PILGRIM HOLINESS CAMP FS
Pilgrim Holiness Church Camp


Address: 246 Swinyer Road, Vermontville, NY 12983

PILGRIM HOLINESS CAMP FS (Health Operation# 357982) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 23, 2018.

Business Overview

NYS Health Operation ID 357982
Operation Name PILGRIM HOLINESS CAMP FS
Food Service Description Institutional Food Service - Religious, Charitable, Fraternal Organization
Facility Address 246 Swinyer Road
Vermontville
NY 12983
Municipality FRANKLIN
County FRANKLIN
Permitted Corporation Name PILGRIM HOLINESS CHURCH CAMP
Permitted Operator Name MICHAEL MARSHALL, SUPERVISOR
Permit Expiration Date 06/30/2019
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 166200

Inspection Results

Date: 2018-07-23 Type: Inspection Violations: 0 critical, 2 noncritical
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: Milk temped at 42 degrees F using DOH thermapen. Lunch is put on trays and served to campers via a staff member wearing gloves and using serving utensils. Leftovers are kept and quickly cooled on thin sheet trays in the walk in cooler. Discussed that since there are no sneeze guards present at the serving counter tops, the food cannot be self served if they plan to keep the leftovers.
Date: 2017-07-24 Type: Inspection Violations: 0 critical, 2 noncritical
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: Food temped in walk in cooler was found in the proper range at 39 degrees F. Butter was served in a non protected container without cover.
Date: 2016-07-26 Type: Inspection Violations: 0 critical, 1 noncritical
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: Food temperatures measured were all within proper range incuding fried chicken at 38 degrees F.
Date: 2015-07-21 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Temperatures measured: sliced american cheese = 45 deg. F, raw meatloaf = 39 deg. F. Discussed cooling procedures and reheating temperatures for leftovers.
Date: 2014-07-22 Type: Inspection Violations: 2 critical, 1 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Date: 2013-07-23 Type: Inspection Violations: 0 critical, 4 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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 8D: Single service items reused, improperly stored, dispensed, not used when required
Comments: Cold holding units within acceptable temperature. CPR masks now available in dining hall; located adjacent to choking poster.
Date: 2012-07-26 Type: Inspection Violations: 3 critical, 6 noncritical
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 11D: Non food contact surfaces of equipment not clean
Item 8G: Raw foods not properly washing prior to serving
Date: 2009-07-24 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2007-07-25 Type: Inspection Violations: 0 critical, 3 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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)
Date: 2006-07-26 Type: Inspection Violations: 2 critical, 6 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.

Office Location

Street Address 246 SWINYER ROAD
City VERMONTVILLE
State NY
Zip 12983

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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).