Mae's
Mariah Ezard


Address: 4182 Lakeville Road, Geneseo, NY 14454

Mae's (Health Operation# 279900) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 18, 2018.

Business Overview

NYS Health Operation ID 279900
Operation Name Mae's
Food Service Description Food Service Establishment - Restaurant
Facility Address 4182 Lakeville Road
Geneseo
NY 14454
Municipality GENESEO
County LIVINGSTON
Permitted Operator Name Mariah Ezard
Permit Expiration Date 04/01/2019
Local Health Department Livingston County
NYSDOH Gazetteer 255300

Inspection Results

Date: 2018-07-18 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: walk in cooler temp at 43f. violation not repeated
Date: 2018-07-10 Type: Inspection Violations: 2 critical, 2 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 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 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 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
Comments: Re-inspection to take place to verify cooler repair. Contact the LCDOH when repair completed.
Date: 2017-10-26 Type: Inspection Violations: 1 critical, 2 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8F: Improper thawing procedures used
Comments: A HACCP will be completed as the reinspection. Make sure turkey roast's are 5-6 lbs when cooling
Date: 2017-04-27 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Red violations from 4/12/17 not repeated
Date: 2017-04-12 Type: Inspection Violations: 4 critical, 0 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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 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 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Comments: TCS food products were discarded. The hot holding unit and the prep cooler cannot not be used until serviced.
Date: 2016-11-02 Type: Inspection Violations: 0 critical, 3 noncritical
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2016-04-07 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Red violations from 3/24/16 not repeated
Date: 2016-03-24 Type: Inspection Violations: 2 critical, 2 noncritical
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2015-11-25 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2015-08-25 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-12-17 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2014-12-08 Type: Inspection Violations: 2 critical, 3 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
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2014-03-10 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-10-16 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2013-09-30 Type: Inspection Violations: 2 critical, 0 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.
Date: 2013-05-29 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-11-27 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-05-23 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-12-20 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-06-06 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2011-05-16 Type: Inspection Violations: 1 critical, 0 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Comments: Brown gravy, Spaghetti sauce on steam table 121 degrees F.
Date: 2010-11-10 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-05-06 Type: Re-Inspection Violations: 0 critical, 0 noncritical

Office Location

Street Address 4182 LAKEVILLE ROAD
City GENESEO
State NY
Zip 14454

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Competitor

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Dataset Information

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).