Elmira High School Cafeteria (NYS Health Operation #265500) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 777 South Main Street, Elmira, NY 14904. The food service type is Institutional Food Service - School K-12 Food Service. The last inspection date is November 7, 2025.
| NYS Health Operation ID | 265500 |
| NYSDOH Gazetteer | 070101 |
| Facility Name | ELMIRA HIGH SCHOOL CAFETERIA |
| Operation Name | ELMIRA HIGH SCHOOL CAFETERIA |
| Facility Address | 777 SOUTH MAIN STREET, ELMIRA |
| Permitted Corporation Name | ELMIRA CITY SCHOOL DISTRICT |
| Permitted Operator Name | KARI CROUSE |
| Address | 777 South Main 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 | 2025-11-07 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 1 |
| Violations | Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; |
| Inspection Comments | Observed employees wearing gloves to prevent bare hand contact with ready to eat food items such as hamburger buns and tongs were available to prevent bare hand contact with ready to eat food items such as dinner rolls, fresh garden salad, carrots and green peppers on the student self-serve refrigerated buffet display case on the food service tray line. Observed monitoring thermometers in all commercial refrigeration units to ensure potentially hazardous food (PHF) items are cold held at the minimum required temperature of 45F or below such as milk (actual 38F) in the milk cooler, broccoli (actual 40F) and garden salad with a hard boiled egg (actual 41F) on frozen ice sheets on the food service tray line and brussel sprouts (actual 38F) and celery (actual 38F) in the vegetable walk-in cooler. Observed multiple probe thermometers available to ensure PHF items are hot held at the minimum required temperature of 140F or above such as commercially pre-cooked breaded chicken fillets (actual 166F) and commercially pre-cooked hamburgers (actual 165F) below a heating lamp on the food service tray line. Also, observed PHF items hot held at the minimum required temperature of 140F or above such as macaroni and cheese (actual 190F) and steamed green beans (actual 175F) in the steam table on the food service tray line. Quaternary ammonia test strips were available to ensure the quaternary ammonia sanitizing solution is at the minimum required concentration of 200ppm to sanitize both dishware/ utensils and food contact surfaces. Observed the quaternary ammonia sanitizing solution in four separate wiping cloth buckets at the minimum required concentration of 200ppm (actual 400ppm). Observed four hand washing stations all equipped with warm running water, soap, single use paper towels and required employee hand washing signage. Discussed with the manager required hand washing of at least 20 seconds under warm water with soap and the importance of washing hands in between glove cha |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-11-07 | Inspection | Critical: , Noncritical: 1, Violation Items: 15B Observed employees wearing gloves to prevent bare hand contact with ready to eat food items such as hamburger buns and tongs were available to prevent bare hand contact with ready to eat food items such as dinner rolls, fresh garden salad, carrots and green peppers on the student self-serve refrigerated buffet display case on the food service tray line. Observed monitoring thermometers in all commercial refrigeration units to ensure potentially hazardous food (PHF) items are cold held at the minimum required temperature of 45F or below such as milk (actual 38F) in the milk cooler, broccoli (actual 40F) and garden salad with a hard boiled egg (actual 41F) on frozen ice sheets on the food service tray line and brussel sprouts (actual 38F) and celery (actual 38F) in the vegetable walk-in cooler. Observed multiple probe thermometers available to ensure PHF items are hot held at the minimum required temperature of 140F or above such as commercially pre-cooked breaded chicken fillets (actual 166F) and commercially pre-cooked hamburgers (actual 165F) below a heating lamp on the food service tray line. Also, observed PHF items hot held at the minimum required temperature of 140F or above such as macaroni and cheese (actual 190F) and steamed green beans (actual 175F) in the steam table on the food service tray line. Quaternary ammonia test strips were available to ensure the quaternary ammonia sanitizing solution is at the minimum required concentration of 200ppm to sanitize both dishware/ utensils and food contact surfaces. Observed the quaternary ammonia sanitizing solution in four separate wiping cloth buckets at the minimum required concentration of 200ppm (actual 400ppm). Observed four hand washing stations all equipped with warm running water, soap, single use paper towels and required employee hand washing signage. Discussed with the manager required hand washing of at least 20 seconds under warm water with soap and the importance of washing hands in between glove cha |
