Institution Food Service · Sullivan County, NY

Sccc Culinary Arts Kitchens

112 College Road

Last inspected Oct 28, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Sccc Culinary Arts Kitchens last inspected?: The most recent inspection on record was on Oct 28, 2026. The result listed by New York State Department of Health was “No violations found”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 7 inspections on record, from Dec 5, 2023 to Oct 28, 2026.
Has Sccc Culinary Arts Kitchens ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 5, 2023.

The Full Inspection History

7 inspections

Inspection

Oct 28, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Oct 28, 2026 · Original Source

Inspection

Feb 11, 2026

Critical violations found

6 recorded violations

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 problems

minorCode 8AContamination

Official Wording

Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

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.

More about food not protected from contamination

minorCode 8BEquipment and utensils

Official Wording

In use food dispensing utensils improperly stored

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

criticalCode 1GOther

Official Wording

Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode 4AChemicals

Official Wording

Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 11AOther

Official Wording

Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from New York State Department of Health, Feb 11, 2026 · Original Source

Inspection

Oct 16, 2025

Non-critical violations only

4 recorded violations

minorCode 10ACleaning and sanitizing

Official Wording

Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

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 problems

minorCode 11DCleaning and sanitizing

Official Wording

Non food contact surfaces of equipment not clean

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 problems

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

In Plain English

More about food not protected from contamination

Official record from New York State Department of Health, Oct 16, 2025 · Original Source

Inspection

Jan 22, 2025

Non-critical violations only

2 recorded violations

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Insects, rodents present

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from New York State Department of Health, Jan 22, 2025 · Original Source

Inspection

Oct 4, 2024

Non-critical violations only

3 recorded violations

minorCode 15BFacility maintenance

Official Wording

Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

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.

More about building upkeep issues

minorCode 10BCleaning and sanitizing

Official Wording

Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

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 problems

minorCode 8DOther

Official Wording

Single service items reused, improperly stored, dispensed, not used when required

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from New York State Department of Health, Oct 4, 2024 · Original Source

Inspection

Apr 29, 2024

Non-critical violations only

6 recorded violations

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 problems

minorCode 15AFacility maintenance

Official Wording

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.

More about building upkeep issues

minorCode 12CWater, plumbing, and sewage

Official Wording

Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 15BFacility maintenance

Official Wording

Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

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.

More about building upkeep issues

minorCode 11AOther

Official Wording

Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 11DCleaning and sanitizing

Official Wording

Non food contact surfaces of equipment not clean

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 problems

Official record from New York State Department of Health, Apr 29, 2024 · Original Source

Inspection