TROY HIGH SCHOOL CAFETERIA

1950 BURDETT AVENUE, TROY, NY 12180

Last inspected Oct 27, 2025

This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.

derived

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Inspection history

Oct 27, 2025
✕
1 violation
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Nov 14, 2024
✓
Nov 15, 2023
✓
1 violation
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Nov 30, 2022
✓
Oct 14, 2021
✓
Dec 16, 2019
✓
1 violation
- Wiping cloths dirty, not stored properly in sanitizing solutions
Dec 13, 2016
✓
Dec 11, 2015
✕
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.
Dec 19, 2014
✕
2 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Dec 18, 2013
✓
Nov 27, 2012
✕
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.
Dec 19, 2011
✕
1 violation
- 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.
Dec 7, 2010
✕
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.
Dec 21, 2009
✕
1 violation
- Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Dec 10, 2008
✕
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.
Dec 18, 2007
✓
Nov 9, 2005
✕
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.
Dec 5, 2002
✓
Dec 14, 2001
✓
Dec 15, 2000
✓
Nov 8, 1999
✓

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Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.