Edison High School Cafeteria (NYS Health Operation #265503) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 2083 College Avenue, Elmira Heights, NY 14903. The food service type is Institutional Food Service - School K-12 Food Service. The last inspection date is October 26, 2023.
| NYS Health Operation ID | 265503 |
| NYSDOH Gazetteer | 072100 |
| Facility Name | EDISON HIGH SCHOOL |
| Operation Name | EDISON HIGH SCHOOL CAFETERIA |
| Facility Address | 2083 COLLEGE AVENUE, ELMIRA HEIGHTS |
| Permitted Corporation Name | ELMIRA HEIGHTS CENTRAL SCHOOL DISTRICT |
| Permitted Operator Name | KATI LEWIS |
| Address | 2083 College Avenue Elmira Heights NY 14903 |
| Municipality | ELMIRA |
| County | CHEMUNG |
| Local Health Department | Chemung County |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Permit Expiration Date | 2024-04-16 |
| Inspection Date | 2023-10-26 |
| Inspection Type | Inspection |
| Violations | No violations found. |
| Inspection Comments | No violations observed. Observed digital probe thermometer to ensure pre-cooked chicken patties ( a potentially hazardous time/temperature controlled for safety food item) is cooked, and hot held, at 140F or greater. Advised staff to wash hands after using the bathroom, eating, drinking, smoking, coughing, sneezing, in between glove changes, or whenever hands are contaminated. Observed final rinse for high temperature disinfection of dish washer to be at 192F. All ready to eat fruits, like apples, were wrapped in plastic coverings to prevent bare hand contact. Advised staff to work in small manageable quantities, and placed food back into hot/cold holding, when not actively being prepared. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils to prevent cross contamination. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-10-26 | Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations observed. Observed digital probe thermometer to ensure pre-cooked chicken patties ( a potentially hazardous time/temperature controlled for safety food item) is cooked, and hot held, at 140F or greater. Advised staff to wash hands after using the bathroom, eating, drinking, smoking, coughing, sneezing, in between glove changes, or whenever hands are contaminated. Observed final rinse for high temperature disinfection of dish washer to be at 192F. All ready to eat fruits, like apples, were wrapped in plastic coverings to prevent bare hand contact. Advised staff to work in small manageable quantities, and placed food back into hot/cold holding, when not actively being prepared. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils to prevent cross contamination. |
| 2023-03-10 | Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations observed. Staff was using digital probe thermometer to ensure commercially pre-cooked fish sticks, a potentially hazardous time/temperature controlled for safety food item, was cokked to 140F or greater. Advised staff to wash hands after using the bathroom, eating, drinking, coughing, sneezing, in between glove changes, or whenever contaminated. Advised staff to wash, rinse, and sanitize food contact surfaces and utensils after each use, to prevent cross contamination. Advise staff to work in small manageable quantities when handling PHF/TCS food, and when not in use, place back into hot or cold holding. |
| 2022-10-14 | Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations observed during inspection. Observed tongs to prevent bare hand contact with ready to eat food items such as carrots and lettuce. Observed staff wearing gloves to prevent bare hand contact while handling hamburger rolls. Discussed the importance of washing hands in between glove changes, after using restrooms, eating, drinking, coughing and after any possible contamination. Observed required hot holding temperatures of potentially hazardous food such as ground beef at 140F or above (Actual 174F) in service line. Observed individually bagged fruits such as apples and blueberries. Observed required cold holding temperatures of potentially hazardous food such as a milk at 45F or less in front service line (Actual 41F). Observed all refrigeration units cold holding potentially hazardous food/ time and temperature control for safety at temperature of 45F or below. Observed staff recording temperatures using a digital probe thermometer to insure proper internal cooking/reheating temperatures of potentially hazardous food items such as commercially pre-cooked chicken nuggets is at 140F or above (Actual 170F). Advised staff to notify CCHD immediately after an event such as a fire, loss of water, power outage, sewer/drainage issues and within 24 hours after receiving an alleged food borne illness complaint. |
| 2022-04-28 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 5B Observed staff wearing gloves to prevent bare hand contact while assembling hot chicken sandwiches. Observed facility using digital thermometer to verify the internal cooking temperature of commercially precooked chicken to 140F or warmer (actual 181F). Discussed contacting Chemung Co Health Department (CCHD) immediately following events of fire, loss of water or power, waste water drainage issues and within 24 hours after receiving a complaint of food borne illness. |
