Ryder Elementary School (NYS Health Operation #307200) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 143 Golding Drive, Cobleskill, NY 12043. The food service type is Institutional Food Service - School K-12 Food Service. The last inspection date is June 12, 2023.
| NYS Health Operation ID | 307200 |
| NYSDOH Gazetteer | 472000 |
| Facility Name | Ryder Elementary School |
| Operation Name | Ryder Elementary School |
| Facility Address | 143 GOLDING DRIVE, COBLESKILL |
| Permitted Corporation Name | COBLESKILL-RICHMONDVILLE CENTRAL SCHOOL DISTRICT |
| Permitted Operator Name | CARL MUMMENTHEY |
| Address | 143 Golding Drive Cobleskill NY 12043 |
| Municipality | COBLESKILL |
| County | SCHOHARIE |
| Local Health Department | Schoharie County |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Permit Expiration Date | 2023-12-31 |
| Inspection Date | 2023-06-12 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 1 |
| Violations | Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; |
| Inspection Comments | Hot holding (service line) mashed potato - 155oF Cold holding (reach-in cooler) milk - 40oF, (walk-in cooler) salsa - 40oF, ground beef - 41oF, milk - 40oF High temp dish machine - final rinse utensil surface temperature 162.3oF |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-06-12 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 12E Hot holding (service line) mashed potato - 155oF|Cold holding (reach-in cooler) milk - 40oF, (walk-in cooler) salsa - 40oF, ground beef - 41oF, milk - 40oF|High temp dish machine - final rinse utensil surface temperature 162.3oF |
| 2022-12-07 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15B Hot holding |Hash browns 145oF|Sausage 146oF|Self service milk cooler|Milk 42oF|Walk-in cooler|American cheese 42oF |
| 2022-06-01 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 11B; 12E; 6A Hot holding |Baked beans 155oF|Cold holding reach in cooler|Chocolate milk 43oF |
| 2021-11-18 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 12E Hot holding temperatures |Green Beans 149 degrees Fahrenheit |Rib sandwich 140 degrees |Cold holding walk-in cooler |Yogurt 42 degrees Fahrenheit |Cold holding reach in cooler |Cranberry sauce 41 degrees Fahrenheit |Milk cooler self service|Chocolate milk 42 degrees Fahrenheit|Dishwasher temperature 172 degrees Fahrenheit |
| 2021-06-04 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 14B; 8A; 8E Hot holding and cold holding temperature adequate. |Due to COVID-19 pandemic, all meals prepared in the kitchen and delivered remotely to the classrooms. |
| 2020-01-09 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 12A This is inspection number one of two for calendar year 2020 and inspection two of two for school calendar year 2019 to 2020.|Could not do dishwasher temperature as thermometer malfunctioned. |Cooked carrots at 150 degrees at service line.|Temperature of sausage out of oven was 166 to 182 degrees.|have chlorine sanitizer test strips correct from September 2019.|Chlorine solution for sanitizer was at about 50 parts per million. Whenever the cloth is used the solution strength will drop, so it is best to start with at least 100 parts per million solution.|To get about a 100 part per million sanitizing solution, take one gallon of warm water and add 1.5 tablespoons of 5 % to 6 % plain bleach.|The red sanitizer buckets are one gallon total volume.|To get about 100 parts per million chlorine in the bucket add three-quarters (0.75) table spoon to half bucket or so (one-half gallon) of warm water. Discussed with staff and there is a measuring spoon to use. |
| 2019-09-11 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 11B This is inspection number one of two for the school calendar year 2019 to 2020, and inspection number two for two for calendar year 2019.|Recommend that at bathroom be provided close to the kitchen for staff as they must leave the kitchen area to relieve themselves. The closest faculty bathroom is approximately 130 feet away.|Temperatures:| |Commercially prepared taco meat out of oven, outside is 184 degrees, interior is 144, almost empty pan at service line is 142 degrees. This must be cooked to at least 140 degrees. Staff do a pan of meat at 350 degrees for 20 to twenty five minutes, take temperature at 20 minutes, stir if not up to temperature and complete more cooking time.|At service line Cooked corn at 170; cooked rice at 185 degrees. Cheese topping at 150. All meet the minimum 140 for hot holding and cooking. |Milk in cooler is at 39 degrees and under the recommended 41 degrees for refrigeration.|Note left over items at service line are discarded at end of service period. |
