| Name: | TERRACE DINING CORP. |
| Jurisdiction: | New York |
| Legal type: | DOMESTIC BUSINESS CORPORATION |
| Status: | Inactive |
| Date of registration: | 23 Jan 1962 (63 years ago) |
| Date of dissolution: | 28 Mar 2001 |
| Entity Number: | 144621 |
| ZIP code: | 10026 |
| County: | New York |
| Place of Formation: | New York |
| Address: | 75 LENOX AVE, NEW YORK, NY, United States, 10026 |
Shares Details
Shares issued 200
Share Par Value 0
Type NO PAR VALUE
| Name | Role | Address |
|---|---|---|
| TERRACE DINING CORP. | DOS Process Agent | 75 LENOX AVE, NEW YORK, NY, United States, 10026 |
| Filing Number | Date Filed | Type | Effective Date |
|---|---|---|---|
| DP-1524596 | 2001-03-28 | DISSOLUTION BY PROCLAMATION | 2001-03-28 |
| A969254-2 | 1983-04-12 | ANNULMENT OF DISSOLUTION | 1983-04-12 |
| DP-6508 | 1975-12-15 | DISSOLUTION BY PROCLAMATION | 1975-12-15 |
| 308280 | 1962-01-23 | CERTIFICATE OF INCORPORATION | 1962-01-23 |
| Date | Inspection Object | Address | Grade | Type | Institution | Desctiption |
|---|---|---|---|---|---|---|
| 2024-10-01 | No data | 10 Upper College DRIVE, Alfred | Not Critical Violation | Food Service Establishment Inspections | New York State Department of Health | 15A - Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 2023-02-07 | No data | 10 Upper College DRIVE, Alfred | Critical Violation | Food Service Establishment Inspections | New York State Department of Health | 5A - Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
| 2022-08-16 | No data | 10 Upper College DRIVE, Alfred | Critical Violation | Food Service Establishment Inspections | New York State Department of Health | 5A - Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
| 2021-11-30 | No data | 10 Upper College DRIVE, Alfred | Not Critical Violation | Food Service Establishment Inspections | New York State Department of Health | 10B - Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 2019-12-13 | No data | 10 Upper College DRIVE, Alfred | Not Critical Violation | Food Service Establishment Inspections | New York State Department of Health | 8A - 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) |
| 2017-08-29 | No data | 10 Upper College DRIVE, Alfred | Not Critical Violation | Food Service Establishment Inspections | New York State Department of Health | 14B - Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 2016-11-22 | No data | 10 Upper College DRIVE, Alfred | Not Critical Violation | Food Service Establishment Inspections | New York State Department of Health | 8E - Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 2015-09-15 | No data | 10 Upper College DRIVE, Alfred | Critical Violation | Food Service Establishment Inspections | New York State Department of Health | 6A - Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 2014-08-28 | No data | 10 Upper College DRIVE, Alfred | Critical Violation | Food Service Establishment Inspections | New York State Department of Health | 2C - Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2013-09-05 | No data | 10 Upper College DRIVE, Alfred | Critical Violation | Food Service Establishment Inspections | New York State Department of Health | 5D - Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. |
Date of last update: 17 Nov 2024
Sources: New York Secretary of State