| 2025-05-13 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed. Observed staff wearing gloves to prevent bare hand contact with ready to eat food items such as turkey wrap sandwiches in plastic wrap. Observed digital probe thermometer to ensure potentially hazardous food items(PHF) such as cheese burgers are cooked to required temperature of 158F or above(actual 171F). Observed PHF items being cold held at required temperatures of 45F or below such as milk (actual 40F) in reach in refrigeration unit at food service line, cooked cheese burgers (actual 44F) in bottom of sandwich prep refrigeration unit and sliced water melon(actual 42F) in stand up refrigeration unit across from food service line. Observed PHF items being hot held at required temperatures of 140F or above such as rice(actual 171F) in warmer across from food service line, and chicken patties(actual 172F) in warmer across from food service line. Observed mac and cheese in 3 inch pans, on a speed rack cooling from 120F to 70F in 2 hours and then 70F to 45F or below in an additional 4 hours. All food items in storage were covered to prevent contamination. Advised staff to work in small quantities and place any food items not actively being prepared back into hot/cold holding. Hand wash sinks were equipped with hot running water, soap, paper towels and employee hand wash signage. Advised staff of the importance of hand washing between glove changes , and after any source of contamination such as eating, drinking, sneezing, coughing, smoking/vaping, and using the rest room. Test strips were available to verify that quaternary ammonia sanitizing solution was at a minimum strength of 200 ppm for sanitizing both dishware/utensils and food contact surfaces. Advised staff to wash, rinse and sanitize food contact surfaces such as knives, cutting boards and electric meat slices between food items to prevent cross contamination. Dish Washer final rinse logs were available to verify final rinse temperatures at a minimum of 180F (actual 182F) |
| 2024-12-13 | Inspection | Critical: , Noncritical: , Violation Items: No violations were observed during inspection. Observed employees using gloves and tongs to prevent bare hand contact with ready to eat food items such as bananas and pears. Discussed the importance of washing hands between glove changes and after any source of contamination such as drinking, smoking, coughing, sneezing, using the phone, restroom or returning to food service after any kind of break. Digital probe thermometers were available to ensure potentially hazardous food(PHF) items such as milk on the service line was cold held at 45F or less (actual 39). Observed required cold holding temperature (45F or below) eggs on a chef salad (37F actual) and whipped topping on fresh strawberries (41F actual). Test strips were available to ensure quaternary ammonia sanitizing solution is at a strength of at least 200ppm for sanitizing both dishes/ utensils and food contact surfaces (actual 200ppm in the three bay sink) and 200ppm in the sanitizing buckets on the service line. Bathrooms were available and equipped with hot water, soap and paper towels. All dry storage items were a minimum of six inches above the floor and all commercial refrigeration cooler gaskets were intact and all coolers were equipped with thermometers. |
| 2024-05-01 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during time of inspection. Digital probe thermometers were 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 adequately cold holding PHF/TCS items such as diced tomatoes at the required temperature of 45F or below (actual 42F). Facility was also adequately hot holding PHF/TCS items such as cheese ravioli at the required temperature of 140F or greater (actual 155F). Observed facility thawing PHF/TCS food items such as hot dogs by approved methods under commercial refrigeration. Observed staff wearing gloves to prevent bare hand contact with ready to eat food items such as hamburger buns. 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). Advised staff to work in small, manageable quantities while preparing PHF/TCS items and to return these items to hot or cod holding while not being actively worked with. |
