COHEN SCHOOL CAFETERIA (Health Operation# 265502) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 18, 2018.
| NYS Health Operation ID | 265502 |
| Operation Name | COHEN SCHOOL CAFETERIA |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
100 Robinwood Avenue Elmira Heights NY 14903 |
| Municipality | ELMIRA |
| County | CHEMUNG |
| Permitted Corporation Name | ELMIRA HEIGHTS CENTRAL SCHOOL DISTRICT |
| Permitted Operator Name | MICHELLE DOUGHERTY |
| Permit Expiration Date | 04/16/2019 |
| Local Health Department | Chemung County |
| NYSDOH Gazetteer | 072100 |
| Date: 2019-02-21 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: Checked food temperatures during inspection- Green Beans- 153 dF, Pork Ribs- 185 dF, Cheese Burgers- 165 dF, Tossed Salad w/ Ham- 43 dF, Chef Salad w/ Turkey & Ham- 45 dF, Milk- 36 dF. Checked chicken nuggets on service line in steam table on Middle School line- Nuggets had been placed into paper trays for service (7-8 trays )while under hot holding. Checked using thermocouple with temperatures ranging between 116-121 dF. Employee stated that demand for chicken nuggets had been steady and nuggets were out for a limited time in steam table. The amount of chicken nuggets at service line was limited and appeared to be a working supply. Other cooked potentially hazardous (TCS) foods which were under hot-holding on service line were found above 140 dF. Also, chicken nuggets which were inside hot holding box were found above 140 dF. Discussed this issue with Kitchen Manager and suggested maintaining cooked chicken nuggets directly inside rectangular stainless pan while hot- holding instead of portioning into paper trays and to keep pans covered in between service periods. Facility has digital thermometers available for evaluating hot potentially hazardous (TCS) foods. Quaternary Ammonia sanitizer test kit available- +400 ppm in wiping cloth solution. Employees were observed properly using plastic gloves and utensils. Final rinse temperature of dish machine- 193 dF. |
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| Date: 2018-09-18 | 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Observed operational digital thermometer which staff was using to evaluate cooking temperatures of food. Recommended staff placing sliced melon in individual plastic bags to be placed in a single layer in contact with metal pan that was stored on top of service line ice pans. Melons stored in two door commercial refrigerator in middle school service area at a temperature of 42F. Ham in two door refrigerator located near mixer had a temperature of 41F. Tuna in same refrigerator had a temperature of 38F. Rice in hot holding service unit on elementary school side had a temperature of 200F. Rice in hot holding unit on middle school side had a temperature of 198F-212F. Observed sanitizer (quaternary ammonia) at 400ppm per facility's test strips. Observed all staff wearing gloves or using utensils while handling and serving ready to eat foods to prevent bare hand contact. |
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| Date: 2018-03-22 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: Facility has functioning digital thermometer. Broccoli in hot holding service unit had a temperature of 155dF. Cheese being stored in commercial refrigerator had a temperature of 38dF. Observed no rodent droppings in dry good storage area--corrected from previous inspection. Also observed a daily log to document searches for rodent droppings. Sanitizer (Quaternary Ammonia) at both wiping cloth buckets located in service area had a concentration of 400ppm, per facility's test strips. Staff are unable use water/steam in steam table hot-holding units due to the temporary kitchen setup because there is no drain located in temporary kitchen. |
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| Date: 2017-12-18 | 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 14A: Insects, rodents present Comments: Facility has operation digital thermometer at time of inspections. Sanitarian verified concentration of sanitizing solution in wiping cloth buckets to be 400ppm using facility's quaternary ammonia test strips. Temperature of popcorn chicken on service line was 155 F, and temperature of milk in front self serve cooler was 38 F. Sandwiches in refrigeration unit had a temperature of 41F, and sandwiches on service line had a temperature of 45 F. Temporary kitchen floor is wearing. Observed foam pad under stand-up freezer unit; foam is crumbling and breaking apart along the outside edges from stand-up freezer. Per manager, newly renovated kitchen should be completed in June. No plans to continue with use of temporary kitchen in Fall of 2018. |
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| Date: 2017-01-11 | 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. Comments: Discussed protection of ready-to-eat whole apples and pears at serving lines. Fruits are protected under sneeze-guard type device, however it is possible, as observed during inspection, that consumers may touch (contaminate) fruits then decide they do not want that particular piece. Recommended additional measure(s) of protection, such as wrapping in plastic prior to offering for service, providing tongs or other utensil, providing education (posting of signs) to prevent contamination from consumers, etc. Staff voluntarily provided tongs for self-service on middle school side service area. Observed adequate hot and cold-holding temperatures in refrigerators, hot-holding cabinets, steam table at service lines, etc. Sanitizer concentrations in buckets adequate, high-temp sanitizing dish machine reaches adequate temperature of >170F. Recommended use of digital thermometers since calibration is not typically required. |
