NIC 12 Maple Downs Owner LLC (NYS Health Operation #857981) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 7220 EAST Genesee STREET, Fayetteville, NY 13066. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is November 12, 2025.
| NYS Health Operation ID | 857981 |
| NYSDOH Gazetteer | 335900 |
| Facility Name | Maple Downs |
| Operation Name | Maple Downs |
| Facility Address | 7220 EAST Genesee STREET, Fayetteville |
| Permitted Corporation Name | NIC 12 Maple Downs Owner LLC |
| Permitted Operator Name | Tyler Whitty |
| Address | 7220 EAST Genesee STREET Fayetteville NY 13066 |
| Municipality | MANLIUS |
| County | ONONDAGA |
| Local Health Department | Onondaga County |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2026-01-31 |
| Inspection Date | 2025-11-12 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 1 |
| Violations | Item 11D- Non food contact surfaces of equipment not clean; |
| Inspection Comments | At the time of inspection: • Current 2025 Food Service Permit is posted. • Metal stem/probe thermometer noted at facility. • All coolers operating properly to keep potentially hazardous foods at or below 45 degrees F. • No hot holding at this time. Hot holding unit noted at 150F. Sink and surface sanitizer levels sufficient. High temperature dishwasher rinse temperature noted at 180F. Gloves and hair restraints in use. Required signage posted. Reminders: DO NOT OPERATE and immediately notify this office at 315-435-6607 for the following: Loss of power, Loss of running water or hot water, sewage backup, flooding, fire, or fire suppression discharge. All complaints of possible food illness must be reported to this office within 24 hours- obtain contact information from complainant. Please note this permit expires on January 31st 2026. Permit renewal paperwork will be mailed at the end of December. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-11-12 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D At the time of inspection: |� Current 2025 Food Service Permit is posted. |� Metal stem/probe thermometer noted at facility. |� All coolers operating properly to keep potentially hazardous foods at or below 45 degrees F. |� No hot holding at this time. Hot holding unit noted at 150F. |Sink and surface sanitizer levels sufficient. High temperature dishwasher rinse temperature noted at 180F. Gloves and hair restraints in use. Required signage posted. |Reminders: DO NOT OPERATE and immediately notify this office at 315-435-6607 for the following: Loss of power, Loss of running water or hot water, sewage backup, flooding, fire, or fire suppression discharge.|All complaints of possible food illness must be reported to this office within 24 hours- obtain contact information from complainant.|Please note this permit expires on January 31st 2026. Permit renewal paperwork will be mailed at the end of December. |
| 2025-06-24 | Inspection | Critical: , Noncritical: , Violation Items: At the time of inspection: |� Current 2025 Food Service Permit is posted. |� Metal stem/probe thermometer noted at facility. |� All coolers operating properly to keep potentially hazardous foods at or below 45 degrees F. |� All hot holding units operating properly to keep potentially hazardous foods at or above 140 degrees F. |High temperature dishwasher rinse temperature noted at 185F. Three bay sanitizer levels sufficient. Gloves and hair restraints seen in use. Food allergens known to facility. Kitchen conditions satisfactory. |Reminders: DO NOT OPERATE and immediately notify this office at 315-435-6607 for the following: Loss of power, Loss of running water or hot water, sewage backup, flooding, fire, or fire suppression discharge.|All complaints of possible food illness must be reported to this office within 24 hours- obtain contact information from complainant.|Please note this permit expires on January 31st 2026. Permit renewal paperwork will be mailed at the end of December. |
| 2024-11-22 | Inspection | Critical: , Noncritical: 1, Violation Items: 10B SMARTPOWER stabilizer at properly filled three bay sink and several sanitation buckets at 700 ppm DDBSA. Automatic dish washer(recent service) reads 181 degF on analog gauge. All refrigeration held accurate and current temperature tracking logs. Presence of cooked whole muscle deli meats triggered a discussion about listeria and slicer sanitation. Slicer found clean and sliced deli meats found at proper temperatures. All staff were hair restrained and gloved where appropriate. Equipment and surfaces remain in like new ciondition. Dry storage was clean and organized. Foods in refrigerated storage were dated and labeled. Sanitation shows attention to detail.|Sample acceptable temperatures: Walk in refrigeration with whole raw beef at 37 degF, pork loins at 37 and defrosting at 35 degF ambient, prepared pork loin in bacon wrap at 37 degF. Walk in cooler properly arranged for the separation of raw and ready to eat foods. Glass door cook line refrigeration with corn beef sandwich for today' and service at 40 degF ambient and corned beef at 40-43 degF. Contents of freezer found solid include whole turkey, imitation crab, raw chicken in glaze, pork loin and various deserts, breads and cheeses. |
