Alfred-Almond CS Concession Stand

Inspection summary

Alfred-Almond CS Concession Stand has been inspected 14 times by New York State Department of Health (NYSDOH) since July 19, 2010. The most recent inspection, on May 20, 2026, found no infractions.

11 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

The last 5 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• PestsHigher risk

  Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

  Recorded 2 times on October 18, 2018. For example: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded once on April 24, 2019. For example: Unwrapped/potentially hazardous foods are reserved.

• Cleaning and sanitizingHigher risk

  Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

  Recorded once on October 18, 2018. For example: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded once on October 18, 2018. For example: 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)

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded 4 times across 3 separate inspections, most recently on April 24, 2019. For example: Non food contact surfaces of equipment not clean

About this data

These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

• View the official New York State Department of Health (NYSDOH) disclosure site
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