Good Golly's Family Restaurant (NYS Health Operation #296492) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 2916 State Route 49, Central Square, NY 13036. The food service type is Food Service Establishment - Restaurant. The last inspection date is March 22, 2023.
| NYS Health Operation ID | 296492 |
| NYSDOH Gazetteer | 376900 |
| Facility Name | GOOD GOLLY'S FAMILY RESTAURANT |
| Operation Name | GOOD GOLLY'S FAMILY RESTAURANT |
| Facility Address | 2916 STATE ROUTE 49, CENTRAL SQUARE |
| Permitted DBA | GOOD GOLLY'S FAMILY RESTAURANT |
| Permitted Corporation Name | JUDY SHERMAN |
| Permitted Operator Name | JUDY SHERMAN |
| Address | 2916 State Route 49 Central Square NY 13036 |
| Municipality | W. MONROE |
| County | OSWEGO |
| Local Health Department | Oswego County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2024-02-29 |
| Inspection Date | 2023-03-22 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 1 |
| Violations | Item 11D- Non food contact surfaces of equipment not clean; |
| Inspection Comments | Cold and hot holding temperatures adequate. Hair restraints worn. Observed proper cooling and thawing procedures. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-03-22 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 11D Cold and hot holding temperatures adequate. Hair restraints worn. Observed proper cooling and thawing procedures. |
| 2022-11-14 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11B; 15B Cold and hot holding temperatures adequate. Gloves worn when handling ready to eat foods. Hair restraints worn. Discussed proper storage of wiping cloths. Discussed cleaning of ventilation hoods. Discussed proper cold holding procedures. |
| 2022-04-25 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 11B; 11D; 15B Hair restraints worn. Gloves worn when handling ready to eat foods. Cold and hot holding temperatures adequate. Observed proper cooling techniques. Discussed cleaning of fan grates in walk in cooler and fan on prep line. Discussed sick worker policy and CIAA. |
| 2021-11-04 | Inspection | Critical: 0, Noncritical: 0, Violation Items: Gloves worn when handling ready to eat foods. Hair restraints worn by all staff. Cold and hot holding temperatures adequate. |
| 2021-04-20 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 10A; 10B; 11D; 4D; 5B; 8A All hot and cold holding temperatures were adequate during time of inspection. Unofficial COVID complaint was discussed with person in charge. |
| 2020-02-25 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 10B All temperatures in both hot holding and cold holding acceptable. Observed proper cooling procedures for hash browns and chicken biscuit in the walk in cooler. Temperatures measured for food coming off the grill acceptable. Observed proper glove use and regular changing of gloves by cook and all other food workers in the kitchen. All refrigeration units had thermometers available. Discussed complaint C20-02-012 with manager. Discussed maintenance of walk in units. |
| 2019-11-21 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A All hot holding food items on the steam table recorded temperatures greater than 140F. The temperature of a grilled chicken sandwich being plated for service was greater than 165F. The temperature of a hamburger being plated for service was greater than 158F. Discussed ill food worker policy and CIAA with manager and staff. |
| 2019-10-24 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15A; 6A Discussed the importance of storing hot holding food items at 140F or greater with kitchen manager. Discussed ill food worker policy and CIAA with manager and staff. Provided food choking poster and food temperature requirements chart for display. |
| 2019-08-15 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 15A; 15B Pest control is contracted out to the Pest Control Management Company out of Syracuse which provides service 1/month. Discussed ill food worker policy and CIAA with owner and staff. Provided choking poster and employee hand washing signs for display. |
| 2018-11-30 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11C; 15A; 2C Discussed CIAA and employee smoking. |Discussed ill food worker policy. |Gasket around interior of ice machine closure is beginning to wear out. Ice needs to be consistently monitored for evidence of pieces of the gasket falling into the ice. |
