Peru High School Cafeteria (NYS Health Operation #268781) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 17 School STREET, Peru, NY 12972. The food service type is Institutional Food Service - School K-12 Food Service. The last inspection date is March 21, 2023.
| NYS Health Operation ID | 268781 |
| NYSDOH Gazetteer | 096000 |
| Facility Name | Peru Central High School Cafeteria |
| Operation Name | Peru High School Cafeteria |
| Facility Address | 17 School STREET, Peru |
| Permitted Operator Name | Peru Central School |
| Address | 17 School STREET Peru NY 12972 |
| Municipality | PERU |
| County | CLINTON |
| Local Health Department | Clinton County |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Permit Expiration Date | 2023-12-31 |
| Inspection Date | 2023-03-21 |
| Inspection Type | Inspection |
| Violations | No violations found. |
| Inspection Comments | Same menu for all 4 today, see picture. discussed thawing procedures, dented can policy. new food service director is Julie Holbrook oversees southern clinton county Keene moriah Plattsburgh district New Peru supervisor Barrett Miller. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-03-21 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Same menu for all 4 today, see picture. |discussed thawing procedures, dented can policy. |new food service director is Julie Holbrook oversees southern clinton county Keene moriah Plattsburgh district|New Peru supervisor Barrett Miller. |
| 2022-11-04 | Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations observed. Menu was pizza, veggies and fruit. |
| 2022-03-08 | Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations. Very well run facility. Discussed completing HACCP for second inspection of 2022 at any or all of the schools. Menu today at all schools was chicken wraps with fresh fruit. All hot and cold holding temps were within range. |
| 2021-11-10 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 8A HS kitchen prepares food for the high school and middle school. Menu was tacos, corn, shredded lettuce, cheese. Food is transported to the middle school in hot boxes. Interviews with staff and temperature checks showed all food was prepared, served and stored at acceptable temperatures. Cook expertly explained the cooling process in case of leftovers. One of the 2 hand wash sinks was partially blocked, staff made the second sink available. |
| 2021-02-25 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Notes are for Peru High-school, Intermediate school and elementary school. Facility is still operating on Covid schedule. Students rotate Mon Tues, Weds Thurs. High-school students do eat lunch in the cafeteria, however food is brought to them and the buffet style dining has been suspended. Elementary and intermediate students have food brought to their classrooms where they eat. Todays menu was Popcorn chicken, milk, orange slices and craisins. Facility is not currently handling or preparing any raw meat products. |There were no violations at any of the 4 kitchens. Operator did ask for second yearly inspection if possible. |
| 2020-10-26 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 8A × notes for all 4 PSCD kitchens x |Students are in the buildings for Monday and Tuesday or Thursday and Friday. There is no in class learning on Wednesday. Highschool students eat in the cafeteria, all other levels have food brought to the individual rooms by staff in insulated boxes. HS lunch was a chicken wrap with lettuce and tomato. Other levels had popcorn chicken and fruit. Temperature logs are being kept for refrigerated units. Students have the option to take home lunches for the days they are not in class. Students who are completely remote can pick up lunches at meeting locations. |
| 2019-03-19 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 11B Jeannine Kerr agreed to make a list of menu items which require cooling and reheating at this kitchen. |
| 2018-10-19 | Inspection | Critical: 0, Noncritical: 0, Violation Items: This is the second 2018 routine inspection. All violations from last inspection have been corrected. Rapid chiller is in use. It was recommended to use cooling logs to create a time-temperature record of cooling foods. These records should be reviewed by the food service director to ensure foods go from 120°F to below 45°F within time requirements. Temperature Guidelines posting was given. |
| 2018-05-15 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 11B; 2E; 8B Reheating was reviewed. It is recommended that reheated food temperatures be logged for review by the food service director. |
| 2017-11-15 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 11A; 11B; 2E; 5B Discussed Holding time of sandwiches dated 11/13 that were observed in stainless steel pans on an ice bath on serving line with food worker. Sandwiches without mayonaise are served for three days and any leftover after that, are discarded. The food worker only puts out enough sandwiches for each group of students going through the serving line. Temperature moitoring was encouraged, as well as encasing the whole pan in ice, not just layering the bottom of pan. |
| 2017-03-13 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 12E; 15C Comment: Menu served on day of inspection included chicken paddies with lettuce and tomato, carrots, pineapple and milk. Items checked during inspection included the following: accuracy of food probe thermometer, proper hot (chicken paddies) and cold (milk) holding, proper concentration of sanitizer for wiping cloths, proper sanitizing of dishes by dishwasher and general sanitation in food prep and fopd storage areas. All food workers doned gloves when appropriate and appeared healthy. |
| 2016-10-31 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 11A; 11B; 11D; 12E; 8D Comment: Menu served on day of inspection included: Breaded chicken (prebreaded), waffles (premade), sweet potatoes, baked beans (canned), baked apples, salad and millk. Cafeteria staff were well versed in food safety. |
