ADELPHI UNIV POST HALL DINING CENTER

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Inspection history

1. Apr 25, 2025

   ✓
   3 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)
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. Feb 6, 2023

   ✓
   3 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • 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

3. Feb 20, 2019

   ✓
   2 violations

   • Hot, cold running water not provided, pressure inadequate
   • Non food contact surfaces of equipment not clean

4. Mar 1, 2018

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Hot, cold running water not provided, pressure inadequate

5. Feb 7, 2018

   ✕
   4 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Hot, cold running water not provided, pressure inadequate
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

6. Apr 19, 2017

   ✕
   5 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • Hot, cold running water not provided, pressure inadequate
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • 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:Potentially hazardous foods are not kept at or above 140�F during hot holding.

7. Nov 18, 2016

   ✓
   2 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

8. Apr 6, 2015

   ✓
   3 violations

   • Non food contact surfaces of equipment not clean
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

9. Oct 15, 2014

   ✕
   5 violations

   • Improper use and storage of clean, sanitized equipment and utensils
   • Non food contact surfaces of equipment not clean
   • 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:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

10. Sep 10, 2013

    ✕
    2 violations

    • Non food contact surfaces of equipment not clean
    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

11. Jan 27, 2012

    ✓
    1 violation

    • Single service items reused, improperly stored, dispensed, not used when required

12. Nov 30, 2011

    ✓

13. Nov 16, 2011

    ✓
    1 violation

    • Hot, cold running water not provided, pressure inadequate

14. Nov 10, 2011

    ✓
    1 violation

    • Hot, cold running water not provided, pressure inadequate

15. Nov 3, 2011

    ✓
    1 violation

    • Hot, cold running water not provided, pressure inadequate

16. Oct 24, 2011

    ✕
    10 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Hot, cold running water not provided, pressure inadequate
    • 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: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.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • 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.
    • In use food dispensing utensils improperly stored
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin