Fassett School Cafeteria (NYS Health Operation #265504) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 309 West Thurston Street, Elmira, NY 14901. The food service type is Institutional Food Service - School K-12 Food Service. The last inspection date is November 4, 2025.
| NYS Health Operation ID | 265504 |
| NYSDOH Gazetteer | 070101 |
| Facility Name | FASSETT SCHOOL |
| Operation Name | FASSETT SCHOOL CAFETERIA |
| Facility Address | 309 WEST THURSTON STREET, ELMIRA |
| Permitted Corporation Name | ELMIRA CITY SCHOOL DISTRICT |
| Permitted Operator Name | KARI CROUSE |
| Address | 309 West Thurston Street Elmira NY 14901 |
| 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 | 2025-11-04 |
| 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 sliced green peppers, to prevent bare hand contact. Observed hand wash sink, with warm water, soap, and paper towels. 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 use digital probe thermometer to ensure breaded pre-cooked fish is cooked to 140F or greater. Observed covered, cut honeydew melon stored on service line cooler at 41F. Observed chicken nuggets in steam table unit at a temperature of 170F. Advised staff to work in small, manageable quantities and place all foods not actively being prepared back into hot/cold holding. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils to prevent cross contamination. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-11-04 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed. Observed staff wearing gloves when handling ready to eat food items, such as sliced green peppers, to prevent bare hand contact. Observed hand wash sink, with warm water, soap, and paper towels. 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 use digital probe thermometer to ensure breaded pre-cooked fish is cooked to 140F or greater. Observed covered, cut honeydew melon stored on service line cooler at 41F. Observed chicken nuggets in steam table unit at a temperature of 170F. Advised staff to work in small, manageable quantities and place all foods not actively being prepared back into hot/cold holding. Advised staff to wash, rinse, and sanitize all food contact surfaces/utensils to prevent cross contamination. |
| 2025-05-06 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed at time of inspection. Observed staff wearing gloves and using tongs to prevent bare hand contact with ready to eat food items such as putting grapes in souffle cups. A digital probe thermometer was available to verify commercially precooked food items are heated to required temperature of 140F or above such as chicken nuggets (actual 211F). Observed PHF items hot held at required temperatures of 140F or above such as broccoli (actual 150F) and rice (actual 155F) on service line. Observed PHF items cold held at required temperatures of 45F or below such as milk (actual 39F) on service line and raw hamburger (actual 35F) in walk in cooler. Observed, in walk in cooler, chicken wing pizza was cooling on a sheet pan at a 1 inch depth, uncovered, on a speed rack to ensure that cooling schedule is met of 120F-70F in 2 hours then from 70F-45F in an additional 4 hours. Observed all food items in storage 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 signage. Advised staff of the importance of washing hands between glove changes, and after any source of contamination such as eating, drinking, coughing, sneezing, using the rest room and after returning to food service after any contamination. Test strips were available to verify that quaternary ammonia sanitizing solution is 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 and cutting boards between food items to prevent cross contamination. Observed up to date final rinse logs for dish washer for the month of May. Observed a final rinse temperature(actual 188F). |