| 2023-10-25 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed. Observed digital thermometer to ensure commercially precooked pizza snackers (a potentially hazardous time/temperature controlled for safety food item) is cooked to 140F or greater. Monitoring thermometers were available in all cold holding units. Observed staff thawing PHF/TCS food items under commercial refrigeration. Staff were observed using gloves to handle ready to eat food items such as apples. Advised staff to wash hands after using the bathroom, eating, drinking, smoking, coughing, sneezing, in between glove changes, or whenever hands are contaminated. Observed sanitizer (quaternary ammonia) at 200 ppm in wiping cloth buckets per facility's test strips. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils to prevent cross contamination. Advised staff to work in small manageable quantities, and when food is not actively being prepared to place into cold/hot holding. |
| 2023-03-22 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed at time of inspection. Observed a digital thermometer used to verify that potentially hazardous foods, such as commercially pre-cooked chicken nuggets, reach required cooking temperature of 140F. Observed employees wearing gloves while preparing ready to eat foods, such as cherry tomatoes for salads. Cold holding of PHF, such as milk, was at required temperature of 45F or less (actual 39F). Used available test strips to verify that chlorine sanitizing solution for wiping cloths was at required concentration of 100ppm (actual 100 ppm). Advised staff to wash, rinse, and sanitize food contact surfaces/utensils in between foods to prevent cross contamination. Advised staff to place PHF into hot/cold holding when not being actively prepared. |
| 2022-10-27 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11C; 8D Observed staff using digital probe thermometer to ensure proper cooking/reheating of potentially hazardous food items such as commercially pre-cooked chicken patties at 140F or above (Actual 165F). Observed staff wearing gloves to prevent bare hand contact with ready to eat food items such as apples when washing them. Discussed the importance of washing hands in between gloves changes, after using the restroom, coughing, drinking and any other possible contamination. Observed hot holding of potentially hazardous food such as cooked carrots at a temperature of 140F or above on service line (actual 165F). Observed all refrigeration units equipped with monitoring thermometers to ensure proper cold holding of potentially hazardous food is maintained at 45F or less. Observed required cold holding temperatures (45F or below) of potentially hazardous food items such as chicken strips (actual 38F). Observed quaternary ammonia sanitizing solution filled buckets at a strength of >200ppm for sanitizing dishes/utensils and food contact surfaces. Advised staff to contact CCHD immediately in an events of fire, loss of water, power outages, sewer/drainage issues and within 24 hours after receiving an alleged food borne illness complaint. |
| 2022-04-25 | Inspection | Critical: , Noncritical: , Violation Items: No violation observed during inspection. Observed staff using digital thermometer to evaluated the cooking temperature of commercially precooked sausage patties to 140F or warmer (actual 207F) from oven and the hot holding temperature of potatoes (actual 169F) at 140F or warmer in steam table on service line. Observed staff washing hands following break and returning to work with soap and paper towels. Observed staff using utensils to prevent bare hand contact with ready to eat food items such as pizza slices. Observed all refrigeration cold holding potentially hazardous food at 45F or less. Observed dish machine get to final high rinse temperature of 172F. |
| 2019-12-06 | Inspection | Critical: 1, Noncritical: , Violation Items: 6B Discussed with staff changing the solution in sanitizer buckets regularly to maintain a concentration of at least 200ppm for quaternary ammonia. Observed staff wearing gloves while washing and cutting celery, which is a ready-to-eat food item, to avoid bare-hand contact. Observed staff throughout kitchen using digital thermometers to verify temperature of foods in hot-holding at 140F or warmer, cold-holding is 45F or less, and during the cooking process. Observed staff washing hands as they re-enter the kitchen. Discussed with staff the importance of having an ill-worker policy, and keeping employees out of work for 24 hours after the conclusion of symptoms (diarrhea, vomiting, yellowing of skin and eyes, fever, nausea, open sores). |
