MORRISVILLE STATE COLLEGE MUSTANG ALLEY (Health Operation# 281389) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 19, 2019.
| NYS Health Operation ID | 281389 |
| Operation Name | MORRISVILLE STATE COLLEGE MUSTANG ALLEY |
| Food Service Description | Institutional Food Service - College Food Service |
| Facility Address |
80 Eaton Street Morrisville NY 13408 |
| Municipality | EATON |
| County | MADISON |
| Permitted Corporation Name | MORRISVILLE AUXILIARY CORP. |
| Permitted Operator Name | JENNIFER BOWDEN |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Madison County |
| NYSDOH Gazetteer | 262300 |
| Date: 2019-02-19 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: SUNY Morrisville Mustang Alley, inspection conducted Tuesday at lunch. All hot holding and cold holding temperatures throughout were found at adequate proper temps. Discussed the cooling and holding routine for pasta and maccaroni. The interiors of all coolers were observed clean and sanitary. There is a digital thermometer and log sheet maintained at every station. The equipment throughout the kitchen and storage areas wete observed clean and sanitary. The ceiling vents are scheduled to be cleaned during the next "break". All vegetables are pre-chilled. Management and Staff are complimented for cleanliness and procedures. |
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| Date: 2018-10-03 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Mustang Alley, inspection conducted Wednesday during lunch rush. Hot holding and cold holding throughout all service counters found at adequate/proper temps. "Field of Greens" cold holding temps observed, 36-42F: salad, sandwich prep units and refrigerators. Soups, chicken, rice, and ground beef observed: 150-190F. "World Fare" (daily hot special), hot holding temps observed 148-161F. "Pasta Bar" temps adequate, 150-187F. Discussed, observed adequate cold holding techniques during food prep and holding, ice bathes utilized. Digital thermometers and hourly temperatures logs are maintained at each service station. Mustang Alley is equipped with multiple designated handwashing stations. Hair restraints and hand barriers worn throughout. Management and staff are complimented for food safety, cleanliness, and facility maintenance. |
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| Date: 2018-02-13 | 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: Mustang Alley - SUNY Morrisville, inspection conducted Tuesday post-lunch-rush. In the time since last inspection: mini-scoops with handles are now utilized at the salad toppings station, the mechanical dishwasher has been removed from service and all ware washing is being conducted using the 3-bay wash system. Adequate and accurate dishwashing was observed at the 3-bay sink. Thermometers are installed throughout all coolers, and each employee is assigned a digital thermometer. Temperature logs are maintained for coolers and cooked and uncooked food product. All hot holding and cold holding adequate at time of inspection. Hair restraints and hand barriers utilized. * Management and staff are complimented for cleanliness and procedures. |
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| Date: 2017-10-20 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Facility well organized and nicely maintained. Hot holding temperature of foods held on food service line and within hot holding units observed at temperatures ranging from 148-188 degrees fahrenheit. Chicken wings observed at 185 immediately following cooking process. Cold holding temperature of food items observed in cold holding units observed at temperatures ranging from 37-43 degrees fahrenheit. Discussed plastic ice guard within kitchen ice machine; guard is beginning to crack in areas and will require replacement. Discussed pest control specific to minimal amount of drain flies observed in dish room. Wall along "World's Fair" service area has been repaired. |
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| Date: 2017-03-02 | 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Hot holding temperature of food product including but not limited to, meated pizza, meatballs, soup, chicken tenders and taco beef observed at temperatures greater than 140 degrees Fahrenheit. Discussed storage of in use utensils in multiple locations within food service establishment. Dishwasher operated in accordance with manufacturer instructions; wash temperature 158 degrees Fahrenheit and final rinse temperature 190 degrees Fahrenheit. Observed adequate utilization of hand barriers. Multiple product stem food thermometers evaluated for accuracy. Facility is well maintained and nicely organized. Discussed CPR station; CPR station required. |
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| Date: 2016-10-25 | Type: Inspection |
Violations:
1 critical,
2 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Facility clean and well maintained. Excellent food safety mechanisms in place including but not limited to food temperature logs. Hot holding food temperatures of sausage, meatballs, mushroom sauce, soup, chicken nuggets and taco beef ranging from 143-191 degrees Fahrenheit. Dishwasher operated in accordance with manufacturer instructions; wash temperature is 150 degrees Fahrenheit and final rinse temperature is 191 degrees Fahrenheit. Hair restraints including beard guards utilized. Discussed CPR station requirements. Discussed utilization of TPHC for pizzas held on display, waiver request to be forwarded. (Pizzas adequately held at required temperatures at time of inspection.) |
