G. B. EDWARDS CENTER
Essex County Chapter, Nysarc, Inc.


Address: Auger Pond Road, Keeseville, NY 12944

G. B. EDWARDS CENTER (Health Operation# 358838) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 24, 2018.

Business Overview

NYS Health Operation ID 358838
Operation Name G. B. EDWARDS CENTER
Food Service Description Institutional Food Service - Institution Food Service
Facility Address Auger Pond Road
Keeseville
NY 12944
Municipality CHESTERFIELD
County ESSEX
Permitted Corporation Name ESSEX COUNTY CHAPTER, NYSARC, INC.
Permitted Operator Name BARBARA THOMAS
Permit Expiration Date 02/28/2020
Local Health Department Saranac Lake District Office
NYSDOH Gazetteer 155000

Inspection Results

Date: 2019-01-18 Type: Inspection Violations: 0 critical, 2 noncritical
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 11D: Non food contact surfaces of equipment not clean
Comments: [email protected] will be the new email address to mail reports. Remove [email protected]. Haddock was served, Brussels sprouts, pineapple and milk. snack is juice with pineapple juice with strawberry yogurt. haddock was cooked with water added and blended, temperatures dropped to 145 °F and it was transferred to the steam table. All items in the the steam table were above 140 °F.
Date: 2018-04-24 Type: Inspection Violations: 0 critical, 1 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)
Date: 2017-04-20 Type: Inspection Violations: 0 critical, 2 noncritical
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: The hot holding temperatures at the serving line were 140 °F or above (Broccoli purée), The thermometers were calibrated on site and found to be accurate. Three bay dishwashing was discussed. An employee sick foodworker policy was discussed. All cold holding temperatures were found to be acceptable. The menu was reviewed at the time of inspection. Tuna salad was properly cooling in a shallow met pan in the refrigerator.
Date: 2016-01-22 Type: Inspection Violations: 1 critical, 1 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Menu was reviewed and processing of hot roast beef sandwiches etc.
Date: 2015-08-28 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Menu was reviewed discussed cooling of eggs for egg salad. roast beef was prepared for lunch. Roast beef, yellow squash, and Garvey all hot held above 140 degrees F.
Date: 2014-08-22 Type: Inspection Violations: 1 critical, 3 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Date: 2014-02-21 Type: Inspection Violations: 0 critical, 2 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: The dishwasher was operating at proper wash and sanitizing temperature. Gloves and hairnets were being worn during food prep. turkey and gravy was observed being made and ready to be transferred to the oven.
Date: 2013-01-03 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2012-02-22 Type: Inspection Violations: 0 critical, 1 noncritical
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Date: 2011-01-06 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-02-03 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2009-02-06 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2008-02-13 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2007-02-02 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2006-02-17 Type: Re-Inspection Violations: critical, noncritical
Date: 2005-12-30 Type: Inspection Violations: critical, noncritical

Office Location

Street Address AUGER POND ROAD
City KEESEVILLE
State NY
Zip 12944

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Competitor

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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).