Leroy's No Finer Diner, LLC
Leroy's No Finer Diner LLC


Address: 15 Main Street, Leroy, NY 14482

Leroy's No Finer Diner, LLC (Health Operation# 892147) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 14, 2018.

Business Overview

NYS Health Operation ID 892147
Operation Name Leroy's No Finer Diner, LLC
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 15 Main Street
Leroy
NY 14482
Municipality LE ROY
County GENESEE
Permitted Corporation Name Leroy's No Finer Diner LLC
Permitted Operator Name Lori Trader
Permit Expiration Date 06/30/2019
Local Health Department Genesee County
NYSDOH Gazetteer 182300

Inspection Results

Date: 2018-11-14 Type: Inspection Violations: 1 critical, 3 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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: Floors and shelving appear adequately clean at time of inspection. Gloves observed in use, 0-220F thermometer available. All hot and cold temperatures OK, except cooling violation. 2
Date: 2018-05-02 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Re-inspection conducted following 3/13/18 inspection. As per interview with Chef Rob at time of previous inspection; twenty pound whole roasts and 12 pound whole turkey breasts were not being cut into portions of six pounds or less after cooking and prior to cooling. Education was provided on methods to rapidly cool potentially hazardous foods at 3/13/18 inspection. Chef Rob began implementing a cooking and cooling log following inspection. Reviewed cooking and cooling log with Chef Rob at time of re-inspection. Records indicate whole roasts and whole turkey breasts are cooked to the required internal temperature, cut into portions of approximately five to six pounds, then placed uncovered in the freezer to cool. Chef Rob records the internal temperature and time approximately every 15-30 minutes during the cooling process. Log indicates portioned roasts and portioned turkey breasts are adequately meeting the cooling curve. All other outstanding violations from 3/13/18 inspection corrected. Chef Rob states table beneath the flat top grill is cleaned twice per week; table adequately clean at time of re-inspection. Floor beneath the fryers are scrubbed with degreaser as needed; floor adequately clean at time of re-inspection. Door sweeps have been affixed to the bottom of the rear exit door located in the kitchen and the exit door located near the bathrooms; no light from the exterior observed. Screen door leading to the exterior located in the kitchen has been replaced; no gaps or holes observed at time of re-inspection.
Date: 2018-03-13 Type: Inspection Violations: 2 critical, 16 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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 8G: Raw foods not properly washing prior to serving
Item 11D: Non food contact surfaces of equipment not clean
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 9A: Inadequate personal cleanliness
Comments: Accurate 0-220 degree F thermometer observed in use at time of inspection. Discussed acceptable methods of cooking, cooling, and reheating potentially hazardous food items. Discussed effective measures to prevent rodent and insect activity at the food service establishment. Discussed sick food worker policy with owner. Education provided on frequent hand washing and glove use. Owner shall contact this Department upon correction of all violations. Provided Chef with cook-cool-reheat brochure at time of inspection. Re-inspection required in 30 days. Inspectors present: L. Carney and J. Zaremski. (3.5)
Date: 2017-12-13 Type: Inspection Violations: 2 critical, 3 noncritical
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 1C (Critical): Home canned goods, or canned goods from unapproved processor found on premises
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 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
Comments: All hot and cold holding temperatures were good - reminder employees drinking in food prep areas are to use covered containers with straws
Date: 2017-08-28 Type: Inspection Violations: 0 critical, 6 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2016-12-09 Type: Inspection Violations: 1 critical, 6 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 8F: Improper thawing procedures used
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Discussed proper thawing procedures, in cooler, under running water or in microwave as part of cooking process - reminder employees drinking in food prep areas or behind counter are to use covered containers with straws - Heating and Cooling Guide left at time of inspection - Discussed breading and crumbs used for raw fish must be refrigerated or discarded after use, also sauce for chicken fingers
Date: 2016-08-24 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2015-10-08 Type: Inspection Violations: 1 critical, 8 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
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)

Office Location

Street Address 15 MAIN STREET
City LEROY
State NY
Zip 14482

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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).