| 2019-03-06 | Inspection | Critical: , Noncritical: , Violation Items: No violations were noted during inspection. Digital thermometers available for evaluating hot potentially hazardous (TCS) foods. Checked food temperatures- In hot holding unit on service line- Cheeseburgers & Chicken Sandwiches- +155 dF, Rectangular pan of Chicken Alfredo- 205 dF, Milk- 42 dF, In walk-in cooler- American Cheese slices and Sliced Ham- 41 dF, On service line-refrigerated storage unit w/ Chicken Caesar Salad + Ham & Cheese Sandwich- 44 dF. Quaternary Ammonia test kits available- checked wiping cloth solution- 200 ppm. Final rinse temperature at dish machine- 189 dF per gauge. Employees were observed properly using plastic gloves and utensils during inspection. Monitoring thermometers available inside refrigerated storage equipment containing cold potentially hazardous (TCS) foods- refrigerated storage units were maintained below 45 dF. Employees were observed checking final temperatures of cooked potentially hazardous (TCS) foods with digital thermometers, temperature log sheets maintained by employees. |
| 2018-11-09 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Observed staff wearing gloves while cutting ready to eat pepper. Observed staff using digital thermometers to verify cooking, hot holding and cold holding temperatures. Observed Mexican pizza at temperature of 148F in service line. Observed meatballs at temperature of 137-155F in steam table. Recommended adding more sauce to meatballs and turning up steam table to hot hold at 140F or warmer. Observed sliced cantaloupe on service line at temperature of 37F. Observed turkey sandwich at temperature of 41F on service line and in cold holding. Observed cheese in pizza cold holding make unit at temperature of 40F. Reviewed temperature logs. Observed final rinse temperature on dish machine at 176F. Discussed running empty trays through unit at verifying final rinse temperature is above 170F prior to washing dish ware. |
| 2018-02-01 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D Facility has multiple functioning digital thermometers, which staff were observed using. Temperature of steak and cheese was 170 F coming out of oven. Carrots in hot holding service line 1 had a temperature of 170 F, carrots in hot holding service line 2 had a temperature of 191 F. Staff was wearing gloves when handling ready to eat food to prevent bare-hand contact. Discussed working in small, manageable quantities when preparing time and temperature control for safety (TCS/PHF) foods (pizzas and sandwich/wraps). Recommend working with pre-chilled ingredients when preparing cold salads (tuna fish and sliced tomatoes). Recommended washing then pre-chilling tomatoes, that will be sliced for salads. Discussed options for storage of serving utensils-Recommend washing service utensils every two hours unless temperature controlled. Observed cooling of taco meat in metal containers without lids at depths less then 2 inches in walk-in cooler #3, which were meeting the cooling schedule of 120 F to 70 F in two hours, and then 70 F to 45 F for an additional 4 hours. |
| 2017-10-17 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Recommend facility to put individual cups of taco cheese on service line in amounts that would be served in 15-20 minutes time period. Chicken patties in hot holding box had a temperature of 150 F. Rice, refried beans, and meat in steam table all had temperatures of 165 F, 140 F, and 158 F respectively. Hard boiled eggs served with salad are non-potentially hazardous because eggs are air dried after boiling. Facility has accurate probe thermometers. Facility has appropriate test strips for measuring quaternary ammonia (obtained 200ppm) in sanitization solution in wiping cloth buckets. Observed staff wearing gloves while prepping ready to eat food items. |
| 2017-06-06 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Observed accurate digital thermometers. Observed final rinse temperature of 184dF for high temp dish machine. Observed sanitizer (Quaternary Ammonia) in wiping cloth and thermometer buckets at 200ppm. Observed staff wearing gloves while prepping ready to eat items. Observed ground beef thawing in walk-in refrigerator. Observed chicken patties at 144dF being hot held. Observed slice watermelon and cantaloupe at temperature of 38dF in refrigeration on service line. Discussed working in small quantities with staff. Discussed storage of food in refrigeration (prevent double stacking). |