| 2024-03-08 | Inspection | Critical: , Noncritical: , Violation Items: SMARTPOWER sanitizer at 3 bay sink at 875-850 ppm DDBSA. High temp sanitizer dish washer at 181 degF at rinse cycle. Chefs metal stem thermometer calibration was verified to inspector's equipment + / = 1.0 degF. Strong food safety and sanitation control observed. All staff were hair restrained and gloved where appropriate. All food containers were dated and labeled All refrigeration held accurate thermometers. All cook line / hot holding equipment found clean and organized. Dry storage found clean and organized. Refrigeration found clean and organized. Refrigeration was properly stocked for separation of raw and ready to eat foods (RTE). This is an assisted living facility and allergen awareness / controls are in place.|At time of inspection, lunch service / plating was underway|Sample acceptable temperatures: At plating hot holing station: chicken ala king stew at 177 degF, rice at 164 degfF, cauliflower floret at 151 degf and salmon filet at 143 degF. Walk in refrigeration with raw beef, various fish species, sliced deli, whole muscle cooked proteins at 35-38 degF. Various fruits and vegetables prepared for service at 36-39 degF. Contents of freezer found solid include beef, chicken, various proteins and various fish species.|No violations cited. |
| 2023-07-19 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D At the time of inspection: Current 2023 Food Service Permit is posted. Metal stem/probe thermometer noted at facility. All coolers operating properly to keep potentially hazardous foods at or below 45 degrees F. New allergen requirements have been meet.|Reminders: DO NOT OPERATE and immediately notify this office at 315-435-6607 for the following: Loss of power, Loss of running water or hot water, sewage backup, flooding, fire, or fire suppression discharge.|All complaints of possible food illness must be reported to this office within 24 hours- obtain contact information from complainant.|Please note this permit expires on January 31st 2024. Permit renewal paperwork will be mailed at the end of December. |
| 2023-01-04 | Inspection | Critical: , Noncritical: , Violation Items: Conditions satisfactory at this time. All coolers operating properly to maintain potentially hazardous foods at or below 45 oF. 2022 Food Service Permit expires on January 31, 2023. |
| 2022-07-12 | Inspection | Critical: , Noncritical: , Violation Items: ?Conditions satisfactory at this time. All coolers operating at or below 45 oF. |
| 2022-02-14 | Inspection | Critical: , Noncritical: , Violation Items: Conditions satisfactory at this time. Ambient 43 oF, 42 oF, turkey 40 oF, salad 40 oF |
| 2021-09-13 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 11D |
| 2019-10-21 | Inspection | Critical: , Noncritical: , Violation Items: Conditions satisfactory at this time. Ambient temp 42oF,45oF, chicken 43oF, hamburgs 140oF |
| 2019-03-25 | Re-Inspection | Critical: , Noncritical: , Violation Items: Reinspection conducted on this date regarding self serve cooler not operating properly. Cooler has been discarded and in the proccess of being replaced. Recommend abate. |
| 2019-02-28 | Inspection | Critical: 2, Noncritical: , Violation Items: 5A; 5E |
| 2018-09-25 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D |
| 2018-04-09 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 11D |
| 2017-07-11 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D; 8D |
| 2016-11-17 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 11A; 4A; 8A; 8B; 8D |
| 2016-06-06 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 4A; 8D |
| 2015-12-22 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 11B; 15A; 4A; 8A; 8D |
| 2015-06-17 | Inspection | Critical: , Noncritical: 5, Violation Items: 15B; 8A; 8D |
| 2014-12-15 | Inspection | Critical: 1, Noncritical: 10, Violation Items: 10A; 11A; 11B; 11C; 15A; 15B; 4A; 8A; 8D |
| 2014-02-06 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 11D; 15A; 5B; 8B |
| 2012-12-15 | Inspection | Critical: 1, Noncritical: 10, Violation Items: 10A; 11A; 11B; 11C; 15A; 15B; 4A; 8A; 8D |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 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. |
| 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. |
| 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 |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 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 |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
Address: 7220 EAST Genesee STREET, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2013-09-04 |
| Street Address |
7220 EAST Genesee STREET |
| City | Fayetteville |
| State | NY |
| Zip Code | 13066 |
Address: 7220 EAST Genesee STREET, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2013-09-04 |
Address: 411 EAST Genesee STREET, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2025-02-24 |
Address: 6823 EAST Genesee STREET, Fayetteville, NY 13066 Food Service Description: Food Service Establishment Inspection Date: 2023-01-17 |
Address: 7173 Mott Road, Fayetteville, NY 13066 Food Service Description: School K-12 Food Service Inspection Date: 2025-11-06 | |||
Address: 111 Brooklea DRIVE, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2025-11-19 | |||
Address: 520 Towne DRIVE, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2025-10-13 | |||
Address: 584 EAST Genesee STREET, Fayetteville, NY 13066 Food Service Description: Food Service Establishment Inspection Date: 2025-10-10 | |||
Address: 700 South Manlius Street, Fayetteville, NY 13066 Food Service Description: School K-12 Food Service Inspection Date: 2025-11-06 | |||
Address: 317 Towne DRIVE, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2025-10-13 | |||
Address: 600 Towne DRIVE, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2025-11-12 | |||
Address: 704 South Manlius Street, Fayetteville, NY 13066 Food Service Description: School K-12 Food Service Inspection Date: 2025-11-06 | |||
Address: 7003 EAST Genesee STREET, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2025-11-12 | |||
Address: 511 EAST Genesee STREET, Fayetteville, NY 13066 Food Service Description: Restaurant Inspection Date: 2025-10-24 | |||
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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.