To understand the results of the inspections conducted at local food service establishments, please take a moment to read the following information on violations. It is common for our inspectors to find some violation at each facility. However, a written violation does not mean that the facility is any better or worse than another facility. Inspectors may not catch or observe every issue during each inspection. There are serious issues they will look for first and work down from there. Remember that the inspection report is only a record of what the inspector saw while they were at the facility at that moment in time.

Violations fall into two main categories:

-RED (Critical) VIOLATIONS -

These relate directly to factors that could lead to foodborne illness or injury. These violations generally involve the food source and condition, food cooking and storage temperatures, sanitary practices, water and sewage, pest control, and the use of poisonous materials. To view a list of the various types of Red Violations that could be cited at a facility and that might be listed on a specific inspection, click HERE. This list will give a generic description of the types of issues that would come under that particular violation number. However, it is important to read the actual violation description on the inspection report to judge the severity of the violation for each specific situation. It is generally expected that "critical" violations be corrected while the inspector is present at the facility.

-BLUE (Non-Critical) VIOLATIONS -

These violations do not directly cause foodborne illness or injury but could negatively affect the establishment's operation. They relate to the design and maintenance of the facility and the cleanliness. In general, these violations are less critical, but even within all the possibilities of "blue" violations, some are more serious than others. Some of these violations may not seem to be very critical. However, they are still documented on the inspection report to communicate to the facility an issue that needs to be addressed. To view a list of the various types of Blue Violations that could be cited at a facility and that might be listed on a specific inspection, click HERE. This list will give a generic description of the types of issues that would come under that violation number. However, it is important to read the actual violation description on the inspection report in order to judge the severity of the violation in each particular situation.

...And finally, if you have any questions about a specific violation at a specific facility, please contact the Environmental Health staff at (607)-737-2019 to discuss the situation for a better understanding of the issue. Our staff can give you a fairly good explanation as to whether it is something you need to be concerned about or not. If we come across a facility we feel is unsafe and should not be open, we will take the appropriate action to correct that situation.

Enforcement Procedure

Listed below (alphabetically) are the inspection reports for Food Service Establishments in Chemung County for 2023. To view inspections conducted between 2018 and 2022 please see the page link below the 2023 inspections.