| 2024-12-02 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. Observed employees using gloves and utensils to serve food to prevent bare hand contact. Observed digital probe thermometer available to ensure potentially hazardous time/temperature controlled for safety items are cooked, cooled, reheated, and cold/hot held at required temperatures. Discussed with staff the importance of washing hands between glove changes and after any source of contamination such as eating, drinking, coughing, sneezing, smoking, using the phone, restroom or returning to food service after any type of break. Observed required hot holding potentially hazardous foods(PHF) such as chicken nuggets at the required 140F (actual 168F). Observed required cold holding temperatures of PHF such as a hard boiled egg in a chef salad to be 45F or below (actual 41F). Observed milk in the cold holding unit to be 45F or below (actual 38). Test strips were available to ensure that quaternary ammonia sanitization solution is at a strength of at least 200 ppm for sanitizing both dishware and utensils. Observed three bay sink used to wash, rinse and sanitize all food contact surfaces/ utensils in between uses to prevent cross contamination. |
| 2024-02-06 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed at time of inspection. Analogue probe thermometer was available to ensure adequate temperatures of potentially hazardous time/temperature controlled for safety food items (PHF/TCS) during cooking, cooling, reheating, and hot/cold storage. Observed facility hot holding PHF/TCS items such as ground beef at the required temperature of 140F or greater (actual 156F). Facility was also cold holding PHF/TCS items such as hard boiled eggs in chef salad at the required temperature of 45F or below (actual 42F). Observed facility thawing PHF/TCS items such as deli ham by approved methods under commercial refrigeration. Observed staff wearing gloves to prevent bare hand contact with ready to eat food items such as apples. Discussed with staff the importance of washing hands in between glove changes, after eating, drinking, sneezing, coughing, using the restroom, or whenever contaminated. Observed all hand wash sinks adequately equipped with warm water, soap, and paper towels. Test strips were available to ensure the strength of quaternary ammonia sanitizing solution in wiping cloth buckets and three bay sink is at least 200ppm (actual 200ppm). Advised staff to work in small, manageable quantities while preparing PHF/TCS foods and to return these items to hot/cold holding while not being actively worked with. |
| 2023-11-06 | Inspection | Critical: , Noncritical: 1, Violation Items: 11A Observed digital probe thermometer being used to evaluate the cooking temperature of potentially hazardous time/temperature controlled for safety (PHF/TCS) food items such as chicken nuggets (140F required). Facility was adequately hot holding PHF/TCS items such as cooked carrots at the required temperature of 140F (actual 153F). Facility was also adequately cold holding PHF/TCS items at 45F or below such as cantaloupe slices on serving line (actual 41F). Observed staff wearing gloves to prevent bare hand contact with ready to eat food items such as apples. Discussed with kitchen manager 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 200pm (actual 400ppm). Dish washer final rinse temp was reading 181F. Advised staff to work in small, manageable quantities while preparing PHF/TCS items and to return these items to hot or cold holding while not being actively worked with. |
| 2023-03-16 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed at time of inspection. Observed tongs available to prevent bare hand contact with ready to eat food items such as apples. Digital probe thermometer was available to ensure the internal temperature of potentially hazardous time/temperature controlled for safety food items such as roasted potatoes are cooked to 140F or above (actual 178F). Observed facility adequately cold holding PHF/TCS items like milk at 45F or below (actual 40F). Observed test strips available to ensure the strength of quaternary ammonia sanitizing solution is 200ppm in three bay sinks and wiping cloth buckets (actual 200ppm). Advised staff to work in small, manageable quantities while prepping PHF/TCS items and to return anything not being actively worked on to cold or hot holding. Also advised staff to wash, rinse, and sanitize food contact surfaces in between food items to prevent ant cross contamination. |
