Yannis Enterprises DBA Settler's Family Restaurant (NYS Health Operation #278950) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 353 WEST Main STREET, Batavia, NY 14020. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is March 9, 2023.
| NYS Health Operation ID | 278950 |
| NYSDOH Gazetteer | 180100 |
| Facility Name | Settler's Family Restaurant |
| Operation Name | Settler's Family Restaurant |
| Facility Address | 353 WEST Main STREET, Batavia |
| Permitted Corporation Name | Yannis Enterprises DBA Settler's Family Restaurant |
| Permitted Operator Name | John Spyropoulos |
| Address | 353 WEST Main STREET Batavia NY 14020 |
| Municipality | BATAVIA |
| County | GENESEE |
| Local Health Department | Genesee County |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2024-04-30 |
| Inspection Date | 2023-03-09 |
| Inspection Type | Re-Inspection |
| Violations | No violations found. |
| Inspection Comments | Per e-mail correspondence with manager, previously cited violation #10B has been corrected. Photos of the walk-in freezer were provided showing that the ice build up in the walk-in freezer has been removed. No out standing violations. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-03-09 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: Per e-mail correspondence with manager, previously cited violation #10B has been corrected. Photos of the walk-in freezer were provided showing that the ice build up in the walk-in freezer has been removed. No out standing violations. |
| 2023-03-09 | Inspection | Critical: 3, Noncritical: 3, Violation Items: 10B; 5B; 8A; 8E Gloves observed in use. 0-220F metal stem thermometer readily available. Hand wash signage in bathrooms observed deteriorated and new ones provided at time of inspection. No evidence of insect or rodent activity at time of inspection. Per conversation with manager, facility contracts with a certified pest control specialist. Discussed proper cook-cool-reheat procedures with the owner and manager of facility. Cook-cool-reheat brochure provided at time of inspection. Discussed hot and cold holding temperatures with manager. |
| 2022-08-30 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 12D; 15A; 15B; 5A; 5B; 8E Digital thermometer on premises. Observed food prep workers wearing gloves. |
| 2020-02-27 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: During a routine inspection on 2/4/20; rodent droppings were observed in the upstairs dry storage area. Following the inspection; facility owner e-mailed a Genesee Pest Control service order/invoice to this Department. As per phone conversation with Genesee Pest Control owner on 2/27/20; the company provides monthly inspections at the food service establishment (FSE). Integrated pest management methods are used to monitor, control, and prevent rodent activity at the facility. Genesee Pest Control owner states verbal recommendations are provided during their inspections and the FSE is actively working toward preventing rodent activity. |
| 2020-02-04 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 11C; 14A; 8A Uncovered shallow containers of soup found stored in the walk-in cooler adequately meeting cooling curve requirements at time of inspection. Reviewed cook-cool-reheat method for large cuts of meat with cook at time of inspection. Discussed hand washing and glove use with food workers at time of inspection. 2 |
| 2019-08-26 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 11B; 11C; 15A; 8C Digital thermometer on premises. Observed gloves in use by workers. Reviewed proper halving/quartering of larger cooked quantities of meat into approx 6 lb segments to meet the timeframe for proper cooling. Facility had 2 new sandwich cooler units installed approx 6 weeks ago opposite the cook grill. |
| 2019-03-12 | Inspection | Critical: 4, Noncritical: 2, Violation Items: 5A; 5B; 8B; 8E Accurate 0-220 degree F metal stem thermometer available. Cook observed wearing gloves while assembling a sandwich when inspector first entered the kitchen at the start of inspection. Discussed required cook-cool-reheat methods for potentially hazardous food items. Discussed utilizing a thermometer when cooling potentially hazardous food items to ensure the cooling curve is met. Owner states he is interested in food safety training for the food workers at the establishment. Discussed the TAP Series and ServSafe. NYSDOH cook-cool-reheat brochure provided at time of inspection. 3 |
| 2018-10-29 | Inspection | Critical: 3, Noncritical: 6, Violation Items: 12C; 14C; 15A; 2E; 5B; 5C; 8A; 8E; 8F Reminder for employees drinking in food prep and dishwashing areas to drink from covered containers with straws - Cooling & Reheating Guide left at time of inspection - no baked potatoes in steam table at this time - roasts had been cut for cooling - Any pesticides are only to be applied by a certified pesticide applicator |
| 2018-04-16 | Inspection | Critical: 4, Noncritical: 4, Violation Items: 15A; 5B; 5E; 6A; 8A Reinspection required for sandwich unit out of temperature and to verify roasts are being cooled properly. 2 |
| 2017-08-28 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 12C; 15A; 15B; 5C; 6A walk in cooler well organized - foods dated and labeled - good separation of raw and ready to eat - Reminder, Employees in food prep areas are to drink from covered containers with straws |
| 2017-01-18 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 15A; 6A; 8A; 8B; 8D; 8E |
