North Country Kids (Health Operation# 812382) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 23, 2018.
| NYS Health Operation ID | 812382 |
| Operation Name | North Country Kids |
| Food Service Description | Institutional Food Service - Day Care Center Food Service |
| Facility Address |
22 New York Road Plattsburgh NY 12903 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Corporation Name | North Country Kids, Inc. |
| Permitted Operator Name | Melissa Puchalski |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 090101 |
| Date: 2019-02-08 | Type: Inspection |
Violations:
0 critical,
1 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) Comments: Comment: Original inspection written up last week was lost as result of technical issues with inspector's tablet. Items checked during inspection included accuracy of food probe thermometer, availablity of handwashing in food prep area, availability and use of barrier (gloves) for handling "ready to eat" food, availability and proper concentration of sanitizer for wiping cloths, proper food storage, and general sanitation. Inspector discussed the preparation of various menu items with the cook. When chicken is served, it is pulled from freezer, boiled, seasoned, sauteed and served. No thawing is involved. Primarily all food is served the same day it is prepared. Cook was knowledged and appeared to practice food safety. Menu item served on day of inspection was site prepared pizza Quesadillas. |
||
| Date: 2018-03-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Comment: Food preparation for the day had wrapped up by the time inspection was occuring. However, inspector was able to discuss critical control points involved with preparing typical daily menu served which, primarily requires only cook and serve. The food items served on day of inspection were Macaroni and cheese, canned peaches and milk. Items checked during inspection included: accuracy of food probe thermometer and accuracy of ambient thermometer in refrigerator, availability of handwashing in food prep area, availability of gloves for handling "ready to eat" food, proper concentration of sanitizer for wiping cloths, proper concentration of sanitizer for washing dishes, proper food storage and general sanitation. Food worker had a strong understanding of food safety principles. Inspector will drop off additional choking posters for the various food consumption rooms at facility. | ||
| Date: 2017-11-14 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: The cook intends to prepare two whole turkeys with stuffing inside the cavities. All Critical Control Points for thawing, stuffing, cooking, serving, cooling and reheating were reviewed. An emphasis on cooking temperature confirmed by checking meat and stuffing geometeric centers, cooling starts at 120°F (not 70°F), cooling is to be with thin layers, and reheated foods must go above 165°F was made. |
||
| Date: 2016-11-18 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: As per interview, they do not save leftovers. All foods are prepared, cooked and served the same day eliminating the risk of cooling and reheating. Complete and proper temperature monitoring can not be accomplished until cook uses the posted guidelines. | ||
| Date: 2015-11-10 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 9C: Hair is improperly restrained Item 8F: Improper thawing procedures used Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2014-11-25 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2014-02-10 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2013-04-11 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
||
| Department of State (DOS) ID | 2984662 |
| Entity Name | NORTH COUNTRY KIDS, INC. |
| Initial DOS Filing Date | 2003-12-04 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | NORTH COUNTRY KIDS, INC. |
| DOS Process Address |
46-48 Cornelia Street Plattsburgh NEW YORK 12901 |
| Street Address | 22 New York ROAD |
| City | Plattsburgh |
| State | NY |
| Zip | 12903 |
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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).