| 2022-11-17 | Inspection | Critical: 1, Noncritical: , Violation Items: 5A Observed staff using available digital probe thermometer to ensure proper internal cooking/reheating of potentially hazardous food item such as commercially precooked chicken nuggets at the temperature of 140F or above. (Actual at 175F). Observed cold holding of potentially hazardous food items such as sliced melons at temperature of 43F on service line (45F 0r less is required). Observed hot holding of potentially hazardous food items such as pasta and cooked beans are at 170F (140F or above is required). Observed all refrigeration units to be stocked with monitoring thermometer to verify cold holding of potentially hazardous food item is maintained at temperature of 45F or less. Observed test strips to verify the strength of quaternary ammonia sanitizing solution at least 200 ppm for sanitizing dishes/utensils and food contact surfaces. Observed final high temp rinse of 188F for dish washing unit. Advised staff to notify CCHD immediately in events of fire, loss of power, loss of water and sewer/drainage issues. Additionally, staff is to contact CCHD within 24 hours after receiving an alleged food borne illness complaint. |
| 2022-05-18 | Inspection | Critical: , Noncritical: , Violation Items: No violations observed during inspection. All potentially hazardous foods (ravioli) was being hot held on service line at temperature of 156F (required temperature is 140F or warmer). Ready to eat food items such as pineapple and grapes were individually wrapped on service line to prevent contamination. Observed staff wearing gloves to prevent bare hand contact with sliced bread. Observed milk being cold held at 41F (45F or less is required). Observed functional digital thermometer and cooking temperature log. High temperature dishwasher rinsing at 190F. Advised manager to notify CCHD immediately of events such as fire, loss of water, power outage and waste water drainage issues. Additionally, to notify CCHD within 24 hours of any alleged food borne illness complaints. |
| 2019-09-24 | Inspection | Critical: , Noncritical: , Violation Items: Employees were observed properly using plastic gloves, utensils, washing hands and changing gloves during inspection. Both hot & cold temperature log sheets maintained for potentially hazardous (TCS) foods. Checked food temperatures using thermocouple- Milk- 40 dF, Refried Beans- 177 dF, Chicken Nuggets- 188 dF, Taco Meat- 170 dF, Rice- 174 dF, Tossed Salad w/ Turkey- 43 dF, Sliced Cantaloupe- 39 dF. Digital thermometers were available for evaluating cooked potentially hazardous (TCS) foods. Refrigerated storage equipment used to store cold potentially hazardous (TCS) foods was maintained below 45 dF with monitoring thermometers provided inside units. Also checked wiping cloth solution at front counter- +200 ppm (Quaternary Ammonia test kit was available). Checked final rinse temperature of dish machine- 194 dF. No violations were observed during inspection. |
| 2019-01-18 | Inspection | Critical: , Noncritical: , Violation Items: No violations noted during inspection. Checked food temperatures- Macaroni + Cheese- 165 dF, Fish- 164 dF, Green Beans- 159 dF, Chicken Nuggets- 160 dF, Chef Salad w/Turkey + Ham- 31 dF, Milk- 40 dF. Facility has Quaternary Ammonia test kit available- +200 ppm checked wiping cloth. Digital thermometers available for evaluating cooked potentially hazardous (TCS) foods, refrigerated storage equipment which contained cold potentially hazardous (TCS) foods were maintained at 45 dF or less- monitoring thermometers available inside equipment. Employees were observed properly using plastic gloves and utensils during inspection. Final rinse temperature of dish machine- 188 dF. |
| 2018-09-20 | Inspection | Critical: , Noncritical: , Violation Items: Checked food temperatures- Milk- 41 dF, Baked Beans- 160 dF, Chicken Nuggets- 180 dF, Hot Dogs- 180 dF, Ham Sandwich- 45 dF, Cut Cantaloupe- 45 dF. Checked final rinse temperature of dish machine- 193 dF (per gauge). Digital thermometers available for evaluating hot potentially hazardous (TCS) foods, employees were using digital thermometers and recording temperatures on log sheets during inspection. Employees properly using plastic gloves and utensils during inspection. Quaternary ammonia test kit available for evaluating wiping cloth solution. All refrigerated storage equipment which is used to store cold potentially hazardous (TCS) foods equipped with monitoring thermometers and were maintained at less than 45 dF. No violations noted during inspection. |
