O'Lacy's (Health Operation# 278948) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 8, 2018.
| NYS Health Operation ID | 278948 |
| Operation Name | O'Lacy's |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
5 School Street Batavia NY 14020 |
| Municipality | BATAVIA |
| County | GENESEE |
| Permitted Corporation Name | NJC Hospitality LLC |
| Permitted Operator Name | NJC Hospitality LLC |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Genesee County |
| NYSDOH Gazetteer | 180100 |
| Date: 2019-02-19 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Second re-inspection conducted following first re-inspection on 1/3/19 and inspection on 11/8/18. As per interview with Kitchen Manager (Steve Kelso); all soups and mashed potatoes are being cooled in uncovered shallow pans (four inches or less). No soups or mashed potatoes cooling at time of re-inspection. Sides of equipment and floors throughout kitchen adequately clean. Wall near hand wash sink adequately clean; no mold observed. Condenser hose drains directly into floor drain in the walk-in cooler where thawing takes place. Door of basement walk-in cooler where thawing takes place adequately sealing at time of re-inspection; door handle replaced. Discussed approved thawing methods with Kitchen Manager. 1.5 |
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| Date: 2019-01-03 | Type: Inspection |
Violations:
1 critical,
5 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 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 Item 8F: Improper thawing procedures used Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Re-inspection conducted following 11/8/18 inspection. A screen has been installed in the window located in the kitchen; no flies observed in the kitchen. An accurate indicating thermometer has been placed in the basement walk-in cooler. As per interview with Cook and Kitchen Manager; mop water is no longer being disposed of in the designated hand wash sink/ vegetable prep sink. Mop water is now being disposed of in the bathroom toilet. Discussed acceptable cooling methods with Cook and Kitchen Manager at time of inspection. Provided NYSDOH cook-cool-reheat brochure at time of inspection. All outstanding violations discussed with Cook (Aaron) and Kitchen Manager (Steve) at time of inspection. All violations to be corrected within 30 days of inspection. Re-inspection required. 2.5 |
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| Date: 2018-11-08 | Type: Inspection |
Violations:
2 critical,
7 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 14A: Insects, rodents present Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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) Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Accurate 0-220 degree F metal stem thermometer available at time of inspection. Discussed cook, cool, reheat methods for potentially hazardous food items. Chef stated he recently relocated to New York from Oregon and was not aware of NYS regulations and the sanitary code for food service establishments. Discussed glove use and frequent hand washing with food workers. Provided NYSDOH cook-cool-reheat brochure, sick food worker poster, NYSDOH use of hands in food preparation booklet at time of inspection, and the State Sanitary Code Subpart 14-1 Food Service Establishments. Inspectors present: L. Carney and J. Zaremski. 3 |
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| Date: 2018-04-20 | Type: Inspection |
Violations:
2 critical,
1 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) Comments: Cook-cool-reheat pamphlet and copy of Subpart 14-1 provided to kitchen manager at time of inspection. Per discussion with kitchen manager, facility will change methods for cooling, storing, and reheating TCS foods.Three-door cooler at bar is need of maintenance or repair. 2 A re-inspection will be conducted to verify proper cooling and reheating methods are being used. |
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| Date: 2017-09-27 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8D: Single service items reused, improperly stored, dispensed, not used when 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) 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: Very small kitchen - limited storage for refrigerated foods - reminder employees drinking in food prep areas are to use covered containers with straws |
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| Date: 2017-01-25 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11D: Non food contact surfaces of equipment not clean |
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| Date: 2016-09-26 | Type: Inspection |
Violations:
2 critical,
5 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Discussed proper cooling of thick foods and that foods may be left uncovered until cooled - Cooling & Reheating Guide left at time of inspection - All hot hold temperatures were good |
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| Date: 2016-01-27 | Type: Inspection |
Violations:
1 critical,
0 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. Comments: Gloves observed in use, 0-220F thermometer available. Thermometers present in all refrigerated storage facilities. Verified hot-held items measure over 140F at time of inspection. Inspected by Darren Brodie, David Whitcroft, Tom Sacco. (2) |
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| Date: 2016-01-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Received complaint from new employee working in kitchen on 12-21-2015. Stated he could only work for 1 1/2 hours before he had to quit due to the following: stated there were no gloves in the kitchen to wear for food handling, meat slicer was located on clean side of commercial dishwasher so dishes being washed were removed on the dirty counter side of the dishwasher, stated food containers in cold storage were not labeled nor dated, stated some egg/vinegar/olive oil ingredient container that was just emptied had a brush in it that was transferred from the old container to a new container of fresh batch of egg product. Made site visit and spoke with Craig (main chef). Reviewed the complaintants concerns. I asked about gloves and there was a box of gloves on the lower shelf. Craig said he wears gloves when needed for handling food. The meat slicer issue - was located on the clean side of the dishwasher... but the entrance side of the dishwasher was observed to be in clean condition as were the surroundings. As to dating and labeling food products in the cooler... it is a good recommended practice... but not required. As to the egg product container brush issue... Craig said a clean brush is used daily... but agreed to use a clean brush when he started to use a new container of egg product during the workday whenever he started a new batch. Complaint appeared invalid based on my observations and interview at the time of inspection. | ||
| Date: 2015-11-12 | Type: Inspection |
Violations:
1 critical,
3 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 |
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| Street Address | 5 SCHOOL 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).