Leroy Country Club Party House (Health Operation# 696858) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 21, 2018.
| NYS Health Operation ID | 696858 |
| Operation Name | Leroy Country Club Party House |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
7759 East Main Street Leroy NY 14482 |
| Municipality | LEROY |
| County | GENESEE |
| Permitted Corporation Name | COPACETIC Enterprises LLC |
| Permitted Operator Name | Kristin Gomborone |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Genesee County |
| NYSDOH Gazetteer | 185800 |
| Date: 2018-08-21 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: All hot and cold holding temperatures were good, including the lunch buffet - walk in cooler well organized, foods labeled and dated - discussed that all pesticide applications are to be done by a certified pesticide applicator and proper storage of chemicals |
||
| Date: 2018-07-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Received a complaint that alleges on the night of 7-12-2018 the complaintant overhead a prep person state they thought they had a mouse problem... showing a chewed corner of a bag. It was alleged the product was used as an ingredient that night in what was being cooked. I made a field visit to this food service establishment and spoke with Barb and Chelsea (managers). Neither one had knowledge of this alleged issue. I then spoke with the cook who was on duty last night and he stated that no such issue occurred and if this type of incident would occur he would discard that product. I inspected the food and single serve item storage room and the kitchen. I did not find any evidence of mice/droppings/infestation. Complaint appears to be unfounded. As a precautionary measure the facility does have snap traps installed in the food service area just in case. | ||
| Date: 2018-05-16 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Re-inspection conducted following 4/11/18 inspection. As per interview with owner (Barbie Gozelski); soups are being cooked to the required cooking temperature, cooled in uncovered 2" deep fish tubs in the walk-in cooler, then transferred to deeper fish tubs and covered after soups are adequately cooled. Minestrone soup found stored in the walk-in cooler measuring 38 degrees F at time of inspection. Three roasts observed cut into approximately 6 pound portions and uncovered in the walk-in cooler at time of inspection. Roasts measuring 38 degrees F at time of inspection. Discussed leaving food items uncovered during the cooling process and covering food items once they have adequately met the cooling curve requirements. Owner states potentially hazardous food items that have been cooked and cooled are being rapidly reheated on the stove or in the oven to at least 165 degrees F prior to being hot held on the steam table. Food items hot held on the steam table are also being stirred frequently throughout the day. All hot hold potentially hazardous food items on the buffet measuring 140 degrees F or above at time of re-inspection. All chaffing dishes on the buffet have two to three lit sternos at time of re-inspection. All cold hold food items on the buffet stored in plastic containers observed fully submerged in ice baths at time of re-inspection. Cold hold food items measuring 45 degrees or less at time of re-inspection. All other violations from 4/11/18 inspection corrected. Owner designated an area in the basement stairwell for food worker's personal items to be stored. No personal items found stored in the food preparation area at time of re-inspection. Food workers also have a designated area for eating located outside of the food preparation areas. Floors and exterior surfaces of equipment adequately clean at time of re-inspection. Education provided on cook-cool-reheat procedures. Provided five copies of NYSDOH cook-cool-reheat brochure for own | ||
| Date: 2018-04-11 | Type: Inspection |
Violations:
7 critical,
14 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. 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 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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) Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded 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 Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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 Item 11D: Non food contact surfaces of equipment not clean Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8B: In use food dispensing utensils improperly stored Comments: Valid permit posted. Accurate 0-220 degree F thermometer readily accessible at time of inspection. Discussed cook-cool-reheat methods with chefs at time of inspection. Discussed sick food worker policy. Provided cook-cool-reheat brochure, sick food worker poster, and hand wash stickers at time of inspection. Inspectors present: L. Carney and J. Zaremski (3.5) |
||
| Date: 2017-09-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2017-05-23 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2017-03-02 | Type: Inspection |
Violations:
1 critical,
4 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8F: Improper thawing procedures used Comments: Kitchen has all new floor tiles and LED lights - still plan on doing room between kitchen and walk in cooler - Still have 2 bay sink, but all dishes and pots do go through dishwasher for sanitizing - All coolers well organized with good separation of raw and ready to eat - reminder employees drinking in food prep areas are to use covered containers with straws |
||
| Date: 2016-11-14 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2015-09-16 | 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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) |
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| Date: 2015-07-30 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required |
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| Street Address | 7759 EAST MAIN STREET |
| City | Leroy |
| State | NY |
| Zip | 14482 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Leroy Country Club | Northern Golf Inc. | 7759 East Main Street, Leroy, NY 14482 | 2008-12-17 |
| Villa on the Green | Chart One Enterprises, Inc. | 7759 East Main Street, Leroy, NY 14482 | 2006-04-03 |
| TheTavern On The Green | Robert Lowden | 7759 East Main Street, Leroy, NY 14482 | 2005-12-27 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Woody's Deli | Sbbk Mgmt LLC | 47 North Street, Leroy, NY 14482 | 2018-09-06 |
| The Original Woody's Deli | Justin Heywood | 47 North Street, Leroy, NY 14482 | 2015-01-13 |
| Woody's Deli | G Hawk LLC | 47 North Street, Leroy, NY 14482 | 2011-09-16 |
| Woody's Deli, LLC | Justin Heywood | 47 North Street, Leroy, NY 14482 | 2007-01-30 |
| LeRoy Jr & Sr High & Hartwood | Leroy Central School District | 9300 South Street Road, Leroy, NY 14482 | 2018-03-05 |
| Leroy United Methodist Church | 10 Trigon Park, Leroy, NY 14482 | 2014-07-20 | |
| Leroy United Methodist Church | Phil Tooze | 10 Trigon Park, Leroy, NY 14482 | 2018-12-12 |
| Grace's Kitchen | Selby Davis | 10 Trigon Park, Leroy, NY 14482 | 2014-02-25 |
| DORMANT!!DONOT USE LeRoy Elementary FS | Leroy Central School District | 9300 South Street Road, Leroy, NY 14482 | 2013-10-28 |
| Main Street Catering | Main Street Catering, Inc. | 10 Trigon Park, Leroy, NY 14482 | 2012-11-28 |
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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).