BROCTON CENTRAL SCHOOL FSE (Health Operation# 780012) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 25, 2018.
| NYS Health Operation ID | 780012 |
| Operation Name | BROCTON CENTRAL SCHOOL FSE |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Facility Address |
138 West Main Street Brocton NY 14716 |
| Municipality | PORTLAND |
| County | CHAUTAUQUA |
| Permitted Corporation Name | BROCTON CENTRAL SCHOOL |
| Permitted Operator Name | JASON DELCAMP |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Chautauqua County |
| NYSDOH Gazetteer | 063000 |
| Date: 2018-09-25 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Hot hold temps satisfactory: ground turkey taco meat = 180, rice = 185 , corn = 180 degs. Low fat milk= 40 degs. No problems noted, very clean. This is your 2nd inspection of the calendar year. Will send you information on next food ghandler class. | ||
| Date: 2018-01-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Hot holding temps satisfactory: Grilled cheese =160 tomato soup =175., broccoli = 180 degs. 1% milk = 38 degs. No problems noted. Very clean and well organized food storage. | ||
| Date: 2017-01-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Hot holding temps satisfactory: chicken chunks= 155 degs, mixed vegs =165 degs, french fries =160. Choc milk = 36 degs, salad bar peas =45 degs No problems noted, kitchen was very clean and well organized food storage. | ||
| Date: 2016-10-20 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: sliced carrots = 185 degs, cheese and peperoni pizza = 170 degs, diced peaches = 40 degs. Observed burrito assembly: pre-cooked ground turkey cooked to 165 degs; shredded American cheese added, approx. 1/4 cup equal portions, then wrap with a pre-warmed tortilla. Burritos were placed into 2 layers with wax paper between in warming ovens. The internal temperature of burrito from the top layer was only 130 deg while the bottom layer measured 65 degs. Recommended correction: only place single layer of burrito in hotel pan because a 2nd layer is insulated from metal pan and heat transfer. Also recommend that you prep burrotos earlier and place in holding oven for a longer time because the burrito cools down with cheese and tortilla wrap. This is your 2nd Inspection for 2016. Kitchen was very clean and well-organized. |
||
| Date: 2016-02-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: hot holding food temps were satisfactory; bread pork chops = 185 degs; steamed broccoli = 165 degs; baked potato = 185 degs. Kitchen and food storage areas were very clean and well organized. | ||
| Date: 2015-06-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This is the 2nd Inspection for year; hot & cold food temps were satisfactory: turkey taco mix= 165 Degs; rice & beans = 160 degs; corn = 170 Degs; recommended tongs for self-service apples; handwash sink is satisfactory with soap & towels at elementary service side | ||
| Date: 2015-01-08 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Hot and cold food temperatures were satisfactory; chicken nuggets = 155 degs; brocolli = 160 degs; diced pears = 42 degs; a second inspection or a HACCP food exam will be scheduled later this year; kitchen was very clean and well-organized |
||
| Date: 2014-01-13 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Brand new kitchen in excellent condition; high-temp dishwashing machine reaches sanitizing temperature; hot-holding temps: taco meat =172 Deg; corn= 170 degs; 1% milk=39 degs |
||
| Date: 2013-06-05 | Type: Inspection |
Violations:
1 critical,
2 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: using temporary kitchen during construction: pre-cooked taco meat = 158 deg- reheated in kitchen and transported to temporary cafeteria in gym; -hothold in electric roasters; corn is not in a hot-hold - temp = 160 deg- served ithin 30 minutes; Fat-free strawberry milk = 36 deg; new walk-ins* |
||
| Date: 2012-12-14 | 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2012-06-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-03-02 | Type: Inspection |
Violations:
3 critical,
1 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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) |
||
| Street Address | 138 WEST MAIN STREET |
| City | BROCTON |
| State | NY |
| Zip | 14716 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BROCTON CENTRAL SCHOOL FSE | Paul Szczerbacki | 138 West Main Street, Brocton, NY 14716 | 2010-12-22 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BROCTON AM LEGION POST #434 FSE | Brocton Am Legion Post #434 | 110 West Main Street, Brocton, NY 14716 | 2018-11-16 |
| HERBERT STAR APARTMENTS SOFA FS | Chaut County Office of Aging | 54 Central Avenue, Brocton, NY 14716 | 2018-01-25 |
| THE GREEN ARCH FSE | Lori Lisa | 41 West Main Street, Brocton, NY 14716 | 2018-04-17 |
| ST. STEPHEN HOTEL | Atrp LLC | 2 West Main Street, Brocton, NY 14716 | 2017-11-21 |
| ST. STEPHEN'S CAFE FSE | Breathe Life of Wny Inc | 2 West Main Street, Brocton, NY 14716 | 2018-11-20 |
| GREEN ARCH RESTAURANT FSE | Alvin Brumagin | 41 West Main Street, Brocton, NY 14716 | 2012-11-02 |
| RIVER BOTTOM INN FSE | Jennifer & Eric Berry | 2 West Main Street, Brocton, NY 14716 | 2010-02-11 |
| CAVE'S DELI FSE | Timothy Cave | 14 East Main Street, Brocton, NY 14716 | 2018-11-16 |
| THE NICKEL PLATE DEPOT LLC FSE | Julie Fortner | 131 Central Avenue, Brocton, NY 14716 | 2018-09-11 |
| DELCAMP'S NICKLE PLATE FSE | Dale & Shannon Properties LLC | 131 Central Avenue, Brocton, NY 14716 | 2012-01-25 |
Please comment or provide details below to improve the information on BROCTON CENTRAL SCHOOL FSE.
| 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).