Chef Stanley's

7664 State 434 ROUTE, Apalachin, NY 13732 · Restaurant (Restaurant)

9 inspections

1. Re-InspectionMar 16, 2026

   0 infractions

2. InspectionMar 26, 2021

   3 infractions

   • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
     • 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
   • 4D: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
     • Critical Violation
3. InspectionFeb 11, 2021

   8 infractions

   • 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
     • Not Critical Violation
   • 4D: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
     • Critical Violation
   • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
     • Not Critical Violation
   • 8C: Improper use and storage of clean, sanitized equipment and utensils
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
     • Not Critical Violation
4. InspectionFeb 3, 2020

   12 infractions

   • 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
     • Not Critical Violation
   • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
     • Not Critical Violation
   • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
     • Critical Violation
   • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
     • Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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
   • 11D: Non food contact surfaces of equipment not clean
     • 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
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
     • Not Critical Violation
   • 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
     • Not Critical Violation
5. Re-InspectionOct 17, 2019

   1 infraction

   • 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
     • Not Critical Violation
6. InspectionFeb 28, 2019

   13 infractions

   • 8F: Improper thawing procedures used
     • 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
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
     • Critical Violation
   • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
     • Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 8D: Single service items reused, improperly stored, dispensed, not used when required
     • Not Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • 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
   • 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
   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
   • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
     • Not Critical Violation
7. InspectionJan 26, 2018

   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
8. InspectionDec 8, 2017

   6 infractions

   • 8B: In use food dispensing utensils improperly stored
     • 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
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
9. InspectionNov 13, 2017

   0 infractions