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| Date: 2016-04-20 | 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 8B: In use food dispensing utensils improperly stored Comments: Hot holding temperature for foods stored on food service line is adequate at 140 degrees Fahrenheit and greater. Refrigeration equipment adequately maintained and each unit contains required thermometer. Observed adequate utilization of hand barriers. Four product stem food thermometers evaluated for accuracy. Discussed availablility of TPHC waiver request for pizza, waiver request to be provided to operator by MCDOH. Discussed maintenance and cleaning schedule of ventilation hoods. Facility nicely operated and well maintained. |
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| Date: 2015-09-09 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: -REFRIGERATION EQUIPMENT SHALL BE ADEQUATELY MAINTAINED -NUMEROUS PRODUCT STEM FOOD THERMOMETERS EVALUATED AND ACCURATE -ALL HOTHOLDING FOOD TEMPERATURES AT 140 DEGREES F AND GREATER -VENTILATION FIXTURES CLEAN -DISHWASHER AT 180 DEGREES F AND GREATER ON RINSE CYCLE -SUGGEST PORTABLE ICE BIN FOR JAZZY JOE'S |
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| Date: 2015-01-30 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 Comments: -PRODUCT STEM THERMOMETERS AVAILABLE -ALL OTHER FOOD TEMPERATURES ADEQUATE -HAND BARRIERS AND HAIR RESTRAINTS UTILIZED -DISCUSSED SICK WORKER POLICY -DISCUSSED COLD HOLDING ON SERVICE LINES -SANITIZERS AVAILABLE -BREAKFAST SANDWICHES KEPT COLD TILL SERVICE |
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| Date: 2014-10-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: DISCUSSED PRE-PACKAGED BREAKFAST SANDWICHES, PREVIOUS COMPLAINT. SANITIZER AVAILABLE. PRODUCT STEM THERMOMETER AVAILABLE. FOOD TEMPERATURES ADEQUATE. DISCUSSED SICK WORKER POLICY. | ||
| Date: 2014-02-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: SATISFACTORY -DIGITAL THERMOMETER AVAILABLE -FOOD TEMPERATURES ADEQUATE - OXTAIL 185 DEGREES, RICE 175 DEGREES, MOZZ STICKS 150 DEGREES -HAND BARRIERS AND HAIR RESTRAINTS UTILIZED -DISCUSSED SICK WORKER POLICY -SANITIZER ADEQUATE | ||
| Date: 2013-11-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: SATISFACTORY | ||
| Date: 2013-08-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: SATISFACTORY | ||
| Date: 2012-11-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: SATISFACTORY | ||
| Date: 2012-09-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: SATISFACTOTY | ||
| Date: 2011-12-08 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: 8E-THERMOMETER MISSING IN "GREENS" COOLER (CORRECTED) |
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| Date: 2011-04-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-11-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-02-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-11-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-04-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-10-07 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2008-04-11 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-09-06 | Type: Inspection |
Violations:
1 critical,
3 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11D: Non food contact surfaces of equipment not clean Comments: 11D-TOP OF TWO CONVECTION OVENS UNCLEAN IN KTICHEN. TWO FANS UNCLEAN IN KTICHEN FOOD STORAGE AREAS. 11C-BLADE OF CAN OPENER UNCLEAN (CORRECTED) 15A-RUG UTILIZED IN FOOD STORAGE AREA 5A-ONE CONTAINER OF TUNA FISH AT 63 DEG. ROAST BEEF AT 61 DEG. HAM AT 61 DEG. AND TURKEY AT 62 DEG. INSIDE SMALL DELI COOLER FOR GREATER THAN TWO HOURS (CORRECTED: ALL FOOD VOLUNTARILY DISCARDED) |
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| Date: 2007-02-12 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2006-11-30 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2006-09-20 | Type: Inspection |
Violations:
critical,
noncritical |
| 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 SENECA DINING HALL | Morrisville Auxiliary Corp. | Campus Road, Morrisville, NY 13408 | 2019-02-27 |
| MORRISVILLE STATE-LAPTOP CAFE | Morrisville Auxiliary Corp. | Hamilton Hall-suny Campus, Morrisville, NY 13408 | 2007-01-22 |
| Street Address | 80 EATON STREET |
| City | MORRISVILLE |
| State | NY |
| Zip | 13408 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MORRISVILLE STATE-GRAB-N-GO | Morrisville Auxiliary Corporation | 80 Eaton Street, Morrisville, NY 13408 | 2019-02-27 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE COPPER TURRET | Morrisville Auxiliary Corporation | 17 West Main Street, Morrisville, NY 13408 | 2018-09-11 |
| THE FORT | Minnie Ryder | 97 East Main Street, Morrisville, NY 13408 | 2018-04-11 |
| NEW YORK PIZZERIA MORRISVILLE | Roma Pizzeria | 28 East Main Street, Morrisville, NY 13408 | 2018-04-24 |
| BUZZY'S DINER | George Oley | Route 20 West, Morrisville, NY 13408 | 2007-03-14 |
| MADISON COUNTY NUTRITION MORRISVILLE | Madison County Ofa - Snack | Brookside, Morrisville, NY 13408 | 2018-03-19 |
| 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 |
| MORRISVILLE STATE COLLEGE SENECA DINING HALL | Morrisville Auxiliary Corp. | Campus Road, Morrisville, NY 13408 | 2019-02-27 |
| MORRISVILLE STATE-LAPTOP CAFE | Morrisville Auxiliary Corp. | Hamilton Hall-suny Campus, Morrisville, NY 13408 | 2007-01-22 |
| MORRISVILLE STATE COLLEGE CHILDREN'S CENTER | Suny Morrisville | Route 20, Morrisville, NY 13408 | 2018-10-03 |
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| 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).