| 2016-02-02 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11B; 8A Comment: Menu served on day of inspection included: Nachos with meat sauce, refried beans, canned diced tomatoes and jalopenio peppers salsa and steamed can corn. Facility does flash freeze left food items, date and hold froze until the menu item is served again or it is used in preparation of another menu item.|Discussed prepartion of turkey roast with kitchen manager. The frozen item is thawed in walk-in cooler. It is than cooked, cooled and held in cooler until day of service. On that day, the turkey is sliced, reheated, hot held and served. The gravy that is served over the turkey is processed product. The drippings are not used to make gravy. |
| 2015-12-10 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 1D; 8A; 8E |
| 2015-01-28 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2014-11-07 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2014-05-06 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15B |
| 2013-04-22 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 15B; 8A |
| 2012-12-03 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 12D; 8A |
| 2011-03-23 | Inspection | Critical: 2, Noncritical: 0, Violation Items: 2C; 5A |
| 2010-12-21 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 11A; 12E; 16; 4A; 5A; 8A; 8E; 8F |
| 2009-09-29 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 11C; 12E; 14B; 15A; 15C |
| 2007-02-07 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 12D; 2C |
| 2006-03-06 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 16 |
| 2005-06-01 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-05-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-03-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-01-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-10-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-10-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-02-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-03-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1997-12-04 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1997-02-10 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1996-02-07 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1995-02-16 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1994-03-17 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 5A | Critical Violation | 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. |
| 5B | Critical Violation | 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. |
| Not Critical Violation | ||
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 8A | Not Critical Violation | 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) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Peru Middle School Cafeteria · Peru Central High School Cafeteria | 17 School STREET, Peru, NY 12972 | School K-12 Food Service | 2023-03-21 |
| Peru Intermediate School Cafeteria · Peru Central High School Cafeteria | 17 School STREET, Peru, NY 12972 | School K-12 Food Service | 2023-03-21 |
| Peru Primary School Cafeteria · Peru Central High School Cafeteria | 17 School STREET, Peru, NY 12972 | School K-12 Food Service | 2023-03-21 |
| Street Address |
17 School STREET |
| City | Peru |
| State | NY |
| Zip Code | 12972 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Peru Middle School Cafeteria · Peru Central High School Cafeteria | 17 School STREET, Peru, NY 12972 | School K-12 Food Service | 2023-03-21 |
| Peru Varsity Club Concession | 17 School STREET, Peru, NY 12972 | Food Service Establishment | 2019-12-19 |
| Peru Central Middle School Cafeteria | 17 School STREET, Peru, NY 12972 | School K-12 Food Service | 2021-02-25 |
| Peru Primary School Cafeteria · Peru Central High School Cafeteria | 17 School STREET, Peru, NY 12972 | School K-12 Food Service | 2023-03-21 |
| Peru Intermediate School Cafeteria · Peru Central High School Cafeteria | 17 School STREET, Peru, NY 12972 | School K-12 Food Service | 2023-03-21 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Peru Central Intermediate Cafeteria | 116 Pleasant STREET, Peru, NY 12972 | School K-12 Food Service | 2021-11-10 |
| Peru Central Primary School Cafeteria | 116 Pleasant STREET, Peru, NY 12972 | School K-12 Food Service | 2021-11-10 |
| Peru Community Church Fellowship Ctr Food Service | 13 Elm STREET, Peru, NY 12972 | Food Service Establishment | 2023-10-27 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| VFW Post #309 Peru · Peru Memorial VFW Post #309 | 710 Pleasant STREET, Peru, NY 12972 | Restaurant | 2022-11-10 |
| Peru Central Primary School Cafeteria | 116 Pleasant STREET, Peru, NY 12972 | School K-12 Food Service | 2021-11-10 |
| St. Augustine's Parish Center Food Service · St. Augustine's Church | 3030 Main STREET, Peru, NY 12972 | Religious, Charitable, Fraternal Organization | 2023-02-15 |
| Twin Ponds Campsite Snack Bar Comm. | 224 Fuller ROAD, Peru, NY 12972 | Food Service Establishment | 2021-06-09 |
| Little Pizza Shop, The | 618 Lapham Mills Road, Peru, NY 12972 | Food Service Establishment | 2021-02-10 |
| Forrence Orchards MLC #3 Commissary Food Service · Forrence Orchards MLC #3&Commissary · Forrence Orchards, Inc. | 88 & 90 Mannix ROAD, Peru, NY 12972 | Commissary | 2023-07-18 |
| Chartwells - Valcour Education Conference Center · Chartwells -Valcour Ed Conf Ctr · Compass Group USA Inc. | 3712 State Route 9, Peru, NY 12972 | College Food Service | 2023-06-28 |
| Peru Community Church Fellowship Ctr Food Service | 13 Elm STREET, Peru, NY 12972 | Food Service Establishment | 2023-10-27 |
| Subway - Peru · Sacred Corporation | 654 Bearswamp ROAD, Peru, NY 12972 | Restaurant | 2021-05-12 |
| Valcour Inn and Boathouse Continental Breakfast · Valcour Educational Conference Center · College Auxiliary Services, Inc. | 3712 Route 9, Peru, NY 12972 | Food Service Establishment | 2021-05-06 |
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description. There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc. To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide. |