Faegan's Pub (NYS Health Operation #292570) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 734-736 SOUTH Crouse AVENUE, Syracuse, NY 13210. The food service type is Food Service Establishment - Restaurant. The last inspection date is September 23, 2023.
| NYS Health Operation ID | 292570 |
| NYSDOH Gazetteer | 330100 |
| Facility Name | Faegan's Pub |
| Operation Name | Faegan's Pub |
| Facility Address | 734-736 SOUTH Crouse AVENUE, Syracuse |
| Permitted Corporation Name | Crouse West Holding Corp. |
| Permitted Operator Name | John Dellas |
| Address | 734-736 SOUTH Crouse AVENUE Syracuse NY 13210 |
| Municipality | SYRACUSE |
| County | ONONDAGA |
| Local Health Department | Onondaga County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2024-01-31 |
| Inspection Date | 2023-09-23 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 9 |
| Violations | Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; 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 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11D- Non food contact surfaces of equipment not clean; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; |
| Inspection Comments | Automatic dish washer at 100 ppm chlorine residual after priming. Facility operates limited hours. Food storage is minimal. Most refrigeration is empty or idled. Food service gloves and paper barrier use observed. Sample acceptable temperatures: Hot held chicken product at 156-178 degF. Operator was encouraged to limit foods hot held under radiant heat source. Gravy, soups and stews at 160-174 degF. Sliced deli in portion wrapping at 35-40 degF. Contents of refrigerator at 38 degF include condiments and precooked chicken product. Contents of freezer found solid include potato and products for deep frying. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-09-23 | Inspection | Critical: 0, Noncritical: 9, Violation Items: 10A; 10B; 11A; 11D; 15A; 8E Automatic dish washer at 100 ppm chlorine residual after priming. Facility operates limited hours. Food storage is minimal. Most refrigeration is empty or idled. Food service gloves and paper barrier use observed.|Sample acceptable temperatures: Hot held chicken product at 156-178 degF. Operator was encouraged to limit foods hot held under radiant heat source. Gravy, soups and stews at 160-174 degF. Sliced deli in portion wrapping at 35-40 degF. Contents of refrigerator at 38 degF include condiments and precooked chicken product. Contents of freezer found solid include potato and products for deep frying. |
| 2023-06-15 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10A; 10B; 11D; 15A Food storage minimal at this time. Operators metal stem probe thermometer verified to inspectors equipment + /- 1.0 degF. Automatic dish washer chlorine primer was operational. Refrigeration held accurate thermometers. This facility operating adjusted hours for summer season. Facility was idle at inspection. Liquor stored at bar was capped|Sample acceptable temperatures: Dairy at 41 degF. Contents of freezer found solid include french fries for deep fryers. |
| 2022-10-15 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 15A Food service and menu is limited. Automatic dish washer with 50 ppm chlorine residual. Single service items protected. Hot holding equipment and prep surfaces found clean. Cleaning products/ equipment available. Glove use observed in kitchen.| Homemade TCS poutine at 144-158 degF. Chicken defrosting under refrigeration at 28 degF. |Operating hours are limited to SU home game days and events only. |
| 2022-07-14 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 11D; 15A Since the onset of the pandemic, this facility has operated approximately 60 days per year and for limited hours. During school sessions the facility is open on Wed evenings at 8:30pm. The facility opens during Syracuse University football home games (6) and some home basketball games. The menu has changed to pub fare with most food produced cook-serve risk category. (photo). Nearly all refrigeration, both in the kitchen and basement are empty and idle. Food storage is minimal. Cold held food storage was primarily a kitchen household style freezer and a chest freezer located in the basement. Both were stocked with low risk foods for thaw and prep. Operator reports little to no leftover storage.Leftover chilled foods were condiments only. Liquor at the bar was found protected with nozzle caps. No flying insects were detected. Glue and snap vermin traps were empty of vermin. Operator reports monthly pest control service as a preventative measure.|The automatic dish washer sanitizer primer was engaged and dispensed sanitizer immediately. No vacuum or supply issues are suspected or detected. The sanitizer at sink measured 200-300 ppm Quaternary residual at activation. Sinks/toilets were activated and all fixtures appear free flowing. Operator is encouraged to run water and toilets after long dormancy periods of to flush stale water from supply lines, keep traps filled and clear sanitary lateral deposits.|As facility is dorment for extended periods of time, the operator was encouraged to verify equipment operation before any food service is performed. Refrigeration operation and temperatures should be checked before openings to verify continuous temperature protection. All foods stored should be checked for spoilage upon opening due to possible refrigeration malfunctions or loss of electric service events.| Cream based condiments at 37 degF. Contents of freezers found solid.|This inspector will continue to monitor this facility for operation, increased service hours |
