Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Jasper-Troupsburg Elementary last inspected?
The most recent inspection on record was on Mar 26, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from Jun 3, 2024 to Mar 26, 2026.
Has Jasper-Troupsburg Elementary ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jun 3, 2024.
The Full Inspection History
6 inspections
Inspection
Mar 26, 2026
Critical violations found
2 recorded violations
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.
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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.
Official record from New York State Department of Health, Mar 26, 2026 · Original Source
Re-Inspection
Dec 4, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 4, 2025 · Original Source
Inspection
Nov 20, 2025
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.
Official record from New York State Department of Health, Nov 20, 2025 · Original Source
Inspection
May 15, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 15, 2025 · Original Source
Re-Inspection
Oct 8, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 8, 2024 · Original Source
Inspection
Jun 3, 2024
Critical violations found
2 recorded violations
criticalCode 1HContamination
Official Wording
Food from unapproved source, spoiled, adulterated on premises.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.