Sport of Kings (Health Operation# 279021) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 26, 2018.
| NYS Health Operation ID | 279021 |
| Operation Name | Sport of Kings |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
419 West Main Street Batavia NY 14020 |
| Municipality | BATAVIA |
| County | GENESEE |
| Permitted Corporation Name | Batavia Sport of Kings Inc. |
| Permitted Operator Name | Richard Nobles Jr. |
| Permit Expiration Date | 06/30/2019 |
| Local Health Department | Genesee County |
| NYSDOH Gazetteer | 180100 |
| Date: 2019-02-14 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 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) Comments: Sautéed onions are being hot held on the steam table located at the prep line; frozen gel blocks are no longer being used for temperature control. Sautéed onions adequately measuring 154 degrees F at time of inspection. Discussed cook-cool-reheat methods with owner. As per interview with owner; ice wands are used to rapidly cool potentially hazardous food items such as soups. Roasts are cooked then quartered for rapid cooling. 2.5 |
||
| Date: 2018-11-26 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 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) Comments: Observed cooks and food prep workers wearing gloves. Observed a batch of gravy already divided into 4 fish tubs with product depth approx 4 being placed into walk-in cooler uncovered for proper cooling down. Reviewed with Mgmt about quartering large sections of roast beef into approx 6 lb segments for proper cool down. |
||
| Date: 2018-08-31 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Per owner walk-in cooler has been rearranged to facilitate shallower containers for cooling, 5 ice wands have been purchased and are being used regularly, and a new 2-compartment reach-in cooler has been purchased for commonly-used items so that the walk-in cooler is opened fewer times per day. Unable to verify records for scheduled process of marinate and dressing because Brenna is not available at this time. 1 | ||
| Date: 2018-07-24 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 5A (Critical): 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. Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Per conversation with Brenna, records are not being kept per scheduled processes requirements for souvlaki marinade and Greek dressing. Per scheduled process requirements, records (in ink) for souvlaki marinade and Greek dressing shall include: pH, hold time (production date), and hold temperature. Proper cooling procedures were discussed during inspection, specifically for large volumes of TCS foods, including soups, gravies, roasts, poultry, tubs of cooked items such as potatoes, pasta, etc. Recommend acquiring several ice wands and modifying in-house procedures to verify proper cooling. Cook-cool-reheat education was provided to Brenna at time of inspection; pamphlets will be delivered to facility. Re-inspection will take place in approximately 1 month. |
||
| Date: 2017-08-30 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8B: In use food dispensing utensils improperly stored Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: inspection done by Thomas Sacco, re-created by Sarah Balduf on 9/22/2017 |
||
| Date: 2017-03-22 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Food workers observed wearing and frequently changing gloves at time of inspection. Accurate 0-220 F thermometer on-site. Operator who makes approved scheduled process dressings and marinades not available at time of inspection. Operator available to review schedule process food items on Tuesdays as per owner (Lou Paganello). Dressings for sale to patrons have tamper-proof seals. Inspectors present: A. Diegelman and L. Carney. (2) |
||
| Date: 2016-08-24 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2016-03-22 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5A (Critical): 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. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: coolers well organized, good separation of raw and ready to eat foods - most cooks have 15-25 years of experience, all on the job training, no formal training |
||
| Date: 2015-11-20 | Type: Inspection |
Violations:
3 critical,
4 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 5A (Critical): 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. Item 11D: Non food contact surfaces of equipment not clean Item 8F: Improper thawing procedures used Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Comments: Inspected by Nancy Kelly-Schicker |
||
| Date: 2015-01-27 | Type: Inspection |
Violations:
3 critical,
4 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5A (Critical): 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. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8F: Improper thawing procedures used Item 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) Comments: (3hrs) |
||
| Date: 2014-02-25 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. |
||
| Department of State (DOS) ID | 1734387 |
| Entity Name | BATAVIA SPORT OF KINGS INC. |
| Initial DOS Filing Date | 1993-06-14 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | BATAVIA SPORT OF KINGS INC. |
| DOS Process Address |
419 West Main Street Batavia NEW YORK 14020 |
| Location Name | BATAVIA SPORT OF KINGS INC. |
| Location Address |
C/o Richard Nobles Jr 419 West Main Street Batavia NEW YORK 14020 |
| Street Address | 419 WEST Main STREET |
| City | Batavia |
| State | NY |
| Zip | 14020 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Picasso's Pizza | Supreme Pizza Products, Inc. | 419 West Main Street, Batavia, NY 14020 | 2013-12-17 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Taco Bell (Store 17313) | Hospitality Syracuse, Inc. | 413 West Main Street, Batavia, NY 14020 | 2018-06-27 |
| That Taco Place | Joseph Spataro | 4160 West Main Street, Batavia, NY 14020 | 2018-07-18 |
| Denny's #8140 | Top Line Restaurants, Inc. | 364 West Main Street, Batavia, NY 14020 | 2018-03-19 |
| CLOR'S MEAT MARKET | Charley Gugel | 4169 West Main Road, Batavia, NY 14020 | 2012-05-20 |
| Denny's | 364 West Main Street, Batavia, NY 14020 | 2009-12-02 | |
| New China Chef, Inc. | China Chef Lin Inc. | 4152 West Main Street, Batavia, NY 14020 | 2018-10-30 |
| KFC/Long John Silvers | Fqsr LLC | 4126 Main Street, Batavia, NY 14020 | 2018-09-26 |
| McDonald's-Batavia | Macdo Foods Inc. | 4138 West Main Street, Batavia, NY 14020 | 2018-05-29 |
| KFC/Long John Silvers | Treadwell Restaurants of The Ne Inc | 4126 Main Street, Batavia, NY 14020 | 2015-01-30 |
| New China Chef, Inc | Wei Cong Ni | 4152 West Main Street, Batavia, NY 14020 | 2014-06-23 |
Please comment or provide details below to improve the information on Sport of Kings.
| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).