BENJAMIN COSOR ELEM. SCHOOL (Health Operation# 598629) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 30, 2018.
| NYS Health Operation ID | 598629 |
| Operation Name | BENJAMIN COSOR ELEM. SCHOOL |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
15 Old Falls Road Fallsburg NY 12733 |
| Municipality | FALLSBURG |
| County | SULLIVAN |
| Permitted Corporation Name | Fallsburg Central School District |
| Permitted Operator Name | Ivan Katz |
| Permit Expiration Date | 03/31/2020 |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 525400 |
| Date: 2019-01-15 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Operator checked her thermometer for accuracy by calibrating her thermometer at time of inspection. Temperature checks: Italian sub 45 degrees Fahrenheit and Salisbury steak 160 degrees Fahrenheit and mashed potatoes 161 degrees Fahrenheit and milk 44 degrees Fahrenheit |
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| Date: 2019-01-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Half day today, nothing in steam table at time of inspection. Hot-holding temperatures: Left-side warming box (when facing kitchen) - Pepperoni pizza 163F, Cheese pizza 164F; Right-side warming box - Pepperoni pizza 153F, Cheese pizza 131F (not potentially hazardous). Note: Right-side cheese pizza located on middle-lower shelving of warming box. Operator stated that cheese pizza may still be cooking within. Top shelving pepperoni pizza observed to be overly cooked in comparison (browned cheese). Temperature setting for right-side warming box is at 151F. Pizza is in rapid rotation due to limited lunch periods. Salad bar black beans 37F. 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. | ||
| Date: 2018-11-30 | Type: Re-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) Comments: Re-inspection conducted to check status of left-side reach-in cooler. Staff stated that cooler was repaired right after inspector left from previous inspection. Sliced cucumbers from within cooler measured to be 43F. |
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| Date: 2018-11-09 | Type: Inspection |
Violations:
2 critical,
2 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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Pepperoni and cheese pizzas offered for todays lunch. Hot-holding temperatures: Left-side warming box - pepperoni pizza 153F, cheese pizza 155F; Right-side warming box - pepperoni pizza 133F, cheese pizza 133F. No potentially hazardous foods observed in warming boxes. Right-side warming box has issue with rapid heat loss when door is open. Observed temperature reading to fall from 171F to 150F within 10 seconds once door is opened. Kitchen staff advised to act fast when transferring food to and from right-side warming box to prevent potentially hazardous foods from going below 140F. Walk-in cooler mayonnaise dressing 42F. Product thermometer and chlorine test strips readily available on-site. Observed proper glove use and hair restraints. Facility observed to be kept very neat and well-maintained. |
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| Date: 2018-02-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Hot-Holding temperatures - Hot boxes: Chicken nuggets 150F, spainish rice 150F; Oven: chicken nuggets 180F. Cold-holding temperatures - salad bars: sliced cucumbers 43F. Steam tables not in use at time of inspection (food was just transferred to hot boxes between lunch periods). Right steam table broken, work order was filed. New hot box on left side. Discussed hot-holding in hot boxes: acceptable. Product thermometer and chlorine test strips to evaluate concentration of sanitizing solution provided. Sanitizer buckets measured at approximately 100ppm. Observed proper glove use and hair restraints. Kitchen observed to be kept very neat and well-maintained. | ||
| Date: 2017-12-04 | Type: Re-Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Comments: Hot-Holding Temperatures: Left Steam Table: Zucchini 157F, ziti pasta 107F, pasta sauce 149F; Right Steam Table: Zucchini 165F, ziti pasta 145F; Right Warming Oven: Chicken parmesan patties 125F; Left Warming Oven: Chicken parmesan patties 139F. Kitchen observed to be kept very clean and neat. New warming ovens are being delivered from school in Ithaca, still being coordinated. |
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| Date: 2017-11-03 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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: 3-Bay sink for dishes, meat slicer and dough mixer are clean. Warming ovens: cheese empanadas 144F (top right side) and 120F (top left side), taquitos 156F (top right side) and 146F (top left side). Salad bar: all vegetables kept on ice, sliced cucumbers 44F. Steam tables: Sweet corn 120F (right side, corrected to 141F) and 170F (left side). Internal cooler thermometers: both big coolers 50F (constantly opened for serving), milk cooler 40F. Chlorine test strips were presented, both sanitizing solution buckets measured at 200ppm. New warming ovens and steam tables are being delivered. Kitchen is kept very clean and neat. |
