Ihop · Chenega Ih, LLC

535 French Road, New Hartford, NY 13413

Overview

Ihop (NYS Health Operation #292303) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 535 French Road, New Hartford, NY 13413. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is August 28, 2025.

Facility Overview

NYS Health Operation ID292303
NYSDOH Gazetteer326400
Facility NameIHOP
Operation NameIHOP
Facility Address535 FRENCH ROAD, NEW HARTFORD
Permitted Corporation NameCHENEGA IH, LLC
Permitted Operator NameJON FRIEDLANDER
Address535 French Road
New Hartford
NY 13413
MunicipalityNEW HARTFORD
CountyONEIDA
Local Health DepartmentOneida County
Food Service DescriptionFood Service Establishment - Food Service Establishment
Permit Expiration Date2026-12-31

Last Inspection Results

Inspection Date2025-08-28
Inspection TypeInspection
ViolationsNo violations found.
Inspection CommentsWent to complete inspection due to complaint. Complaint stated that women's bathroom was dirty and had bodily fluids smeared on wall. When arriving it was noted that women's bathroom was clean, no concerns. Spoke with manager about getting floors cleaned in kitchen and walk in cooler/freezer when lunch rush was over. Manager stated that they normally clean them as soon as they have an opportunity when it gets slower. No other concerns noted during inspection.

Inspection Results

Inspection DateInspection TypeViolations
2025-08-28InspectionCritical: , Noncritical: , Violation Items:
Went to complete inspection due to complaint. Complaint stated that women's bathroom was dirty and had bodily fluids smeared on wall. When arriving it was noted that women's bathroom was clean, no concerns. Spoke with manager about getting floors cleaned in kitchen and walk in cooler/freezer when lunch rush was over. Manager stated that they normally clean them as soon as they have an opportunity when it gets slower. No other concerns noted during inspection.
2025-01-13InspectionCritical: , Noncritical: 6, Violation Items: 10B; 12C; 15A; 15B; 16; 8E
2024-01-26InspectionCritical: , Noncritical: , Violation Items:
2023-03-09InspectionCritical: , Noncritical: 1, Violation Items: 15A
2022-03-29InspectionCritical: 1, Noncritical: 9, Violation Items: 10A; 11A; 11D; 12C; 15A; 15B; 6A; 8B; 8C; 8E
2021-12-15InspectionCritical: , Noncritical: , Violation Items:
2019-09-09InspectionCritical: 1, Noncritical: 1, Violation Items: 2C; 8E
2019-02-08InspectionCritical: 1, Noncritical: , Violation Items: 2C
2018-10-01InspectionCritical: , Noncritical: , Violation Items:
2018-04-11InspectionCritical: , Noncritical: , Violation Items:
2017-12-14InspectionCritical: 1, Noncritical: 2, Violation Items: 11D; 15A; 5A
2nd Routine Inspection.
2017-01-23InspectionCritical: , Noncritical: , Violation Items:
Satisfactory.
2016-08-30InspectionCritical: , Noncritical: 1, Violation Items: 8B
Satisfactory|Violations are specifically listed above and violations not listed, but which are contained in the same category of the indicated violation, are not present.|2nd routine inspection
2016-01-13InspectionCritical: , Noncritical: , Violation Items:
Satisfactory. Violations are specifically listed above and violations not listed, but which are contained in the same category of the indicated violation, are not present.
2015-06-18InspectionCritical: , Noncritical: 3, Violation Items: 10A; 15A; 9C
2nd routine inspection
2015-02-19InspectionCritical: , Noncritical: , Violation Items:
Satisfactory
2015-01-07InspectionCritical: 1, Noncritical: , Violation Items: 4A
satisfactory.Violations are specifically listed above and violations not listed, but which are contained in the same category of the indicated violation, are not present.
2014-02-28InspectionCritical: , Noncritical: , Violation Items:
Satisfactory
2013-09-25InspectionCritical: , Noncritical: , Violation Items:
Satisfactory
2013-03-01InspectionCritical: , Noncritical: , Violation Items:
2012-01-25InspectionCritical: , Noncritical: , Violation Items:
2011-06-10InspectionCritical: , Noncritical: , Violation Items:
2011-04-06InspectionCritical: , Noncritical: , Violation Items:
2010-09-16InspectionCritical: , Noncritical: , Violation Items:
2010-03-09InspectionCritical: , Noncritical: , Violation Items:
2009-06-25InspectionCritical: , Noncritical: 2, Violation Items: 12C; 15A
2008-11-25InspectionCritical: , Noncritical: , Violation Items:
2008-02-19InspectionCritical: , Noncritical: 1, Violation Items: 10A
2007-03-08InspectionCritical: , Noncritical: , Violation Items:
2006-02-22InspectionCritical: , Noncritical: 1, Violation Items: 8B
2005-02-25InspectionCritical: , Noncritical: , Violation Items:
2004-02-19InspectionCritical: , Noncritical: , Violation Items:
2003-03-20InspectionCritical: , Noncritical: , Violation Items:
2002-10-22InspectionCritical: , Noncritical: , Violation Items:
2002-03-14InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
4ACritical ViolationToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
5ACritical ViolationPotentially 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.
6ACritical ViolationPotentially hazardous foods are not kept at or above 140°F during hot holding.
Not Critical Violation
10ANot Critical ViolationFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
16Not Critical ViolationMiscellaneous, Economic Violation, Choking Poster, Training.
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8CNot Critical ViolationImproper use and storage of clean, sanitized equipment and utensils
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
9CNot Critical ViolationHair is improperly restrained

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Location Information

Street Address 535 FRENCH ROAD
CityNEW HARTFORD
StateNY
Zip Code13413

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Dataset Information

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.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

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.