Popular Campus Dining locations — such as the NY Deli & Diner, Crossroads Culinary Center (C3) and the Ellicott Food Complex (The Bowl, Sizzles, Perks, etc.) — were cited for a variety of health violations after routine inspection by the Erie County Department of Health this semester.
The NY Deli & Diner, which reopened in spring 2023 following the COVID-19 pandemic, had four critical and three non-critical violations during an inspection on Oct. 19. The eatery managed to resolve all of its complaints as of Nov. 2. Many of the violations — which ranged from inadequate refrigeration facilitates to improper methods of thawing potentially hazardous foods — were corrected at the time of the inspection.
“The violations were immediately addressed, as is typical in these situations,” Raymond Kohl, the director of marketing and communications for Campus Dining and Shops, told The Spectrum in an email. “It is standard that a re-inspection take place in order to ensure that proper corrective actions have taken place.”
Kohl says that the malfunctioning walk-in cooler has been taken out of service, and that proper procedures for thawing and cooling have been discussed with employees. Examining food temperatures is now also a priority, with repeated organized checks.
“These steps are included in our training program and regularly emphasized by the dining managers,” Kohl said. “New staff are continuously being trained and we are working to have the standards ingrained as a part of the process.”
The Ellicott Food Court’s eateries collectively racked up four critical violations and seven non-critical violations, while C3 got cited for four non-critical violations. No violations were found on subsequent re-inspections.
Kohl declined to answer follow-up questions about violations at the Ellicott Food Court and C3.
“Campus Dining and Shops works closely with the Erie County Health Department during inspections to identify and immediately correct any issues that are found,” said Kohl. “These inspections ensure that we are in compliance with environmental standards and health codes to provide safe, clean facilities for our guests and healthy work areas for our employees.”
New York State’s Sanitary Code defines a “critical violation” as an infraction that, “if allowed to persist, could directly contribute to or imminently cause illness or injury.” “Non-critical violations” could “indirectly contribute to or cause illness or injury,” are related to the “cleanliness of the facility” or are “related to required record-keeping, permits, other non-food related requirements.”
Complete list of violations at CDS eateries from this fall’s ECDOH inspections:
- Ellicott Food Court:
- All exterior garbage containers had no lids/were open (repeat)
- Potentially hazardous foods not kept at 45 degrees or less during cold holding at several stations (corrected during inspection)
- Thermometers to evaluate refrigeration temperatures not available/inaccurate in pizza station cooler and Guac and Roll four-door cooler
- Perks:
- Unlabeled spray bottle of a cleaning agent on counter (corrected during inspection)
- Handles of scoops touching ice cream toppings (repeat)
- The Bowl:
- Several containers of food dressings not protected at rear middle station
- Korean BBQ sauce not protected from contamination or maintained at proper hot holding temperatures (corrected during inspection)
- Sizzle’s:
- Various items (assorted sliced cheeses, sliced tomatoes, banana peppers, jalapeños and diced onions) not kept at 45 degrees or less during cold holding (corrected during inspection)
- Food dressing bottles not labeled
- Wraps:
- Ceiling tile not in place (corrected during inspection)
- Guac and Roll:
- Some water accumulation in lower part of prep cooler
- Total: Four critical, seven non-critical
- C3:
- All exterior garbage containers have no lids, are open on top
- Exterior grease container lid open (closed at time of inspection)
- Containers of foods (flax seeds, chia seeds, granola, etc.) at several stations not protected - no sneeze guard, cover, etc. (discussed with manager)
- No tongs to obtain ready to eat apples at fruit station (tongs provided during inspection)
- Total: zero critical, four non-critical
- Au Bon Pain:
- Tomato soup not protected from contamination or maintained at proper hot holding temperatures (corrected during inspection)
- Total: One critical, zero non-critical
- Governors Complex Cafeteria:
- Potentially hazardous foods (guacamole) not kept at 45 degrees or less during cold holding (corrected during inspection)
- Total: One critical, zero non-critical
- Student Union Tim Hortons:
- Food dispensing utensil (parfait spoon) improperly stored (corrected during inspection)
- NY Deli & Diner:
- Walk-in cooler temperature was at 50 F
- Including potentially hazardous foods being kept over 45 F in cold holding
- Hot holding well between 125 F and 127 F
- Water in hot holding well did not touch the bottom of the pans in the well
- Improper thawing methods
- Thawing chicken in still, cool water
- Leak in handwashing sink
- Food not protected during storage and preparation
- Total violations: four critical and three non-critical
- Walk-in cooler temperature was at 50 F
The news desk can be reached at news@ubspectrum.com
Hannah Rashad is a staff writer.
