Al's Village Diner (Health Operation# 555480) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 24, 2018.
| NYS Health Operation ID | 555480 |
| Operation Name | Al's Village Diner |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
508 West Manlius Street East Syracuse NY 13057 |
| Municipality | DEWITT |
| County | ONONDAGA |
| Permitted Corporation Name | Central N.Y. Bakery and Deli, Inc. |
| Permitted Operator Name | Al Burns, Sr. |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 335300 |
| Date: 2018-10-24 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2017-10-03 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 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 9C: Hair is improperly restrained |
||
| Date: 2016-11-22 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8F: Improper thawing procedures used Item 11D: Non food contact surfaces of equipment not clean Comments: Reinspection notes the majority of violations from the October 20, 2016 inspection have been corrected, recommend abate. |
||
| Date: 2016-10-20 | Type: Inspection |
Violations:
2 critical,
11 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 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 8F: Improper thawing procedures used 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11D: Non food contact surfaces of equipment not clean Item 9C: Hair is improperly restrained 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: Turkey reheating on the stove for less than two hours noted at 130 degrees F - reheat to 165 degrees F within two hours. |
||
| Date: 2015-10-20 | 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2014-09-22 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-08-18 | Type: Inspection |
Violations:
5 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 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2013-10-29 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2012-10-04 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-09-18 | Type: Inspection |
Violations:
3 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 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. |
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| Department of State (DOS) ID | 2138274 |
| Entity Name | CENTRAL N.Y. BAKERY AND DELI, INC. |
| Initial DOS Filing Date | 1997-04-29 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | CENTRAL N.Y. BAKERY AND DELI, INC. |
| DOS Process Address |
305 S Salina St Ste 300 Syracuse NEW YORK 13202 |
| Location Name | A F BURNS |
| Location Address |
Ste 300 305 S Salina St Syracuse NEW YORK 13202 |
| Street Address | 508 WEST Manlius STREET |
| City | East Syracuse |
| State | NY |
| Zip | 13057 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| LS Enterprise Commissary | Scott Almstead | 508 West Manlius Street, East Syracuse, NY 13057 | 2014-09-22 |
| Gianni's Pizzaria | Hey Food Service, Inc. | 508 West Manlius Street, East Syracuse, NY 13057 | 2006-04-25 |
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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).