| 2020-09-30 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11B; 12C Meatballs noted at 40 degrees F. in reach in cooler. |
| 2019-10-02 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 15A Natural gas odor detected in rear basement storage room. Mngt. notified, National Grid dispatched to investigate. |
| 2019-02-04 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12C; 15A; 4A |
| 2018-06-13 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10A; 10B; 15A; 15B; 1C; 2C; 8F Raw prime rib (15 lbs) stored overnight in hot box. Prime rib was at room temp, cook forgot to turn on oven. Voluntarily discarded. Co-inspector Gretchen Pierson |
| 2017-04-28 | Inspection | Critical: 2, Noncritical: 9, Violation Items: 11C; 11D; 12E; 15A; 15B; 2C; 4A; 8B |
| 2016-09-02 | Inspection | Critical: 2, Noncritical: 9, Violation Items: 11A; 11B; 11D; 12E; 15A; 5A; 8A; 8E |
| 2015-10-07 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: Reinspection this date for violations cited during an inspection on 09/16/15. All violations have been corrected at this time. Recommend abatement. Co inspector is WAK. |
| 2015-09-16 | Inspection | Critical: 5, Noncritical: 15, Violation Items: 10A; 10B; 11A; 11B; 11C; 11D; 14A; 15A; 15B; 4A; 5A; 5B; 6A; 8A Co insected with Wendy Kurlowicz. Copy of pesticide application report provided |
| 2014-09-25 | Inspection | Critical: 3, Noncritical: 10, Violation Items: 10B; 11C; 11D; 12E; 15A; 15B; 5A; 6A; 8E |
| 2013-06-21 | Re-Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A |
| 2013-05-30 | Inspection | Critical: 2, Noncritical: 21, Violation Items: 10B; 11C; 11D; 15A; 15C; 2C; 5A; 8A; 8B; 8D; 9B |
| 2012-08-14 | Inspection | Critical: 2, Noncritical: 12, Violation Items: 10B; 11C; 11D; 12D; 15B; 5A; 6A; 8A; 8E |
| 2012-01-11 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2011-12-07 | Inspection | Critical: 4, Noncritical: 7, Violation Items: 10B; 11C; 15A; 15B; 1H; 4A; 5D; 6A; 8A; 9C |
| 2010-12-09 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 11B; 11D; 15A; 15B; 8D |
| 2009-11-30 | Inspection | Critical: 0, Noncritical: 10, Violation Items: 10B; 11A; 11D; 15A; 15B; 8A |
| 2008-12-09 | Inspection | Critical: 0, Noncritical: 14, Violation Items: 10B; 11D; 12A; 12D; 15A; 15B; 8A; 8B |
| 2007-12-14 | Inspection | Critical: 0, Noncritical: 16, Violation Items: 10A; 10B; 11A; 11D; 12D; 15A; 15B; 8B |
| 2006-10-13 | Inspection | Critical: 0, Noncritical: 9, Violation Items: 10B; 11D; 12D; 13B; 15A; 15B |
| 2006-01-04 | Re-Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A |
| 2001-04-11 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-05-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1C | Critical Violation | Home canned goods, or canned goods from unapproved processor found on premises |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 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. |
| 5D | Critical Violation | Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 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) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 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 |
| 12A | Not Critical Violation | Hot, cold running water not provided, pressure inadequate |
| 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 |
| 13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
| 14A | Not Critical Violation | Insects, rodents present |
| 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 |
| 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 |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| 9C | Not Critical Violation | Hair is improperly restrained |
| Street Address |
734-736 SOUTH Crouse AVENUE |
| City | Syracuse |
| State | NY |
| Zip Code | 13210 |
Address: 734-736 SOUTH Crouse AVENUE, Syracuse, NY 13210 Food Service Description: Restaurant Inspection Date: 2025-09-30 |
Address: 727 SOUTH Crouse AVENUE, Syracuse, NY 13210 Food Service Description: Restaurant Inspection Date: 2014-02-10 |
Address: 713 SOUTH Crouse AVENUE, Syracuse, NY 13210 Food Service Description: Restaurant Inspection Date: 2013-02-26 |
Address: 700 SOUTH Crouse AVENUE, Syracuse, NY 13210 Food Service Description: Restaurant Inspection Date: 2025-09-30 |
Address: 727 SOUTH Crouse AVENUE, Syracuse, NY 13210 Food Service Description: Restaurant Inspection Date: 2015-03-31 |
Address: 107 Marshall STREET, Syracuse, NY 13210 Food Service Description: Restaurant Inspection Date: 2014-08-13 |
Address: 727-729 SOUTH Crouse AVENUE, Syracuse, NY 13210 Food Service Description: Restaurant Inspection Date: 2016-11-18 |
Address: 701 SOUTH Crouse AVENUE, Syracuse, NY 13210 Food Service Description: Restaurant Inspection Date: 2015-09-18 |
Address: 731 SOUTH Crouse AVENUE, Syracuse, NY 13210 Food Service Description: Restaurant Inspection Date: 2015-07-14 |
Address: 713 SOUTH Crouse Avenue, Unit #2, Syracuse, NY 13210 Food Service Description: Restaurant Inspection Date: 2021-10-08 |
Address: 713 SOUTH Crouse Avenue, Suite 2, Syracuse, NY 13210 Food Service Description: Restaurant Inspection Date: 2025-09-30 |
Address: 510 Westcott STREET, Syracuse, NY 13210 Food Service Description: Restaurant Inspection Date: 2025-10-30 | |||
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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.