RYDER ELEMENTARY SCHOOL (Health Operation# 307200) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 20, 2018.
| NYS Health Operation ID | 307200 |
| Operation Name | RYDER ELEMENTARY SCHOOL |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
143 Golding Drive Cobleskill NY 12043 |
| Municipality | COBLESKILL |
| County | SCHOHARIE |
| Permitted Corporation Name | COBLESKILL-RICHMONDVILLE CENTRAL SCHOOL DISTRICT |
| Permitted Operator Name | CARL MUMMENTHEY |
| Permit Expiration Date | 12/31/2018 |
| Local Health Department | Schoharie County |
| NYSDOH Gazetteer | 472000 |
| Date: 2019-01-17 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This is inspection number two of two for scholl year 2018 to 2019, and inspection number one of two for calendar year 2019 as required. Temperatures taken at service line all hpt hplding temperatures met of hot dogs, saurkraut, and beans all above 140 degrees as required, cooking temperature for these products is 140for commercially processed food, reheating a food that has been cooked and then refrigerated in the facilty is 165 degree minimum, then hot holding to 140 minimum. Staff advised that none of the items were from reheated items. Discussed the preparation of tuna salad sandwich with the food service manager and she advised that all the ingredients like the tuna and mayonaise that are used are under refrigeration prior to mixing as required. I discussed that this was not done at one District school, but prechilled ingredients are done here since she learned this from a previous inspection, very nice. | ||
| Date: 2018-09-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures at service line, carrots at 180 to 190 degrees. french toast sticks 150 sausage patties in hot holding 141 its a precooked product. all hot holding satisfactory. | ||
| Date: 2018-05-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This is inspection number one of two for calendar year 2018 andinspection two of two for school calendar year 2017 to 2018. Discussed the milk carton dates. Staff check dates on cartons, rotate the cartons routinely so the milk with the closest expiration date is always used first, therefore they never have milk served with the expiration date passed. Outstanding. temperature of cooked carrots at service line was 178. Ten pound tubes of hamburger are on the bottom shelf of the walk in cooler as required, no way any drippings can get on any other food items. The four tubes are on baking sheets to prevent dripping on the floor as well. | ||
| Date: 2017-11-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This is inspection number 2 of 2 for calendar year 2017 and inspection one of two for school year 2017 to 2018. Temperatures of food at sefvice line, chicken burger at 145 degrees mashed potoes at 174 degrees spinach at 144 do not recommend storing precooked frankfurters in walkin cooler on upper shelves. They are thawing for service on menu for Tuesday 11/21/2017. They are a precooked product so there ia no violation for them being stored above milk cartons. The liquid can drip while thawing and it is recommended that all meat products be handled the same so there is never a mistake. Precooked items are the norm in the cafeteria, but there is occasionally raw hamburger that ia prepared, and the raw hamburger must be on the bottom shelves of refrigeration. | ||
| Date: 2017-01-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This is inspection 2 of 2 for school year 2016 to 2017 and inspection 1 of 2 for calendar year 2017. service line temperatures 157 for broccoli, 170 for mashed potatoes. Temperatue in holding oven of food 141 to 153 and still in holder for 7 more minutes prior to service holder set at 155 and display temperature of unit goes to 156 to 154, as it works. first chicken strips go into convection oven for cooking. Baking sheet of chicken fingers was cooking in the caonvection oven and staff doing normal procedure checked temperature and was only 126 degrees and was returned for more cooking. After cooking for a few more minutes of cooking the final temperature was 152 then placed into warmer. Done correctly by staff member Debbie. Nicely done, discussed the target temperature for this precooked product was 140 degrees. Refrigeration and freezer equipment operating fine. Mechanical dishwasher at over 180 degrees, target manufacture rinse temperature is 180 degrees for sanitizing. | ||
