BIAGGI'S RISTORANTE ITALIANO (Health Operation# 443388) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 21, 2017.
| NYS Health Operation ID | 443388 |
| Operation Name | BIAGGI'S RISTORANTE ITALIANO |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
818 Eastview Mall Victor NY 14564 |
| Municipality | VICTOR |
| County | ONTARIO |
| Permitted Corporation Name | BIAGGI'S RISTORANTE ITALIANO LLC |
| Permitted Operator Name | DAVID SHANKS |
| Permit Expiration Date | 10/31/2019 |
| Local Health Department | Geneva District Office |
| NYSDOH Gazetteer | 346400 |
| Date: 2017-12-21 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Comments: Garlic butter onsite is made with non-tcs jarred garlic. All fresh garlic-in-oil was cold held below 45 degrees F. All hot holding was adequate. Good cooling practices observed during the inspection (deep ice well in use cooling broth and soups/sauces). The dish machine temperature gauge has been replaced and is functioning properly. |
||
| Date: 2017-10-19 | Type: Inspection |
Violations:
3 critical,
4 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 2A (Critical): Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination 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 8B: In use food dispensing utensils improperly stored 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: The violations observed during the course of this inspection may result in an enforcement action by this Department. |
||
| Date: 2016-11-17 | Type: Inspection |
Violations:
3 critical,
4 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 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 45oF as required. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Comments: The violations observed during the course of this inspection may result in an enforcement action by this Department. |
||
| Date: 2016-02-11 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
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: Discussed cooling procedures for dense potentially hazardous foods such as chili. Discussed cooking bacon to "crispy" to hold at room temperature. |
||
| Date: 2015-08-31 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
||
| Date: 2015-01-23 | 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 11D: Non food contact surfaces of equipment not clean Item 8B: In use food dispensing utensils improperly stored 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 Comments: The violations noted on this inspection report may result in an enforcement action by this Department. |
||
| Date: 2014-10-28 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8B: In use food dispensing utensils improperly stored 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: All temperatures were adequate. |
||
| Date: 2014-03-24 | 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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8B: In use food dispensing utensils improperly stored Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Note: - The items observed in this report may result in an enforcement action from this department. - Facility is utilizing reduced oxygen packaging (vacuum sealing) for bulk cooling of soups. No documentation of procedure was available at the time of inspection. This department will advise regarding the continued use of this practice. Obtain written procedures for this process within 48 hours and submit to this office at [email protected]. |
||
| Date: 2013-11-20 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
||
| Date: 2013-08-23 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Street Address | 818 EASTVIEW MALL |
| City | VICTOR |
| State | NY |
| Zip | 14564 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CHAMPPS | Fun Eats and Drinks LLC | 819 Eastview Mall, Victor, NY 14564 | 2018-11-13 |
| OLIVE GARDEN ITALIAN REST. #1606 | N & D Restaurants Inc | 204 High Point Road, Victor, NY 14564 | 2018-09-05 |
| STARBUCKS COFFEE #7710 | Starbuck's Coffee Company | 200 High Point Drive, Victor, NY 14564 | 2018-06-28 |
| P. F. CHANG'S CHINA BISTRO | P.f. Chang's China Bistro Inc | 820 Eastview Mall, Victor, NY 14564 | 2018-04-04 |
| CHAMPPS AMERICANA | Last Call Operating Co II, Inc | 819 Eastview Mall, Victor, NY 14564 | 2016-01-14 |
| CHAMPPS RESTAURANT & BAR | Champps Operation Corp | 819 Eastview Mall, Victor, NY 14564 | 2014-02-24 |
| WARFIELD'S @ CBI CATERING KITCHEN | Warfields LLC | 207 Highpoint Drive/bldg #100, Victor, NY 14564 | 2013-01-31 |
| HALF MOON CREATIVE SALADS VICTOR INC | Eileen Mcnamara Cavanaugh | 202 High Point Drive, Victor, NY 14564 | 2013-01-15 |
| NAKED PIZZA | Npny Victor LLC | 202 High Point Drive, Victor, NY 14564 | 2010-11-12 |
| COLD STONE CREAMERY | Carla Vaccaro | 202 High Point Drive, Victor, NY 14564 | 2008-08-18 |
Please comment or provide details below to improve the information on BIAGGI'S RISTORANTE ITALIANO.
| 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).