| 2018-02-13 | Inspection | Critical: , Noncritical: 1, Violation Items: 11D Checked Food Temperatures- Rice, Refried Beans, Chicken Nuggets- +188 dF, Taco Meat- 168 dF, Toss Salad w/Cooked Chicken-35 dF, Milk- 40 dF. Employees were observed washing hands and properly using gloves and utensils during inspection. Checked wiping cloth sanitizer- 200 ppm, quaternary test kit available. Thermocouple thermometers available to evaluate cooked potentially hazardous (TCS) foods. Final rinse temperature of dish machine- 186 dF. Monitoring thermometers available inside refrigerated equipment used to store cold PHFS- cold storage units were maintained at less than 45 dF. |
| 2017-09-14 | Inspection | Critical: , Noncritical: , Violation Items: Checked Food Temperatures- Milk- 42 deg.F, Yogurt- 44 deg.F, Taco Meat- 169 deg.F, Marinara Sauce- 154 deg.F, Chicken Nuggets- 148 deg.F, Pizza dunkers- 167 deg.F, Chef Salad w/ Turkey- 42 deg. F. All refrigerated equipment used to store cold potentially hazardous (TCS) foods were being maintained at less than 45 degrees F w/ monitoring thermometers available inside refrig. storage units. Quaternary ammonia wiping cloth solution- +200 ppm with test kit available. Dish machine final rinse temperature- 188 degrees F per gauge. Employees were properly using plastic gloves and utensils during inspection. |
| 2017-05-03 | Inspection | Critical: , Noncritical: , Violation Items: Checked Food Temperatures- Hot Dog- 177 degrees F, Milk- 44 degrees F, Watermelon- 45 degrees F, Sliced Turkey & Ham inside refrigerator- 36 degrees F. Monitoring thermometers available inside all refrigerated storage equipment used to store potentially hazardous (TCS) foods at less than 45 degrees F. Thermocouples available for evaluating hot potentially hazardous foods. Checked wiping cloth solution (quaternary ammonia)- +200 PPM, test kit available for checking solution strength. Employees were observed properly using plastic gloves and utensils. Cold tossed salads with meat stored inside walk-in cooler at 40 degrees F. New walk-in freezer was recently installed, was operating satisfactorily. Dish machine final rinse temperature- +195 degrees F per temperature gauge. |
| 2016-10-24 | Inspection | Critical: 3, Noncritical: 1, Violation Items: 12C; 5A; 6A Observed accurate digital thermometers. Observed adequate quaternary ammonia (300ppm) in sanitizing cloth bucket and observed facility's test strips. |
| 2016-04-21 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 12C; 2E All potentially hazardous foods (PHF) at correct temperatures during time of inspection; pork ribs - 182F, deli ham/turkey - 39F. Observed wiping cloth sanitizer(quaternary ammonia) buckets at adequate level (200 ppm). |
| 2015-12-03 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D; 12C temp of carrots from cooking 166 Deg F, milk on service line temped at 43 deg F, yogurt in cold holding temped at 41 deg F. Final rinse temp of high temp dish machine was 173 deg F verified with inspector's thermometer. Observed food items properly cooled in walk-in freezer. Discussed ill food handler policy, hand washing, and glove use with manager. |
| 2015-03-10 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 12C No other items evaluated at time of re-inspection. |
| 2015-02-06 | Inspection | Critical: , Noncritical: 1, Violation Items: 12C Temperature of marinara sauce in steam table on service line was 152 dF. Temperature of milk in cold-holding units was <42 dF. Observed sanitizer bucket for wet wiping cloth with correct concentration of sanitizer, per facility's test strips. High-temp dish machine final rinse temperature was >170 dF, per thermometer on machine. |
| 2014-10-17 | Re-Inspection | Critical: , Noncritical: , Violation Items: Violation 8a and 15b corrected from previous inspection. Fan covers in walk-in cooler have been cleaned, and facility has re-arranged dry storage and walk-in freezer such that no boxes are stored on the floor. |
| 2014-10-02 | Inspection | Critical: , Noncritical: 2, Violation Items: 15B; 8A TTOC for above violations is two weeks (10/16/14). Temperature of marinara sauce in steam table on service line was 186 dF and temperature of corn in steam table on service line was 190 dF. Temperature of milk in cold-holding unit on service line was <44 dF. High-temp dish machine thermometer indicates final rinse temperature of 188 dF. Discussed with operator cold-holding of cut watermelon to maintain temperature of 45 dF or less. |
