APOLLO RESTAURANT (Health Operation# 294995) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 14, 2011.
| NYS Health Operation ID | 294995 |
| Operation Name | APOLLO RESTAURANT/Dormant |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
13939 Route 31 West Albion NY 14411 |
| Municipality | ALBION |
| County | ORLEANS |
| Permitted Operator Name | TELLY TAVELARIS |
| Permit Expiration Date | 07/31/2012 |
| Local Health Department | Orleans County |
| NYSDOH Gazetteer | 365000 |
| Date: 2011-07-14 | Type: Inspection |
Violations:
5 critical,
0 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 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 45°F as required. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. |
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| Date: 2011-02-17 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-09-27 | Type: Re-Inspection |
Violations:
6 critical,
0 noncritical |
|
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 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 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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 45°F as required. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
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| Date: 2010-07-21 | Type: Inspection |
Violations:
7 critical,
0 noncritical |
|
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 45°F as required. 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. |
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| Date: 2010-05-17 | Type: Inspection |
Violations:
5 critical,
0 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
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| Date: 2009-10-14 | Type: Re-Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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. |
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| Date: 2009-07-30 | Type: Re-Inspection |
Violations:
17 critical,
0 noncritical |
|
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 45°F as required. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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. |
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| Date: 2009-07-22 | Type: Inspection |
Violations:
12 critical,
0 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 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 45°F as required. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
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| Date: 2009-04-07 | Type: Re-Inspection |
Violations:
4 critical,
0 noncritical |
|
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
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| Date: 2009-03-18 | Type: Inspection |
Violations:
9 critical,
0 noncritical |
|
Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
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| Date: 2008-07-08 | Type: Inspection |
Violations:
4 critical,
0 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
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| Date: 2008-02-14 | Type: Re-Inspection |
Violations:
3 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
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| Date: 2007-07-24 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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. |
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| Department of State (DOS) ID | 6770529 |
| Initial DOS Filing Date | 2022-12-22 |
| Entity Type | FOREIGN LIMITED LIABILITY COMPANY |
| DOS Process Address |
10th Ave N Suite 400 Lake Worth FL 33461 |
| Street Address | 13939 ROUTE 31 WEST |
| City | ALBION |
| State | NY |
| Zip | 14411 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ALBION HIGH SCHOOL CAFETERIA | Sodexo America, LLC | 302 East Avenue, Albion, NY 14411 | 2018-12-07 |
| CHIA SEN RESTURANT | Yue Cheng D/b/a Chia Sen Restaurant | 170 South Main Street, Albion, NY 14411 | 2018-11-26 |
| SNL SWEET ESCAPES | Sarah Brigham D/b/a Snl Sweet Escapes | 4025 Wood Road, Albion, NY 14411 | 2018-11-13 |
| BARRE FIRE HALL KITCHEN | Barre Fire Department | 4709 Oak Orchard Road, Albion, New York, NY 14411 | 2018-11-10 |
| ORLEANS COUNTY JAIL KITCHEN | Orleans County Jail | 26 Platt Street, Albion, NY 14411 | 2018-11-07 |
| B.P.O. ELKS LODGE #1006 | Albion Elks Lodge #1006 Members | 428 West State Street, Albion, NY 14411 | 2018-10-26 |
| ARC NUTRITION PROGRAM - ALBION | Arc of Genesee Orleans | 16 East Academy Street, Albion, NY 14411 | 2018-10-24 |
| GAINES-CARLTON CHURCH KITCHEN | Gaines Carlton Community Church | 14585 Ridge Road, Albion, NY 14411 | 2018-10-13 |
| ALBION FIREMANS EXEMPT | Albion Exempts, Inc. | 143 South Clinton Street, Albion, New York, NY 14411 | 2018-10-09 |
| MIGUEL JIMENEZ COMMISSARY | Miguel A. Jimenez D/b/a | 118 North Main Street, Albion, NY 14411 | 2018-10-05 |
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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).