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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 boxes at 153F and 155F; corn held at 178F and 200F; milk coolers: 45F and 41F; reach-in cooler behind service counter 45F; chopped chicken in salad bars 44F and 40F. // 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). // Observed proper food handling with disposable gloves/utensils, hand-stations, new salad bars with proper sneeze guards, walk-in freezer shelving painted (now smooth and easily cleanable); 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,
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) Comments: Hot holding: carrots 142 dF, plain and pepperoni pizza 135 dF. No foods observed to be stored out at ambient air temperature, sanitizing solution adequate and test strips available. |
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| Date: 2016-04-14 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Service lines left and right (hot-holding): spaghetti 163 dF, 168 dF; meat sauce 157 dF, 170 dF - ok. Salads and cold cut sandwiches placed on service line counter at beginning of each lunch period, and are then immediately returned to refrigeration after the last student passes through the line (15 to 20 minutes). Reach-in coolers holding at 38 to 45 dF. Ansul system tagged August 2015. Kitchen found to be generally clean, and no signs of mice were observed. Observed that traps were still placed along wall of kitchen (behind equipment and shelving). Clean dishes were properly placed on rack to allow for adequate air drying, utensils were properly stored and food boxes observed to be properly stored. |
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| Date: 2015-11-09 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 14A: Insects, rodents present Comments: Exterminator has placed traps approximately every 3 feet along walls throughout kitchen. Small numbers of rodent droppings observed, but much fewer than during previous inspection. Kitchen generally clean, no food debris or crumbs observed on surfaces in kitchen. Inspection conducted with Carol Marino. |
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| Date: 2015-11-03 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 14A: Insects, rodents present Item 14C: Pesticide application not supervised by a certified applicator Comments: Inspection conducted with Carol Marino |
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| Date: 2015-10-16 | Type: Inspection |
Violations:
0 critical,
5 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 14A: Insects, rodents present Comments: Records of pestech service visits must be submitted to the monticello district office as soon as possible. Temperatures: bologna in reach-in cooler behind service line - 41F, Marinara sauce in steam table - 167F, "Bosco stick" in warming unit - 148F. Milk cooler by service line 34F. |
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| Date: 2015-02-12 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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 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: hot hold- steam table: sausage patties: 146F, home fries, 155F. /cold hold. walk-in cooler: butter 42F. 2 door reach in behind steam table counter: Apple juice 44F. Facility on 2- hour delay on day of inspection, is following accelerated lunch schedule. Discussed with operator possibility of turning up temperature on steam table, turning down temperatures on reach-in coolers on such days, due to increased frequency of opening/closing units. |
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| Date: 2014-12-01 | Type: Inspection |
Violations:
0 critical,
9 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 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) 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 11D: Non food contact surfaces of equipment not clean |
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| Date: 2014-02-03 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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: 2013-09-13 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
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| Street Address | 15 Old Falls ROAD |
| City | Fallsburg |
| State | NY |
| Zip | 12733 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| 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 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FALLSBURG JR./SR. HIGH SCHOOL- Food | Fallsburg Central School | 115 Brickman Road, Fallsburg, NY 12733 | 2018-11-09 |
| SPRINKLES PIZZA & ICE CREAM | Sprinkles Kosher Pizza & Ice Cream | 5672 42 Route, Fallsburg, NY 12733 | 2018-08-30 |
| Yeshiva & Mesivta Wiznitz-Food Service | 1 Katz Road, Fallsburg, NY 12733 | 2018-08-07 | |
| ELBAUM'S PIZZERIA | Elbaum's Pizzeria, LLC | 5672 42 Route, Fallsburg, NY 12733 | 2007-08-07 |
| FALLSBURG JR./SR. HIGH SCHOOL-old | 115 Brickman Road, Fallsburg, NY 12733 | 2007-04-23 | |
| Nveh Shalom - Food Service | 389 Riverside Drive, Fallsburg, NY 12733 | 2018-08-14 | |
| Camp Morris Boys & Girls Day Camp - Food | East Pond Road @ County Route 53, Woodridge, NY 12789 | 2018-08-13 | |
| Camp Morris - Residential - Food Service | East Pond Road @ County Route 53, Woodridge, NY 12789 | 2018-08-13 | |
| 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 |
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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).