| 2014-02-04 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A Temperature of meatballs on service line was >170 dF. Temperature of milk in walk-in was 40 dF. High temperature dishwashing machine reached temperature of >160 dF. Discussed with operator proper cooling procedures as they occasionally cool leftover marinara sauce. |
| 2013-09-10 | Inspection | Critical: 1, Noncritical: , Violation Items: 1D Checked food temperatures- Ground Beef- +170 degrees F, Refried Beans- 200 degrees F, Rice- +170 degrees F, Cheese Sauce- 148 degrees F, Milk- 40 degrees F. Final rinse temperature- + 190 degrees F, per gauge. |
| 2013-01-14 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-10-25 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 12C; 1D |
| 2012-01-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-09-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-01-28 | Inspection | Critical: , Noncritical: 1, Violation Items: 15A |
| 2010-10-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2010-05-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-11-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-06-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-10-14 | Inspection | Critical: , Noncritical: 3, Violation Items: 15A; 8A; 8F |
| 2008-01-15 | Inspection | Critical: , Noncritical: 1, Violation Items: 8E |
| 2007-10-26 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 15A |
| 2007-02-09 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 11D |
| 2006-09-15 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 8C |
| 2005-01-04 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-01-15 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-01-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-02-05 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-01-23 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-02-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-11-18 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-04-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-11-03 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-10-05 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-01-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1997-11-04 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1997-03-05 | 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) |
| 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. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| Not Critical Violation | ||
| 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 |
| 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) |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| FASSETT SCHOOL Summer Feeding Site · Elmira City School District | 309 West Thurston Street, Elmira, NY 14901 | SED Satellite Feeding Site | 2021-08-04 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| 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 |
| 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 |
| Riverside School Cafeteria · Elmira City School District | 409 Riverside Avenue, Elmira, NY 14904 | School K-12 Food Service | 2025-10-28 |
| BROADWAY Academy & Elementary Cafeteria · Elmira City School District | 1000 Broadway, Elmira, NY 14904 | School K-12 Food Service | 2025-11-05 |
| Booth School Cafeteria · Elmira City School District | 414 Davis Street, Elmira, NY 14901 | School K-12 Food Service | 2018-09-28 |
| Coburn School Cafeteria · Elmira City School District | 216 Mt. Zoar Street, Elmira, NY 14904 | School K-12 Food Service | 2025-12-05 |
| 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 |
| 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 School Cafeteria · Elmira City School District | 777 South Main Street, Elmira, NY 14904 | School K-12 Food Service | 2025-11-07 |
| Find all businesses with the same name | |||
| Street Address |
309 WEST THURSTON STREET |
| City | ELMIRA |
| State | NY |
| Zip Code | 14901 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| FASSETT SCHOOL Summer Feeding Site · Elmira City School District | 309 West Thurston Street, Elmira, NY 14901 | SED Satellite Feeding Site | 2021-08-04 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Subway (Davis St.) · K.J. Clark & Assoc., Ltd | 1869 Davis Street, Elmira, NY 14901 | Restaurant | 2021-04-13 |
