Hyde Park Elementary School, 1620 Hyde Park Boulevard, Niagara Falls, NY 14301 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: HYDE PARK ELEMENTARY SCHOOL
Address: 1620 Hyde Park Boulevard, Niagara Falls, NY 14301
County: Niagara
Local health department: Niagara County
Restaurant type: School K-12 Food Service
Total inspections: 20
Last inspection: 10/23/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 10/23/2015Inspectionhot hold >140 deg F cold hold <45 deg F sanitizer ok hair restraints, gloves ok coolers.ok dry storage ok
No violation noted during this evaluation. 03/02/2015Inspection
No violation noted during this evaluation. 10/10/2014Inspection
No violation noted during this evaluation. 02/04/2014Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 10/09/2013Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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)
 10/05/2012Inspection6A- At 11:45AM tater tots were temped at 122dF and chicken nuggets temped at 132dF in hot box. Both to be reheated to 165dF in over due to a less than two hour time frame-corrected. 8E- Thermometer on two door Victory stainless cooler inaccurate 8A- Styrofoam cup used as scoop in salt container near vegetable washing sink.
No violation noted during this evaluation. 03/02/2012Inspectionok
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/17/2011Inspection15a- walk in cooler floor is rusting - not smooth and easily cleanable- excess water on floor 12d- bathroom door is propped open - door is shut and corrected 15b- light is out in traulsen cooler
  • Single service items reused, improperly stored, dispensed, not used when required
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 06/14/2011Inspection8D--Food trays at the service line found stored uncovered or not in a proper dispenser. 14B--Back screen door of the kitchen has ~ 1 inch gap at the bottom.
No violation noted during this evaluation. 10/05/2010Inspection
No violation noted during this evaluation. 05/24/2010Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 05/03/2010Inspection2E: One food testing thermometer was not accurate to monitor cooking and hot holding procedures in the kitchen area. Inspector reviewed calibration method and recalibrated thermometer. Kitchen's thermometer read 130oF. while the inspector's calibrated thermopen read 99oF. 6A: Pre-bunned hamburgers read 130oF. while in hot hold units. One of the sternos had gone out and the head cook feels that's why the temperature dropped. She said they no longer pre-bun anything else, but the cheese won't melt properly and the burgers and cheese stick to each other. Allowed burgers to be reheated in oven to 165oF. and reserved due to fact that food was out of temp for less than 2 hours.
  • 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.
 10/01/2009Inspection6A- Prebunned hot dogs in RSU-401 hot hold unit at 110 degrees, Note: Due to time factor hot dogs placed in the oven- reheated at this time. 8A- Some food items found stored in containers that are not labeled for contents, mislabeled.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 05/21/2009Inspection6A - Pre bunned cheese burgers temp'd at 129 degrees in hot hold unit. Were covered with seran and dish towels in double rows. Turned hot box up to top temp. Put remaining bunned burgers in single row and left the towels off. TYemp'd at 133 degrees in 1/2 hr. Told head cook to stop pre bunning any such food items and bun at service time.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Single service items reused, improperly stored, dispensed, not used when required
 10/07/2008Inspection8D--Single serve trays and bowls for service found stored uncovered and not properly dispensed on cook line. 10B--Dishware found air drying @ 3-bay sink on stainless steel drainboard that is lined with cloth towels. 15B--Light shields in dry storage room do not have end caps.
No violation noted during this evaluation. 02/08/2008Inspection
No violation noted during this evaluation. 10/25/2007Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 05/10/2007Inspection8E - Thermometer in Trausen unit was broken, cooler temp. 39 degrees , to be replaced
No violation noted during this evaluation. 10/25/2006Inspection
No violation noted during this evaluation. 10/20/2005Inspection

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