Coburn School Cafeteria (NYS Health Operation #265494) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 216 Mt. Zoar Street, Elmira, NY 14904. The food service type is Institutional Food Service - School K-12 Food Service. The last inspection date is December 5, 2025.
| NYS Health Operation ID | 265494 |
| NYSDOH Gazetteer | 070101 |
| Facility Name | COBURN SCHOOL |
| Operation Name | COBURN SCHOOL CAFETERIA |
| Facility Address | 216 MT. ZOAR STREET, ELMIRA |
| Permitted Corporation Name | ELMIRA CITY SCHOOL DISTRICT |
| Permitted Operator Name | KARI CROUSE |
| Address | 216 Mt. Zoar Street Elmira NY 14904 |
| Municipality | ELMIRA |
| County | CHEMUNG |
| Local Health Department | Chemung County |
| Food Service Description | Institutional Food Service - School K-12 Food Service |
| Permit Expiration Date | 2026-04-16 |
| Inspection Date | 2025-12-05 |
| Inspection Type | Inspection |
| Violations | No violations found. |
| Inspection Comments | No violations observed. Observed staff wearing gloves when handling ready to eat food items, such as rolls, to prevent bare hand contact. Observed warm water, soap, and paper towels at hand wash sinks. Advised staff to wash hands after using the bathroom, eating, drinking, coughing, sneezing, in between glove changes, or whenever hands are contaminated. Observed staff using digital probe thermometer to ensure chicken nuggets (a potentially hazardous time/temperature controlled for safety food item) are cooked to 140F. Observed fish patties in hot holding cabinet at a temperature of 160F (required 140F). Observed slice pineapple in commercial refrigerator at 39F. Advised staff to work in small, manageable quantities, and place any foods not actively being prepared back into hot/cold holding. Observed quaternary ammonia test strips used to evaluate sanitizer in water is 200 ppm in both 3 bay sink, and wiping cloth buckets. Final rinse temperature of dish washer was 181F. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils to prevent cross contamination. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-05 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed. Observed staff wearing gloves when handling ready to eat food items, such as rolls, to prevent bare hand contact. Observed warm water, soap, and paper towels at hand wash sinks. Advised staff to wash hands after using the bathroom, eating, drinking, coughing, sneezing, in between glove changes, or whenever hands are contaminated. Observed staff using digital probe thermometer to ensure chicken nuggets (a potentially hazardous time/temperature controlled for safety food item) are cooked to 140F. Observed fish patties in hot holding cabinet at a temperature of 160F (required 140F). Observed slice pineapple in commercial refrigerator at 39F. Advised staff to work in small, manageable quantities, and place any foods not actively being prepared back into hot/cold holding. Observed quaternary ammonia test strips used to evaluate sanitizer in water is 200 ppm in both 3 bay sink, and wiping cloth buckets. Final rinse temperature of dish washer was 181F. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils to prevent cross contamination. |
| 2025-03-20 | Inspection | Critical: , Noncritical: 1, Violation Items: 12E Observed staff wearing gloves to prevent bare hand contact with ready to eat food items such as cut pineapple. Digital probe thermometer was available to ensure required internal cooking temperature of commercially precooked food items reach 140F or above such as breaded chicken nuggets. Observed required hot holding temperatures of 140F or above of potentially hazardous food items such as broccoli (actual 165F) and rice (actual 177F) on service line. Observed required cold holding temperatures of 45F or below of potentially hazardous food items such as milk (actual 40F) in walk in cooler. Observed up to date food temperature logs for the month of March. Advised staff to work in small manageable quantities and place any food not actively being prepared back into hot/cold holding. Observed hand washing sink equipped with soap, hot running water and paper towels. Discussed with staff the importance of hand washing between glove changes and after any source of contamination such as eating, drinking, sneezing, coughing, smoking/vaping, and after returning to food service after any break. Quaternary ammonia test strips were available to verify sanitizing solution in wiping cloth buckets was at a minimum strength of 200ppm(actual 300ppm). Advised staff to wash, rinse and sanitize food contact surfaces to prevent cross contamination. |
