Tully's (Health Operation# 279024) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 29, 2018.
| NYS Health Operation ID | 279024 |
| Operation Name | Tully's |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
522 East Main Street Batavia NY 14020 |
| Municipality | BATAVIA |
| County | GENESEE |
| Permitted Corporation Name | Tully's Batavia Inc. |
| Permitted Operator Name | John Giamartino, Jr. |
| Permit Expiration Date | 06/30/2019 |
| Local Health Department | Genesee County |
| NYSDOH Gazetteer | 180100 |
| Date: 2018-11-29 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
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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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Digital thermometer on premises. J. Zaremski present for inspection too. |
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| Date: 2018-09-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Re-inspection conducted to confirm refrigerator drawer unit located at the prep line is adequately measuring 45 degrees F or below. Unit serviced on 9/10/18 by Turnbull, service report provided to this Department at time of inspection. Digital thermometer and indicating thermometers in top and bottom drawers of unit reading 38 degrees F. Thousand island dressing stored in unit measuring 38 degrees F. No additional food items stored in unit at time of inspection. As per telephone conversation with Area Supervisor (Chris Lavrey) at time of re-inspection; Turnbull will provide a quote for repairs needed to the walk-in freezer today. Area Supervisor will call this Department with a remediation schedule for the walk-in freezer. | ||
| Date: 2018-09-07 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Second re-inspection conducted following inspection on 6/21/18 and first re-inspection on 8/13/18. Floors throughout food preparation area adequately clean at time of re-inspection. Discussed required cold hold temperatures and hot hold temperatures of potentially hazardous food items. Discussed frequent hand washing and glove use. Management shall contact this Department upon correction of outstanding critical violation. Management shall also contact this Department regarding the repairs for the walk-in freezer. 1.5 |
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| Date: 2018-08-13 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Re-inspection conducted following inspection on 6/21/18. Food items stored in top portion of all sandwich units located at the prep line in the kitchen measuring 45 degrees F or below; ice observed in contact with food storage containers. Dumpster enclosure area adequately clean and no grease accumulation observed on grease trap at time of inspection. As per interview with manager; food workers were educated on changing aprons when visibly soiled, glove use, and hand washing following the previous inspection on 6/21/18. Manager shall contact this Department within 14 days of inspection with a remediation schedule for the walk-in freezer and refrigerator drawer unit located at the prep line in the kitchen. Re-inspection required. 2.5 |
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| Date: 2018-06-21 | Type: Inspection |
Violations:
4 critical,
14 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 9A: Inadequate personal cleanliness Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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) Item 8G: Raw foods not properly washing prior to serving Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 11D: Non food contact surfaces of equipment not clean Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Reviewed monthly Terminix pest control reports with General Manager at time of inspection. Reports indicate no evidence of rodent activity at facility. No rodents observed at time of inspection. Discussed required minimum internal cooking temperature requirements, cold hold temperatures, and hot hold temperatures of potentially hazardous food items. Discussed cook, cool, reheat methods with managers and food workers at time of inspection. Education provided on frequent glove change and hand washing. NYSDOH Cook-Cool-Reheat brochures and NYSDOH Use of Hands in Preparation of Ready-to-Eat Foods brochures provided at time of inspection. All violations to be corrected within 30 days of inspection unless noted otherwise. Re-inspection required in 30 days of inspection. Inspectors present: L. Carney and J. Zaremski (3.5) |
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| Date: 2017-08-15 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. 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 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) Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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: coolers well organized, good separation of raw and ready to eat - foods date labeled - ice wands in use to cool soups |
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| Date: 2017-05-23 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Per Manager Rick, sick food worker policy in place and hair restraints required for all employees. Discussed cook, cool, reheat method with Manager (pamphlet provided). Recommend more frequent washing and sanitizing of container used for dressing Asian tenders. Present: J. Zaremski, D. Brodie. (2.5) |
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| Date: 2016-12-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Received call from Dispatch/ Fire Department approx 1:05 pm in regards to smoke in Tully's Restaurant. Made field visit and spoke with management. Roofers were working on tarring part of the roof and a small portion of the roof caught fire. Smoke infiltrated facility in customer seating area and bar. Management had staff remove ice from bin at bar. Ice bin to be sanitized before refilled with ice. Utensils, caps on alcoholic beverage bottles and glassware from bar removed to be washed, rinsed and sanitized. All countertops, tables cleaned. At time of inspection the facility smoke odor is gone. Okay to re-open. | ||
| Date: 2016-08-11 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw 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 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) Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Street Address | 522 East MAIN STREET |
| City | Batavia |
| State | NY |
| Zip | 14020 |
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| 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).