| Ma's Cheesy Dreams & Other Things | 1339 College Avenue, Elmira, NY 14901 | Restaurant | 2023-02-28 |
| Pudgies Pizza - North · Cava Corp. | 1339 College Avenue, Elmira, NY 14901 | Restaurant | 2018-02-09 |
| His Haven Community Center - North · His Haven Community Ctr - North · His Haven, Inc. | 346 Woodlawn Avenue, Elmira, NY 14901 | Religious, Charitable, Fraternal Organization | 2022-12-20 |
| Oob - Banksie's Bar & Grill · Cjmb Ent., LLC | 1321 College Avenue, Elmira, NY 14901 | Restaurant | 2004-04-30 |
| King Kone · Sbd Properties, Inc. | 1315 College Avenue, Elmira, NY 14901 | Ice Cream Store | 2025-07-22 |
| Feed Elmira · Frontline Community Center | 346 Woodlawn Avenue, Elmira, NY 14901 | Nutrition for the Indigent | 2014-12-17 |
| Horseheads Eagles Club · Horseheads Eagles #3818 | 115 Westside Avenue, Elmira, NY 14901 | Food Service Establishment | 2023-07-06 |
| Oob - The Hot Spot · Kelb, Inc. | 1339 College Avenue, Elmira, NY 14901 | Restaurant | 2007-05-31 |
| Elmira Correctional Facility (Inmate Fs) · Elmira Corr. Facility (Inmate Fs) · Nys Dept. of Corrections | 1879 Davis Street, Elmira, NY 14901 | Institution Food Service | 2025-01-09 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Ywca Food for Pre-K Program · Ywca of Elmira & The Twin Tiers | 211 Lake Street, Elmira, NY 14901 | Food Service Establishment | 2025-11-07 |
| Diven School Cafeteria · Elmira City School District | 1115 Hall Street, Elmira, NY 14901 | School K-12 Food Service | 2025-10-28 |
| Gerber's Grill Inc | 150 Bloomer Avenue, Elmira, NY 14901 | Restaurant | 2025-11-05 |
| NUTRITION PROGRAM - Bragg Towers · Nutrition Program-Bragg Towers · Chemung Co. Dept of Aging & Ltc | 115 Dewitt Avenue, Elmira, NY 14901 | SOFA Satellite Site -State Office for the Aging | 2025-12-08 |
| Clarion Inn - Restr / Catering · East Water Hospitality LLC | 760 East Water Street, Elmira, NY 14901 | Restaurant/Catering Operation | 2025-11-04 |
| His Haven Community Center (North) · His Haven Commun Ctr (North) · His Haven, Inc. | 390 Warnick Street, Elmira, NY 14901 | Food Service Establishment | 2025-10-09 |
| Jams Fitness Club · Jams Properties LLC | 1570 Lake Street, Elmira, NY 14901 | Food Service Establishment | 2025-11-05 |
| Gush's Thirsty Bear | 351 East Washington Avenue, Elmira, NY 14901 | Restaurant | 2025-12-29 |
| Beijing Garden · Chenyang, Inc. | 145 West Gray Street, Elmira, NY 14901 | Restaurant | 2025-10-21 |
| Beecher School Cafeteria · Elmira City School District | 310 Sullivan Street, Elmira, NY 14901 | School K-12 Food Service | 2025-10-07 |
| Find all businesses in the same zip code | |||
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Batavia Middle School Cafeteria · City School District of Batavia | 96 Ross Street, Batavia, NY 14020 | School K-12 Food Service | 2025-11-04 |
| Binghamton High School Cafeteria · Binghamton City School District | 31 Main STREET, Binghamton, NY 13905 | School K-12 Food Service | 2025-09-26 |
| Big Flats School Cafeteria · Horseheads Central School District | 543 Maple Street, Big Flats, NY 14814 | School K-12 Food Service | 2025-11-05 |
| Prospect Elementary School Cafeteria · Salamanca City Central School District | 300 Prospect Avenue, Salamanca, NY 14779 | School K-12 Food Service | 2025-06-04 |
| Cohen School Cafeteria · Elmira Heights Central School District | 100 Robinwood Avenue, Elmira Heights, NY 14903 | School K-12 Food Service | 2025-11-18 |
| Charles E Riley Elementary School - Sed · Oswego City School District - Sed | 2 Buccaneer Blvd, Oswego, NY 13126 | SED Self Preparation Feeding Site | 2021-07-19 |
| Batavia High School Cafeteria · City School District of Batavia | 260 State Street, Batavia, NY 14020 | School K-12 Food Service | 2025-09-25 |
| St. Pius X School Cafeteria · North Colonie Central School District | 23 Crumitie Road, Loudonville, NY 12211 | Food Service Establishment | 2025-11-06 |
| Salamanca High/Intermediate School Cafeteria · Salamanca City Central School District | 50 Iroquois Drive, Salamanca, NY 14779 | School K-12 Food Service | 2025-06-04 |
| 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 |
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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. |