| 2024-10-29 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed. Observed digital probe thermometer used to ensure pre-cooked chicken nuggets (a potentially hazardous time/temperature controlled for safety food item) are hot held at 140F or greater. Advised staff to wash hands after using the bathroom, eating, drinking, coughing, sneezing, in between glove changes, or whenever hands are contaminated. Advised staff to work in small manageable quantities, and place any food items not actively being prepared back into hot/cold holding. Advised staff to wash, rinse and sanitize all food contact surfaces/utensils. |
| 2024-01-31 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during time of inspection. A digital probe thermometer was available to ensure adequate temperatures during cooking, cooling, reheating, and hot/cold holding of potentially hazardous time/temperature controlled for safety food items (PHF/TCS). Facility was cold holding PHF/TCS items at the required temperature of 45F or below such as hard boiled eggs in the front display cooler at 38F and diced ham in the deli prep unit at 36F. Facility was also hot holding PHF/TCS items at the required temperature of 140F or greater such as green beans on the service line at 181F and chicken pizza in the warming cabinet at 145F. Observed staff wearing gloves to prevent bare hand contact with ready to eat food items while slicing strawberries. Discussed with staff the importance of washing hands in between glove changes, after eating, drinking, sneezing, coughing, using the restroom, or whenever contaminated. Test strips were available to ensure the strength of quaternary ammonia sanitizing solution in wiping cloth buckets and three bay sinks is at least 200ppm (actual 200ppm). Observed a final rinse temperature of 186F for the dish washing machine. Advised staff to work in small, manageable quantities while preparing PHF/TCS foods and to return these items to hot or cold holding while not being actively worked with. |
| 2023-09-29 | Inspection | Critical: , Noncritical: 1, Violation Items: 12E Observed analog probe thermometer available to ensure adequate temperatures during cooking, cooling, reheating, and hot/cold storage of all potentially hazardous time/temperature controlled for safety food items (PHF/TCS). Monitoring thermometers were available in all refrigeration units to ensure PHF/TCS items such as hard boiled eggs are cold held at 45F or below (actual 38F). Facility was hot holding PHF/TCS items at the required temperature of 140F or above (175F steamed broccoli, 160F cheeseburgers) in hot-holding cabinet and on service line. Observed staff portioning grapes while using gloves to prevent bare hand contact with ready to eat food items. Also observed students using tongs to grab ready to eat fruits such as apples off of the service line. Discussed with staff the importance of washing hands in between glove changes, after eating, drinking, sneezing, coughing, using the restroom, or whenever contaminated. Test strips were available to ensure the strength of quaternary ammonia sanitizing solution in wiping cloth buckets and three bay sinks is at least 200ppm (actual 300ppm). Commercial dishwasher final rinse temperature was reading between 188F-192F (170F or above required). |
| 2023-01-24 | Inspection | Critical: , Noncritical: , Violation Items: Observed digital probe thermometer used to ensure that potentially hazardous foods, such as commercially prepared ground beef for tacos, reaches required cooking temperature of at least 140F (actual 204F). Observed test strips used to ensure that quaternary ammonia sanitizing solution reaches required concentration of at least 200ppm. Observed milk cold holding at required concentration of less than 45F (actual 41F). Observed staff washing hands in between glove changes. Advised staff to wash hands when returning to work, after using the restroom/smoking, and any time they become contaminated. Advised staff to wash rinse and sanitize food contact surfaces/utensils in between foods to prevent cross contamination. Advised staff to return PHF to cold/hot holding when not being actively prepared. |
| 2022-12-07 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Observed staff using digital thermometer to verify the internal cooking temperature of carrots was 140F or warmer (actual-158F). All potentially hazardous foods (chicken nuggets, mozzerella sticks and carrots in hot holding were above required 140F. All refrigeration adequately cold holding potentially hazardous foods such as turkey and ham at temperature less than required 45F. Verified with facility's test strips that quaternary ammonia sanitizing solution in wiping cloth buckets were 200ppm or greater. Handwashing sinks were stocked with soap, paper towels and warm water for adequate washing of 20 seconds following times of contamination such as eating, drinking, handling raw products and using the restroom. |
| 2022-05-23 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Observed staff taking temperature of waffles coming out of oven at 201F. Observed all potentially hazardous food (phf) items (chicken nuggets, carrots and sausage patties) being hot held aboved required temperature of 140F or warmer. Observed all refrigeration cold holding phf items at 45F or less. Observed sliced melons individually wrapped on serving line to prevent contamination and accidental bare hand contact. Observed staff wearing gloves while handling ready to eat food items (sausage patties on service line). Advised kitchen manager to notify CCHD immediately following events such as fire, loss of water, power outage and waste water drainage issues. Additionally to notify CCHD within 24 hours after receiving a complaint of food borne illness. |
| 2020-01-29 | Inspection | Critical: , Noncritical: 1, Violation Items: 15B Employees were observed changing gloves and properly using utensils while on service line. Checked wiping cloth solution (Quaternary Ammonia) at service counter- +200 ppm, sanitizer test kit available in dish machine room. Checked food temperatures of hot & cold potentially hazardous (TCS) foods using thermocouple during inspection- Ravioli- 177 dF, Broccoli- 170 dF, Green Beans- 185 dF, Chicken Nuggets- 157 dF, Sliced Cantaloupe- 44 dF, Milk- 42 dF, Sliced Turkey inside kitchen sandwich unit- 42 dF. Final rinse temperature of dish machine- 190 dF, per gauge. Digital thermometers available for evaluating cooked potentially hazardous (TCS) foods. All refrigerated storage equipment which contain cold potentially hazardous foods were maintained below 45 dF, monitoring thermometers were available inside storage units. Temperature log sheets were maintained by employees for hot & cold potentially hazardous (TCS) and refrigerated storage equipment. |
| 2019-09-17 | Inspection | Critical: , Noncritical: , Violation Items: Checked food temperatures during inspection- Chicken Snackers- 162 dF, Chicken Nuggets- +180 dF, Broccoli- 180 dF, Milk- 42 dF, Tossed Salad w/ Ham- 42 dF, Ham & Cheese Sandwich- 42 dF, Yogurt- 33 dF, Sliced Turkey in Sandwich Unit- 42 dF. Digital thermometer was available to check cooked potentially hazardous (TCS) foods on service line. Monitoring thermometers available inside of refrigerated storage equipment which contained cold potentially hazardous (TCS foods. Employees were observed properly using plastic gloves and utensils on service line, also observed employee changing plastic gloves. Checked wiping cloth solution in bucket in kitchen- +200 ppm (Quaternary Ammonia)- Test kit was available. Final rinse temperature on dish machine- 188 dF (per gauge). Discussed routine hand washing with Kitchen Manager during inspection. No violations noted during inspection. |