| 2016-08-22 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 10A; 10B; 15A; 5A; 5E; 8A |
| 2016-01-20 | Inspection | Critical: 1, Noncritical: 10, Violation Items: 10B; 11C; 11D; 12D; 15A; 2E; 8A; 8B; 8E Complaint received of bare hand contact of toast and other cooked breakfast food items approximately 2 weeks ago. Discussed proper preparation and service with no bare hand contact of ready to eat foods with Manager, Cook Lindsay, and Cook Brook. Gloves in use at time of inspection. Sick Food Worker Policy in place; discussed with employees; policy posted in kitchen. Schedule of cleaning/sanitizing of kitchen and equipment to be implemented on a more frequent basis as necessary. 2 |
| 2015-06-25 | Inspection | Critical: 3, Noncritical: 6, Violation Items: 10A; 10B; 15A; 15B; 1H; 5A; 5E; 8A hinnxk03 |
| 2015-04-23 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 12D; 14B; 15A; 8B |
| 2014-10-27 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 11B; 11C; 12D; 6A; 8A; 8B; 8E |
| 2014-04-30 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 11B; 12D; 15B; 15C; 3C; 8A; 8B |
| 2013-12-20 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 10B; 11B; 15A; 6A; 8E |
| 2013-11-26 | Inspection | Critical: 1, Noncritical: 13, Violation Items: 10B; 11B; 11C; 12D; 14C; 15A; 15B; 5A; 8A; 8E |
| 2012-04-23 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 12E; 15A; 15B; 8E |
| 2012-03-05 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 15A; 15B; 8B; 8D; 8E |
| 2011-11-29 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A |
| 2011-05-04 | Inspection | Critical: 0, Noncritical: 9, Violation Items: 10B; 11D; 12C; 12D; 15A; 15B; 8C |
| 2010-11-16 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 15A |
| 2010-05-12 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 12D; 15B |
| 2009-12-16 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10B; 15B; 5B; 7F; 8E; 8F |
| 2009-02-04 | Inspection | Critical: 3, Noncritical: 5, Violation Items: 10B; 15B; 5A; 5B; 5E; 8A; 8D; 8E |
| 2008-10-16 | Inspection | Critical: 1, Noncritical: 10, Violation Items: 10A; 11B; 12D; 14A; 14B; 15A; 15B; 2E; 8A; 8D; 8E |
| 2008-03-25 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 12D; 12E; 15A |
| 2007-11-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-04-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-11-28 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-05-03 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-12-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-05-04 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-04-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-12-11 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-04-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-12-02 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-12-01 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-04-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 0200-04-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 5A | Critical Violation | 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. |
| 5B | Critical Violation | 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5E | Critical Violation | 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. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 14C | Not Critical Violation | Pesticide application not supervised by a certified applicator |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 8A | Not Critical Violation | 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) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| Street Address |
353 WEST Main STREET |
| City | Batavia |
| State | NY |
| Zip Code | 14020 |
Address: 419 West Main Street, Batavia, NY 14020 Food Service Description: Food Service Establishment Inspection Date: 2013-12-17 |
Address: 230 West Main Street, Batavia, NY 14020 Food Service Description: Food Service Establishment Inspection Date: 2014-02-19 |
Address: 230 West Main Street, Batavia, NY 14020 Food Service Description: Food Service Establishment Inspection Date: 2023-08-18 |
Address: 364 West Main Street, Batavia, NY 14020 Food Service Description: Food Service Establishment Inspection Date: 2009-12-02 |
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Address: 413 WEST Main STREET, Batavia, NY 14020 Food Service Description: Food Service Establishment Inspection Date: 2023-02-02 |
Address: 345 West Main Street, Batavia, NY 14020 Food Service Description: Tavern Inspection Date: 2018-03-30 |
Address: 419 WEST Main STREET, Batavia, NY 14020 Food Service Description: Food Service Establishment Inspection Date: 2023-08-23 |
Address: 73 Union STREET, Batavia, NY 14020 Food Service Description: School K-12 Food Service Inspection Date: 2023-05-08 |
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Address: 8322 Lewiston Road, Batavia, NY 14020 Food Service Description: Food Service Establishment Inspection Date: 2023-10-19 | |||
Address: 260 State Street, Batavia, NY 14020 Food Service Description: School K-12 Food Service Inspection Date: 2023-09-26 | |||
Address: 4250 Federal Drive, Batavia, NY 14020 Food Service Description: Food Service Establishment Inspection Date: 2023-09-05 | |||
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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.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
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.