| 2018-02-05 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 15A; 5B All hot holding temperatures adequate. Items are all being cooled properly. Gloves & hair restraints worn by all staff. Discussed ill food worker policy & CIAA. |
| 2017-09-26 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: Re-inspection - all violations from previous inspection have been corrected. Eggs are now stored in cooler between uses instead of on counter. All food service workers were wearing gloves and were changing them when needed. No Raid or other pesticide was observed on premises.|Complaint investigation - nothing was observed at facility that inspector believed could lead to a foodborne illness. Items that are cooked ahead of time are cooled properly, and are reheated in oven/on stove top before holding in streamline. All temperatures were adequate at time of inspection and spoke to person in charge about workers coming to work when they are sick. Gloves were used properly and no contamination of any food was observed. Discussed the cleaning of tables and the importance of changing gloves and washing hands between cleaning and serving food, and to never handle ready to eat foods with bare hands. Person in charge at the time of inspection had not heard of the complaint or illness of the customer, so we are unsure if it was officially reported to them or not. Explained that any potential illnesses reported by customers need to be reported to us within 24 hours, and provided them with a reporting poster. |
| 2017-09-06 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 14C; 1H; 5C Discussed cooling procedures with cook/prep staff. Observed cooling procedures and checked cooling chart that staff keeps. Showed staff members how to calibrate probe thermometers. Discussed ill food worker policy with person in charge. |
| 2017-02-21 | Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations observed at the time of the inspection. Discussed employee illness policy with person in charge and went over CIAA. All cold holding temperatures are 45'F or below and hot holding 140'F or above. |
| 2016-09-20 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 14A Inspection due to complaint C16-09-092. Inspector verified flies in facility. Sticky traps are up throughout kitchen and trash is taken out frequently. Discussed other pest prevention options with person in charge. |
| 2016-09-06 | Re-Inspection | Critical: 0, Noncritical: 1, Violation Items: 11B Discussed with person in charge about cleaning kitchen more frequently. Discussed hiring certified pest applicator with person in charge for the flies. |
| 2016-08-24 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 11B; 1H; 2B Discussed employee illness policy with person in charge and went over CIAA. All temperatures were adequate. Discussed cleaning the kitchen and walk in cooler more frequently. |
| 2016-03-08 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: Finalized HACCCP for Good Golly's soup. Reviewed cooling charts. |
| 2016-02-04 | Inspection | Critical: 1, Noncritical: 0, Violation Items: 5B Inspector will be back to discuss cooling and create a HACCP plan with the person in charge. Discussed lettuce recall and operator confirmed with supplier that lettuce facility uses was not effected by the recall. Proper food storage and storage of cutting knife in-between use was discussed with person in charge. Also, discussed storing wiping cloths in sanitizer in-between use. |
| 2015-09-04 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2015-02-26 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: Item 5E from 2/24/15 inspection has been corrected. |
| 2015-02-24 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 10B; 5E |
| 2014-09-26 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: All items from 8/26/14 inspection have been corrected and/or are in the process of being corrected (Walk-in Freezer door will be replaced). |
| 2014-08-26 | Inspection | Critical: 3, Noncritical: 4, Violation Items: 11A; 15B; 5B; 8A; 8F Log for cooling does not indicate time food started cooling process. Food should be at 45 degrees after a total of 6 hours, not four hours. Will return to check cooling techniques. |