| 2019-01-14 | Inspection | Critical: , Noncritical: , Violation Items: Food temperatures were evaluated during inspection- Rice- 165 dF, Chicken Tenders- 146 dF, Cheeseburger- +150 dF, Corn- 154 dF, Milk- 37 dF, Chef Salad w/Ham- 42 dF. Employees were properly using plastic gloves and utensils during inspection, employees changed gloves during service at front counter during inspection. Discussed routine hand washing with Manager during inspection. Digital thermometers available for evaluating cooked potentially hazardous (TCS) foods, all refrigerated storage equipment which is used to store cold potentially hazardous (TCS) foods were maintained below 45 dF (monitoring thermometers were available inside refrigerated storage equipment which contain cold phf's). Checked wiping cloth solution- 200 ppm (Quaternary Ammonia test kit available). Final rinse temperature of dish machine- 188 dF per gauge. No violations were observed during inspection. |
| 2018-09-06 | Inspection | Critical: , Noncritical: , Violation Items: Checked food temperatures- Ham Slices & Diced Turkey- 38 dF, Cheese Sauce- 150 dF, Broccoli- 158 dF, Shredded Beef- 155 dF, Cantaloupe- 43 dF, Milk- 46 dF. Regarding milk storage cooler on service line- Unit to be maintained at 45 dF or less. Manager maintains daily temperature log sheet for milk cooler- maintained at 35-38 dF and is checked in early 'AM'. Recommend keeping milk storage unit closed in between when students are served, a sign is posted on unit to keep closed. Also could limit the amount of milk placed into storage unit and replenish more frequently during service periods. Digital thermometers available to evaluate cooked potentially hazardous (TCS) foods. Employees were observed properly using plastic gloves and utensils during inspection. Discussed routine hand washing with Manager during inspection. Wiping cloth solution was checked- 200 ppm (quaternary ammonia test kit available). Final rinse temperature of dish machine- 185 dF (per gauge). |
| 2018-02-09 | Inspection | Critical: , Noncritical: , Violation Items: Checked food temperatures- Green Beans- 158dF, Mozzarella Sticks- 158dF, Marinara Sauce- 168dF, Cooked Pasta- 168df, Chicken Nuggets- 158dF, Milk-38dF, Cut Cantaloupe- 38dF, Chicken Wrap- 40dF (in refrigerator), Yogurt-38dF . Employees were observed properly using plastic gloves during inspection. Digital thermometer available to check cooked potentially hazardous TCS foods. Wiping cloth solution- 200ppm, quaternary ammonia sanitizer test kit available... Final rinse temperature at dish machine- 186dF (per gauge). No violations noted during inspection. |
| 2017-10-05 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D Checked Food Temperatures- Milk- 45 deg. F, Cheese Pizza- 145 deg. F, Hot Dog- 195 deg. F, Chicken Nuggets- 148 deg. F, Carrots- 182 deg. F, Chef Salad w/ Turkey & Ham- 42 deg. F. Digital thermometers available to evaluate hot and cold potentially hazardous (TCS) foods. Checked wiping cloth solution- +200 ppm- quaternary ammonia test kit available. Final rinse temperature of dish machine- 186 degrees F, per gauge. Employees were observed wearing plastic gloves and using utensils properly while working on service line. Reviewed inspection with Mary Lewis, Kitchen Manager on 10-5-17. |
| 2017-02-10 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D Checked Food Temperatures- Baked Apple- 200 degrees F, Taco Meat- +170 degrees F, Broccoli- +165 degrees F, Cantaloupe- 42 degrees F, Milk- 41 degrees F. Numerical thermometers available to evaluate hot and cold potentially hazardous (TCS)- Facility is main training temperature log sheets for foods and equipment. Test kit available- quaternary ammonia in wiping cloth solution- +200 PPM. Final rinse temperature of dish machine- 185 degrees F. Employees were observed properly using plastic gloves and utensils during inspection. |
| 2016-10-11 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 14A; 5A Observed potentially hazardous foods (TCS) items on service line at proper hot holding temperatures, including taco meat at 180-195F, refried beans at 170F, and cheese sauce at 165F. Observed full insert of taco meat in steam unit at 190F. Observed working digital probe thermometers by oven and service line. Observed adequate levels of quaternary ammonia (200ppm) in sanitizing cloth bucket verified by facility's test strips. |
