Via Main Restaurant (NYS Health Operation #324276) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 130 Main Street, Massena, NY 13662. The food service type is Food Service Establishment - Restaurant. The last inspection date is November 9, 2023.
| NYS Health Operation ID | 324276 |
| NYSDOH Gazetteer | 440200 |
| Facility Name | Via Main Restaurant |
| Operation Name | Via Main Restaurant |
| Facility Address | 130 Main Street, Massena |
| Permitted Corporation Name | Via Main, Inc. |
| Permitted Operator Name | Diane Kennedy |
| Address | 130 Main Street Massena NY 13662 |
| Municipality | MASSENA |
| County | ST LAWRENCE |
| Local Health Department | Canton District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2024-03-31 |
| Inspection Date | 2023-11-09 |
| Inspection Type | Inspection |
| Total Critical Violations | 2 |
| Total Noncritical Violations | 5 |
| Violations | Item 3C- Critical Violation [RED] Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.; Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.; Item 8B- In use food dispensing utensils improperly stored; 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 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; Item 14A- Insects, rodents present; |
| Inspection Comments | Recommend facility get a digital thermometer. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-11-09 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10B; 11A; 12E; 14A; 3C; 6A; 8B Recommend facility get a digital thermometer. |
| 2022-12-07 | Inspection | Critical: 5, Noncritical: 5, Violation Items: 10A; 10B; 14A; 2C; 3C; 4A; 5B; 6A; 8E |
| 2022-03-15 | Inspection | Critical: 1, Noncritical: 14, Violation Items: 10B; 11D; 15A; 6A; 8A; 8B; 8E Ice cream dipper well is not being used but needs to be cleaned and sanitized to removed existing food debris and residues. removal of non-used equipment (for example: potato peeler) is recommended to reduce the areas of clutter and build up of dirt, debris, and dust. Active sanitization at time of inspection. Ansul January 2022. Fire extinguisher August 2021. Monitor ice machine for rust as minor amount is present.|No debriefing |
| 2021-02-17 | Re-Inspection | Critical: 1, Noncritical: 0, Violation Items: 4D 1) Hot hold temperatures were measured to be adequate at time of inspection. Steam table is providing adequate hot hold option. |2) Proper cooling methods were observed. Pasta was cooled down to 45 degrees or below using walk-in freezer prior to putting into refrigeration for cold holding. |
| 2021-01-15 | Inspection | Critical: 4, Noncritical: 4, Violation Items: 10B; 15B; 4D; 5B; 6A All COVID-19 regulations and guidelines observed to be followed at time of inspection. |
| 2020-01-10 | Inspection | Critical: 3, Noncritical: 6, Violation Items: 11A; 11C; 12E; 15A; 5C; 7F; 9C Cooling and Reheating brochures; hand washing and glove use brochures; HW sticker; temperature magnet left. Recommendation that facility obtain digital thermometers for ease of use, speed, and accuracy. |
| 2019-01-31 | Inspection | Critical: 4, Noncritical: 5, Violation Items: 10B; 11A; 14B; 15A; 1D; 1H; 4A |
| 2018-04-23 | Inspection | Critical: 2, Noncritical: 10, Violation Items: 10A; 10B; 11D; 15A; 5B; 6A; 8A Operating is waiting on estimates for new flooring throughout the dining and kitchen areas. Floor of the walk-in freezer has been scrubbed it removed rust and debris. New steam table covers have been fabricated and are in place. |
| 2017-10-17 | Inspection | Critical: 0, Noncritical: 12, Violation Items: 10A; 10B; 11B; 11C; 11D; 12E; 15A; 15B New Steam table covers are currently at a fabricator for modification. |
| 2017-06-01 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11D; 15B; 6A Inspector discussed proper cooling with staff. Two soups ( small portions) were observed cooling in the walk-in at the time of the inspection and cooling procedures needed to be adjusted. Soups had been placed into the walk-in just prior to the inspector's arrival. Inspector left cooling fact sheet with staff. |
| 2016-11-22 | Inspection | Critical: 1, Noncritical: 9, Violation Items: 10B; 12E; 15A; 15B; 5A; 8A; 8C; 9C |
| 2016-05-03 | Inspection | Critical: 2, Noncritical: 10, Violation Items: 10A; 10B; 11A; 11B; 11D; 15A; 15B; 5C; 6A |
| 2015-10-14 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10A; 10B; 15B |
| 2015-02-10 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10B; 15A; 15B; 8D Comments:|1) Facility has a new synthetic cutting board installed over their refrigerated prep table.|2) Facility has installed new gaskets on the refrigerated unit behind the service counter. |
| 2014-10-16 | Inspection | Critical: 0, Noncritical: 7, Violation Items: 10A; 10B; 11B; 15B; 8A; 8F Comments: |1) New flooring and wall surfaces in Walk-in Cooler.|2) Permit Renewal Application, Fee Determination Schedule and Fee provided during inspection. |
| 2014-01-14 | Inspection | Critical: 0, Noncritical: 7, Violation Items: 10B; 15A; 15B; 8E All hot-holding temperatures within satisfactory range.|10-day letter provided to Operator at time of inspection. |
| 2013-09-18 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10B; 11D; 15A; 15B |
| 2013-03-26 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10B; 11D; 15A; 15B; 6A |
| 2012-04-23 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10B; 15A; 15B; 8E |
| 2011-11-15 | Inspection | Critical: 2, Noncritical: 10, Violation Items: 10B; 11B; 12C; 15A; 15B; 1H; 5A; 8A |
| 2011-08-18 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 10B; 12D; 15B; 5E; 8E |
| 2010-05-12 | Re-Inspection | Critical: 0, Noncritical: 4, Violation Items: 15A; 16; 8A |
| 2010-03-05 | Inspection | Critical: 5 (1 not corrected), Noncritical: 9, Violation Items: 11A; 11B; 11D; 12E; 15A; 1H; 2E; 3C; 5B; 6A; 8D |
| 2009-04-07 | Inspection | Critical: 1, Noncritical: 10, Violation Items: 10A; 10B; 11D; 12D; 15A; 1D; 8D; 9B |
| 2008-10-30 | Inspection | Critical: 0, Noncritical: 7, Violation Items: 10A; 10B; 15A; 15B; 8A |
| 2008-02-14 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 11D; 12D; 15A; 15B; 1D |
| 2007-11-08 | Inspection | Critical: 0, Noncritical: 17, Violation Items: 10B; 11D; 12C; 12D; 15A; 15B; 8E |
| 2007-03-08 | Inspection | Critical: 0, Noncritical: 14, Violation Items: 10A; 10B; 11D; 12C; 12D; 15A; 15B; 8A; 8B |
| 2006-09-22 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 10B; 15A; 5A; 5E |
| 2006-01-27 | Inspection | Critical: 0, Noncritical: 11, Violation Items: 10A; 10B; 12D; 15A; 15B; 8D |
| 2005-10-28 | Inspection | Critical: 0, Noncritical: 17, Violation Items: 10B; 11D; 12C; 12E; 15A; 8A |
| 2005-02-07 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-11-09 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2004-01-26 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-11-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-04-15 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-02-07 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-01-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-02-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-12-02 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-01-25 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-02-26 | 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. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 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. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 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. |
| 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) |
| 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 |
| 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 |
| 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 |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 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 |
| 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 |
130 Main Street |
| City | Massena |
| State | NY |
| Zip Code | 13662 |
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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.