| 2014-06-13 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 8A |
| 2014-02-19 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 10B; 11D |
| 2013-10-03 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A |
| 2013-02-26 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 10B; 15A; 2C |
| 2012-09-14 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A 9/14/12||15A - FREEZER FLOOR HAS BUILD-UP OF BLACK SUBSTANCE. |
| 2012-02-27 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10B; 11D; 15A; 8A 2/27/12||10B - EXCESSIVE ICE BUILD-UP IN WALK-IN FREEZER. ICE ON FLOOR, WALL AND SOME FOOD BOXES.||8A - ONE PIECE OF FISH IN WALK-IN COOLER IS NOT IN PACKAGE, BOX OR WRAPPER. (DISCARDED VOLUNTARILY)||15A - TILES IN FRONT OF WALK-IN FREEZER ARE MISSING AND BROKEN.||11D - FLOOR UNDERNEATH SHELVING IN WALK-IN COOLER WHERE SHREDDED CHEESE IS STORED IS DIRTY.||11D - HEAT LAMPS HAVE EXCESSIVE ACCUMULATION OF DUST AND DEBRIS |
| 2011-09-29 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2011-08-25 | Inspection | Critical: 4, Noncritical: 0, Violation Items: 2B; 5A; 5B 8/25/11||5B - THE FOLLOWING ITEMS WERE IN WALK-IN COOLER: (1) HOME FRIES AT TEMPERATURE ABOVE 80F, (2) PORK GRAVY AT TEMPERATURE 68-71F, (3) MAC AND BEEF SOUP AT TEMPERATURE ABOVE 85F, (4) POTATO CHEESE CASSAROLE AT TEMPERATURE ABOVE 80F. CORRECTED BY UNCOVERING AND CHECKING TO CONFIRM TEMPERATURES ARE BELOW 70F BY 3:30 PM.||5A - APPROXIMATELY TEN POUNDS OF COOKED PORK IN COLD HOLDING AT TEMPERATURES BETWEEN 48F AND 58F (LESS THAN TWO HOURS). CORRECTED BY PLACING IN COLDER REFRIGERATOR UNIT FOR QUICK COOL DOWN.||5A - FIVE INDIVIDUAL SERVING POT PIES IN COLD HOLDING AT 82-90F FOR MORE THAN TWO HOURS. CORRECTED BY VOLUNTARILY DISCARDING.||2B - LINE COOK TOUCHED RAW MEAT WITH GLOVED HANDS, THEN TOUCHED ROLL, LETTUCE, TOMATO AND CHIPS BEFORE CHANGING GLOVES. CORRECTED BY DISCARDING ROLL, CHIPS, TOMATO AND LETTUCE.||9/29/11|ITEMS FROM 8/25/11 HAVE BEEN CORECTED. |
| 2011-03-23 | Re-Inspection | Critical: 1, Noncritical: 0, Violation Items: 5B 3/23/11||5B - WARM MACARONI WAS PLACED IN WALK-IN COOLER IN COVERED CONTAINER. TEMP OF MACARONI WAS 80F. IT MIGHT NOT COOL TO 70F WITHIN TWO HOURS AND 45F WITHIN 6 HOURS IF LEFT COVERED. CORRECTED BY REMOVING COVER. |
| 2011-02-11 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 15A; 1D; 5B; 8A 2/11/11||5B - APPROXIMATELY 50 POUNDS OF MAC & CHEESE IN WALK-IN COOLER FOR MORE THAN TWO HOURS WITH TEMPS RANGING FROM 74F TO 85F. CORRECTED BY VOLUNTARILY DISCARDING.||8A - RAW MEATS STORED ABOVE CONDIMENTS AND BLUEBERRIES IN REFRIGERATOR.||1D - ONE SEVERELY DENTED CAN OF CRANBERRY SAUCE ON DRY STORAGE SHELF. CORRECTED BY TAKING OFF SHELF AND RETURNING TO VENDOR.||8A - UNLABELED BOTTLE OF DISH SOAP AT 3-BAY SINK. CORRECTED.||15A - WALK IN COOLER HAS POWDERY SUBSTANCE ON CEILING AND DUST ON ELECTRICAL CONDUIT AND FAN OF CONDENSER.||3/23/11||ALL OTHER ITEMS FROM 2/11/11 INSPECTION HAVE BEEN CORRECTED |
| 2010-11-04 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 8A 11/4/10||8A - OPEN PACKET OF FLOOR CLEANER WITH BLEACH STORED ON TOP OF ICE MACHINE NEXT TO CONTAINER WITH ICE SCOOP. |
| 2010-03-15 | Re-Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A 3/15/10||15A FLOOR OF WAKIN FREEZER HAS BUILD UP OF DIRT & GREASE. |
| 2010-02-12 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 15A; 5B 2/12/2010||5B - APPROXIMATELY 50 POUND OF HOME FRIES COOLING IN WALK-IN COOLER WITH TEMPERATURES RANGING FROM 73 DEGREES TO 90 DEGREES. HOME FRIES WERE COOKED AND PLACED IN COOLER MORE THAN 2 HOURS AGO. CORRECTED BY VOLUNTEERILY DISCARDING.||15A - FLOOR OF WALK-IN COOLER HAS BUILD-UP OF DIRT AND GREASE. (CORRECTED 3/15/2010) |
| 2009-12-09 | Inspection | Critical: 0, Noncritical: 9, Violation Items: 10B; 11C; 11D; 15A; 15B 12/9/2009||15B -LIGHTS ARE UNSHIELDED ABOVE DRY STORAE AREA NEAR OFFICE||15A - THERE ARE HOLES IN THE WALLS BY WALK-IN COOLER, LINE KITCHEN, MOP SINK, AND FOOD PREP KITCHEN - CORRECTED 3/15/10||10B - GASKETS ON THE ICE MACHINE ARE FALLING APART.||11C - DRIED FOOD ON CAN OPENER.||10B - CONTACT PAPER OR CARDBOARD ON BOTTOM SHELF OF SEVERAL PREP TABLES. SOME HAVE EXCESSIVE CORROSION - CORRECTED 3/15/10||11D - DELI COOLER (WITH BUTTER AND PASTA) HAS DIRTY HASKETS, INSIDE IS CRACKED, DIRTY DISH CLOTH INSIDE.||11D - GASKET OF MCCALL COOLER ARE DIRTY.||15A - CEILING HAVE MANITOWAC/ COOLAIRE FREEZER IS DIRTY.||15A - TILES OF FLOOR ARE CRACKED IN MANY PLACES - NOT SMOOTH AND EASILY CLEANABLE. |