| 2016-04-13 | Inspection | Critical: , Noncritical: 2, Violation Items: 14A; 9D Observed adequate level (200ppm) of sanitizer (Quaternary ammonia) in wiping cloth buckets using facility's test strips. Discussed working in small quantities (10-15 mins), using pre-chilled ingredient and using blue ice pads for preparation. Observed temperatures of melons on service line 38dF-41dF. Facility pre-cuts chilled melons day before service and re-chills prior to cupping. Obtained 170dF for final rinse on dish machine. |
| 2015-12-02 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A milk temped at 38 deg F in walk-in and 43 deg F on service line. Beef for cheese steak temped at 168 deg F. On service line, hot dogs, cheese sauce and tater tots all temped above 140 deg F. Gauge on high temp dish machine showed a final rinse temp of 180 deg F. Discussed ill food handler policy, hand-washing, and glove use. |
| 2015-02-10 | Inspection | Critical: , Noncritical: , Violation Items: Observed thermocouple and test strips for quat sanitizer at time of inspection. Concentration of sanitizer in bucket for wet wiping clothes was adequate, per facility's test strips. Temperature of green beans in steam table on service line was >150 dF. Temperature of cheeseburgers in hot-holding unit near service line was 170 dF. Milk in cold-holding unit on service line was <40 dF. Discussed with operator working in amounts that can be handled in 10 minutes when prepping PHF cold food items (ham, cheese, etc.) so that PHF food items are kept below 45 dF. Discussed with operator storage of food items. |
| 2014-11-06 | Re-Inspection | Critical: , Noncritical: , Violation Items: 15a corrected from previous inspection. Fan covers in walk-in have been cleaned. |
| 2014-10-30 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 15B |
| 2014-10-23 | Inspection | Critical: , Noncritical: 2, Violation Items: 15B; 8A Temperature of broccoli in steam table on line for service was >160 dF. Temperature of milk in cold-holding unit on line for service was <42 dF. Temperature gauge on high-temp dish machine showed a final rinse temperature of 188 dF. Concentration of sanitizer solution in bucket for wet wiping clothes was adequate, per facility's test strips. TTOC is 10/30/14. |
| 2014-03-07 | Re-Inspection | Critical: , Noncritical: , Violation Items: Door to employee locker room, which leads to employee bathroom, is self-closing (corrected from previous inspection). Discussed with operator that this door must remain closed and not be propped open. |
| 2014-02-07 | Inspection | Critical: , Noncritical: 1, Violation Items: 12D Temperature of milk in cold-holding unit on service line was 40 dF. Marinara sauce cooled in walk-in on Monday was 36 dF. The marinara sauce was in a metal pan at a depth of approximately 2 inches. Facility occasionally cools marinara sauce and then freezes it to use at a later date. Concentration of sanitizer solution in buckets for wiping clothes was approximately 100 ppm. Digital probe thermometer was not working correctly at time of inspection. Analog probe thermometers present at time of inspection were working properly and will be used until digital thermometer is fixed. High temperature dish machine reached temperature >160 dF. |
| 2013-09-09 | Inspection | Critical: , Noncritical: , Violation Items: Checked food temperatures- Sausage- +165 degrees F, French Toast Sticks- 152 degrees F, Sweet Potato Fries- 147 degrees F, |Hot Ham & Cheese Sandwich- 146 degrees F, Milk- 37 degrees F. Also checked dish machine final rinse temperature- + 180 degrees F. |
| 2013-01-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-09-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-01-11 | Inspection | Critical: , Noncritical: 1, Violation Items: 11A |
| 2011-09-15 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A |
| 2011-01-05 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-10-08 | Inspection | Critical: 1, Noncritical: , Violation Items: 2E |
| 2010-01-20 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 12C |
| 2009-11-16 | Inspection | Critical: , Noncritical: 3, Violation Items: 10A; 12C; 12E |
| 2009-03-24 | Inspection | Critical: , Noncritical: 3, Violation Items: 12C; 12D; 8A |
| 2008-10-08 | Inspection | Critical: , Noncritical: 1, Violation Items: 11B |
| 2008-02-25 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A |