| 2020-02-19 | Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations observed during inspection. Observed staff using digital thermometer to verify that cheese ravioli on service line were being hot held at 140F or warmer. Recommended warming buns for chicken patty sandwiches to help with hot holding temperatures. Observed staff wearing gloves while slicing and individually bagging cantaloupe. Observed all containers of quaternary ammonia sanitizer at 300ppm with facility's test strips. Verified that all cold holding unit equipped with monitoring thermometer to verify food is cold held at 45F or less. Discussed washing hands following times of potential contamination for 20 seconds with soap under warm water. |
| 2019-11-22 | Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations observed during inspection. Observed staff wearing gloves and using utensils to prevent bare hand contact with ready to eat food items at service line. Recommended stirring and keeping lids on food in service lines often to verify the time and temperature control for safety/potentially hazardous food (TCS/PHF) are hot held at 140F or warmer. Observed staff verifying the cooking temperature (obtained 192-199F) of baked chicken with digital thermometer. Observed final rinse temperature on dish machine of 182F. |
| 2019-02-28 | Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations were noted during inspection. Checked food temperatures- Milk- 37 dF, Broccoli- 203 dF, Orange Chicken- 173 dF, Chicken Tenders- 176 dF, Hot Dogs- 185 dF, Meat Sauce- 180 dF, Rice- 186 dF, Chicken Wing Pizza- 195 dF, Sliced Cheese inside refrigerator- 42 dF. Employees were observed properly using utensils and plastic gloves during inspection. Discussed routine hand washing by employees with Manager. Digital thermometers available for evaluating cooked potentially hazardous (TCS) foods. Refrigerated storage equipment used to store cold potentially hazardous (TCS) foods equipped with monitoring thermometers, were maintained below 45 dF. Final rinse temperature of dish machine- 187 dF per gauge. Checked wiping cloth solution- 200 ppm, Quaternary Ammonia test kit was provided by staff. Discussed cooling procedures of cooked potentially hazardous (TCS) foods with Manager during inspection. |
| 2018-11-27 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Recommended storing shredded cheddar cheese in cold holding well on service line at shallow depth in a pre-chilled metal container. Observed shredded cheddar at temperature of 42F in refrigeration. Temperature of food in steam table on service line observed as follows: rice- 178F, taco meat- 164F, re-fried beans- 158. Observed turkey on green salad in cold holding well at temperature of 38F. Observed chicken tenders in steam hot holding cabinet at temperature of 140F. According to cooking temperature log, chicken tenders had been cooked to a temperature of 208F. Recommended storing time and temperature control for safety/potentially hazardous food (TCS/PHF) that are difficult to hot hold lower in cabinet so they are located closer to heat/steam generating component. Observed staff using digital thermometer to verify temperatures and wearing gloves while handling ready to eat food items. Reviewed cold holding temperature of 45F or less and hot holding temperature of 140F or greater. Observed sanitizer (Quaternary Ammonia) at 200ppm in wiping cloth buckets per facility test strips. |
| 2018-03-27 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 8A Chicken nuggets had a temperature of 191F per facility's digital probe thermometer. Taco meat had a temperature 165F in facility's hot holding service table. Corn and nacho cheese had temperatures of 198F and 185F, respectively. Ham in salad placed in cold holding serving unit had a temperature of 42F. Milk cartons located in walk-in cooler had a temperature of 42F. Discussed requirement to hold whole apples on service line (for self-service) with protection to prevent barehand contact. Operator indicated apples will be pre-wrapped in plastic bags, prior to placement on service line Facility makes own ranch dressing. Advised staff that ranch dressing, which is made with buttermilk, is to be considered as potentially hazardous and is to be temperature controlled. Recommended in-use ranch dressing be stored in ice bath. Observed final rinse temperature of dish washing machine at 182F. Observed staff preparing pizza in small, manageable quantities being placed directly into oven to cook, and then into hot holding until they are ready for service. |
| 2017-11-29 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 5C Observed macaroni and cheese cooling in walk-in cooler in 3 full metal hotel pans with a skewed lids at 2 inch depth with internal temperature of 118dF in middle and 88dF on outside in first pan, 99dF in middle and 67dF on outside of second pan, and 88dF in middle and 67dF on outside of third pan. Reviewed cooling schedule of 120-70dF in 2 hours then 70-45dF in an additional 4 hours. Time at which mac and cheese reached 120dF unknown, so it is not possible to determine if product could meet cooling schedule. Recommended operator stir pans of macaroni and cheese regularly and keep lids fully off while cooling. Manager stirred macaroni and cheese twice during inspection and observed temperature dropping rapidly. Observed macaroni and cheese at temperature of 167dF, chicken patties at temperature of 187dF, green beans at temperature of 158dF in steam tables on service lines. Observed egg salad sandwich at temperature of 38dF, yogurt cups at temperature of 36dF and tuna wrap at temperature of 42dF in cold holding on service line. Observed digital thermometers being used by staff. Observed final rinse temperature of 188dF on dish machine. Observed sanitizer (quaternary ammonia) wiping cloth bucket at 200ppm. |