| 2016-10-17 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Observed staff prepping pizza- cheese temped at 42-44dF. Observed staff prepping wraps- ham temped at 38dF. Observed baked beans coming out of oven at 181dF and sweet potato fries at 192dF. Observed cooling of gravy in walk-in cooler 3 at temperature of 112-123dF at depth of 2-3 inches in plastic containers with lids off. Observed cooling of ground beef in walk-in cooler 2 at temperature of 76dF on metal flat sheet trays on speed rack. Observed hard boiled eggs cooling at temperature of 59dF in single layer in metal pan with lid off. Observed accurate probe and digital thermometers being used by staff throughout kitchen. Observed temperature logs. Observed adequate sanitizer (200ppm) in wiping cloth buckets and thermometer sanitizing containers per facility's test strips. |
| 2016-03-01 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 8A Observed accurate probe thermometers in kitchen. Discussed hand washing and glove use. |
| 2015-12-17 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Temperature of sliced melons- 41dF, Hot held sloppy joe- 191dF and 148dF, Hot held chicken patty- 147dF unwrapped and 144 wrapped, cheese on pizza prep counter- 44dF. Final Rinse temperature of dish machine- 171dF. Observed accurate probe thermometer. Observe adequate sanitizer and test strips. Discussed hand washing and glove use. |
| 2015-07-15 | Inspection | Critical: , Noncritical: , Violation Items: Inspection conducted for Summer Feeding Prep Site. No violations observed at time of inspection. Temperature of milk that was in the process of being packed into bag lunches was less than 45F. Observed pizzas, that were cooked this morning, cooling on speed rack in walk-in cooler. Temperature was approximately 63-66F at time of inspection, reviewed cooling log, cooling schedule being met. Ham and cheese subs in walk-in at temperature of less than 45F. Observed accurate probe thermometer and test strips for quat sanitizer at time of inspection. Discussed with operator that facility works in quantities that can be processed in 10-15 minutes. Also discussed the delivery schedule from the prep site to the service sites. |
| 2015-02-10 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 5A; 5C; 8A CCHD to conduct food service training at facility. Recommend working in amounts of phf/tcs items that can be processed in 10-15 minutes. Discuss wavier requirement and cooling procedures with operator. |
| 2014-09-15 | Inspection | Critical: 1, Noncritical: , Violation Items: 6A Per temperature gauge on dish machine, final rinse temperature reading +184 degrees F. Also, both new unisex rest rooms located at cafeteria were posted as closed and not accessible to students. Per Mike Dunn, Superintendent stated during inspection that the unisex rest rooms were found recently to be backing-up on to floor when the cafeteria dish machine was in use. Maintenance was using a remote snake/ camera to try and locate where the problem is located. Please keep Health Dept. informed with progress on sewer issue. |
| 2014-06-06 | Inspection | Critical: , Noncritical: , Violation Items: Milk- 41 degrees F, Ham & Turkey Subs- 43 degrees F, Chicken Nuggets- 178 degrees F. Dish machine was not in use at time of inspection, are using single-service disposable products- 3-bay sink available in temporary kitchen for washing/ rinsing & sanitizing equipment. |
| 2013-09-23 | Inspection | Critical: , Noncritical: 1, Violation Items: 15B |
| 2013-01-31 | Inspection | Critical: , Noncritical: , Violation Items: Milk- 36 degreesF, Ham & Turkey Subs- 41 degrees, Beef Stroganoff- 175 degreesF, Cooked Pasta- 160 degreesF. Checked final rinse temperature at dish machine- acceptable |
| 2012-11-07 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-10-09 | Inspection | Critical: , Noncritical: 2, Violation Items: 11A; 15B |
| 2012-01-31 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 11A |
| 2011-09-26 | Inspection | Critical: 1, Noncritical: , Violation Items: 1D |
| 2011-01-14 | Inspection | Critical: , Noncritical: 1, Violation Items: 11C |
| 2010-09-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-01-22 | Inspection | Critical: , Noncritical: 2, Violation Items: 11C; 15A |
| 2009-10-27 | Inspection | Critical: , Noncritical: 2, Violation Items: 15C; 8A |
| 2009-06-09 | Inspection | Critical: , Noncritical: 1, Violation Items: 12C |
| 2008-10-01 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 11A |
