Inspection
Jul 23, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 23, 2026 · Original Source
College Food Service · Tompkins County, NY
Cu - Morrison Dining Catering
18 Sisson Place
Last inspected Jul 23, 2026 · View Map ↗ · Compare ↗
No violations found
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspectionsInspection
Mar 13, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 13, 2026 · Original Source
Inspection
Jul 15, 2025
Non-critical violations only
1 recorded violation
minorCode 8EFood temperature
Official wording
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, Jul 15, 2025 · Original Source
Inspection
Mar 11, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 11, 2025 · Original Source
Inspection
Jul 11, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 11, 2024 · Original Source
Re-Inspection
May 1, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 1, 2024 · Original Source
Re-Inspection
Mar 2, 2024
Critical violations found
1 recorded violation
criticalCode 6AFood temperature
Official wording
Potentially hazardous foods are not kept at or above 140�F during hot holding.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, Mar 2, 2024 · Original Source
Inspection
Feb 21, 2024
Non-critical violations only
1 recorded violation
minorCode 11BCleaning and sanitizing
Official wording
Wiping cloths dirty, not stored properly in sanitizing solutions
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from New York State Department of Health, Feb 21, 2024 · Original Source
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