Sister Maureen Joyce Center Soup Kitchen (NYS Health Operation #792219) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 369 Livingston Avenue, Albany, NY 12206. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is December 29, 2025.
| NYS Health Operation ID | 792219 |
| NYSDOH Gazetteer | 010100 |
| Facility Name | SISTER MAUREEN JOYCE CENTER |
| Operation Name | SISTER MAUREEN JOYCE CENTER SOUP KITCHEN |
| Facility Address | 369 LIVINGSTON AVENUE, ALBANY |
| Permitted Corporation Name | CATHOLIC CHARITIES OF THE DIOCESE OF ALBANY |
| Permitted Operator Name | JENN HYDE |
| Address | 369 Livingston Avenue Albany NY 12206 |
| Municipality | ALBANY |
| County | ALBANY |
| Local Health Department | Albany County |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2026-08-31 |
| Inspection Date | 2025-12-29 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 3 |
| Violations | Item 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); 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 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; |
| Inspection Comments | Excellent Compliance posted on 12/29/2025. Handwashing sink is stocked with soap and paper towels. All cold-holding units have thermometers present and are maintaining adequate temperature of 45 degrees F or less. All staff was observed wearing gloves and hair nets during food preparation. Inspector provided educational material on dishwashing and sanitizing requirements. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-29 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11A; 8A Excellent Compliance posted on 12/29/2025. |Handwashing sink is stocked with soap and paper towels. |All cold-holding units have thermometers present and are maintaining adequate temperature of 45 degrees F or less. |All staff was observed wearing gloves and hair nets during food preparation. |Inspector provided educational material on dishwashing and sanitizing requirements. |
| 2025-12-04 | Inspection | Critical: , Noncritical: , Violation Items: Closed ATOI |
| 2024-12-02 | Inspection | Critical: , Noncritical: , Violation Items: No violations ATOI. |Excellent compliance. |
| 2023-09-22 | Inspection | Critical: , Noncritical: 1, Violation Items: 12C |
| 2022-09-26 | Inspection | Critical: , Noncritical: 1, Violation Items: 8C Notes: |1. All coolers had thermometers |2. All cold holding was adequate |3. Fire extinguisher tagged 9/21 |
| 2021-12-13 | Inspection | Critical: , Noncritical: , Violation Items: No violations were observed |Notes: |1. All cold holding and hot holding was adequate |2. excellence compliance was given |
| 2019-07-15 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11B; 14A; 5D |
| 2019-05-30 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 11A; 11B; 11C; 14A; 2C; 5A; 8A |
| 2019-03-14 | Inspection | Critical: 3, Noncritical: 5, Violation Items: 10A; 11A; 12E; 4A; 5A; 5E; 8A; 9D |
| 2019-02-04 | Inspection | Critical: , Noncritical: 2, Violation Items: 11A; 12C |
| 2018-11-26 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 11B; 5A; 5C; 8A |
| 2018-11-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2017-11-02 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2016-10-31 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-09-21 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-10-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-05-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-11-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-05-21 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 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). |
| 5D | Critical Violation | 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. |
| 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. |
| 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) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 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 |
| 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 |
| 14A | Not Critical Violation | Insects, rodents present |
| 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) |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 9D | Not Critical Violation | Dressing rooms dirty, not provided, improperly located |
| Street Address |
369 LIVINGSTON AVENUE |
| City | ALBANY |
| State | NY |
| Zip Code | 12206 |
Address: 369 Livingston Avenue, Albany, NY 12206 Food Service Description: Food Service Establishment Inspection Date: 2025-10-16 |
Address: 369 Livingston Avenue, Albany, NY 122063224 Food Service Description: Catering Operation Inspection Date: 2019-09-21 |
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Address: 353 Clinton Avenue, Albany, NY 12206 Food Service Description: Restaurant Inspection Date: 2005-09-16 |
Address: 139 Henry Johnson Blvd., Albany, NY Food Service Description: Restaurant Inspection Date: 2003-12-10 |
Address: 177-179 Henry Johnson Boulevard, Albany, NY 12210 Food Service Description: Restaurant Inspection Date: 2013-12-13 |
Address: 201 Henry Johnson Boulevard, Albany, NY 122101440 Food Service Description: Restaurant Inspection Date: 2015-01-29 |
Address: 51 Lexington Avenue, Albany, NY 12206 Food Service Description: Restaurant Inspection Date: 2008-04-04 |
Address: 69 Lexington Avenue, Albany, NY 12206 Food Service Description: Restaurant Inspection Date: 2006-05-09 |
Address: 307 Central Avenue, Albany, NY 12206 Food Service Description: Restaurant Inspection Date: 2025-12-11 | |||
Address: 117 North Lake Avenue, Albany, NY 12206 Food Service Description: Restaurant Inspection Date: 2025-12-22 | |||
Address: 159 Quail Street, Albany, NY 12206 Food Service Description: Food Service Establishment Inspection Date: 2025-12-10 | |||
Address: 209 Central Avenue, Albany, NY 12206 Food Service Description: Restaurant Inspection Date: 2025-11-20 | |||
Address: 340 Central Avenue, Albany, NY 12206 Food Service Description: Bakery Inspection Date: 2025-12-09 | |||
Address: 110 Commerce Avenue, Albany, NY 12206 Food Service Description: Restaurant Inspection Date: 2025-12-04 | |||
Address: 131 Central Avenue, Albany, NY 12206 Food Service Description: Restaurant Inspection Date: 2025-10-24 | |||
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Address: 7820 Minoa Bridgeport ROAD, Bridgeport, NY 13030 Food Service Description: Food Service Establishment Inspection Date: 2025-09-17 |
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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.