| 2009-03-02 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10B; 15A; 15B 3/2/2009||15B- LIGHTS ABOVE DRY STORAGE AREA BY OFFICE ARE NOT SHIELDED. ||10B- BOTTOM SHELVES OF TABLES BY DISHWASHING AREA AND IN FRONT OF WALK-IN COOLER ARE EITHER CORRODED, COVERED WITH CARDBOARD OR COVERED WITH CONTACT PAPER.||15A- TILE FLOOR IN KITCHEN AREA HAS MISING PIECES AND IS CRACKED IN PLACES- NOT EASILY CLEANABLE.||10B- EXCESSIVE ICE BUILD-UP IN WALK-IN FREEZER. ICE IS ON SOME BOXES OF FOOD.||15A- LOCKER ROOM AREA IS USED FOR FOOD STORAGE AND HAS EXCESSIVE BUILD-UP OF DIRT, DUST, AND GREASE ON LIGHT, CEILING, AND EXHAUST FAN.||15A- WALL BY MOP SINK HAS HOLE IN IT. MANTOWOC FREEZER HAS DIRTY EXHAUST FILTER, RIPPED GASKET, INSIDE DOOR IS DIRTY AND HAS EXCESSIVE ACCUMULATION OF FOOD PARTICLES ON BOTTOM SHELVE. |
| 2008-02-14 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 10A; 5B 2/14/08||10A CUTTING BOARD AT DELI UNIT HAS MANY GROOVES WHICH CANNOT BE PROPERLY CLEANED||5B SOUPS AND GRAVIES ARE NOT COOLED IN SHALLOW CONTAINERS. THEY ARE COOLED IN GALLON JUGS FILLED TO APPROX. 6 DEEP. DISCUSSED PROBLEM WITH OWNER AND FOODS WILL BE COOLED IN 4 DEEP CONTAINERS FROM THIS POINT ON. CORRECTED |
| 2007-08-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-02-28 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10B; 11D; 15A; 8A 2/28/07||10B DOOR OF ICE MACHINE IS DETERIORATING ALONG EDGES AND LABEL INSIDE DOOR NEEDS CLEANING (SHOULD BE REMOVED)||8A 1 QT CAN OF TOMATO JUICE IN WALKIN COOLER SEVERELY DENTED - CORRECTED BY REMOVING CAN FOR RETURN TO SUPPLIER||8A PAN USED FOR POACHED EGGS SITTING ON HOT PLATE IN COUNTER/LINE WORK AREA HAS COLD WATER WITH A LOT OF COOKED EGG WHITE 'DEBRIS' - OPERATOR STATES THIS PAN HAS NOT BEEN USED TODAY - WAS NOT TAKEN CARE OF BY 3RD SHIFT - PAN REMOVED FOR WASH/RINSE/SANITIZE - CORRECTED||11D AREA UNDER POACHED EGG PAN COUNTER NEEDS CLEANING||15A FLOOR OF WALKIN COOLER IS PITTED, SEALER WORN THROUGH |
| 2006-03-07 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 10B; 12E; 15A; 15B; 5B; 8F 3/7/06||5B APPROX 3 GAL BEEF TIPS & GRAVY IN DOUBLE DOOR COOLER IN PLASTIC CONTAINER @ 75-85F AT 11:20 AM - STAFF STATES WAS PLACED IN COOLER ABOUT 4:00 AM - CORRECTED BY OPERATOR - VOLUNTARILY DISCARDING PRODUCT.||8F 3 COMMERCIALLY MADE PIES - 2 CREAM, 1 MERENGUE OUT ON COUNTER, STAFF STATES PIES HAVE BEEN OUT FOR ABOUT 1 HOUR - CORRECTED BY PLACING PIES IN WALKIN COOLER TO THAW AND HOLD||15A KITCHEN FLOOR HAS LARGE ACCUMULATIION OF GREASE AND DIRT ALONG TILE SEPARATIONS (GROOVES) THROUGHOUT KITCHEN AREA||15B VENT GRILL OVER 3-DAY SINK AND COUNTER AREA IS DIRTY||15A CEILING OVER GRILL AREA AND DISHWASHER AREA IS DIRTY||12E NO PUMP - OR WALL-TYPE SOAP DISPENSER AT HAND WASH SINK||15A FLOOR OF WALKIN COOLER HAS GREASE AND DIRT||10B INSIDE OF ICE MACHINE DOOR IS DIRTY||15A WALL ALONG SERVING/GRILL AREA IS GREASY & DIRTY. |
| 2005-06-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-02-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-02-20 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-03-11 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-03-14 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-02-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-05-02 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-03-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2B | Critical Violation | Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 4D | Critical Violation | Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)} |
| 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. |
| 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 |
| 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 |
| 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 |
| 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) |
| 8F | Not Critical Violation | Improper thawing procedures used |
| Street Address |
2916 STATE ROUTE 49 |
| City | CENTRAL SQUARE |
| State | NY |
| Zip Code | 13036 |
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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.