HORNELL SENIOR HIGH SCHOOL

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Inspection history

1. Mar 4, 2026

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

2. Oct 15, 2025

   ✓

3. Feb 26, 2025

   ✕
   2 violations

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Improperly functioning on-site sewage disposal system, improper

4. Oct 21, 2024

   ✓

5. Jan 23, 2024

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

6. Aug 4, 2023

   ✓

7. Jan 9, 2023

   ✓
   2 violations

   • Single service items reused, improperly stored, dispensed, not used when required
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

8. Sep 12, 2022

   ✓

9. Mar 30, 2022

   ✕
   3 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

10. Nov 17, 2021

    ✓

11. Oct 27, 2021

    ✕
    5 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • 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.
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

12. Mar 13, 2020

    ✕
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

13. May 14, 2019

    ✕
    4 violations

    • 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)
    • 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.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Critical: Food from unapproved source, spoiled, adulterated on premises.

14. Jan 16, 2019

    ✓

15. Dec 14, 2018

    ✕
    1 violation

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

16. Sep 26, 2018

    ✓
    2 violations

    • Hot, cold running water not provided, pressure inadequate
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

17. Oct 11, 2017

    ✓
    1 violation

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

18. Nov 10, 2016

    ✕
    5 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

19. Jan 12, 2016

    ✓
    3 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

20. Sep 23, 2015

    ✓
    3 violations

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

21. Jul 27, 2015

    ✓

22. Mar 5, 2014

    ✓
    2 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

23. Feb 1, 2013

    ✓
    1 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)

24. Jun 12, 2012

    ✓
    1 violation

    • Garbage storage areas not properly constructed or maintained, creating a nuisance

25. Jun 7, 2011

    ✕
    5 violations

    • 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.
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • 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)
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Improper use and storage of clean, sanitized equipment and utensils