HOLLEY HIGH SCHOOL CAFETERIA

3800 NORTH MAIN STREET, HOLLEY, NY 14470 · Restaurant (School K-12 Food Service)

55 inspections

1. InspectionMar 10, 2026

   0 infractions

2. InspectionSep 22, 2025

   0 infractions

3. InspectionMar 12, 2025

   1 infraction

   • 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
4. InspectionSep 27, 2024

   0 infractions

5. InspectionMar 18, 2024

   0 infractions

6. InspectionSep 13, 2023

   0 infractions

7. InspectionMar 7, 2023

   0 infractions

8. InspectionSep 28, 2022

   0 infractions

9. InspectionMar 16, 2022

   0 infractions

10. InspectionSep 20, 2021

    0 infractions

11. InspectionApr 16, 2021

    0 infractions

12. InspectionSep 25, 2020

    0 infractions

13. InspectionSep 11, 2019

    0 infractions

14. InspectionMar 6, 2019

    0 infractions

15. InspectionSep 18, 2018

    0 infractions

16. InspectionFeb 28, 2018

    3 infractions

    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
    • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
      • Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
17. InspectionSep 19, 2017

    3 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • 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
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
18. InspectionMay 5, 2017

    0 infractions

19. InspectionSep 14, 2016

    0 infractions

20. Re-InspectionMar 21, 2016

    0 infractions

21. InspectionMar 7, 2016

    3 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • 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
22. InspectionSep 11, 2015

    0 infractions

23. InspectionApr 6, 2015

    1 infraction

    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
24. InspectionSep 10, 2014

    0 infractions

25. InspectionMar 24, 2014

    0 infractions

26. InspectionSep 16, 2013

    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
27. InspectionMar 11, 2013

    2 infractions

    • 5B: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
      • Critical Violation
    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
28. InspectionOct 17, 2012

    0 infractions

29. Re-InspectionSep 18, 2012

    0 infractions

30. InspectionSep 6, 2012

    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
31. InspectionMar 6, 2012

    4 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
    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
32. InspectionSep 23, 2011

    0 infractions

33. InspectionFeb 9, 2011

    2 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
34. InspectionSep 14, 2010

    0 infractions

35. InspectionMar 9, 2010

    5 infractions

    • 5D: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
      • 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
    • 1H: Food from unapproved source, spoiled, adulterated on premises.
      • Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
36. InspectionSep 14, 2009

    0 infractions

37. InspectionMar 10, 2009

    0 infractions

38. Re-InspectionMar 4, 2008

    2 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot 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
39. InspectionSep 17, 2007

    1 infraction

    • 5D: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
      • Critical Violation
40. Re-InspectionApr 23, 2007

    0 infractions

41. InspectionSep 18, 2006

    0 infractions

42. InspectionSep 22, 2005

    0 infractions

43. InspectionOct 13, 2004

    0 infractions

44. InspectionJan 12, 2004

    0 infractions

45. InspectionJan 15, 2003

    0 infractions

46. InspectionNov 13, 2002

    0 infractions

47. InspectionJan 8, 2002

    0 infractions

48. Re-InspectionFeb 9, 2001

    0 infractions

49. InspectionJan 18, 2001

    0 infractions

50. InspectionJan 5, 2000

    0 infractions

51. InspectionJan 8, 1999

    0 infractions

52. InspectionJan 20, 1998

    0 infractions

53. InspectionJan 15, 1997

    0 infractions

54. Re-InspectionOct 25, 1996

    0 infractions

55. InspectionJan 9, 1996

    0 infractions