| Date: 2016-10-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: this is inspection number 1 of 2 for School year 2016 to 2017 and number 2 pof 2 for calendar year 2016. counter with microwave oven has been adequately corrected with new smooth non -porous easily cleanable counter, corrected from previous inspection. Workorder placed and done. temperature, sweet carrot coins at sevice line were range od 140 to 145, stewed tomatoes atr service line 162. pizza in hot holding at 155 then brought out to service line mechanical dishwasher termperatures met the manufacturer's temperature, was at 160 minimum and rinse 180 degrees minimum (actual was 195) and satisfactory, Staff, Debbie, was handling dirty utensils to put in mechanical dishwasher. Priot to handling the clean dishes she correctly washed her hands and as a further precaution donned clean gloves prior to stacking and storing the clean utensils and preparing the fresh utensils for young diners , very nice technique. Window ledge at mechanical dishwasher has been cleaned and corrected from previous inspections. Work order placed and done. | ||
| Date: 2016-03-18 | Type: Inspection |
Violations:
0 critical,
2 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 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Comments: This is inspection # 2 of 2 required for school year 2015 to 2016. # 1 of 2 for calendar year 2016. temperatures measured degrees Fahrenheit kernel corn cooking at 74, finshed at 170 hot holding at service line 160; string beans at service line 173 cheese and pepperoni pizza cooking at 104, finished then at service line 160 140 is the cook temperature internal minimum for thes items Note ledge behond mechanical dishwasher was cleaned and corrected from October 2015 |
||
| Date: 2015-10-23 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Temperature of cooked foods placed at sevice line: cheese pizza 157 at outside 175 at interior of tray good minimum cook and hot hold is 140 degrees Fahreheit. Cooked sliced carrots were 185 and cooked tomatoes were at 175 and rising. tomatoes had some spices and nother product requiring a higher cook temperature of 140, hot hold at 140 degrees minimum. Gave Boil water checklist for food service establishments in case there is a boil water order issued in the minicipal system. |
||
| Date: 2015-02-13 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: floor seal gone flies cobwebs on window ledge behind washer (needs workorder for maintenance staff) |
||
| Date: 2014-09-26 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2014-03-14 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-09-17 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-06-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-11-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-04-20 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2011-09-29 | 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. |
||
| Date: 2011-03-09 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2010-12-02 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2010-01-22 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2010-01-19 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
||
| Date: 2009-10-08 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2009-02-24 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-10-29 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2008-02-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2006-11-27 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2005-11-28 | Type: Inspection |
Violations:
critical,
noncritical |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| RADEZ SCHOOL | Cobleskill-richmondville Central School District | 319 Main Street, Richmondville, NY 12149 | 2018-10-23 |
| Street Address | 143 GOLDING DRIVE |
| City | COBLESKILL |
| State | NY |
| Zip | 12043 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| GOLDING ELEMENTARY-MIDDLE SCHOOL | Cobleskill-richmondville School District | 155 Washington Avenue, Cobleskill, NY 12043 | 2018-02-01 |
| SUNY WARNER EXPRESS @ WARNER HALL | Suny Cobleskill Auxiliary Services, Inc. | 192 Albany Avenue, Cobleskill, NY 12043 | 2017-10-03 |
| SUNY TWISTED WHISKERS | Suny Cobleskill Auxiliary Services, Inc | 107 Schenectady Avenue, Cobleskill, NY 12043 | 2018-04-11 |
| JUSTINE'S | Steve Salerno | 399 West Main Street, Cobleskill, NY 12043 | 2018-03-05 |
| COURTYARD CAFE @ PRENTICE | Suny Cobleskill Auxiliary Services | 152 Albany Avenue, Cobleskill, NY 12043 | 2017-03-07 |
| SUNY COURTYARD CAFE @ PRENTICE SUMMER MEAL PROGRAM | Joseph Robustelli | 152 Albany Avenue, Cobleskill, NY 12043 | 2012-07-26 |
| SUNY CHAMPLIN HALLSFSP | 102 Otsego Avenue, Cobleskill, NY 12043 | 2018-08-03 | |
| SUNY CHAMPLIN HALL | Suny Cobleskill Auxiliary Services, Inc. | 102 Otsego Avenue, Cobleskill, NY 12043 | 2018-08-03 |
| COBLESKILL SENIOR CENTER | Schoharie County Office for The Aging | 103 High Street, Cobleskill, NY 12043 | 2018-03-09 |
| SUNY CHAMPLIN HALL-OFF-SITE CATERING | 102 Otsego Avenue, Cobleskill, NY 12043 | 2017-09-07 |
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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).