Woodlawn Elementary School, 3311 Wells Avenue, Schenectady, NY 12304 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: WOODLAWN ELEMENTARY SCHOOL
Address: 3311 Wells Avenue, Schenectady, NY 12304
County: Schenectady
Local health department: Schenectady County
Restaurant type: School K-12 Food Service
Total inspections: 21
Last inspection: 09/29/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 09/29/2015Inspection
No violation noted during this evaluation. 04/13/2015Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 11/14/2014Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 04/24/2014Inspection
No violation noted during this evaluation. 12/04/2013Inspection
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 06/06/2013Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/05/2012Inspection
  • 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)
 05/07/2012Inspection
No violation noted during this evaluation. 11/02/2011Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • 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
 04/15/2011Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 10/20/2010Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 05/11/2010Inspection
  • 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)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 11/18/2009Inspection
  • Improper thawing procedures used
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 04/23/2009Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 11/20/2008Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 02/25/2008Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 10/29/2007Inspection
No violation noted during this evaluation. 04/20/2007Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 10/18/2006Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 04/27/2006InspectionOne tray of chicken for tacos in hot hiolding at 135 degrees F varies to 140 degrees F. Delivered at 11:30 AM from High School at 135 degrees F. Corrected by reheating in oven unit.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 11/18/2005InspectionThermometer missing from freezer unit in food prep area.

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