Barbagallo's Tavern, Inc.

6344 EAST Molloy ROAD, East Syracuse, NY 13057

Overview

Barbagallo's Tavern, Inc. (NYS Health Operation #292709) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 6344 EAST Molloy ROAD, East Syracuse, NY 13057. The food service type is Food Service Establishment - Restaurant. The last inspection date is October 4, 2023.

Facility Overview

NYS Health Operation ID292709
NYSDOH Gazetteer335300
Facility NameBarbagallo's Tavern
Operation NameBarbagallo's Tavern
Facility Address6344 EAST Molloy ROAD, East Syracuse
Permitted Corporation NameBarbagallo's Tavern, Inc.
Permitted Operator NameAlfred Barbagallo
Address6344 EAST Molloy ROAD
East Syracuse
NY 13057
MunicipalityDEWITT
CountyONONDAGA
Local Health DepartmentOnondaga County
Food Service DescriptionFood Service Establishment - Restaurant
Permit Expiration Date2024-01-31

Last Inspection Results

Inspection Date2023-10-04
Inspection TypeInspection
Total Noncritical Violations3
ViolationsItem 8B- In use food dispensing utensils improperly stored; Item 11D- Non food contact surfaces of equipment not clean; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;
Inspection CommentsAt the time of inspection: Current 2023 Food Service Permit is posted. Metal stem/probe thermometer noted at facility. All coolers operating properly to keep potentially hazardous foods at or below 45 degrees F. All hot holding units operating properly to keep potentially hazardous foods at or above 140 degrees F. Discussed new allergen requirements.
Reminders: DO NOT OPERATE and immediately notify this office at 315-435-6607 for the following: Loss of power, Loss of running water or hot water, sewage backup, flooding, fire, or fire suppression discharge.
All complaints of possible food illness must be reported to this office within 24 hours- obtain contact information from complainant.
Please note this permit expires on January 31st 2024. Permit renewal paperwork will be mailed at the end of December.

