ERNIE DAVIS ACADEMY CAFETERIA
ELMIRA CITY SCHOOL DISTRICT

Address: 933 Hoffman Street, Elmira, NY 14905

ERNIE DAVIS ACADEMY CAFETERIA (Health Operation# 265496) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 18, 2018.

Business Overview

NYS Health Operation ID 265496
Operation Name ERNIE DAVIS ACADEMY CAFETERIA
Facility ERNIE DAVIS ACADEMY CAFETERIA
Food Service Description Institutional Food Service - School K-12 Food Service
Facility Address 933 Hoffman Street
Elmira
NY 14905
Municipality ELMIRA
County CHEMUNG
Permitted Corporation Name ELMIRA CITY SCHOOL DISTRICT
Permitted Operator Name KARI CROUSE
Permit Expiration Date 04/16/2019
Local Health Department Chemung County
NYSDOH Gazetteer 070101

Inspection Results

Date: 2018-09-18 Type: Inspection
Violations: 0 critical , 2 noncritical
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: Checked food temperatures- Chicken- 188 dF, Rice- 190 dF, Broccoli- 188 dF, Milk- 36 dF, Cut Cantaloupe- 38 dF, Turkey Sub- 41 dF. A Time Table of Compliance Date of September 25, 2018 has been established to correct the violations above. Per Maintenance Representative, motor for dish machine booster heater to be repaired today (9/18), maintenance representative to notify HD once repairs are made to dish machine booster heater. A re-inspection will be conducted after this date to determine compliance. Digital thermometers available for evaluating cooked potentially hazardous (TCS) foods. Quaternary ammonia sanitizer test kit available for evaluating dish ware and wiping cloth sanitizer. All refrigerated storage equipment used to store cold potentially hazardous (TCS) foods equipped with monitoring thermometers- were operating at less than 45 dF. Kitchen staff were observed properly using plastic gloves and utensils during inspection.
Date: 2018-03-16 Type: Re-Inspection
Violations: 0 critical , 0 noncritical
- None
Comments: Conducted a re-inspection due to previous violations noted on inspection report of March 1, 2018. Regarding Item # 15 A- Open seam on section of kitchen floor has been filled-in, floor is now smooth for cleaning, Item # 15 B- Ceiling bulb was replaced in rear kitchen, is operational- Corrected. Per Kitchen Manager, refrigerated display case at service line was repaired and maintaining temperature of cold potentially hazardous foods at less than 45 dF. Manager will monitor temperatures of unit daily and contact maintenance if problems with unit.
Date: 2018-03-01 Type: Inspection
Violations: 0 critical , 2 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: A Time Table of Compliance Date of March 15, 2018 has been established to correct violations listed above. A re-inspection will be conducted after this date to determine compliance. Digital thermometers available for evaluating cooked potentially hazardous (TCS) foods. Checked food temperatures- Milk- 43 dF, Cold Ham & Cheese Sandwich- 43 dF, Sweet Potato Fries- 158 dF, Taco Meat- 170 dF, Marinara Sauce- 172 dF, Sliced Turkey Inside sandwich unit- 42 dF. Food temperature log sheets maintained, sanitizer test kit available for wiping cloth solution- +200 ppm (quaternary Ammonia). Final rinse temperature of dish machine- 195 dF, per gauge. Per Kit. Manager, one of the refrigerated self-serve display cases at front service area was experiencing problem with the condenser unit, was found icing-up this week and that maintenance dept had already been notified. There were no cold potentially hazardous foods stored inside display case during inspection. Refrigerated storage unit can still be used for display of non-potentially hazardous foods only until unit has been repaired by maintenance staff.
Date: 2017-10-10 Type: Inspection
Violations: 0 critical , 0 noncritical
- None
Comments: Checked Food Temperatures- Nacho Cheese Sauce- 150 deg. F, Taco Meat- +180 deg. F, Rice- 180 deg. F, Macaroni & Cheese- 180 deg. F, Pizza Cheese- 43 deg. F(inside refrig.unit), Chef Salad w/ Ham- 42 deg F. Digital thermometers available for evaluating hot and cold potentially hazardous (TCS) foods, employees were observed using thermometers, plastic gloves and utensils during inspection. Facility is maintaining temperature logs for hot and cold PHF's. Regarding violations from previous inspection report of Jan.13, 2017- Blue Item # 8D- Plastic spoons & forks were properly stored with handle-ends up and food-contact surfaces stored inside containers to prevent contamination, Blue-Item # 12 E- Faucet handles were replaced in employee's rest room sink(new shut-off handles installed). Per Manager, Kitchen is scheduled for remodeling in late winter/ spring in 2018. Final rinse temperature of dish machine- 182 degrees F, per gauge.
Date: 2017-01-13 Type: Inspection
Violations: 0 critical , 2 noncritical
- 12E : Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 8D : Single service items reused, improperly stored, dispensed, not used when required
Comments: Recommended filling or installing access panel for small hole in wall behind cook line, if possible, since insects or rodent harborage area exists. Facility utilizing new cold-holding unit which is used for preparation of sandwiches. Staff are no longer using frozen trays in which to make sandwiches upon. Observed logs for hot and cold-holding, employees using thermometers, food service gloves.
Date: 2016-10-20 Type: Inspection
Violations: 2 critical , 1 noncritical
- 5C(Critical) : Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 1H(Critical) : Food from unapproved source, spoiled, adulterated on premises.
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Observed hot held items on the service line, such as several pans of sausage patties from 160-195F, chicken and gravy at 160F, and french toast sticks at 171F. Observed adequate levels of quaternary ammonia (400ppm) in sanitizing cloth bucket using facility's test strips.
Date: 2016-04-07 Type: Inspection
Violations: 2 critical , 1 noncritical
- 5C(Critical) : Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 12C : Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: Observed accurate digital thermometers in kitchen being used by staff. Observed sanitizer (quaternary ammonia) at adequate level (200ppm) in wiping cloth bucket and sanitizer container for thermometers. Observed employees wearing gloves. Discussed with employee prepping pizza about working in quantities that can be done in 15-20 mins. Temperature of final rinse in dishwasher is adequate.
Date: 2015-12-14 Type: Inspection
Violations: 0 critical , 3 noncritical
- 11D : Non food contact surfaces of equipment not clean
- 12C : Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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: Checked Food Temperatures- Cream Cheese- 34 degrees F, Milk- 40 degrees F, Turkey and Cheese Sandwich- 45 degrees F, Mashed Sweet Potatoes- 170 degrees F. Monitoring thermometer available to evaluate cooked potentially hazardous (TCS) foods. Quaternary sanitizer test kit available- 200 PPM. Dish machine final rinse temperature- 185 degrees F.
Date: 2015-03-20 Type: Re-Inspection
Violations: 0 critical , 0 noncritical
- None
Comments: Violation 12c corrected from previous inspection. Ice drippage was not observed on condenser unit in walk-in freezer. Discussed with operator watching out for any reoccurrence and that ice would be considered waste water and cannot contaminate food. Also discussed with operator that facility will be switching to quat sanitizer. Discussed that different test strips are needed for this sanitizer and proper concentration. No other items evaluated at time of inspection.
Date: 2015-02-06 Type: Re-Inspection
Violations: 0 critical , 1 noncritical
- 12C : Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: 15b and 12e corrected from previous inspection. Fan covers in walk-in refrigerator have been cleaned. Faucet at hand-wash sink in employee toilet room has been adjusted so that it stays on for at least 15-20 seconds.
Date: 2015-01-22 Type: Inspection
Violations: 0 critical , 3 noncritical
- 12E : Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 12C : Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: Final rinse temperature at high-temp dish machine was adequate. Sauce in steam table was >180 dF. Discussed with operator handwashing and avoiding barehand contact with ready-to-eat foods. TTOC for above violations is 2 weeks (2/5/15).
Date: 2014-10-01 Type: Inspection
Violations: 0 critical , 0 noncritical
- None
Comments: Violation 12d corrected from previous inspection (door to employee locker room and bathroom is self-closing and not propped open). Facility purchased new cold-holding unit for sandwiches, salads, and fruit cups. Temperature of tuna fish in single-service cup in this unit was 45 dF. Unit has plastic covers that come down over the front when it is not in use. Facility raises these only during actual lunch periods (~20 minutes at a time with a break in between in which covers are pulled down). Discussed with operator cooling of items. Discussed with operator working in amounts that can be handled in ~10 minutes. Discussed prepping any sliced tomatoes first when individual salad items in cups are prepared each morning and putting these in walk-in immediately after prepping until it's time for service. Discussed with operator protecting food items in walk-in freezer from any ice build-up. Facility is currently using chlorine-based sanitizer, but is supposed to switch to quat sanitizer soon. High-temp dish machine final rinse temperature of >160 dF per sanitarian's test strips and thermometer on machine read 178 dF. Temperature of sausage patties in steam table on service line was 162 dF.
Date: 2014-06-12 Type: Inspection
Violations: 2 critical , 1 noncritical
- 5E(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 45°F as required.
- 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.
- 12D : Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Comments: FSIO1 inspection #8 for BP.
Date: 2013-09-26 Type: Inspection
Violations: 1 critical , 1 noncritical
- 1D(Critical) : Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Checked food temperatures- Milk- 39 degrees F, Cold Ham Sub- 45 degrees F, Chicken Pasta Prima Vera- 160 degrees F, Green Beans- 193 degrees F. Also evaluated dish machine rinse temperature- +180 degrees F.
Date: 2013-02-05 Type: Inspection
Violations: 1 critical , 0 noncritical
- 1H(Critical) : Food from unapproved source, spoiled, adulterated on premises.
Comments: Ground Beef- 175 degrees F; Milk- 40 degrees F; Corn- 173 degrees F; Refried Beans- 183 degrees F; Turkey Subs- 44 degrees F. Checked rinse temperature at dish machine- Acceptable.
Date: 2012-10-22 Type: Inspection
Violations: 0 critical , 1 noncritical
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2012-02-03 Type: Inspection
Violations: 0 critical , 1 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2011-10-06 Type: Inspection
Violations: 1 critical , 0 noncritical
- 1D(Critical) : Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Date: 2011-02-10 Type: Inspection
Violations: 0 critical , 4 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 14A : Insects, rodents present
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 11D : Non food contact surfaces of equipment not clean
Date: 2010-12-09 Type: Re-Inspection
Violations: 0 critical , 0 noncritical
- None
Date: 2010-10-29 Type: Re-Inspection
Violations: 0 critical , 2 noncritical
- 14B : Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 14A : Insects, rodents present
Date: 2010-10-06 Type: Re-Inspection
Violations: 1 critical , 2 noncritical
- 1H(Critical) : Food from unapproved source, spoiled, adulterated on premises.
- 14B : Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