| 2019-01-17 | Inspection | Critical: 0, Noncritical: 0, Violation Items: This is inspection number two of two for scholl year 2018 to 2019, and inspection number one of two for calendar year 2019 as required.|Temperatures taken at service line all hpt hplding temperatures met of hot dogs, saurkraut, and beans all above 140 degrees as required, cooking temperature for these products is 140for commercially processed food, reheating a food that has been cooked and then refrigerated in the facilty is 165 degree minimum, then hot holding to 140 minimum. |Staff advised that none of the items were from reheated items.|Discussed the preparation of tuna salad sandwich with the food service manager and she advised that all the ingredients like the tuna and mayonaise that are used are under refrigeration prior to mixing as required. I discussed that this was not done at one District school, but prechilled ingredients are done here since she learned this from a previous inspection, very nice. |
| 2018-09-20 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Temperatures at service line, carrots at 180 to 190 degrees.|french toast sticks 150|sausage patties in hot holding 141 its a precooked product.|all hot holding satisfactory. |
| 2018-05-07 | Inspection | Critical: 0, Noncritical: 0, Violation Items: This is inspection number one of two for calendar year 2018 andinspection two of two for school calendar year 2017 to 2018.|Discussed the milk carton dates. Staff check dates on cartons, rotate the cartons routinely so the milk with the closest expiration date is always used first, therefore they never have milk served with the expiration date passed. Outstanding.|temperature of cooked carrots at service line was 178.|Ten pound tubes of hamburger are on the bottom shelf of the walk in cooler as required, no way any drippings can get on any other food items. The four tubes are on baking sheets to prevent dripping on the floor as well. |
| 2017-11-20 | Inspection | Critical: 0, Noncritical: 0, Violation Items: This is inspection number 2 of 2 for calendar year 2017 and inspection one of two for school year 2017 to 2018.|Temperatures of food at sefvice line, |chicken burger at 145 degrees|mashed potoes at 174 degrees|spinach at 144|do not recommend storing precooked frankfurters in walkin cooler on upper shelves. They are thawing for service on menu for Tuesday 11/21/2017. They are a precooked product so there ia no violation for them being stored above milk cartons. The liquid can drip while thawing and it is recommended that all meat products be handled the same so there is never a mistake. Precooked items are the norm in the cafeteria, but there is occasionally raw hamburger that ia prepared, and the raw hamburger must be on the bottom shelves of refrigeration. |
| 2017-01-30 | Inspection | Critical: 0, Noncritical: 0, Violation Items: This is inspection 2 of 2 for school year 2016 to 2017 and inspection 1 of 2 for calendar year 2017.|service line temperatures 157 for broccoli, 170 for mashed potatoes. |Temperatue in holding oven of food 141 to 153 and still in holder for 7 more minutes prior to service holder set at 155 and display temperature of unit goes to 156 to 154, as it works. first chicken strips go into convection oven for cooking. |Baking sheet of chicken fingers was cooking in the caonvection oven and staff doing normal procedure checked temperature and was only 126 degrees and was returned for more cooking. After cooking for a few more minutes of cooking the final temperature was 152 then placed into warmer. Done correctly by staff member Debbie. Nicely done, discussed the target temperature for this precooked product was 140 degrees.| |Refrigeration and freezer equipment operating fine. Mechanical dishwasher at over 180 degrees, target manufacture rinse temperature is 180 degrees for sanitizing. |
| 2016-10-07 | Inspection | Critical: 0, Noncritical: 0, Violation Items: this is inspection number 1 of 2 for School year 2016 to 2017 and number 2 pof 2 for calendar year 2016. |counter with microwave oven has been adequately corrected with new smooth non -porous easily cleanable counter, corrected from previous inspection. Workorder placed and done.|temperature, sweet carrot coins at sevice line were range od 140 to 145, |stewed tomatoes atr service line 162.|pizza in hot holding at 155 then brought out to service line |mechanical dishwasher termperatures met the manufacturer's temperature, was at 160 minimum and rinse 180 degrees minimum (actual was 195) and satisfactory,|Staff, Debbie, was handling dirty utensils to put in mechanical dishwasher. Priot to handling the clean dishes she correctly washed her hands and as a further precaution donned clean gloves prior to stacking and storing the clean utensils and preparing the fresh utensils for young diners , very nice technique.|Window ledge at mechanical dishwasher has been cleaned and corrected from previous inspections. Work order placed and done. |
