ROYALTON-HARTLAND HIGH SCHOOL

54 STATE STREET, MIDDLEPORT, NY 14105 · Restaurant (School K-12 Food Service)

51 inspections

1. Contrôle27 janv. 2026

   1 infraction

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
2. Contrôle6 nov. 2025

   0 infraction

3. Contrôle27 févr. 2025

   0 infraction

4. Contrôle1 oct. 2024

   0 infraction

5. Réinspection9 févr. 2024

   0 infraction

6. Contrôle2 févr. 2024

   1 infraction

   • 8D: Single service items reused, improperly stored, dispensed, not used when required
     • Not Critical Violation
7. Contrôle29 sept. 2023

   1 infraction

   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
8. Contrôle8 févr. 2023

   0 infraction

9. Contrôle16 sept. 2022

   0 infraction

10. Contrôle10 févr. 2022

    0 infraction

11. Contrôle30 sept. 2021

    2 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
12. Contrôle1 févr. 2021

    0 infraction

13. Contrôle18 sept. 2020

    0 infraction

14. Contrôle12 févr. 2020

    0 infraction

15. Contrôle10 sept. 2019

    0 infraction

16. Contrôle1 mars 2019

    1 infraction

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
17. Contrôle24 sept. 2018

    2 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • 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
18. Contrôle7 févr. 2018

    4 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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
    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
19. Contrôle15 sept. 2017

    2 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
20. Contrôle23 mars 2017

    0 infraction

21. Contrôle24 oct. 2016

    2 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • 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
22. Contrôle29 mars 2016

    0 infraction

23. Contrôle2 oct. 2015

    0 infraction

24. Contrôle24 mars 2015

    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
    • 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
25. Réinspection2 déc. 2014

    0 infraction

26. Contrôle30 oct. 2014

    4 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • 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
    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
27. Contrôle7 févr. 2014

    1 infraction

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
28. Contrôle10 oct. 2013

    1 infraction

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
29. Contrôle18 oct. 2012

    2 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
30. Contrôle27 mars 2012

    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
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
31. Contrôle14 oct. 2011

    0 infraction

32. Contrôle6 oct. 2011

    1 infraction

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
33. Contrôle28 févr. 2011

    0 infraction

34. Contrôle29 sept. 2010

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
35. Réinspection29 avr. 2010

    0 infraction

36. Contrôle26 mars 2010

    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
37. Contrôle8 oct. 2009

    2 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • 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
38. Contrôle9 mars 2009

    3 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
    • 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
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
39. Réinspection16 oct. 2008

    0 infraction

40. Contrôle3 oct. 2008

    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
    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
41. Contrôle2 avr. 2008

    0 infraction

42. Contrôle11 oct. 2007

    0 infraction

43. Réinspection3 mai 2007

    0 infraction

44. Contrôle24 avr. 2007

    1 infraction

    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
45. Contrôle24 oct. 2006

    0 infraction

46. Contrôle18 oct. 2005

    0 infraction

47. Contrôle19 oct. 2004

    0 infraction

48. Contrôle27 oct. 2003

    0 infraction

49. Contrôle17 oct. 2002

    0 infraction

50. Réinspection18 oct. 2001

    0 infraction

51. Contrôle12 oct. 2001

    0 infraction