Barbagallo's Tavern
Barbagallo's Tavern, Inc.


Address: 6344 East Molloy Road, East Syracuse, NY 13057

Barbagallo's Tavern (Health Operation# 292709) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 28, 2018.

Business Overview

NYS Health Operation ID 292709
Operation Name Barbagallo's Tavern
Food Service Description Food Service Establishment - Restaurant
Facility Address 6344 East Molloy Road
East Syracuse
NY 13057
Municipality DEWITT
County ONONDAGA
Permitted Corporation Name Barbagallo's Tavern, Inc.
Permitted Operator Name Alfred Barbagallo
Permit Expiration Date 01/31/2019
Local Health Department Onondaga County
NYSDOH Gazetteer 335300

Inspection Results

Date: 2018-11-28 Type: Inspection Violations: 0 critical, 4 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Date: 2017-12-06 Type: Inspection Violations: 2 critical, 7 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 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)
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 11D: Non food contact surfaces of equipment not clean
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: Chili reheating in the hot holding unit noted at 159 degrees F, moved chili to stove to finish reheating quickly so it could be served for lunch service and to not go over the two hour time limit for reheating foods.
Date: 2016-11-17 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 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Item 11D: Non food contact surfaces of equipment not clean
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Date: 2015-12-01 Type: Inspection Violations: 4 critical, 5 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 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 11D: Non food contact surfaces of equipment not clean
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)
Comments: Co-insp AD
Date: 2014-10-23 Type: Inspection Violations: 0 critical, 5 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11D: Non food contact surfaces of equipment not clean
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)
Date: 2013-08-13 Type: Inspection Violations: 3 critical, 13 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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
Item 11D: Non food contact surfaces of equipment not clean
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
Item 14A: Insects, rodents present
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Date: 2012-05-03 Type: Inspection Violations: 1 critical, 6 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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 11D: Non food contact surfaces of equipment not clean
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2011-03-15 Type: Inspection Violations: 3 critical, 6 noncritical
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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.

NYS Corporation Registration

Department of State (DOS) ID 573309
Entity Name BARBAGALLO'S TAVERN, INC.
Initial DOS Filing Date 1979-08-03
Entity Type DOMESTIC BUSINESS CORPORATION
DOS Process Name BARBAGALLO'S TAVERN, INC.
DOS Process Address 6046 Lisi Gardens Drive
North Syracuse
NEW YORK 13212
Location Name BARBAGALLO'S TAVERN, INC.
Location Address 6344 East Molloy Road
East Syracuse
NEW YORK 13057

Office Location

Street Address 6344 EAST Molloy ROAD
City East Syracuse
State NY
Zip 13057

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
Sleep Inn & Suites Barbagallo's LLC 6344 East Molloy Road, East Syracuse, NY 13057 2018-09-04

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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).