| 2016-03-18 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 10A; 10B This is inspection # 2 of 2 required for school year 2015 to 2016. # 1 of 2 for calendar year 2016.||temperatures measured degrees Fahrenheit kernel corn cooking at 74, finshed at 170 hot holding at service line 160; string beans at service line 173|cheese and pepperoni pizza cooking at 104, finished then at service line 160 |140 is the cook temperature internal minimum for thes items|Note ledge behond mechanical dishwasher was cleaned and corrected from October 2015 |
| 2015-10-23 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 15A Temperature of cooked foods placed at sevice line: cheese pizza 157 at outside 175 at interior of tray good minimum cook and hot hold is 140 degrees Fahreheit. Cooked sliced carrots were 185 and cooked tomatoes were at 175 and rising. tomatoes had some spices and nother product requiring a higher cook temperature of 140, hot hold at 140 degrees minimum.|Gave Boil water checklist for food service establishments in case there is a boil water order issued in the minicipal system. |
| 2015-02-13 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A floor seal gone flies cobwebs on window ledge behind washer (needs workorder for maintenance staff) |
| 2014-09-26 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A |
| 2014-03-14 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2013-09-17 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2013-06-10 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2012-11-08 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2012-04-20 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-09-29 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 5A |
| 2011-03-09 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 6A |
| 2010-12-02 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A |
| 2010-01-22 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15B |
| 2010-01-19 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 11B |
| 2009-10-08 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15B |
| 2009-02-24 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2008-10-29 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 11D |
| 2008-02-08 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2006-11-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-11-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-12-15 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-09-02 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-12-20 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-11-20 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-11-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-10-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-11-02 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 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. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12A | Not Critical Violation | Hot, cold running water not provided, pressure inadequate |
| 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 |
| 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) |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
Address: 319 Main Street, Richmondville, NY 12149 Food Service Description: School K-12 Food Service Inspection Date: 2023-06-12 |
| Street Address |
143 GOLDING DRIVE |
| City | COBLESKILL |
| State | NY |
| Zip Code | 12043 |
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Address: 216-1 South Grand Street, Cobleskill, NY 12043 Food Service Description: Restaurant Inspection Date: 2022-12-19 | |||
Address: 990 East Main Street, Cobleskill, NY 12043 Food Service Description: Food Service Establishment Inspection Date: 2023-10-17 | |||
Address: 554-1 Main STREET, Cobleskill, NY 12043 Food Service Description: Food Service Establishment Inspection Date: 2022-12-19 | |||
Address: 189 West Main STREET, Cobleskill, NY 12043 Food Service Description: Food Service Establishment Inspection Date: 2023-11-01 | |||
Address: 102 Otsego Avenue, Cobleskill, NY 12043 Food Service Description: Food Service Establishment Inspection Date: 2023-11-03 | |||
Address: 136 Railroad Avenue, Cobleskill, NY 12043 Food Service Description: Restaurant/Catering Operation Inspection Date: 2021-12-14 | |||
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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.