LP QUINN SCHOOL
Tupper Lake Central Schools


Address: 294 Hosley Avenue, Tupper Lake, NY 12986

LP QUINN SCHOOL (Health Operation# 359080) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 28, 2018.

Business Overview

NYS Health Operation ID 359080
Operation Name LP QUINN SCHOOL
Food Service Description Institutional Food Service - School K-12 Food Service
Facility Address 294 Hosley Avenue
Tupper Lake
NY 12986
Municipality TUPPER LAKE
County FRANKLIN
Permitted Corporation Name TUPPER LAKE CENTRAL SCHOOLS
Permitted Operator Name DEBBIE NADEAU
Permit Expiration Date 02/29/2020
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 165000

Inspection Results

Date: 2018-11-28 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: Reviewed Time As A Public Health control documentation and it is acceptable. Discussed the preparation of cold sandwiches and proper cooling procedures.
Date: 2018-04-27 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 11D: Non food contact surfaces of equipment not clean
Comments: If ceiling tiles in the kitchen and other food storage/preparation areas, please replace with washable ceiling tiles. Temperatures measured: cheese = 44° F, ham = 44° F. Please monitor temperature of salads after preparing to ensure they are cooling properly.
Date: 2017-11-17 Type: Inspection Violations: 0 critical, 5 noncritical
Item 11D: Non food contact surfaces of equipment not clean
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)
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: TPHC logs were reviewed and were acceptable. Foods being served on the hot holding lines were being held at or above 140 degrees F. All foods being cold held were at or below 45 degrees F. Thermometer was correct when calibrated. Dishwasher is high temperature and was working properly. Discussed cooling.
Date: 2017-05-09 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)
Comments: Facility uses Time as a Public Health Control. Food temperature logs were found current and accurate.
Date: 2016-10-27 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 11D: Non food contact surfaces of equipment not clean
Comments: Violation 10B from prior inspection on 5/5/16 has been corrected. Food temperatures measured: sliced ham 43 degrees F., sliced turkey 41 degrees F. Cheese pizza, bananas and cold salad (shredded lettuce on ice 40 degrees F0 were served for lunch at time of inspection.
Date: 2016-05-05 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)
Comments: Reviewed TPHC logs and they are acceptable. Temperatures measured: bologna = 41 deg. F, tuna salad = 40 deg. F, shredded cheddar cheese = 39 deg. F, cartons of milk = 44 deg. F, chef salad (ham) = 45 deg. F.
Date: 2015-11-23 Type: Inspection Violations: 0 critical, 2 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11D: Non food contact surfaces of equipment not clean
Comments: Reviewed TPHC logs and they are acceptable. Temperatures measured: chef salad = 45 deg. F, sliced ham = 39 deg. F.
Date: 2015-04-21 Type: Inspection Violations: 0 critical, 4 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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)
Item 11D: Non food contact surfaces of equipment not clean
Comments: Temperatures measured: pepperoni pizza = 62 deg. F, shredded cheese in walk-in cooler = 44 deg. F., sliced American cheese = 44 deg. F in reach in cooler.
Date: 2014-11-10 Type: Inspection Violations: 0 critical, 2 noncritical
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)
Comments: Food temperatures measured: Chicken patties = 152 - 174 F, tater tots = 144 - 155 F, string beans = 158 F, sliced ham = 43 F. Discussed re-using plastic food storage containers.
Date: 2014-03-31 Type: Inspection Violations: 2 critical, 3 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Food temperatures measured: Green Beans = 170 F, French Fries = 146F, Diced Tomatoes = 45F, milk = 42.6F, egg salad = 46.5 F. Discussed cooling methods and logs. Discussed the use of "Time as a Public Health Control".
Date: 2013-10-25 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: 2013-03-13 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: All hot & cold holding temperatures taken were acceptable at 140 degrees or above and 45 degrees or below respectively. Bleach water sanitizer is 100 ppm, good. DOH Inspector was asked to try to conduct a second inspection for the school year.
Date: 2012-01-20 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2011-05-23 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-01-14 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-02-04 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: 2009-02-11 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: 2008-02-12 Type: Inspection Violations: critical, 1 noncritical
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Date: 2007-10-23 Type: Inspection Violations: critical, noncritical
Date: 2007-01-16 Type: Inspection Violations: 1 critical, 1 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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: 2005-12-13 Type: Inspection Violations: critical, noncritical

Office Location

Street Address 294 HOSLEY AVENUE
City TUPPER LAKE
State NY
Zip 12986

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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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