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| Date: 2016-09-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed during inspection. Observed melons on line at 41-44dF. Observed chicken patties- 191-209dF on service line, fries at 147dF in hot holding. Observed chef salad with meat and cheese on service line at 43dF. Observed turkey cooling in walk-in cooler at temperature of 121-89dF which was cut into smaller portions and separated on flat trays. Observed accurate probe and digital thermometers. Observed adequate sanitizer in wiping cloth buckets. Discussed preparation of yogurt with staff- using freezer- ice block trays and working with small quantities- yogurt temped at 45dF. Item 15A has been corrected from previous inspection- Corner next to mop sink has been fixed with metal sheeting. | ||
| Date: 2016-02-10 | Type: Inspection |
Violations:
2 critical,
1 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Observed accurate thermometers being used at cook and service lines. Observed temperature logs at service lines. |
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| Date: 2015-10-27 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed wiping cloths with Jean Phillips as well as bandage/gauze use by kitchen employees. Discussed cooling procedures and requirement to keep ranch dressing stored at 45 deg F or below (tcs). |
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| Date: 2015-04-15 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Violations 15A-rodent feces cleaned, cove molding installed; 8D-employee coats not observed stored with single-service items; 14A-rodent feces not observed-all corrected from previous inspection. Also verified installation of vacuum breaker on existing faucet at mop sink. | ||
| Date: 2015-03-11 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 14A: Insects, rodents present Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed storage of yogurt cups on service line, recommended storing in cold-holding unit during times of service. Storing on top of tray with ice block not able to reliably cold-hold adequately during extended periods of time. |
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| Date: 2014-12-03 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 8F: Improper thawing procedures used Comments: observed numerous food items cooled in walk-in refrigerator. Recommended only removing phf/tcs food items from cold holding for prep for 10 to 15 minutes. |
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| Date: 2014-01-17 | 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean Comments: No vacuum breaker observed at mop sink. |
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| Date: 2013-09-17 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: Checked food temperatures- Meat Sauce- 168 degrees F, Broccoli- 158 degrees F, Milk- 43 degrees F, Cooked Spiral Pasta- +190 degrees F. Discussed thermometer calibration and use with kitchen staff during inspection. |
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| Date: 2013-02-06 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Checked final rinse temperature of dish machine- Acceptable. Milk- 42 degrees F, Pork Ribs- 168 degrees F, Sausage- 166 degrees F, Broccoli- 163 degrees F, Corn-162 degrees F. |
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| Date: 2012-09-12 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
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| Date: 2012-01-19 | Type: Inspection |
Violations:
1 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Date: 2011-09-29 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2011-02-11 | Type: Inspection |
Violations:
0 critical,
7 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) |
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| Date: 2010-12-22 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-10-26 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2010-02-09 | 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) |
||
| Date: 2009-11-02 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| EDISON HIGH SCHOOL CAFETERIA | Elmira Heights Central School District | 2083 College Avenue, Elmira Heights, NY 14903 | 2018-11-27 |
| Street Address | 100 ROBINWOOD AVENUE |
| City | ELMIRA HEIGHTS |
| State | NY |
| Zip | 14903 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| EDISON HIGH SCHOOL CAFETERIA | Elmira Heights Central School District | 2083 College Avenue, Elmira Heights, NY 14903 | 2018-11-27 |
| EDISON HIGH Summer Feeding Site | Elmira City School District | 2083 College Avenue, Elmira Heights, NY 14903 | 2018-08-06 |
| KYLIE'S DINER & BAKERY | Kylie's Bakery, LLC | 2048 College Avenue, Elmira Heights, NY 14903 | 2014-12-22 |
| OOB - MANOS DINER | Efstratia T. Santoriniou | 2048 College Avenue, Elmira Heights, NY 14903 | 2014-02-12 |
| OOB - A BLUE COLLAR CAFE | A Blue Collar Cafe, Inc. | 2048 College Avenue, Elmira Heights, NY 14903 | 2012-01-26 |
| OOB - MANOS DINER (under Bill Manos) | Bill & Eleni Manos | 2048 College Avenue, Elmira Heights, NY 14903 | 2008-02-06 |
| LEGENDS BAR & GRILL | Mjn Restaurant, Inc. | 229-231 Oakwood Avenue, Elmira Heights, NY 14903 | 2018-06-13 |
| GINO'S NY PIZZERIA | M & S Elmira, Inc. | 1905 College Avenue, Elmira, NY 14901 | 2018-05-09 |
| SOUTHPORT CORRECTIONAL FACILITY - FOOD SVC | Nys Department of Corrections | 236 Bob Masia Drive, Elmira, NY 14904 | 2018-02-23 |
| ELMIRA HEIGHTS LITTLE LEAGUE CONCESSION | Elmira Heights Little League | 100 East Mccanns Boulevard, Elmira Heights, NY 14903 | 2016-05-31 |
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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).