Checkered Flag Pizzeria & Family Restaurant (NYS Health Operation #606091) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 425-427 Milton AVENUE, Syracuse, NY 13204. The food service type is Food Service Establishment - Restaurant. The last inspection date is January 6, 2016.
| NYS Health Operation ID | 606091 |
| NYSDOH Gazetteer | 330100 |
| Facility Name | Checkered Flag Pizzeria & Family Res |
| Operation Name | Checkered Flag Pizzeria & Family Restaurant |
| Facility Address | 425-427 Milton AVENUE, Syracuse |
| Permitted Corporation Name | JPAS's, Inc. |
| Permitted Operator Name | John Paul Sokolowski |
| Address | 425-427 Milton AVENUE Syracuse NY 13204 |
| Municipality | SYRACUSE |
| County | ONONDAGA |
| Local Health Department | Onondaga County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2016-01-31 |
| Inspection Date | 2016-01-06 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 4 |
| Violations | 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 11D- Non food contact surfaces of equipment not clean; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; |
| Inspection Comments | Seating capacity 34 |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2016-01-06 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10B; 11D; 15A Seating capacity 34 Name changed to: Checkered Flag Pizzeria & Family Restaura/Inactive · JPAS's, Inc. Operator: John Paul Sokolowski |
| 2015-08-31 | Inspection | Critical: 0, Noncritical: 11, Violation Items: 10B; 11C; 11D; 12E; 15A; 15B; 8B; 8F Facility still has low pressure for hot water in ladies toilet room but it is adequate for handwash. Will monitor for any change of pressure at future inspections. |
| 2014-12-02 | Re-Inspection | Critical: 0, Noncritical: 3, Violation Items: 10B; 12D |
| 2014-11-04 | Inspection | Critical: 4, Noncritical: 15, Violation Items: 10A; 10B; 11C; 11D; 12D; 15A; 15B; 4A; 5A; 5B; 5E; 8B; 8C; 8E |
| 2013-10-15 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2013-09-26 | Re-Inspection | Critical: 2 (1 not corrected), Noncritical: 0, Violation Items: 5A; 5E |
| 2013-08-16 | Re-Inspection | Critical: 0, Noncritical: 3, Violation Items: 11D; 15A |
| 2013-08-16 | Inspection | Critical: 2 (1 not corrected), Noncritical: 7, Violation Items: 11D; 15A; 5A; 5E; 9C |
| 2013-02-04 | Inspection | Critical: 3, Noncritical: 3, Violation Items: 11C; 11D; 15A; 1B; 2C; 4A |
| 2012-08-17 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10B; 11C; 11D |
| 2012-03-26 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10A; 11C; 11D; 15A; 2C; 9C |
| 2011-10-24 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11D; 8B |
| 2010-03-23 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10B; 11D; 15A; 15B; 4A |
| 2009-06-09 | Re-Inspection | Critical: 0, Noncritical: 1, Violation Items: 10B |
| 2009-05-20 | Inspection | Critical: 2, Noncritical: 11, Violation Items: 10B; 11C; 11D; 12D; 15A; 15B; 5A; 5E; 8A; 8B; 8E; 9B |
| 2008-11-19 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 10B; 11D; 12E; 15B; 2C; 8A |
| 2008-03-17 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11D; 15A; 15B; 2C |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 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. |
| 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. |
| 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) |
| 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 |
| 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 |
| 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) |
| 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 |
| 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 |
Address: 600 SOUTH Wilbur AVENUE, Syracuse, NY 13204 Food Service Description: Restaurant Inspection Date: 2014-11-25 |
Address: 1711 WEST Genesee STREET, Syracuse, NY 13204 Food Service Description: Restaurant Inspection Date: 2007-10-24 |
Address: 419 SOUTH Wilbur AVENUE, Syracuse, NY 13204 Food Service Description: Restaurant Inspection Date: 2016-10-11 |
Address: 800 SOUTH Wilbur AVENUE, Syracue, NY 13204 Food Service Description: Restaurant Inspection Date: 2011-06-13 |
| Street Address |
425-427 Milton AVENUE |
| City | Syracuse |
| State | NY |
| Zip Code | 13204 |
Address: 425-427 Milton AVENUE, Syracuse, NY 13204 Food Service Description: Restaurant Inspection Date: 2017-08-01 |
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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.