MORRISVILLE STATE COLLEGE SENECA DINING HALL (Health Operation# 281387) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 27, 2019.
| NYS Health Operation ID | 281387 |
| Operation Name | MORRISVILLE STATE COLLEGE SENECA DINING HALL |
| Food Service Description | Institutional Food Service - College Food Service |
| Facility Address |
Campus Road Morrisville NY 13408 |
| Municipality | EATON |
| County | MADISON |
| Permitted Corporation Name | MORRISVILLE AUXILIARY CORP. |
| Permitted Operator Name | BOWDEN JENNIFER |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Madison County |
| NYSDOH Gazetteer | 262300 |
| Date: 2019-02-27 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Seneca Dining Hall, inspection conducted Wednesday at lunch. All hot holding and cold holding temps checked adequate. Temperature logs are maintained throughout the kitchen: cook-temps, holding temps, refrigeration temps, etc. High-temp mechanical dishwasher operating as per manufacturer's specs; final rinse observed 195F. Ice machines adequately maintained clean and sanitary. Prior to inspector's departure: A work order was placed for the hood caulk, and the bakery refrigerator was cleaned. |
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| Date: 2018-10-30 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: SUNY Seneca Dining Hall, inspection conducted between lunch and dinner change-out. Meal options and menu changes occur at 3pm. Each service are is cleaned, and food product is switched out with new menu. "Commom Fare" hot holdig observed adequate, 150-200F. All hot holding observed at proper temps at time of inspection. Burgers 145F, chicken breast 170F. Observed "Diane Sauce" cooling in the prepped walk-in; all other cold holding temps observed adequate, prepped deli turkey 43F, raw steak 35F. Salad buffet observed at proper temps. Discussed procedure for rice cooker and the scoop utilized; after further discussion with management, the rice cooker will be removed from the buffet table until a better plan/procedure is created. Thermometers installed throughout all coolers. Temperature logs maintained. The large ice machine has been replaced with a new machine. Observed the daily dishwasher machine cleaning conducted between lunch and dinner. Staff is complimented for procedures and overall cleanliness. |
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| Date: 2018-03-20 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: SUNY Morrisville, Seneca Dining Hall, inspection conducted Tuesday during lunch. Hot holding temps evaluated at the service line were adequate at time of inspection; rice 185F, soup 160F, hamburger 160+F, greens 165F, potatoes 144F. Chicken breast cook temp observed, 170F. Cold holding items at the service areas found to be adequate at time of inspection; sliced tomatoes 37F and 41F, tuna salad 41F, and pasta salad 40F. The dishwashing equipment was found clean and maintained, final rinse temp observed at 191F, and sanitizer is available. During inspection with chef manager Christian Martin, the hood and cookline cleaning schedule, and the ice machine cleaning schedule was discussed Thermometers are installed in all coolers. Temperature logs are maintained at each work station. Hair restraints and hand barriers utilized. |
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| Date: 2017-10-17 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5A (Critical): 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. Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: Facility is nicely organized and well maintained. Veggie burgers, chicken breasts, pork loins, mashed potatoes, soup(s), cooked rice, chicken bacon ranch pasta and hamburgers observed at temperatures ranging from 143-189 degrees fahrenheit. Yogurt, chicken peas, chopped lettuce and pierogie salad observed on salad bar at temperatures less than 38 degrees fahrenheit. Hand barriers utilized as required. Multiple product stem food thermometers evaluated for accuracy. Commercial dishwasher is under repair at time of inspection; single service paper goods to be utilized until which time dishwasher is repaired. (It is expected that the dishwasher will be repaired today.) Discussed maintenance of under grill refrigerated drawer unit. |
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| Date: 2017-04-05 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Well executed food service operation. Excellent organization observed. BBQ chicken chili, broccoli cheddar soup, beef crunch wrap, hamburgers, grilled chicken, boca sloppy joes, cooked green beans and noodles maintained on food service line at temperatures ranging from 147-186 degrees Fahrenheit. Fruit salad containing melon, potato salad, macaroni salad, chopped lettuce, and hard boiled eggs maintained within salad bar at temperatures ranging from 40-45 degrees Fahrenheit. Low temperature dishwasher operated in accordance with manufacturers instructions; wash temperature at 156 degrees Fahrenheit and final rinse temperature at 138 degrees Fahrenheit and sanitizing agent detected. Discussed that pallets utilized in freezer. Discussed hose bibs and storage of dish sprayer; no violation observed. |
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| Date: 2016-10-25 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8F: Improper thawing procedures used Comments: Hot holding food temperatures of food items held for service on food service line, including but not limited to chicken, hamburgers and greens are adeqate at 140 degrees Fahrenheit and greater. Product stem thermometers accurate and utilized. Excellent utilization of both food temperature and refrigeration logs. Discussed maintenance and cleaning schedule of refrigeraton equipment to include shelving; discussed resealing storage shelves in catering walk-in refrigerator. Facility well maintained and has good organization. Discussed CPR station requirements. |
