Ade Hall - Alfred University

1 Saxon DRIVE, Alfred, NY 14802 · Restaurant (College Food Service)

41 inspections

1. Contrôle5 févr. 2026

   2 infractions

   • 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)
     • Not Critical Violation
   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
2. Contrôle9 oct. 2025

   1 infraction

   • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
     • Critical Violation
3. Contrôle10 févr. 2025

   3 infractions

   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
   • 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)
     • Not Critical Violation
   • 5A: 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.
     • Critical Violation
4. Contrôle12 nov. 2024

   2 infractions

   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
   • 5A: 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.
     • Critical Violation
5. Contrôle4 déc. 2023

   0 infraction

6. Contrôle5 avr. 2023

   2 infractions

   • 5A: 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.
     • Critical Violation
   • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
     • Critical Violation
7. Contrôle7 déc. 2022

   0 infraction

8. Contrôle28 oct. 2021

   0 infraction

9. Contrôle3 mars 2021

   0 infraction

10. Contrôle6 mars 2020

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
11. Contrôle9 déc. 2019

    3 infractions

    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • Not Critical Violation
    • 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)
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
12. Contrôle26 juill. 2019

    3 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
13. Contrôle11 déc. 2017

    2 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 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)
      • Not Critical Violation
14. Contrôle5 mai 2017

    17 infractions

    • 14A: Insects, rodents present
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 1G: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
      • Critical Violation
    • 7E: Other potentially hazardous foods requiring cooking are not heated to 140�F or above.
      • Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • Critical Violation
    • 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)
      • Not Critical Violation
    • 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)
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
15. Contrôle4 mai 2016

    6 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 5A: 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.
      • Critical Violation
    • 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)
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
16. Contrôle9 déc. 2015

    1 infraction

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
17. Contrôle23 avr. 2015

    0 infraction

18. Réinspection30 janv. 2015

    1 infraction

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
19. Contrôle29 oct. 2014

    2 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
20. Contrôle22 avr. 2014

    1 infraction

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
21. Contrôle11 déc. 2013

    0 infraction

22. Contrôle20 juin 2013

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
23. Contrôle10 déc. 2012

    0 infraction

24. Contrôle26 avr. 2012

    0 infraction

25. Contrôle9 mai 2011

    0 infraction

26. Contrôle29 avr. 2011

    0 infraction

27. Contrôle29 mars 2010

    0 infraction

28. Contrôle21 avr. 2008

    1 infraction

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
29. Contrôle12 déc. 2007

    0 infraction

30. Contrôle16 avr. 2007

    0 infraction

31. Contrôle29 nov. 2006

    0 infraction

32. Contrôle1 mai 2006

    0 infraction

33. Contrôle1 déc. 2005

    2 infractions

    • 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)
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
34. Contrôle19 avr. 2005

    0 infraction

35. Contrôle29 nov. 2004

    0 infraction

36. Contrôle28 avr. 2003

    0 infraction

37. Contrôle12 avr. 2002

    0 infraction

38. Contrôle30 avr. 2001

    0 infraction

39. Contrôle28 avr. 2000

    0 infraction

40. Contrôle28 avr. 1999

    0 infraction

41. Contrôle27 avr. 1998

    0 infraction