Village Restaurant

13 Genesee Street, Avon, NY 14414

Overview

Village Restaurant (NYS Health Operation #279551) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 13 Genesee Street, Avon, NY 14414. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is November 2, 2023.

Facility Overview

NYS Health Operation ID279551
NYSDOH Gazetteer255000
Facility NameVILLAGE RESTAURANT
Operation NameVILLAGE RESTAURANT
Facility Address13 GENESEE STREET, AVON
Permitted Operator NameFRANCIS MATUSAK
Address13 Genesee Street
Avon
NY 14414
MunicipalityAVON
CountyLIVINGSTON
Local Health DepartmentLivingston County
Food Service DescriptionFood Service Establishment - Food Service Establishment
Permit Expiration Date2024-07-01

Last Inspection Results

Inspection Date2023-11-02
Inspection TypeRe-Inspection
ViolationsNo violations found.
Inspection CommentsBasement food storage corrected, items now stored in prep area. Facility has new hand wash sink not yet installed.

Inspection Results

Inspection DateInspection TypeViolations
2023-11-02Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
Basement food storage corrected, items now stored in prep area. Facility has new hand wash sink not yet installed.
2023-10-19InspectionCritical: 1, Noncritical: 3, Violation Items: 12D; 4C; 8A; 8B
All hot and cold holding temperatures acceptable at time of inspection. Cooled products found at shallow depths. Reinspection to occur to address food storage location in basement. Dedicated hand wash sink will be required for facility.
2023-03-01InspectionCritical: 0, Noncritical: 3, Violation Items: 11B; 12E; 8A
All hot and cold holding, cooking temperatures acceptable at time of inspection. Observed cooking soup and roast in addition to breakfast service. Cooling observed (hash browns) acceptable. Facility should install minimally one dedicated hand wash sink in dish room between bathroom and kitchen; if feasible second hand sink in kitchen. Discussed storage order in coolers and basement food storage locations with operator.
2022-08-18InspectionCritical: 1, Noncritical: 2, Violation Items: 11D; 12E; 5B
HACCP will be scheduled to address cooling concerns. Also discussed cooling process for roasts found quartered in fish tubs. Discussed monitoring inventory during summer heat. Cooler temperatures excellent. Facility generally clean and well organized.
2021-06-15InspectionCritical: 0, Noncritical: 0, Violation Items:
Temperatures collected found to be satisfactory. Hot holding and cold holing acceptable. Size of cooled roasts found to be acceptable (<6lbs). Dishmachine operational, sanitizer strength verified and acceptable.
2020-01-28InspectionCritical: 0, Noncritical: 5, Violation Items: 11A; 12D; 12E; 15A; 8A
All hot and cold holding temperatures acceptable at time of inspection. Discussed cooling process for soups; monitor temperatures during ice bath cooling.
2019-11-26InspectionCritical: 0, Noncritical: 1, Violation Items: 15A
grease trap/collection devise located in the basement. Facility in compliance with hot and cold holding temperatures. Shallow pans, solid cuts of cooked meat (turkey) cut in to satisfactory sized pieces. Creamers used are shelf stable.
2019-04-02InspectionCritical: 2, Noncritical: 3, Violation Items: 12C; 15B; 7E; 8A
cold storage temperatures satisfactory. sanitizer strength satisfactory.|discussed cooling procedures with operator. HACCP with operator to take place within 14 days (next monday)
2018-11-14InspectionCritical: 0, Noncritical: 1, Violation Items: 10A
Discussed single serve creamer storage|Hot holding temperatures satisfactory|Remider: cool food in shallow pans, reheat to a minimum of 165F prior to hot holding
2017-03-21Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
Red violation from 3/1/17 not repeated
2017-03-01InspectionCritical: 1, Noncritical: 2, Violation Items: 11B; 2C; 8A
Raw meat and eggs moved to lower shelf, ready to eat food moved to top shelf
2016-02-11Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2016-01-27InspectionCritical: 1, Noncritical: 5, Violation Items: 11A; 11B; 12D; 5A; 8A; 8E
2015-05-07InspectionCritical: 0, Noncritical: 0, Violation Items:
2014-01-31Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2014-01-21InspectionCritical: 1, Noncritical: 0, Violation Items: 6B
2013-06-13InspectionCritical: 0, Noncritical: 0, Violation Items:
2012-06-18InspectionCritical: 0, Noncritical: 0, Violation Items:
2011-06-14InspectionCritical: 0, Noncritical: 0, Violation Items:
2010-06-25InspectionCritical: 0, Noncritical: 0, Violation Items:
2009-06-18InspectionCritical: 0, Noncritical: 0, Violation Items:
2008-06-27InspectionCritical: 0, Noncritical: 1, Violation Items: 15B
Light fixtures near grill and in rear kitchen area lack plastic shields.
2007-06-22InspectionCritical: , Noncritical: , Violation Items:
2006-06-26InspectionCritical: , Noncritical: , Violation Items:
2005-06-27InspectionCritical: , Noncritical: , Violation Items:
2004-06-28InspectionCritical: , Noncritical: , Violation Items:
2003-06-24Re-InspectionCritical: , Noncritical: , Violation Items:
2003-06-04InspectionCritical: , Noncritical: , Violation Items:
2002-06-05InspectionCritical: , Noncritical: , Violation Items:
2001-05-31InspectionCritical: , Noncritical: , Violation Items:
2000-06-15InspectionCritical: , Noncritical: , Violation Items:
1999-06-22InspectionCritical: , Noncritical: , Violation Items:
1998-06-25InspectionCritical: , Noncritical: , Violation Items:
1997-06-25InspectionCritical: , Noncritical: , Violation Items:
1996-06-20InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
4CCritical ViolationFoods or food area/public area contamination by sewage or drippage from waste lines.
5ACritical ViolationPotentially 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.
5BCritical ViolationPotentially 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.
6BCritical ViolationEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
7ECritical ViolationOther potentially hazardous foods requiring cooking are not heated to 140°F or above.
Not Critical Violation
10ANot Critical ViolationFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
12DNot Critical ViolationToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
8ANot Critical ViolationFood 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)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

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Location Information

Street Address 13 GENESEE STREET
CityAVON
StateNY
Zip Code14414

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Dataset Information

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.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

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.