Harry F. Abate School, 1625 Lockport Street, Niagara Falls, NY 14305 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: HARRY F. ABATE SCHOOL
Address: 1625 Lockport Street, Niagara Falls, NY 14305
County: Niagara
Local health department: Niagara County
Restaurant type: School K-12 Food Service
Total inspections: 25
Last inspection: 10/22/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 10/22/2015Re-Inspection2 door stainless refrigerator in kitchen was repaired. Maintenance cleaned coils on top and food started freezing. Temp was adjusted and food inside was 43dF. Violations from inspectio report dated 10/06/15 have been corrected
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 10/06/2015InspectionGloves used. Chlorine Sanitizer 100ppm, hair restraints used, hot holds over 140 degree F. Cheese pizza, banana, fruit cup, salad served.
No violation noted during this evaluation. 03/23/2015Re-Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 03/09/2015Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 10/08/2014Inspection11 B - WIPING CLOTHS NOT IN PROPER CHLORINE SANITIZER, CORRECTED 12 D - NEWELY REMODELED TOILETS WITHOUT HAND WASH SIGNS, LADIES WITHOUT COVERED TRASH CAN
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 02/06/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 10/04/2013Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 02/13/2013Inspection12 D - NO HAND WASH SIGNS IN BATHROOMS ( 6 GIVEN )
No violation noted during this evaluation. 10/25/2012Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • 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)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 10/04/2012Inspection6A Eggplant Parm Sandwich on line being hot held at 118 deg actual temp. could not verify to what temp eggplant was cooked. 6A Eggplant parm sandwiches in hot box were being held at 95 - 100 deg F. Went over proper cooking and holding temperatures with head cook. 6A Cooked carrots and cooked green beans were in plastic cups on shelf, actual temp of both was 98 deg F. Not being hot held in bin in steam table. 6B Outside thermometer of hot box read 150 deg F but ambient air was 131 deg F. and did not hold hot food above 140 deg F 8A Apples on line are not individually wrapped or held in a way to prevent contamination from children's hands. 11C Drying pans with cloth towels and not allowing air drying 15B Fan in walk in cooler has dust build up located over open foods.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
  • 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)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 03/07/2012Inspection5C Ground beef was out on countertop @ 69dF. Temp taken with inspector's digital thermometer. Mgr said they no longer needed the beef & voluntarily discarded it. Corrected 5C Oatmeal on counter top was 76dF. Mgr said is was out less than 2 hours & placed it in the cooler. Corrected 8A Boxesof bottled juice on the floor of walk-in cooler 11D Panasonic microwave oven has food spillage inside from prior use 15B Hood above ovens has dust accumulation
  • 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)
  • Improper thawing procedures used
 10/19/2011Inspection8A: Some food stored on floor of walk-in freezer. 8F: Frozen, young hen found on counter thawing. Cook said it was brought out of freezer and was only to be put into pan and returned to walk-in cooler to thaw overnight. Corrected.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 06/06/2011Re-Inspection12C--3-bay sink and hand wash sink by service line are leaking from underneath. The Vegetable sink is not indirectly drained. Repeat.
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • 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)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Pesticide application not supervised by a certified applicator
  • Improper use and storage of clean, sanitized equipment and utensils
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 03/09/2011Inspection5A--10 half pint cartons of 1% milk measured between 51 degrees and 53 degrees using the inspector's calbirated food testing thermomter. This product was in the cooler unit that measured at 53 degrees ambiant air temperature using the same thermometer. Kitchen staff voluntarily discarded these 10 cartons. Corrected 8A--Food stored on floor in walk-in cooler, walk-in freezer, & dry storage area. Food found stored on a pop crate in the walk-in freezer & on full pallets which neither is >=6 inches off of the floor or easily movable racks to allow for easy access for cleaning. Food also in the walk-in cooler is found uncovered. 8C--Clean, sanitized utensils found on cloth towel on prep table in kitchen, not a food grade surface. 10B--Bare wood surfaces found in refrigeration units and storage areas, not smooth and easily cleanable. 11C--Kitchen staff using a soap and bleach solution to clean tables in between uses, surfaces must be washed, rinsed, and sanitized in between uses. Corrected. 12C--Sanitizing sink in 3 bay sink area and hand wash sink by service line & hot hold unit are leaking underneath. Vegetable sink drain does not have an air gap. 14C--Found rodent glue strips in dry storage area, not enclosed type traps. 15B--Dust accumulation found in ventilation hood above cook line. Light shield missing in mop sink area and a shield is broken on light in hallway between dry storage and walk-in freezer.
  • Improper thawing procedures used
 10/06/2010Inspection8F: Several packages of sliced bologna were found thawing at room temperature on baker's rack, in back of kitchen, near the walk-in cooler.
No violation noted during this evaluation. 04/27/2010Inspection
  • 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)
 11/02/2009Re-Inspection8A--Pallet storage is not >= 6""off of the floor nor are they easily movalbe. Repeat. Correction is in progress.
  • 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)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 10/29/2009Inspection6A--Steak subs, in hot hold on service line, measured 123 degrees using inspector's calibrated food testing thermometer. Steak subs originally cooked @ 9:30am and pre bunned. Temp's inspector took occurred at 11:00am. Inspector allowed for subs to be reheated to >=165 degrees and to be held at >= 140 degrees until served. Corrected 8A--Product in walk-in freezer and in dry storage found not stored >= 6"" off of the floor nor on easily movable carts to allow for easy access for cleaning.
No violation noted during this evaluation. 05/13/2009Re-Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 05/04/2009Inspection5A: Sandwiches (Tuna, egg salad, ham & cheese and turkey) were found stored on food line shelf in teachers' food line and were not on a cooling tray. They temped at 56oF. They were on line for approx. 40 minutes. They were returned to cooler to return to 45oF or less. Cooling tray is available and will be used in the future. 15B: Light shields are missing in dry storage area.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 10/07/2008Inspection10B - Bare wood surface on pallets used in the freezer - surface not smooth and easily cleanable.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 10/04/2007Inspection10B- Bare wood pallets used in dry food storage- not smooth, easily cleanable surfaces. 15B- Light bulb- misiing shield- dry food storage.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 04/19/2007Inspection15B: Light shield in walk-in freezer damaged.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 10/18/2006Inspection6A- Split pea soup not hot held at 140 degrees. Actual temp- 132 degrees, soup reheated to 165 degrees- hot held at 140 degrees-served. Note: Soup is placed in styrofoam cups and held in the hot hold unit. Discussion with Gina and Gloria- soup will be reheated to > 165 degrees, and placed in styrofoam cups later- Note: Within 15 minutes of lunch, monitoring of this procedure will take place. 7F- Tacos (precooked) not reheated to 165 degrees, actual temperature of 152 degrees at this time. Tacos reheated to 165 degrees at this time.
No violation noted during this evaluation. 10/25/2005Inspection

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