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| Date: 2016-04-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Facility well maintained and nicely operated. Hot holding temperatures of hot foods held on food service line adequately maintained at 140 degrees Fahrenheit and greater. Cold holding temperature of cold foods held within salad bar adequately maintained at 45 degrees Fahrenheit and less. Observed adequate utilization of both hand barriers and food thermometer. Six to seven food thermometers evaluated at time of inspection; all food thermometers are accurate. Discussed hot holding unit opposite food service line, measures to be taken to prevent back doors from opening when front doors close. (e.g.; replacement of gaskets) | ||
| Date: 2015-11-17 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: Numerous food thermometers evaluated and all accurate within 2 degrees Fahrenheit. Dishwasher rinse temperature at 205 degrees Fahrenheit. Food temperatures at salad bar are all within required ranges. Staff utilizing hand barriers. Staff are required to check and document accuracy of food thermometer at the start of each shift. Suggest using pre-chilled plates at dessert station. |
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| Date: 2015-04-14 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: -DISCUSSED THE IMPORTANCE OF KEEPING FOOD SHALLOW WHILE BEING HELD FOR SERVICE AT SALAD BAR -DISCUSSED THAT THE COLD PLATE AT DESSERT STATION MAY BE UNABLE TO MAINTAIN ADEQUATE COLD HOLDING TEMPERATURES, MONITORING REQUIRED -DISCUSSED THAT HAND WASHING SHALL OCCUR AFTER TIMES OF CONTAMINATION AND PRIOR TO GLOVE USE |
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| Date: 2014-10-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: DISCUSSED HOT HOLDING TEMPERATURES, SALAD BAR, ITEMS HAND BARRIERS AND HAIR RESTRAINTS UTILIZED. SANITIZER AVAILABLE. DIGITAL THERMOMETERS AVAILABLE. FOOD TEMPERATURES ADEQUATE. DISCUSSED SICK WORKER POLICY. | ||
| Date: 2014-02-06 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: -FOOD TEMPERATURES ADEQUATE - SALAD BAR ITMES 43 DEGREES, RICE 165 DEGREES, MAC 170 DEGREES -SANITIZER ADEQUATE -DISCUSSED SICK WORKER POLICY -DISCUSSED WINDOW SILLS THROUGHOUT FACILITY -DISCUSSED DRESSINGS ON SALD BAR -ALL LIDS ON BINS REPLACED IN BAKESHOP |
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| Date: 2013-11-04 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
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| Date: 2013-08-27 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean |
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| Date: 2012-11-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: SATISFACTORY | ||
| Date: 2012-06-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: SATISFACTORY | ||
| Date: 2011-12-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-04-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-11-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-03-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-11-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-04-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-10-07 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2008-04-08 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-09-18 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: 11B-WIPING CLOTHS STORED ON FOOD STORAGE/PREPARATION COUNTERS 8E-THERMOMETERS INOPERABLE INSIDE BAKERY ROOM REFRIGERATION 11D-FAN UNCLEAN INSIDE GRILL AREA |
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| Date: 2007-03-08 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: 11C-BLADE OF CAN OPENER NOT PROPERLY WASHED, RINSED AND SANITIZED FOLLOWING USE |
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| Date: 2006-11-30 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: 10B-SEALS ON DOORS OF FOOD WARMER IN SANDWICH AREA 8A-AREAS OF EXPOSED INSULATION ABOVE FOOD STORAGE AREA IN BASEMENT 15A-FLOOR IN WALK IN COOLER NOT SMOOTH AND CLEANABLE 11D-FAN IN DELI AREA HAS SIGNIFICANT DUST BUILDUP |
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| Date: 2006-03-27 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MORRISVILLE STATE COLLEGE SENECA DINING HALL | Campus Road, Morrisville, NY 13408 | 2018-07-18 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MORRISVILLE STATE- ICEPLEX CONCESSION | Morrisville Auxiliary Corp. | Box 901, Morrisville, NY 13408 | 2018-03-19 |
| MORRISVILLE STATE COLLEGE MUSTANG ALLEY | Morrisville Auxiliary Corp. | 80 Eaton Street, Morrisville, NY 13408 | 2019-02-19 |
| MORRISVILLE STATE-LAPTOP CAFE | Morrisville Auxiliary Corp. | Hamilton Hall-suny Campus, Morrisville, NY 13408 | 2007-01-22 |
| Street Address | CAMPUS ROAD |
| City | MORRISVILLE |
| State | NY |
| Zip | 13408 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CU - DUFFIELD HALL CAFE | Cornell University | Campus Road, Ithaca, NY 14853 | 2018-11-20 |
| MORRISVILLE STATE COLLEGE SENECA DINING HALL | Campus Road, Morrisville, NY 13408 | 2018-07-18 | |
| STADIUM CORNELL | Brandon Van Horn | Campus Road, Ithaca, NY 14850 | 2007-03-26 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SUSIE Q'S CAFE | Susie Q's Cafe, LLC | 37 West Main Street, Morrisville, NY 13408 | 2018-12-03 |
| PLATE AND PALLET | Bruce Hirsch | 10 East Main Street, Morrisville, NY 13408 | 2018-12-03 |
| MORRISVILLE STATE COLLEGE CHILDREN'S CENTER | Suny Morrisville | Route 20, Morrisville, NY 13408 | 2018-10-03 |
| THE COPPER TURRET | Morrisville Auxiliary Corporation | 17 West Main Street, Morrisville, NY 13408 | 2018-09-11 |
| EDWARD ANDREWS ELEMENTARY | Morrisville Eaton Central School | 57 Eaton Street, Morrisville, NY 13408 | 2018-09-11 |
| MORRISVILLE EATON CENTRAL SCHOOL | Debra Smith | 5601 Fearon Road, Morrisville, NY 13408 | 2018-09-11 |
| DELI ON THE GREEN | James Stokes | 4571 Peterboro Road, Morrisville, NY 13408 | 2018-05-01 |
| NEW YORK PIZZERIA MORRISVILLE | Roma Pizzeria | 28 East Main Street, Morrisville, NY 13408 | 2018-04-24 |
| HUNAN RESTAURANT | Gui Zheng | 25 E Main Street, Morrisville, NY 13408 | 2018-04-24 |
| THE FORT | Minnie Ryder | 97 East Main Street, Morrisville, NY 13408 | 2018-04-11 |
Please comment or provide details below to improve the information on MORRISVILLE STATE COLLEGE SENECA DINING HALL.
| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).