ELDRED CENTRAL SCHOOL

600 Route 55, Eldred, NY 12732 · Restaurant (School K-12 Food Service)

39 inspections

1. Contrôle13 févr. 2026

   0 infraction

2. Contrôle2 oct. 2025

   0 infraction

3. Contrôle18 mars 2025

   1 infraction

   • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
     • Critical Violation
4. Contrôle5 nov. 2024

   0 infraction

5. Contrôle10 sept. 2024

   1 infraction

   • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
     • Critical Violation
6. Contrôle12 oct. 2023

   1 infraction

   • 8D: Single service items reused, improperly stored, dispensed, not used when required
     • Not Critical Violation
7. Contrôle24 avr. 2023

   0 infraction

8. Contrôle15 sept. 2022

   0 infraction

9. Contrôle28 avr. 2022

   0 infraction

10. Contrôle20 déc. 2021

    0 infraction

11. Contrôle4 févr. 2021

    0 infraction

12. Contrôle13 oct. 2020

    1 infraction

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
13. Contrôle11 mars 2020

    0 infraction

14. Contrôle15 janv. 2019

    2 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
15. Contrôle13 nov. 2018

    0 infraction

16. Contrôle27 févr. 2018

    1 infraction

    • 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
17. Contrôle5 oct. 2017

    0 infraction

18. Contrôle21 mars 2017

    3 infractions

    • 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
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
19. Contrôle2 déc. 2016

    0 infraction

20. Contrôle13 avr. 2016

    1 infraction

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
21. Contrôle26 janv. 2016

    1 infraction

    • 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
22. Contrôle27 oct. 2015

    1 infraction

    • 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
23. Contrôle6 févr. 2015

    0 infraction

24. Contrôle25 nov. 2014

    2 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not 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
25. Contrôle28 janv. 2014

    1 infraction

    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
26. Contrôle16 oct. 2013

    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
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
27. Contrôle4 mars 2013

    1 infraction

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
28. Contrôle28 sept. 2012

    1 infraction

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
29. Contrôle9 janv. 2012

    1 infraction

    • 9D: Dressing rooms dirty, not provided, improperly located
      • Not Critical Violation
30. Contrôle13 oct. 2011

    7 infractions

    • 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
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
    • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
      • Critical Violation
    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • Not Critical Violation
    • 14A: Insects, rodents present
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 9D: Dressing rooms dirty, not provided, improperly located
      • Not Critical Violation
31. Contrôle3 mai 2011

    3 infractions

    • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
      • Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
32. Contrôle8 oct. 2010

    5 infractions

    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 9D: Dressing rooms dirty, not provided, improperly located
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
33. Contrôle23 mars 2010

    4 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
34. Réinspection21 oct. 2009

    2 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
      • Critical Violation
35. Contrôle23 févr. 2009

    0 infraction

36. Contrôle8 oct. 2008

    0 infraction

37. Contrôle22 janv. 2008

    0 infraction

38. Réinspection6 févr. 2007

    4 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • 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
    • 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
39. Contrôle10 janv. 2007

    2 infractions

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation