Aaron Mossell Junior High School (NYS Health Operation #286559) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 160 Passaic Avenue, Lockport, NY 14094. The food service type is Institutional Food Service - School K-12 Food Service. The last inspection date is October 19, 2023.
| NYS Health Operation ID | 286559 |
| NYSDOH Gazetteer | 310100 |
| Facility Name | AARON MOSSELL JUNIOR HIGH SCHOOL |
| Operation Name | AARON MOSSELL JUNIOR HIGH SCHOOL |
| Facility Address | 160 PASSAIC AVENUE, LOCKPORT |
| Permitted Corporation Name | ARAMARK EDUCATIONAL SERVICES LLC |
| Permitted Operator Name | ARAMARK EDUCATIONAL SVCS LLC |
| Address | 160 Passaic Avenue Lockport NY 14094 |
| Municipality | LOCKPORT |
| County | NIAGARA |
| Local Health Department | Niagara County |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Permit Expiration Date | 2024-09-30 |
| Inspection Date | 2023-10-19 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 2 |
| Violations | Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; |
| Inspection Comments | Restrooms: OK Hand wash Station: OK Mop Sink: OK Indirectly Drained Sink: OK 3-Bay Sink (wash>rinse>sanitize [200 ppm Quat]>air dry): OK Dish Machine (>170oF): OK Wipe Cloth Bucket (200 ppm Quat): OK Food Testing Thermometer: OK/Calibrated/Used Properly Cold Holds/Coolers: <45oF (Note: Discussed possible change to 41oF) Hot Holds: >140oF Cooking Temps: OK Cooling Procedure (120-70oF in two hours; 70-45oF in additional four hours): OK/Discussed Reheating Procedure (>165oF in less than two hour): OK/Discussed Storage Practices: OK Hand Barriers: OK Hair Restraints: OK Choke Poster: OK CPR Kit: OK Permit Posted: OK Grease Dumpster: OK Note: Application, Fee, Proofs of Insurance alreadyt rcv'd in office. https://regs.health.ny.gov/volume-title-10/1997429580/subpart-14-1-food-service-establishments |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-10-19 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 10B; 12C Restrooms: OK |Hand wash Station: OK |Mop Sink: OK |Indirectly Drained Sink: OK |3-Bay Sink (wash>rinse>sanitize [200 ppm Quat]>air dry): OK |Dish Machine (>170oF): OK|Wipe Cloth Bucket (200 ppm Quat): OK |Food Testing Thermometer: OK/Calibrated/Used Properly |Cold Holds/Coolers: <45oF (Note: Discussed possible change to 41oF)|Hot Holds: >140oF |Cooking Temps: OK |Cooling Procedure (120-70oF in two hours; 70-45oF in additional four hours): OK/Discussed|Reheating Procedure (>165oF in less than two hour): OK/Discussed|Storage Practices: OK |Hand Barriers: OK |Hair Restraints: OK|Choke Poster: OK|CPR Kit: OK|Permit Posted: OK|Grease Dumpster: OK|Note: Application, Fee, Proofs of Insurance alreadyt rcv'd in office.|https://regs.health.ny.gov/volume-title-10/1997429580/subpart-14-1-food-service-establishments |
| 2023-02-08 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15B Restrooms: OK|Handwash Station: OK|Mop Sink: OK|Indirectly drained sink: OK|3-Bay Sink (wash>rinse>sanitize [50 ppm Cl-]>air dry): OK|Temp Based Dish Machine (170 deg F): OK |Wipe Cloth Bucket (200 ppm QUAT): OK/available|Food Testing Thermometer: OK/Calibrated/Used Properly|Cold Holds/Coolers: <45°F|Hot Holds: >140°F|Cooling Procedure (120-70°F in two hours; 70-45°F in additional four hours): OK/Discussed|Reheating Procedure (>165°F in less than two hour): OK/Discussed|Cooking Temps: OK|Storage Practices: OK|Hand Barriers: OK|Hair Restraints: OK|Choke Poster: OK|CPR Kit: OK|Permit Posted: OK|All surfaces are smooth and easily cleanable|REVIEW:|COOLING: COOLING CLOCK STARTS WHEN THE PRODUCT REACHES 120°F -- YOU HAVE 2 HOURS|TO GET THE PRODUCT TO 70°F, THEN YOU HAVE AN ADDITIONAL 4 HOURS TO GET THE PRODUCT|TO <= 45°F|REHEATING: ALL REHEATED PRODUCT THAT IS TO BE HOT HELD MUST BE REHEATED TO >= 165°F|IN <= 2 HOURS|HOT HOLDING: ALL PRODUCT MUST BE MAINTAINED @ >= 140°F AT ALL TIMES|COLD HOLDING: ALL PRODUCT MUST BE MAINTAINED @ <= 45°F |
| 2022-09-27 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Note: Chicken nuggets - 190 dF, spicy chicken - 171/165 dF (177 dF in warmer), hot dog - 168 dF, hamburger - 173 dF, mashed potatoes - 150 dF, gravy - 177/184 dF, popcorn chicken - 165/172 dF; egg salad - 45 dF, shredded cheese 42-43, milk - 40-43 dF, Teacher line: tuna salad 37 dF.|Note: : Digital food thermometer OK, coolers <45 dF/thermometer OK, hot holds >140 dF, freezers OK, hand barriers & hair restraints OK, Quat sanitizer 200 ppm OK, high temp dishwasher OK - tested with thermolabel, handwash stations OK, storage OK, restroom OK, choking poster OK. |
| 2022-02-16 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: Notes: All violations have been corrected and are not continuing. |
| 2022-02-07 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 5C; 6B; 8C Notes: All other hot holds >140F. Temps taken between lunches. Food testing thermometers ok. Quat sanitizer 200ppm. Handwashing stations and glove use ok. Hair restrained. All coolers and other cold holds <45F. Discussed proper cooling and gave pamphlet. Gave and discussed Food Workers Sick Policy. High temp dish machine ok. Restroom ok. All reheats at least 165F within 2 hours. |
| 2021-09-21 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Food testing thermometers ok, coolers <45°, hot holds >140°, freezers ok, gloves ok, hair restraints ok, quat sanitizer at 200ppm, high temp dishwasher ok, 3 bay sink ok, handwash sink ok, mop sink ok, vegetable sink ok, choking ok, cpr ok, restrooms ok|Pancakes 158 161|Sausage 172 174|Hash browns 148 147|chicken patties 166 165|Chicken nuggets 141 151|Hamburgers 188 178|Hot Dogs 145 146|Pizza 177 174|Application, insurance, and fee due by the end of the month |
| 2021-02-11 | Inspection | Critical: 0, Noncritical: 0, Violation Items: choke poster ok|corn 185 df|burgers 200 df|hot dogs 190 df|chicken nuggets 160 df|potatoes 160 df|food testing thermometers ok|hair nets used|gloves used|masks worn|all coolers < 45 df|all cold holds < 45 df |
| 2020-09-17 | Inspection | Critical: 0, Noncritical: 0, Violation Items: NOTE: Violation 10b written 2/11/2020 and 2/28/2020 regarding pipe insulation at 2 bay sink has been corrected. Insulation on pipes has been removed.|No hot foods at this time. (Staff is hoping for hot foods to start in the next week or so)|All cold holds <=45dF|All coolers <=45 dF with accurate thermometers|All sanitizer buckets at 200 ppm quat.|All sinks ok.|Hi-temp Dishwasher ok as per temperature strip.|All staff wearing hair restraints and gloves.|FTT available and accurate.|Teacher line completely shut down at this time.|NOTE: COVID-19 protocols being followed. Staff all wearing masks. Studentsd are socially distanced in the cafeteria (2 per table, at diagonal ends).|Sanitizer available at entrance. Temperature scan done when first arriving at school.|NOTE: Please submit application and fee before the end of the month. |
| 2020-02-28 | Re-Inspection | Critical: 0, Noncritical: 1, Violation Items: 10B Notes: All other violations have been corrected and are not continuing. |
| 2020-02-11 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 10B; 12C; 6B Notes: Food testing thermometers ok. All other hot holds >140F. Temp logs kept. All coolers and cold holds <45F. Quat sanitizer 200ppm -ok. Handwashing and glove use ok. Hair restrained. High temp dish machine ok. Gave and discussed Food Workers Sick Policy. |
| 2019-09-26 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 10B Sanitizer - quat 200ppm, all hot holds above 140dF all cold hold is below 45dF, dishmachine is ok, hair restraints and glove use - ok. Dry storage ok cpr kit - has nursing. choke poster- ok, 3 handwash sinks, 3 bay sink-ok, veg sink ok Mop sink ok, Lunch was pancakes. sausage, hash browns. Pizza, salad,Single service plastic ware- ok. |
| 2019-03-08 | Inspection | Critical: 0, Noncritical: 0, Violation Items: 2nd Inspection -- Chicken nuggets 191°F and patties 174°F, mac & chz 174°F, fish stx 202°F, hot dogs 195°F, burgers 198°F, pizza 196°D, dei sandwiches, broccoli 202°F, Caulifauer cheese soup 182°F, fruits, beverages.|Hot holds are all >140°F, food thermometer is accurate and available for use.|Cold holds are all <45°F, thermometers are in place.|Wipe towel buckets are at -- ~200ppm quat|3-bay sink is wash-->rinse-->sanitize @ ~200ppm quat-->air dry if used.|Dish machine is >170°F rinse cycle.|Hair is restrained and hand barriers are used.|Mop sink has a back flow prevention device, Food rinse sink is indirectly draining, Hand wash stations are ok.|Choking poster and permit are posted in public view.|Restrooms have self closing doors, covered receptacles, hand wash signs, hot and cold running water. |
| 2018-10-11 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: All violations from the inspection report dated 9/19/2018 have been corrceted|CORRECTIONS|6A- hamburgers holding at 167dF and hot dogs holding at 162dF at the time of the resinspection, checked with inspector's calibrated thermometer|10B- ice build-up no longer significant, unit is being routinely defrosted until a new seal can be put in to prevent build up|12C- prep sink no longer drips|Note- high temp dish machine okay todat, per inspector's TempRite strips|Note- Spoke with someone from maintenance about garbage storage on the ground, and he provided an update. He stated that their understanding was that because North Park has a loading dock and garbage is not stored directly on the ground, that they did not need a dumpster. He did indicated that schools without the loading dock that do have garbage directly on the ground are currently in the process of obtaining dumpsters for proper garbage storage, but he believes only one has come in so far. |
| 2018-09-19 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 10B; 12C; 6A Menu- cheese and pepperoni pizza, fries, bosco sicks 180dF and 189dF, chicken nuggets 148dF and 160dF, hamburgers 183dF and 125dF, hot dogs 185dF and 124dF, chicken patties 173dF and 160dF, cold cut subs less than 45dF, milk less than 45dF, apples, salads|Notes- all other hot holds greater than 140dF, all colds holds less than 45dF, digital food testing thermometers available, hair restrained, hand barriers used, 3 bay sink okay, handwssh sinks okay, prep sink otherwise okay, mop sink okay, employee restroom okay, storage areas okay, permit posted, choke poster posted|Note- high temp dish machine wasundergoing maintenance at the time of the inspection. Will check at reinspection.|Note- observed bags of garbage stored on tbe ground in the pick up bay. Garbage is left there and picked up twice per day, but is not in any container.Employees stated that it has been done like this for many years, and that any kind of dumpster or tote would be lit on fire. Storage and pickup is consistent with garbage pick up at another Lockport school, observed by another inspector. |
| 2018-02-26 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Restrooms: OK |Handwash Station: OK |Mop Sink: OK |Indirectly Drained Sink: OK |3-Bay Sink (wash>rinse>sanitize [150-500 ppm Quat]>air dry): OK |Heat Based Dish Machine: OK |Wipe Cloth Bucket (150-400 ppm Quat): OK |Food Testing Thermometer: OK/Calibrated/Used Properly |Cold Holds/Coolers: <45oF |Hot Holds: >140oF |Cooking Temps: OK |Cooling Procedure (120-70oF in two hours; 70-45oF in additional four hours): OK |Reheating Procedure (>165oF in less than two hour): OK |Storage Practices: OK |Hand Barriers: OK |Hair Restraints: OK|Choke Poster: OK|CPR Kit: OK|Permit Posted: OK |
| 2017-09-27 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: all violations from previous inspection dated 9/14/17 have been corrected. Yogart- 42oF - coca-cola cooler |
| 2017-09-14 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 11A; 5E Line #1: hamburger- 158oF, hot dog- 155oF, chicken nuggets- 151oF, beans- 165oF, milk-42oF, turkey sandwich-45oF. |Liine #2: chicken nuggets- 144oF, chicken patty- 168oF, hamburger- 158oF, hotdogs- 160oF, turkey sandwich- 45oF|multiple accurate digital thermometers available/used, gloves used, tongs used, hair properly restrained, walk-in cooler-38oF, all other refridgeration under 40oF ambeint air temp, handwash stations ok, vent. hoods ok, hightemp dish machine ok, 3 bay sink ok, restrooms ok, permit posted. quat sanitizer bucket ~200 ppm QUAT, dry storaage area ok. |Lunch Service observed 11:45am- 12:26pm |NOTE: APPLICATION, FEE, WORKER COMP. AND DISABILITY DUE BY THE END OF MONTH IN ORDER TO AVOID FEE. |
| 2017-02-28 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Note: Chicken patty 160 deg F, hot dog 160 deg F, yams 140 deg F, hamburger 160 deg F, soup 160 deg F, milk 45 deg F, yogurt 45 deg F.|All coolers < 45 deg F/thermometers ok, freezer ok, handwash station ok, restroom ok, hair restraints & hand barriers ok, high temp dish machine tested ok, quat sanitizer 200-400 ppm/strips ok |
| 2016-10-20 | Inspection | Critical: 0, Noncritical: 0, Violation Items: All violations on report dated 9/30/2016 are corrected today.|Grate covers are cleaned in walkin cooler.|Pizza now being held over 140oF with display slice left out and discarded at the end of service. |
| 2016-09-30 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15B; 6A Restroom: OK|Food Testing Thermometer: OK|Coolers/Cold Holds: <45oF|Hot Holds: >140oF|Cooking Temps: >165oF (Most over 180oF)|Storage: OK|3-Bay: wash>rinse>sanitize (150-400 ppm Quat)>air dry: OK|Wipe Cloths (150-400 ppm Quat): OK|Dish Machine (High Temp): OK|Choke Poster: Posted|Hair Restraints: OK|Hand Barriers: OK |
| 2016-02-09 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: lunch meat sandwiches are now put back in cooler in between lunch periods to keep sandwiches in temp |
| 2016-02-01 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 5A All coolers <45dF, choke poster OK, hair restraints and gloves used, sanitizer OK, food testing thermometer available, all hot holds >140dF |
| 2015-09-24 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2015-09-16 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 11C; 12E; 4A; 8A; 8B; 8C; 8D |
| 2015-02-26 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2014-09-15 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2014-02-12 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2013-09-26 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2012-09-24 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2012-09-14 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11A; 11D; 5A 5A Ham sandwiches on service line were on top of ice cubes & temp'ed @ 55 dF using inspector's digital thermometer @ 11:20AM. They will be served by 12:15PM or discarded - Corrected|11A Mechanical diswashing machine is not reaching proper temperature to sanitize dishes|11D Fan grates on condenser in walk-in cooler have dust accumulation |
| 2012-02-29 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2011-09-21 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2011-01-25 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 6A; 8A 8a- ice build up on ceiling in walk in freezer and coming down onto boxes of food below||6a- at 11:40am this inspector found on teacher's line green beans in hot hold unit at 129dF. Temped at 140dF at 11:10am per log sheet. Found that row in steam table had not been turned on - cook turned on and green beans were reheated to 165dF and corrected |
| 2010-09-16 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 15A; 8A 8A Box of foam trays, napkins stored on floor in dry storage||15A Wall next to mirror in employee restroom damaged-not easily cleanable |
| 2010-02-12 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 11A; 2C; 5A 2C Found one dozen raw shell eggs stored above cans of sliced apples & potatoes in walk-in cooler. Corrected, mgr moved eggs to bottom shelf|5A Italian wraps on serving line in faculty room were on ice & the temp was 55dF @ 10:50AM. Temp taken with inspector's digital thermometer. Mgr said wraps were made & put out @ 10:30 & will be served by 12:00PM|11A Dishwasher not reaching proper temp for sanitizing, Corrected, booster was rebooted & proper temp (180dF) was achieved |
| 2009-09-23 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2009-09-14 | Inspection | Critical: 3, Noncritical: 1, Violation Items: 5A; 5E; 6A; 8A 8a- cookies on line not covered or protected from sneezing or coughing- corrected||5a+5e- at time of inspection, this inspector temped ambient air of traulsen line cooler to be 51dF. temped ham sandwiches at 52dF and turkey at 54dF. Both were made less than 2 hrs ago. Allowed to put in walkin cooler. maintenance called for service. corrected||6a- at time of inspection this inspector temped hot turkey and cheese sandwiches (prebunned) on line in foil temped and found to be 114dF. Had been out less than 2 hrs per cook but they decided to voluntarily discard anyway instead of reheating corrected |
| 2009-02-10 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11A; 8A 8A Apples placed out on service line for student self serve are subject to contamination by students handling multiple apples.|11A Dishwashing machine was not reaching 170 dF for propoer sanitation. Corrected, worker powered booster off & on and proper temp was reached. |
| 2008-09-09 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 10B; 5A 5A At time of inspection tuna salad sandwiches in cold hold unit in teachers lounge 55 dF, milk in same unit 45 dF. Sandwiches were not directly on cold plate. Sandwiches had been in unit approx. 1 hour per cook, sandwiches placed in cooler and fresh sandwiches brought out and placed directly on cold plate of unit. Unit will also be adjusted so that temp is less than 45 dF. CORRECTED||10B Shelving in walkin freezer not easily cleanable- bare wood REPEAT |
| 2008-01-18 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 10B; 1D; 9B 9b- pop in cooler that was being used by onne of the cooks found stored on top of a wrapped sandwich||1d- at time of inspection, #10 can of hunts tomato sauce found severely dented in dry storage- can was voluntarily discarded by cook||10b- shelving in walk in freezer is made of bare wood and is not smooth and easily cleanable |
| 2007-09-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-05-14 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-04-27 | Inspection | Critical: 2, Noncritical: 0, Violation Items: 5A; 6A 5a-at time of inspection, pasta salad on line actual temp is 50dF on line less than 2 hours per cook met time frame recommend putting ice around containers and corrected||6a- at time of inspection, grilled cheese on line actual temp is 120dF out less than 2 hours per cook met time frame - also temped grilled cheeses in hot hold unit found to be 125dF temped hot hold box and found to be 180dF, prebunned hot dogs on line actual temp 132dF on line less than 2 hours per cook met time frame - recommend turning temp of steam unit up and not prebunning hotdogs corrected |
| 2006-09-12 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 5A 5a- pasta in silver pans on top of counter at room temp- actual temp was 60dF- out less than 2 hours per cook, reheated to 165dF and corrected |
| 2005-09-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-09-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-09-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-09-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-09-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-09-13 | 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) |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5E | Critical Violation | 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. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 6B | Critical Violation | Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. |
| Not Critical Violation | ||
| 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) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 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) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
Address: 160 Passaic Avenue, Lockport, NY 14094 Food Service Description: Frozen Desserts Inspection Date: 2023-10-19 |
Address: 160 Passaic Avenue, Lockport, NY 14094 Food Service Description: SED Food Preparation Site Inspection Date: 2023-08-08 |
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| Street Address |
160 PASSAIC AVENUE |
| City | LOCKPORT |
| State | NY |
| Zip Code | 14094 |
Address: 160 Passaic Avenue, Lockport, NY 14094 Food Service Description: SED Food Preparation Site Inspection Date: 2013-07-22 |
Address: 160 Passaic Avenue, Lockport, NY 14094 Food Service Description: SED Food Preparation Site Inspection Date: 2023-08-08 |
Address: 160 Passaic Avenue, Lockport, NY 14094 Food Service Description: SED Satellite Feeding Site Inspection Date: 2014-08-25 |
Address: 160 Passaic Avenue, Lockport, NY 14094 Food Service Description: Frozen Desserts Inspection Date: 2023-10-19 |
Address: 405 Niagara Street, Lockport, NY 14094 Food Service Description: Restaurant Inspection Date: 2023-09-08 |
Address: 389 Green Street, Lockport, NY 14094 Food Service Description: School K-12 Food Service Inspection Date: 2023-09-20 |
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Address: 250 Lincoln Avenue, Lockport, NY 14094 Food Service Description: Frozen Desserts Inspection Date: 2023-10-17 | |||
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Address: 191 Franklin Street, Auburn, NY 13021 Food Service Description: School K-12 Food Service Inspection Date: 2023-09-14 |
Address: 29 East Oneida Street, Baldwinsville, NY 13027 Food Service Description: School K-12 Food Service Inspection Date: 2023-09-21 |
Address: 1613 James Street, Syracuse, NY 13203 Food Service Description: School K-12 Food Service Inspection Date: 2023-02-02 |
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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.