| 2008-03-06 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-03-03 | Inspection | Critical: , Noncritical: 1, Violation Items: 11A |
| 2007-01-25 | Inspection | Critical: , Noncritical: 1, Violation Items: 15B |
| 2006-02-15 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-02-10 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-02-06 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-03-29 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-03-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-03-03 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-02-27 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-02-24 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-02-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-11-07 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-02-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-11-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-10-23 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-03-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-01-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1997-02-27 | 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) |
| 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). |
| 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 |
| 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 |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 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 |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 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) |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Elmira High - Outdoor Concession · Elmira High School Cafeteria · Elmira City School District | 777 South Main Street, Elmira, NY 14904 | Food Service Establishment | 2024-10-23 |
| 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 - Indoor Concession · Elmira High School Cafeteria · Elmira City School District | 777 South Main Street, Elmira, NY 14904 | Food Service Establishment | 2024-12-18 |
| ELMIRA HIGH - PREP for Summer Feeding · Elmira High School Cafeteria · Elmira City School District | 777 South Main Street, Elmira, NY 14904 | SED Food Preparation Site | 2025-07-18 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Diven School Cafeteria · Elmira City School District | 1115 Hall Street, Elmira, NY 14901 | School K-12 Food Service | 2025-10-28 |
| GROVE PARK Summer Feeding site · Elmira City School District | 651 Walnut Street, Elmira, NY 14901 | SED Satellite Feeding Site | 2025-08-01 |
| 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 |
| BROADWAY Academy & Elementary Cafeteria · Elmira City School District | 1000 Broadway, Elmira, NY 14904 | School K-12 Food Service | 2025-11-05 |
| Fassett School Cafeteria · Elmira City School District | 309 West Thurston Street, Elmira, NY 14901 | School K-12 Food Service | 2025-11-04 |
| HENDY AVE SCHL Summer Feeding (self-prep) · Hendy Avenue School · Elmira City School District | 110 Hendy Avenue, Elmira, NY 14905 | SED Self Preparation Feeding Site | 2025-07-21 |
| Ernie Davis Academy Cafeteria · Elmira City School District | 933 Hoffman Street, Elmira, NY 14905 | School K-12 Food Service | 2025-12-11 |
| SOUTHSIDE Community Ctr Summer Feeding Site · Southside Community Center · Elmira City School District | 215 Partridge Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2025-07-18 |
| The Way Center - Summer feeding site · WAY CENTER, The · Elmira City School District | 132 Oakwood Avenue, Elmira Heights, NY 14903 | SED Satellite Feeding Site | 2023-07-19 |
| Coburn School Cafeteria · Elmira City School District | 216 Mt. Zoar Street, Elmira, NY 14904 | School K-12 Food Service | 2025-12-05 |
| Find all businesses with the same name | |||
| Street Address |
777 SOUTH MAIN STREET |
| City | ELMIRA |
| State | NY |
| Zip Code | 14904 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| 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 |
| Krolak (Heritage Prk Apts) Summer Feeding | 777 South Main Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2008-07-17 |
| Elmira High - Outdoor Concession · Elmira High School Cafeteria · Elmira City School District | 777 South Main Street, Elmira, NY 14904 | Food Service Establishment | 2024-10-23 |
| Elmira High - Indoor Concession · Elmira High School Cafeteria · Elmira City School District | 777 South Main Street, Elmira, NY 14904 | Food Service Establishment | 2024-12-18 |