Office Location

Street Address 933 HOFFMAN STREET
City ELMIRA
State NY
Zip 14905

Entities with the same location

Operation Name Facility Address Last Inspection
EFA SUMMER FEEDING PREP SITE 933 Hoffman Street, Elmira, NY 14905 2014-07-23

Competitor

Services with the same corporation

Operation Name Facility Address Last Inspection
BEECHER SCHOOL CAFETERIA 310 Sullivan Street, Elmira, NY 14901 2018-09-13
COBURN SCHOOL CAFETERIA 216 Mt. Zoar Street, Elmira, NY 14904 2018-09-06
RIVERSIDE SCHOOL CAFETERIA 409 Riverside Avenue, Elmira, NY 14904 2018-09-06
BROADWAY SCHL Summer Feeding 1000 Broadway, Elmira, NY 14904 2018-08-07
FASSETT SCHOOL Summer Feeding Site 309 West Thurston Street, Elmira, NY 14901 2018-08-06
EDISON HIGH Summer Feeding Site 2083 College Avenue, Elmira Heights, NY 14903 2018-08-06
BEECHER SCHOOL Summer Feeding Site 310 Sullivan Street, Elmira, NY 14901 2018-07-27
GST BOCES SUMMER FEEDING 431 Philo Road, Elmira, NY 14903 2018-07-27
HENDY AVE SCHL Summer Feeding site 110 Hendy Avenue, Elmira, NY 14905 2018-07-24
COBURN SCHOOL Summer Feeding Site 216 Mt. Zoar Street, Elmira, NY 14904 2018-07-23

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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).