Sport of Kings
Batavia Sport of Kings Inc.


Address: 419 West Main Street, Batavia, NY 14020

Sport of Kings (Health Operation# 279021) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 26, 2018.

Business Overview

NYS Health Operation ID 279021
Operation Name Sport of Kings
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 419 West Main Street
Batavia
NY 14020
Municipality BATAVIA
County GENESEE
Permitted Corporation Name Batavia Sport of Kings Inc.
Permitted Operator Name Richard Nobles Jr.
Permit Expiration Date 06/30/2019
Local Health Department Genesee County
NYSDOH Gazetteer 180100

Inspection Results

Date: 2019-02-14 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 8B: In use food dispensing utensils improperly stored
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11D: Non food contact surfaces of equipment not clean
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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: Sautéed onions are being hot held on the steam table located at the prep line; frozen gel blocks are no longer being used for temperature control. Sautéed onions adequately measuring 154 degrees F at time of inspection. Discussed cook-cool-reheat methods with owner. As per interview with owner; ice wands are used to rapidly cool potentially hazardous food items such as soups. Roasts are cooked then quartered for rapid cooling. 2.5
Date: 2018-11-26 Type: Inspection Violations: 0 critical, 3 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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)
Comments: Observed cooks and food prep workers wearing gloves. Observed a batch of gravy already divided into 4 fish tubs with product depth approx 4” being placed into walk-in cooler uncovered for proper cooling down. Reviewed with Mgmt about quartering large sections of roast beef into approx 6 lb segments for proper cool down.
Date: 2018-08-31 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Per owner walk-in cooler has been rearranged to facilitate shallower containers for cooling, 5 ice wands have been purchased and are being used regularly, and a new 2-compartment reach-in cooler has been purchased for commonly-used items so that the walk-in cooler is opened fewer times per day. Unable to verify records for scheduled process of marinate and dressing because Brenna is not available at this time. 1
Date: 2018-07-24 Type: Inspection Violations: 2 critical, 1 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Per conversation with Brenna, records are not being kept per scheduled processes requirements for souvlaki marinade and Greek dressing. Per scheduled process requirements, records (in ink) for souvlaki marinade and Greek dressing shall include: pH, hold time (production date), and hold temperature. Proper cooling procedures were discussed during inspection, specifically for large volumes of TCS foods, including soups, gravies, roasts, poultry, tubs of cooked items such as potatoes, pasta, etc. Recommend acquiring several ice wands and modifying in-house procedures to verify proper cooling. Cook-cool-reheat education was provided to Brenna at time of inspection; pamphlets will be delivered to facility. Re-inspection will take place in approximately 1 month.
Date: 2017-08-30 Type: Inspection Violations: 0 critical, 6 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 8B: In use food dispensing utensils improperly stored
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: inspection done by Thomas Sacco, re-created by Sarah Balduf on 9/22/2017
Date: 2017-03-22 Type: Inspection Violations: 0 critical, 3 noncritical
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Food workers observed wearing and frequently changing gloves at time of inspection. Accurate 0-220 F thermometer on-site. Operator who makes approved scheduled process dressings and marinades not available at time of inspection. Operator available to review schedule process food items on Tuesdays as per owner (Lou Paganello). Dressings for sale to patrons have tamper-proof seals. Inspectors present: A. Diegelman and L. Carney. (2)
Date: 2016-08-24 Type: Inspection Violations: 0 critical, 4 noncritical
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2016-03-22 Type: Inspection Violations: 1 critical, 1 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
Comments: coolers well organized, good separation of raw and ready to eat foods - most cooks have 15-25 years of experience, all on the job training, no formal training
Date: 2015-11-20 Type: Inspection Violations: 3 critical, 4 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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 11D: Non food contact surfaces of equipment not clean
Item 8F: Improper thawing procedures used
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: Inspected by Nancy Kelly-Schicker
Date: 2015-01-27 Type: Inspection Violations: 3 critical, 4 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8F: Improper thawing procedures used
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: (3hrs)
Date: 2014-02-25 Type: Inspection Violations: 1 critical, 2 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.

Office Location

Street Address 419 WEST Main STREET
City Batavia
State NY
Zip 14020

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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).

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