Inspection Results

Inspection DateInspection TypeViolations
2023-10-04InspectionCritical: 0, Noncritical: 3, Violation Items: 11D; 15A; 8B
At the time of inspection: Current 2023 Food Service Permit is posted. Metal stem/probe thermometer noted at facility. All coolers operating properly to keep potentially hazardous foods at or below 45 degrees F. All hot holding units operating properly to keep potentially hazardous foods at or above 140 degrees F. Discussed new allergen requirements.|Reminders: DO NOT OPERATE and immediately notify this office at 315-435-6607 for the following: Loss of power, Loss of running water or hot water, sewage backup, flooding, fire, or fire suppression discharge.|All complaints of possible food illness must be reported to this office within 24 hours- obtain contact information from complainant.|Please note this permit expires on January 31st 2024. Permit renewal paperwork will be mailed at the end of December.
2022-06-27InspectionCritical: 0, Noncritical: 2, Violation Items: 10B; 11D
All coolers operating properly to maintain potentially hazardous food at or below 45 oF.
2021-12-21InspectionCritical: 0, Noncritical: 2, Violation Items: 10B; 8A
No employees observed wearing masks at time of inspection. Discussed mask mandate with Danny. Told him it is a mandate and as of right now we are educating, in the future it may be cited and/or fined given.
2020-10-13InspectionCritical: 1, Noncritical: 8, Violation Items: 10A; 10B; 11B; 11D; 15A; 4D
This facility reports a dramatic reduction in business, especially banquet and private party, due to the pandemic and subsequent restrictions.|Temps: Fliptop 1 Sliced tomato,sliced onion, and deli meat at 41 degF| Flip top 2 Cooked pasta, sliced tomato, cole slaw and cryovac beef pattir at 38-40 degF.| Steam table, beef gravey red sause with sausage, bean soup,meatballs and rigi sause at 168-177 degF| Walkin cooler rigi sause at 67.4 degF, in shallow pan and adequate ventilation cooling at .2 degF/min, acceptable. Rigi sause was placed in the cooler 3 hours ago at a final cook temp of 175 degF as reported by Chef Ben.| Walkin freezer was found with all contents frozen.| Banquet hall kitchen was found mostly unused due to pandemic. Walkin cooler found at 40 degF,clean and orderly. This unit was mostly empty, with vegetables, raw chicken, and meatballs all covered and at 39-40 degF.|Dishwash machine made 181 degF on the second attempt. Cleaning supplies were labeled and abundant|Operator had the NYS safety templete filled out and available for inspection. Banquet activity is greatly reduced. Customers at the bar had food service or were ordering. Tables/seating in the main bar have been reduced. Non associated bar patrons were properly distanced
2019-11-21InspectionCritical: 1, Noncritical: 1, Violation Items: 11D; 5B
2018-11-28InspectionCritical: 0, Noncritical: 4, Violation Items: 11D
2017-12-06InspectionCritical: 2, Noncritical: 7, Violation Items: 10A; 11A; 11C; 11D; 5B; 5C
Chili reheating in the hot holding unit noted at 159 degrees F, moved chili to stove to finish reheating quickly so it could be served for lunch service and to not go over the two hour time limit for reheating foods.
2016-11-17InspectionCritical: 2, Noncritical: 2, Violation Items: 10B; 11D; 5A; 7F
2015-12-01InspectionCritical: 4, Noncritical: 5, Violation Items: 10B; 11D; 15A; 5A; 5B; 5C; 8E
Co-insp AD
2014-10-23InspectionCritical: 0, Noncritical: 5, Violation Items: 11D; 15A; 15B; 8A
2013-08-13InspectionCritical: 3, Noncritical: 13, Violation Items: 11C; 11D; 12D; 14A; 15A; 2C; 5A; 5B; 8A; 8E
2012-05-03InspectionCritical: 1, Noncritical: 6, Violation Items: 11C; 11D; 15A; 3C; 8A
2011-03-15InspectionCritical: 3, Noncritical: 6, Violation Items: 11D; 1B; 1D; 5B; 8A; 8E
2010-01-20InspectionCritical: 1, Noncritical: 6, Violation Items: 11C; 13A; 15A; 4A; 8A; 9B
2009-03-16InspectionCritical: 2, Noncritical: 7, Violation Items: 10B; 15A; 5A; 5E; 8E
2008-03-26InspectionCritical: 0, Noncritical: 5, Violation Items: 11B; 11D; 15A; 15B; 15C
2007-08-10InspectionCritical: 0, Noncritical: 5, Violation Items: 11C; 11D; 15A; 15B; 8A
2006-10-25InspectionCritical: 0, Noncritical: 11, Violation Items:
2001-04-11InspectionCritical: , Noncritical: , Violation Items:
2000-06-20InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1BCritical ViolationWater/ice: unsafe, unapproved sources, cross connections
1DCritical ViolationCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
3CCritical ViolationFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
4ACritical ViolationToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
4DCritical ViolationOther Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
5ACritical ViolationPotentially 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.
5BCritical ViolationPotentially 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.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
5ECritical ViolationEnough 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.
7FCritical ViolationPrecooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Not Critical Violation
10ANot Critical ViolationFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
11CNot Critical ViolationFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12DNot Critical ViolationToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
13ANot Critical ViolationAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
14ANot Critical ViolationInsects, rodents present
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
15CNot Critical ViolationPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
8ANot Critical ViolationFood 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)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
9BNot Critical ViolationTobacco is used; eating, drinking in food preparation, dishwashing food storage areas

Location Information

Street Address 6344 EAST Molloy ROAD
CityEast Syracuse
StateNY
Zip Code13057

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Sleep Inn & Suites · Barbagallo's LLC 6344 East Molloy Road, East Syracuse, NY 13057Food Service Establishment2020-09-18

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Businesses in the same zip code

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Dataset Information

This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.

There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.

To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.