Original Char Broil House & Catering (NYS Health Operation #667164) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 1395 Island Cottage Road, Rochester, NY 14612. The food service type is Food Service Establishment - Restaurant/Catering Operation. The last inspection date is November 9, 2023.
| NYS Health Operation ID | 667164 |
| NYSDOH Gazetteer | 275400 |
| Facility Name | ORIGINAL CHAR BROIL HOUSE & CATERING |
| Operation Name | ORIGINAL CHAR BROIL HOUSE & CATERING |
| Facility Address | 1395 ISLAND COTTAGE ROAD, ROCHESTER |
| Address | 1395 Island Cottage Road Rochester NY 14612 |
| Municipality | GREECE |
| County | MONROE |
| Local Health Department | Monroe County |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Permit Expiration Date | 2019-12-31 |
| Inspection Date | 2023-11-09 |
| Inspection Type | Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 4 |
| Violations | Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.; Item 8A- 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); 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 | Reinspection will be conducted within 3 weeks. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-11-09 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11D; 15A; 7F; 8A Reinspection will be conducted within 3 weeks. |
| 2023-05-24 | Re-Inspection | Critical: 0, Noncritical: 5, Violation Items: 10B; 14B; 15A; 15B; 8A |
| 2023-05-04 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 10B; 12E; 14B; 15A; 15B; 5A; 7G; 8A Reinspection will be conducted within 3 weeks. |
| 2022-12-20 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10B; 11D; 15A; 8A |
| 2022-05-18 | Re-Inspection | Critical: 0, Noncritical: 4, Violation Items: 10A; 10B; 15A; 8A Critical violations have been corrected. |
| 2022-04-29 | Inspection | Critical: 2, Noncritical: 10, Violation Items: 10A; 10B; 11B; 12E; 14C; 15A; 2C; 6A; 8A; 8C; 8D; 8E Reinspection to be conducted in 1-2 weeks. |
| 2021-10-15 | Re-Inspection | Critical: 0, Noncritical: 2, Violation Items: 10A; 15B Critical violation has been corrected. **Reminder: Please forward plans for the new bar to marissapadilla@monroecounty.gov |
| 2021-09-01 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 10A; 11D; 12E; 15B; 6B; 8A; 8C Reinspection to be conducted in 1-2 weeks. |
| 2021-04-09 | Re-Inspection | Critical: 0, Noncritical: 2, Violation Items: 15B; 8A Criticial violation has been corrected. |
| 2021-03-23 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11B; 15A; 15B; 5A; 8A Reinspection to be conducted in 1-2 weeks. |
| 2020-07-21 | Re-Inspection | Critical: 1, Noncritical: 1, Violation Items: 6A; 8C Reinspection to be conducted in 1-2 weeks. |
| 2020-03-05 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10B; 6A; 8A; 8C Reinspection to be conducted in 1-2 weeks. |
| 2019-09-27 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10B; 11B; 11D; 15B; 8A |
| 2019-03-04 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: Satisfactory reinspection. |
| 2019-03-04 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 12E; 15A; 5B; 5C Will reinspect in 1-2 weeks. |
| 2018-12-03 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10A; 11B; 15A Satisfactory reinspection. |
| 2018-11-16 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10A; 11B; 11C; 12E; 15A; 1H; 8A; 8E Will reinspect in two weeks.||Discussed 1H with Lee Houston. First time violation involving non-TCS food. Enforcement not initiated. |
| 2018-04-18 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: Satisfactory reinspection. |
| 2018-04-04 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12E; 5C; 8A Will reinspect within two weeks.|CFW ok.|sliced tomatoes (upper sandwich cooler) at 39F|hamburger patty (lower sandwich cooler) at 39F|gravy (prep line steam table) at 167F|diced tomatoes (salad prep cooler) at 40F|mac salad (two door display cooler) at 41F|precooked battered fish (cook line display cooler) at 38F|french onion soup (walk-in cooler) at 41F|chili (service line portable steam table) at 162F|meat hot sauce (toppings area portable warmer) at 157F |
| 2017-11-01 | Re-Inspection | Critical: 0, Noncritical: 2, Violation Items: 15A; 15B Satisfactory reinspection. |