| ELMIRA HIGH - PREP for Summer Feeding · Elmira High School Cafeteria · Elmira City School District | 777 South Main Street, Elmira, NY 14904 | SED Food Preparation Site | 2025-07-18 |
| Oob - Summer Feeding Site - Shs | 777 South Main Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2000-07-13 |
| Grove Park Summer Feeding Site · Food Bank of The Southern Tier | 777 South Main Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2008-07-15 |
| Hudson St. Park Summer Feeding Site | 777 South Main Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2008-07-18 |
| Elmira Express Booster (Elmira H.S.) · ELMIRA EXPRESS BOOSTER (at E.H.S.) · Elmira Express Booster Club | 777 South Main Street, Elmira, NY 14904 | Food Service Establishment | 1999-09-17 |
| McKINNON PARK SUMMER FEEDING SITE · Food Bank of The Southern Tier | 777 South Main Street, Elmira, NY 14904 | SED Satellite Feeding Site | 2008-07-15 |
| Find all businesses in the same location | |||
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Kinkade's | 728 South Main Street, Elmira, NY 14904 | Tavern | 2008-06-12 |
| Mac's Tavern · Farrbrown LLC | 1064 South Main Street, Elmira, NY 14904 | Restaurant | 2025-01-31 |
| Keefe's Tavern | 208 West Miller Street, Elmira, NY 14904 | Tavern | 2018-03-23 |
| Mac's Tavern · Yec Enterprises, LLC | 1064 South Main Street, Elmira, NY 14904 | Tavern | 2016-01-28 |
| OOB - MAC'S TAVERN (under PJ/Mich, Inc) · P.J./Mich, Inc. | 1064 South Main Street, Elmira, NY 14904 | Restaurant | 2014-07-15 |
| Den | 728 South Main Street, Elmira, NY 14904 | Tavern | 2012-11-28 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Riverside School Cafeteria · Elmira City School District | 409 Riverside Avenue, Elmira, NY 14904 | School K-12 Food Service | 2025-10-28 |
| Of Hope Community Luncheon | 330 West Church Street, Elmira, NY 14904 | Religious, Charitable, Fraternal Organization | 2025-08-25 |
| Southside Community Center, Inc. | 215 Partridge Street, Elmira, NY 14904 | Food Service Establishment | 2025-10-27 |
| Kentucky Fried Chicken / Taco Bell #5420 · Fqsr LLC / Kbp Foods | 1149 Broadway, Elmira, NY 14904 | Restaurant | 2025-11-05 |
| Manzari's Grill | 105 East Miller Street, Elmira, NY 14904 | Restaurant | 2025-09-30 |
| BROADWAY Academy & Elementary Cafeteria · Elmira City School District | 1000 Broadway, Elmira, NY 14904 | School K-12 Food Service | 2025-11-05 |
| Pub 44 LLC | 208 South Main Street, Elmira, NY 14904 | Restaurant | 2025-12-05 |
| V.F.W. Rex Field Post #901 | 113 Keefe Street, Elmira, NY 14904 | Restaurant | 2025-11-20 |
| SUBWAY #27842 (Southtown Plaza) · Subway (Southtown Plaza) · Cl Hufnagel LLC | 1600 Cedar Street, Elmira, NY 14904 | Restaurant | 2025-09-05 |
| SALSA'S Mexican Restr 2 (Elmira) · Salsa's Mexican Restaurant 2 LLC | 805 Pennsylvania Avenue, Elmira, NY 14904 | Restaurant | 2025-12-29 |
| Find all businesses in the same zip code | |||
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Marion High School Cafeteria · Marion Central School District | 4035 Warner Road, Marion, NY 14505 | School K-12 Food Service | 2025-10-15 |
| Batavia High School Cafeteria · City School District of Batavia | 260 State Street, Batavia, NY 14020 | School K-12 Food Service | 2025-09-25 |
| Watervliet High School Cafeteria · Watervliet City School District | 1245 Hillside Drive, Watervliet, NY 12189 | Food Service Establishment | 2025-11-18 |
| New Lebanon Junior- Senior High School Cafeteria · New Lebanon High School Cafeteria · New Lebanon Central School District | 14665 Route 22, New Lebanon, NY 12125 | School K-12 Food Service | 2025-04-08 |
| R-C-S Senior High School Cafeteria · R-C-S Central School District | 2025 Route 9w, Ravena, NY 12143 | Food Service Establishment | 2025-10-20 |
| Holley High School Cafeteria · Personal Touch Food Service, Inc. | 3800 North Main Street, Holley, NY 14470 | School K-12 Food Service | 2025-09-22 |
| NCCS-Jr./Sr. High School Cafeteria · NCCS-Jr./Sr. High School Caferteria · Compass Group Inc. | 103 State Route 276, Champlain, NY 12919 | School K-12 Food Service | 2025-10-30 |
| PINE CITY SCHOOL Summer feeding · Elmira City School District | 1551 Pennsylvania Avenue, Pine City, NY 14871 | SED Satellite Feeding Site | 2017-07-07 |
| Horseheads High School Cafeteria · Horseheads Central School District | 401 Fletcher Street, Horseheads, NY 14845 | School K-12 Food Service | 2025-11-06 |
| Chatham High School Cafeteria · Chatham Central School District | 50 Woodbridge Avenue, Chatham, NY 12037 | School K-12 Food Service | 2025-04-01 |
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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. |