| 2017-05-23 | Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations observed during inspection. Observed Hard boiled eggs (temp of 53dF) cooked ~3 hours prior and actively cooling in 3 door refrigerator. Discussed keeping plastic wrap off while actively cooling. Observed sliced and diced cantaloupe in 2 door refrigeration at temperature of 63-58dF. Interview indicated that melon had been out at room temperature to ripen and was cut ~30 minutes prior and is actively cooling prior to service. Observed accurate digital thermometer. Observed the following foods in steam table: green beans at temperature of 187dF, taco meat at temperature of 176dF, refried beans at temperature 153dF. Obtained a rinse temperature of 172dF with sanitarian thermometer in high temp dish machine. Discussed hand washing and glove/utensil use. |
| 2016-10-19 | Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations observed during inspection. Observed chicken ranch wraps at 42dF in 2 door cooler. Observed sausage coming out at oven at 211dF. Observed accurate digital thermometer being used to temp food. Observed final rinse temperature of 173dF with dish washer. Observed sanitizer container for thermometer at 200ppm. Discussed cooling procedures of sloppy joes (cooled in 2 shallow containers than combined and frozen). |
| 2016-05-12 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations observed during re-inspection. Un-cooked pizzas were in refrigerator at temperature of 39dF. Sliced watermelon in refrigerator was 38dF. Sliced watermelon on service line was 40dF. Discussed relocating watermelon into refrigeration between lunches to keep 45dF or less. |
| 2016-02-23 | Inspection | Critical: 2, Noncritical: 0, Violation Items: 5A; 5C Discussed with kitchen manager that facility does not wish to continue with pizza wavier. Facility is able to cold hold raw pizza. |
| 2015-11-02 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 5A Discussed cold holding wavier. Recommended working on one task in kitchen at a time and pulling only food for that one task that can be completed in 10-15 minutes. Discussed condition of oven mitts. Discussed use of sanitizer buckets and location of buckets during storage. CCHD to review thermometer sanitizer process with NYSHD. Discussed hand washing and ill food worker policy. |
| 2015-03-24 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 5A; 6A; 8A Accurate digital and probe thermometers observed temping food during inspection. Sanitizer levels in wiping cloth buckets was adequate. High temp dish machine reached 177dF during final rinse. Discussed cooling procedures and identified phf/tcs with kitchen staff. Discussed food training with staff and provided code book and food safety summary sheet. |
| 2014-12-12 | Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations observed during inspection. The following violations were corrected from the previous inspection; 10b-worn wooden cart replaced with new smooth and easily cleanable cart. 10b-wooden dolly in disrepair has been removed from service. Discussed conditions of cold holding waiver for pizzas (before prep, during prep, and after prep, but before cooking). |
| 2014-05-08 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 10B; 11B; 5B; 5C High temperature dish machine operating at adequate temperature. In use wiping clothes are required to be stored in sanitizer. CCHD to discuss waiver for pizzas. Discussed with operator avoiding barehand contact with ready-to-eat foods and hand-washing, as well as ill worker policy. Provided food safety summary sheet. This is inspection #3 for BP FSIO-I training. |
| 2013-09-11 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Dish machine final rinse temperature- +180 degrees F. Discussed routine calibration of numerical thermometers w/ kitchen staff. Also discussed proper cooling of cooked potentially hazardous (TCS) foods with kitchen manager. Checked food temperatures- Milk- 40 degrees F, Chicken Pasta- 163 degrees F, Green Beans- 180 degrees F. |
| 2013-01-29 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Discussed use of sanitizer & proper storage of wiping cloths during inspection. Milk- 38 degrees, Chicken Patties- 170 degrees, Green Beans- 188 degrees, Mozzarella Sticks- 176 degrees F. Checked final rinse temperature at dish machine- Acceptable. |
| 2012-10-25 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2012-01-19 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 12D; 1D |
| 2011-09-27 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2011-02-11 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A |
| 2010-10-28 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 12D |
| 2010-02-04 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 10A |
| 2009-11-02 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2009-03-02 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 12D |
