Tully's Good Times
Tully's Fairmount, Inc.


Address: 3355 West Genesee Street, Syracuse, NY 13219

Tully's Good Times (Health Operation# 293424) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 13, 2018.

Business Overview

NYS Health Operation ID 293424
Operation Name Tully's Good Times
Food Service Description Food Service Establishment - Restaurant
Facility Address 3355 West Genesee Street
Syracuse
NY 13219
Municipality CAMILLUS
County ONONDAGA
Permitted Corporation Name Tully's Fairmount, Inc.
Permitted Operator Name Daniel Giamartino
Permit Expiration Date 01/31/2019
Local Health Department Onondaga County
NYSDOH Gazetteer 335000

Inspection Results

Date: 2019-02-12 Type: Inspection Violations: 0 critical, 5 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Establishment has probe/metal-stem type thermometer onsite as required.
Date: 2018-03-13 Type: Re-Inspection Violations: 0 critical, 2 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: All other hazards/violations cited during previous routine inspection noted corrected at this time. Recommend abate.
Date: 2018-02-09 Type: Inspection Violations: 2 critical, 12 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 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 11D: Non food contact surfaces of equipment not clean
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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)
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: Establishment has probe/metal-stem type thermometer onsite as required. Reinspection required. Ensure reach-in cooler is holding foods at/below 45F prior to storing potentially hazardous foods. Please have repair information for leak in walk-in cooler available at time of reinspection.
Date: 2017-01-10 Type: Inspection Violations: 1 critical, 4 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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: Routine inspection conducted. Establishment has probe/metal-stem type thermometer onsite as required.
Date: 2016-06-28 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Reinspection (2nd follow up) conducted to observe cook line activity following a complaint that stated cooked chicken and other food items reportedly handled with bare hands after 4pm; no bare hand contact observed at this time. Recommend negative.
Date: 2016-05-09 Type: Inspection Violations: 1 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 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
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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 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: Ensure sanitary gloves are changed frequently after handling raw foods, after cleaning or using chemicals, and whenever they become soiled. Ensure that hands are frequently washed after drinking, eating, smoking, cleaning, using restroom, handling raw foods, entering/returning to work area, and whenever they become soiled; use of sanitary gloves is not intended to replace proper hand wash techniques, but instead are to be used in conjuction to promote public health and proper food handling practices. Establishment has probe/metal-stem type thermometer onsite as required.
Date: 2015-11-20 Type: Inspection Violations: 1 critical, 1 noncritical
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
Comments: Routine (2nd) inspection conducted.
Date: 2015-02-26 Type: Inspection Violations: 0 critical, 6 noncritical
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 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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: 2014-12-08 Type: Inspection Violations: 0 critical, 4 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Date: 2014-03-11 Type: Inspection Violations: 2 critical, 5 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
Tully's Good Times Tully's North Syracuse, Inc. 7838 Brewerton Road, Cicero, NY 13039 2018-12-11
Tully's Good Times Tully's Salina, Inc. 311 7th North Street, Liverpool, NY 13088 2018-11-05
Tully's Good Times Tully's Erie Boulevard, Inc. 2943 Erie Boulevard East, Syracuse, NY 13224 2018-10-30
TULLY'S GOOD TIMES Tullys Vestal Inc. 4700 Vestal Parkway, Vestal, NY 13850 2018-05-17
TULLY'S GOOD TIMES 1225 Jefferson Road, Rochester, NY 14623 2018-03-07

NYS Corporation Registration

Department of State (DOS) ID 3886735
Entity Name TULLY'S FAIRMOUNT, INC.
Initial DOS Filing Date 2009-12-08
Entity Type DOMESTIC BUSINESS CORPORATION
DOS Process Name TULLY'S FAIRMOUNT, INC.
DOS Process Address One Technology Place
East Syracuse
NEW YORK 13057
Location Name TULLY'S FAIRMOUNT, INC.
Location Address One Technology Place
East Syracuse
NEW YORK 13057

Office Location

Street Address 3355 WEST Genesee STREET
City Syracuse
State NY
Zip 13219

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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).