| 2007-10-29 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-02-06 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-05-19 | Inspection | Critical: , Noncritical: 1, Violation Items: 8A |
| 2005-09-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-03-23 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-02-07 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-02-06 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-03-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-01-11 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-01-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-09-24 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-03-31 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1997-11-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 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. |
| 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) |
| 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 |
| 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 |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 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 |
| 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) |
| 9D | Not Critical Violation | Dressing rooms dirty, not provided, improperly located |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| COBURN SCHOOL Self-Prep Summer Feeding Site · Elmira City School District | 216 Mt. Zoar Street, Elmira, NY 14904 | SED Self Preparation Feeding Site | 2025-07-21 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Pine City School Cafeteria · Elmira City School District | 1551 Pennsylvania Avenue, Pine City, NY 14871 | School K-12 Food Service | 2025-10-23 |
| TANGLEWOOD Summer Feeding Site · Tanglewood Nature Center · Elmira City School District | 443 Coleman Avenue, Elmira, NY 14903 | SED Satellite Feeding Site | 2017-08-10 |
| GROVE PARK Summer Feeding site · Elmira City School District | 651 Walnut Street, Elmira, NY 14901 | SED Satellite Feeding Site | 2025-08-01 |
| Diven School Cafeteria · Elmira City School District | 1115 Hall Street, Elmira, NY 14901 | School K-12 Food Service | 2025-10-28 |
| KATY LEARY PARK Summer Feeding Site · Elmira City School District | 103 Connelly Avenue, Elmira, NY 14904 | SED Satellite Feeding Site | 2025-07-25 |
| ELMIRA HIGH - Summer Feeding site (Self-prep) · Elmira High School Cafeteria · Elmira City School District | 777 South Main Street, Elmira, NY 14904 | SED Satellite/Preparation Site | 2025-07-18 |
| Elmira High School Cafeteria · Elmira City School District | 777 South Main Street, Elmira, NY 14904 | School K-12 Food Service | 2025-11-07 |
| Ernie Davis Academy Cafeteria · Elmira City School District | 933 Hoffman Street, Elmira, NY 14905 | School K-12 Food Service | 2025-12-11 |
| BLANDFORD PARK - Summer Feeding · BLANDFORD PARK Summer Feeding · Elmira City School District | 161 Judson Street, Elmira, NY 14901 | SED Satellite Feeding Site | 2018-07-18 |
| BROADWAY Academy & Elementary Cafeteria · Elmira City School District | 1000 Broadway, Elmira, NY 14904 | School K-12 Food Service | 2025-11-05 |
| Find all businesses with the same name | |||
| Street Address |
216 MT. ZOAR STREET |
| City | ELMIRA |
| State | NY |
| Zip Code | 14904 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| COBURN SCHOOL Self-Prep Summer Feeding Site · Elmira City School District | 216 Mt. Zoar Street, Elmira, NY 14904 | SED Self Preparation Feeding Site | 2025-07-21 |
| OOB - KROLAK CTR - HERITAGE PRK Summer Feeding | 216 Mt. Zoar Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2009-07-13 |
| OOB - HUDSON ST. PARK Summer Feeding Site | 216 Mt. Zoar Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2009-07-14 |
| OOB - BRAND PARK Summer Feeding Site | 216 Mt. Zoar Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2009-07-10 |
| OOB - AMERICAN RED CROSS Summer Feeding Site | 216 Mt. Zoar Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2009-07-28 |
| Summer Feeding Site - Coburn School | 216 Mt. Zoar Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2000-07-31 |
| OOB - GROVE PARK Summer Feeding Site | 216 Mt. Zoar Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2009-07-16 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Bernie Murray's Restaurant · Bernie Murray'S, Inc. | 500 South Main Street, Elmira, NY 14904 | Restaurant/Catering Operation | 2025-03-17 |
