FREDERICK LEIGHTON ELEMENTARY
Oswego City School District


Address: One Buccaneer Blvd, Oswego, NY 13126

FREDERICK LEIGHTON ELEMENTARY (Health Operation# 296974) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 18, 2018.

Business Overview

NYS Health Operation ID 296974
Operation Name FREDERICK LEIGHTON ELEMENTARY
Food Service Description Institutional Food Service - School K-12 Food Service
Facility Address One Buccaneer Blvd
Oswego
NY 13126
Municipality OSWEGO
County OSWEGO
Permitted Corporation Name OSWEGO CITY SCHOOL DISTRICT
Permitted Operator Name JANE WAGONER
Permit Expiration Date 04/30/2019
Local Health Department Oswego County
NYSDOH Gazetteer 370200

Inspection Results

Date: 2018-10-18 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations noted. All temperatures adequate. Gloves & hair restraints used. No longer using sandwich variance - They are keeping deli sandwiches in the walk-in cooler and grabbing as needed. Variance does not need to be renewed for this school.
Date: 2018-05-01 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations noted. All hot items held above 140 degrees F. All cold items below 45 degrees F. Discussed deli sandwich storage. They are no longer using the variance and are storing the sandwiches in the walk-in cooler and just grabbing them as needed, so they are staying below 45 degrees F at all times.
Date: 2017-10-30 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: Discussed employee illness policy and went over CIAA. Discussed with person in charge about investing in bags of ice or ice machine to surround deli sandwiches with ice to keep TCS foods 45'F or below. Also, discussed option of variance with person in charge and discarding left over sandwiches at the end of lunch.
Date: 2017-04-27 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Discussed employee illness policy and went over CIAA. All cold holding temperatures are 45'F or below and hot holding temperatures are 140'F or above. Discussed labeling spray bottles when writing starts to come off.
Date: 2016-12-14 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations noted. Hot items (breakfast sandwiches & hash browns) held above 140 degrees F. Cold items held below 45 degrees F. Gloves & hair restraints used. Discussed handling of apples. Discussed minor amount of dust on fan in cooler (custodian will be in over Christmas break to thoroughly clean.) Discussed ill food worker policy.
Date: 2016-05-12 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed. Hats and gloves used and probe thermometers available. Serving only cold subs and sandwiches with fries and fruit salad. Fries temperature - 153º, all cold holding food items were <45º. Discussed ill food worker policy with manager and staff. Discussed proper thermometer calibration procedures with manager and staff.
Date: 2015-12-23 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Gloves and Hair Restraints Used, Probe Thermometers Available. Hot Holding Temps - Chicken -Nuggets - 172 Degrees, Beans - 167, Cold Holding - Pasta Salad - 40 Degrees. Discussed ILL Food Worker Policy with Manager and Staff. Discussed Proper Thermometer Calibration Procedures with Manager and Staff. Provided Food Temperature Requirements Chart.
Date: 2015-04-06 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: All cold foods temped below 45 degs F. All hot foods temped above 140 degs F. Gloves and hair restraints used. Probe thermometers used.
Date: 2014-12-09 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: All cold foods temped below 45 deg F. All hot foods temped above 140 deg F. Gloves and hair restraints used. Probe thermometers used.
Date: 2014-04-22 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-12-11 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: 2013-04-30 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-12-19 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-04-26 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-12-19 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-09-14 Type: Inspection Violations: 0 critical, 3 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: 9/14/11 12E - NO SOAP OR PAPER TOWELS AT HAND WASH STATION IN KITCHEN. WORKERS HAVE TO WASH HANDS IN BATHROOM. 15A - FIVE CEILING TILES MISSING ABOVE DISHWASHER. 15A - BLUE TAPE AROUND FLOOR DRAIN FOR SOUP KETTLES - NOT EASILY CLEANABLE.
Date: 2011-04-11 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-12-09 Type: Inspection Violations: 2 critical, 0 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Comments: 12/9/10 6A - HOT DOGS 138F ABOUT TWENTY OF THEM AND TWO QUARTS OF TOMATO SAUCE 121F IN HOT HOLDING ON SERVICE LINE - BOTH PRODUCTS WERE ON SERVICE LINE FOR ONLY HALF HOUR - PRODUCTS TEMPED AT OVER 165F WHEN BROUGHT OUT OF HEATING UNIT AND UNIT TURNED UP - CORRECTED. 5C - APPROXIMATELY 15 INDIVIDUAL CONTAINERS OF KENS SALAD DRESSING ON SERVICE LINE NOT KEPT COLD 55F - REMOVED AND PUT INTO UPRIGHT COOLER FOR RAPID COOL DOWN (STATES ON CONTAINER KEEP REFREIGERATED).
Date: 2010-03-12 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2009-12-03 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2009-03-05 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2008-03-10 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2007-03-08 Type: Inspection Violations: 0 critical, 7 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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)
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: 3/8/07 11A LG PANS ARE WASHED AND SANITIZED BUT NOT RINSED 15A WALL BEHIND DISHWASHER HAS PEELING PAINT AND UNFILLED HOLES 15B TUB LIGHT COVERS IN THE KITCHEN COOLER ARE BROKEN 10B BOTTOM OF KITCHEN FREEZER IS FLAKING AND HAS SOME ACCUMULATED DEBRIS. 8C KNIVES ARE STORED IN WOODEN BLOCKS 10B SHELVING USED TO STORE PANS, SERVING CONTAINERS, AND STORAGE CONTAINERS IS COVERED WITH CONTACT PAPER 8A MILK IS STORED IN CRATES ON FLOOR OF WALKIN COOLER
Date: 2006-03-07 Type: Inspection Violations: 1 critical, 1 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
FREDERICK LEIGHTON ELEMENTARY Oswego City School District 249 West First Street, Oswego, NY 13126 2018-07-18

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OSWEGO MIDDLE SCHOOL Oswego City School District Mark Fitzgibbons Drive, Oswego, NY 13126 2018-10-22
CHARLES E RILEY ELEMENTARY Oswego City School District East 8th & Bunner Streets, Oswego, NY 13126 2018-10-18
FITZHUGH PARK SCHOOL - SED Oswego City School District 249 West First Street, Oswego, NY 13126 2018-07-25
FREDERICK LEIGHTON ELEMENTARY Oswego City School District 249 West First Street, Oswego, NY 13126 2018-07-18
OSWEGO HIGH SCHOOL - SED Oswego City School District 249 West First Street, Oswego, NY 13126 2017-08-09
CHARLES E RILEY ELEMENTARY SCHOOL - SED Oswego City School District 249 West First Street, Oswego, NY 13126 2017-07-07
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Office Location

Street Address ONE BUCCANEER BLVD
City OSWEGO
State NY
Zip 13126

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Dataset Information

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).

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