| 2008-09-25 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2008-03-10 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2007-03-08 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2006-01-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-09-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-11-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-02-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-02-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-01-23 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-02-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-11-18 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-04-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-11-05 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-03-10 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1997-11-04 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1997-05-12 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 5A | Critical Violation | 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. |
| 5B | Critical Violation | 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 8A | Not Critical Violation | 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) |
Address: 2083 College Avenue, Elmira Heights, NY 14903 Food Service Description: SED Satellite Feeding Site Inspection Date: 2023-07-19 |
Address: 100 Robinwood Avenue, Elmira Heights, NY 14903 Food Service Description: School K-12 Food Service Inspection Date: 2023-10-18 |
| Street Address |
2083 COLLEGE AVENUE |
| City | ELMIRA HEIGHTS |
| State | NY |
| Zip Code | 14903 |
Address: 2083 College Avenue, Elmira Heights, NY 14903 Food Service Description: Food Service Establishment Inspection Date: 2002-11-05 |
Address: 2083 College Avenue, Elmira Heights, NY 14903 Food Service Description: SED Satellite Feeding Site Inspection Date: 2023-07-19 |
Address: 2083 College Avenue, Elmira Heights, NY 14903 Food Service Description: SED Satellite Feeding Site Inspection Date: 2000-08-02 |
Address: 2048 College Avenue, Elmira Heights, NY 14903 Food Service Description: Restaurant Inspection Date: 2014-02-12 |
Address: 159 Prescott Avenue, Elmira Heights, NY 14903 Food Service Description: Restaurant Inspection Date: 2002-02-21 |
Address: 2048 College Avenue, Elmira Heights, NY 14903 Food Service Description: Restaurant Inspection Date: 2008-02-06 |
Address: 2048 College Avenue, Elmira Heights, NY 14903 Food Service Description: Restaurant Inspection Date: 2012-01-26 |
Address: 101 Prescott Avenue, Elmira Heights, NY 14903 Food Service Description: Restaurant Inspection Date: 2015-03-02 |
Address: 159 Prescott Avenue, Elmira Heights, NY 14903 Food Service Description: Restaurant Inspection Date: 2023-03-29 |
Address: 101 Prescott Avenue, Elmira Heights, NY 14903 Food Service Description: Restaurant Inspection Date: 2023-03-23 |
Address: 2001 College Avenue, Elmira, NY 14904 Food Service Description: Restaurant Inspection Date: 2008-01-18 |
Address: 2001 College Avenue, Elmira, NY 14904 Food Service Description: Restaurant Inspection Date: 2015-04-14 |
Address: 2001 College Avenue, Elmira, NY 14901 Food Service Description: Restaurant Inspection Date: 2023-02-02 |
Address: 865 County Route 64, Elmira, NY 14903 Food Service Description: Restaurant Inspection Date: 2023-07-12 | |||
Address: 950 County Route 64, Suite 900, Elmira, NY 14903 Food Service Description: Restaurant Inspection Date: 2023-07-12 | |||
Address: 431 Philo Road, Elmira, NY 14903 Food Service Description: SED Self Preparation Feeding Site Inspection Date: 2023-07-19 | |||
Address: 100 Robinwood Avenue, Elmira Heights, NY 14903 Food Service Description: School K-12 Food Service Inspection Date: 2023-10-18 | |||
Address: 2487 Corning Road, Elmira, NY 14903 Food Service Description: Restaurant Inspection Date: 2023-06-07 | |||
Address: 132 Oakwood Avenue, Elmira Heights, NY 14903 Food Service Description: SED Satellite Feeding Site Inspection Date: 2023-07-19 | |||
Address: 830 County Route 64, Elmira, NY 14903 Food Service Description: Restaurant Inspection Date: 2023-09-13 | |||
Address: 821 County Route 64, Elmira, NY 14903 Food Service Description: Restaurant Inspection Date: 2023-08-07 | |||
Address: 100 EAST McCANNS BOULEVARD, Elmira Heights, NY 14903 Food Service Description: Food Service Establishment Inspection Date: 2023-05-25 | |||
Address: 360 East Fourteenth Street, Elmira Heights, NY 14903 Food Service Description: Food Service Establishment Inspection Date: 2023-05-12 | |||
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Address: 2641 State Highway 7, Otego, NY 13825 Food Service Description: School K-12 Food Service Inspection Date: 2023-11-07 |
Address: 39 Linden Avenue, Cooperstown, NY 13326 Food Service Description: School K-12 Food Service Inspection Date: 2023-10-18 |
Address: 1 Raider Boulevard, Albany, NY 12205 Food Service Description: Food Service Establishment Inspection Date: 2023-10-02 |
Address: 777 South Main Street, Elmira, NY 14904 Food Service Description: School K-12 Food Service Inspection Date: 2023-10-25 |
Address: 50 Iroquois Drive, Salamanca, NY 14779 Food Service Description: School K-12 Food Service Inspection Date: 2023-06-13 |
Address: 552 Main Street, Phoenix, NY 13135 Food Service Description: School K-12 Food Service Inspection Date: 2023-10-11 |
Address: 777 South Main Street, Elmira, NY 14904 Food Service Description: SED Satellite/Preparation Site Inspection Date: 2023-07-20 |
Address: 31 North Main Street, Franklinville, NY 14737 Food Service Description: School K-12 Food Service Inspection Date: 2023-02-09 |
Address: 445 Watervliet-Shaker Road, Latham, NY 12110 Food Service Description: Food Service Establishment Inspection Date: 2023-09-21 |
Address: 67 Education Lane, Hancock, NY 13783 Food Service Description: School K-12 Food Service Inspection Date: 2023-10-26 |
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.