| Pasquale's Pizzeria · Mp Cleary, Inc. | 411 South Main Street, Elmira, NY 14904 | Restaurant | 2025-03-11 |
| Oob - Quiznos · Awalk, LLC | 411 South Main Street, Elmira, NY 14904 | Restaurant | 2006-07-27 |
| Southside Community Center, Inc. | 215 Partridge Street, Elmira, NY 14904 | Food Service Establishment | 2025-10-27 |
| OOB - CHILL (under R. Benjamin) | 501 Erie Street, Elmira, NY 14904 | Restaurant | 2003-04-17 |
| Anne's Pancakes · Jared & Yolanda LLC | 114 South Main Street, Elmira, NY 14904 | Restaurant | 2025-10-15 |
| Anne's Pancakes | 114 South Main Street, Elmira, NY 14904 | Restaurant | 2018-03-05 |
| Pudgies Pizza & Subs - South · Mp Cleary, Inc. | 350 South Main Street, Elmira, NY 14904 | Restaurant | 2025-05-22 |
| FLANNERY APT's TENANTS ASSOC. | 300 South Main Street, Elmira, NY 14904 | Food Service Establishment | 2025-12-09 |
| NUTRITION PROGRAM - Flannery Apts · Nutrition Program-Flannery Apts · Chemung Co. Dept of Aging & Ltc | 300 South Main Street, Elmira, NY 14904 | SOFA Satellite Site -State Office for the Aging | 2025-12-09 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Iglesia De Dios - El Taller Del Maestro · Iglesia De Dios El Taller Del Maestro | 601 Pennsylvania Avenue, Elmira, NY 14904 | Food Service Establishment | 2025-12-09 |
| Riverside School Cafeteria · Elmira City School District | 409 Riverside Avenue, Elmira, NY 14904 | School K-12 Food Service | 2025-10-28 |
| SALSA'S Mexican Restr 2 (Elmira) · Salsa's Mexican Restaurant 2 LLC | 805 Pennsylvania Avenue, Elmira, NY 14904 | Restaurant | 2025-12-29 |
| SUBWAY #27842 (Southtown Plaza) · Subway (Southtown Plaza) · Cl Hufnagel LLC | 1600 Cedar Street, Elmira, NY 14904 | Restaurant | 2025-09-05 |
| Pub 44 LLC | 208 South Main Street, Elmira, NY 14904 | Restaurant | 2025-12-05 |
| Anne's Pancakes · Jared & Yolanda LLC | 114 South Main Street, Elmira, NY 14904 | Restaurant | 2025-10-15 |
| NOTRE DAME - Dorm Kitchen · Notre Dame High School | 1400 Maple Avenue, Elmira, NY 14904 | Food Service Establishment | 2025-12-09 |
| Champions Sports Grille · Stempin Wolfe LLC | 1141 Broadway, Suite 8, Elmira, NY 14904 | Restaurant | 2025-11-13 |
| The Lilly Pad Ice Cream Shop LLC | 627 Pennsylvania Avenue, Elmira, NY 14904 | Food Service Establishment | 2025-09-26 |
| Elmira High School Cafeteria · Elmira City School District | 777 South Main Street, Elmira, NY 14904 | School K-12 Food Service | 2025-11-07 |
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| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Prospect Elementary School Cafeteria · Salamanca City Central School District | 300 Prospect Avenue, Salamanca, NY 14779 | School K-12 Food Service | 2025-06-04 |
| Salamanca High/Intermediate School Cafeteria · Salamanca City Central School District | 50 Iroquois Drive, Salamanca, NY 14779 | School K-12 Food Service | 2025-06-04 |
| Batavia Middle School Cafeteria · City School District of Batavia | 96 Ross Street, Batavia, NY 14020 | School K-12 Food Service | 2025-11-04 |
| Macarthur Elem School Cafeteria · Binghamton City School District | 1123 Vestal Avenue, Binghamton, NY 13903 | School K-12 Food Service | 2025-09-23 |
| St. Pius X School Cafeteria · North Colonie Central School District | 23 Crumitie Road, Loudonville, NY 12211 | Food Service Establishment | 2025-11-06 |
| Hugh GREGG ELEMENTARY SCHOOL-SED · Corning - Painted Post High School · Corning City School District | 201 Cantigny Street, Corning, NY 14830 | SED Satellite Feeding Site | 2023-07-18 |
| Edison High School Cafeteria · Elmira Heights Central School District | 2083 College Avenue, Elmira Heights, NY 14903 | School K-12 Food Service | 2025-11-18 |
| Troy High School Cafeteria · Troy City School District | 1950 Burdett Avenue, Troy, NY 12180 | School K-12 Food Service | 2025-10-27 |
| Oak Street School Cafeteria · Plattsburgh City School District | 108 Oak Street, Plattsburgh, NY 12901 | School K-12 Food Service | 2025-11-17 |
| Binghamton High School Cafeteria · Binghamton City School District | 31 Main STREET, Binghamton, NY 13905 | School K-12 Food Service | 2025-09-26 |
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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. |