDLE SCHOOL | Fallsburg Central School | 115 Brickman Road, Fallsburg, NY 12733 | 2010-02-22 |
| FALLSBURG JR./SR. HIGH SCHOOL-old | 115 Brickman Road, Fallsburg, NY 12733 | 2007-04-23 | |
| FALLSBURG MIDDLE SCHOOL-old | 115 Brickman Road, Fallsburg, NY 12733 | 2007-04-23 | |
| FALLSBURG MIDDLE SCHOOL-summer food service | 115 Brickman Road, Fallsburg, NY 12733 | 2006-07-17 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BENJAMIN COSOR ELEM. SCHOOL | Fallsburg Central School District | 15 Old Falls Road, Fallsburg, NY 12733 | 2018-11-30 |
| Benjamin Cosor E.S.-summer food service | 15 Old Falls Road, Fallsburg, NY 12733 | 2009-10-08 | |
| BENJAMIN COSOR ELEM. SCHOOL-old | 15 Old Falls Road, Fallsburg, NY 12733 | 2007-09-21 | |
| SPRINKLES PIZZA & ICE CREAM | Sprinkles Kosher Pizza & Ice Cream | 5672 42 Route, Fallsburg, NY 12733 | 2018-08-30 |
| ELBAUM'S PIZZERIA | Elbaum's Pizzeria, LLC | 5672 42 Route, Fallsburg, NY 12733 | 2007-08-07 |
| Nveh Shalom - Food Service | 389 Riverside Drive, Fallsburg, NY 12733 | 2018-08-14 | |
| Yeshiva & Mesivta Wiznitz-Food Service | 1 Katz Road, Fallsburg, NY 12733 | 2018-08-07 | |
| Bnois Spinka SED | 5405 State Route 42, South Fallsburg, NY 12779 | 2018-08-20 | |
| MAIN ST PIZZA & DELI | Main Street Pizza & Deli | 5239 Main Street, South Fallsburg, NY 12779 | 2018-11-26 |
| HACIENDA LA MARGARITA, INC. | Hacienda La Margarita Inc. | 5239 Building #3 Main Street, South Fallsburg, NY 12779 | 2018-10-26 |
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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).