BIAGGI'S RISTORANTE ITALIANO
Biaggi's Ristorante Italiano LLC

Address: 818 Eastview Mall, Victor, NY 14564

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.

Business Overview

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

Inspection Results

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 gedo@health.state.ny.us.
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

Office Location

Street Address 818 EASTVIEW MALL
City VICTOR
State NY
Zip 14564

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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).