| 2017-10-18 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 15A; 15B; 5E; 8E Will reinspect within two weeks.|CFW ok|sliced tomatoes (upper 2 lid prep cooler) at 39F|raw hamburger patty (upper 2 lid prep cooler) at 36F|hot dogs (lower 2 lid prep cooler) at 33F|pulled pork (steam table) at 167F|chicken noodle soup (portable steam table) at 167F|meat hot sauce (portable hot hold) at 177F|mac salad (2 door reach-in cooler) at 40F|*Note: Air temperature inside two door server station cooler at 45F. Milk and heavy cream at 45F. Owner will have unit temperature lowered |
| 2016-08-29 | Re-Inspection | Critical: 1, Noncritical: 1, Violation Items: 6A; 8C |
| 2016-08-15 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10A; 14A; 15A; 6A; 8A; 8B; 8C; 8E |
| 2015-02-19 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2015-01-22 | Inspection | Critical: 5, Noncritical: 18, Violation Items: 10A; 11D; 14C; 15A; 1H; 4A; 5E; 7G; 8A; 8C; 8E; 9D |
| 2014-03-25 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10B; 12C; 15A; 8A |
| 2013-06-19 | Re-Inspection | Critical: 0, Noncritical: 1, Violation Items: 12C |
| 2013-06-05 | Re-Inspection | Critical: 1, Noncritical: 1, Violation Items: 12C; 3C |
| 2013-05-14 | Re-Inspection | Critical: 1, Noncritical: 8, Violation Items: 11A; 11D; 12C; 13B; 14B; 15A; 15B; 3C |
| 2013-04-16 | Inspection | Critical: 1, Noncritical: 9, Violation Items: 11A; 12C; 14B; 15A; 15B; 5B; 8A; 8D |
| 2012-10-11 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2012-07-12 | Re-Inspection | Critical: 0, Noncritical: 4, Violation Items: 10B; 15A; 15B |
| 2012-04-13 | Re-Inspection | Critical: 0, Noncritical: 4, Violation Items: 10B; 15A; 15B |
| 2012-03-29 | Inspection | Critical: 1, Noncritical: 7, Violation Items: 10B; 11A; 11D; 15A; 15B; 2C; 8A; 9D |
| 2011-03-22 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 10B; 11C; 15B |
| 2010-04-13 | Re-Inspection | Critical: 0, Noncritical: 4, Violation Items: 10A; 10B; 11D; 15B |
| 2010-03-25 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10A; 10B; 11D; 15B; 8A; 8E |
| 2009-04-27 | Re-Inspection | Critical: 0, Noncritical: 4, Violation Items: 14A; 14B; 15A; 15B |
| 2009-03-30 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 11D; 12C; 15A; 15B; 5B; 8A |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 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. |
| 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. |
| 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. |
| 6B | Critical Violation | Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| 7G | Critical Violation | Commercially processed precooked potentially hazardous foods are not heated to 140°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 |
| 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 |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 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) |
| 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 |
| 9D | Not Critical Violation | Dressing rooms dirty, not provided, improperly located |
| Street Address |
1395 ISLAND COTTAGE ROAD |
| City | ROCHESTER |
| State | NY |
| Zip Code | 14612 |
Address: 965 Edgemere Drive, Rochester, NY 14612 Food Service Description: Restaurant Inspection Date: 2023-07-27 |
Address: 566 River Street, Rochester, NY 14612 Food Service Description: Restaurant Inspection Date: 2023-09-13 | |||
Address: 120 Island Cottage Road, Rochester, NY 14612 Food Service Description: School K-12 Food Service Inspection Date: 2023-10-07 | |||
Address: 1000 North River Street, Rochester, NY 14612 Food Service Description: Restaurant/Catering Operation Inspection Date: 2023-08-11 | |||
Address: 3 Vince Tofany Boulevard, Rochester, NY 14612 Food Service Description: Adult Feeding (Non-SOFA) Inspection Date: 2023-10-30 | |||
Address: 550 Whispering Pines Circle, Rochester, NY 14612 Food Service Description: Bakery Inspection Date: 2023-10-31 | |||
Address: 750 Long Pond Road, Rochester, NY 14612 Food Service Description: School K-12 Food Service Inspection Date: 2023-10-30 | |||
Address: 1200 Latta Road, Rochester, NY 14612 Food Service Description: School K-12 Food Service Inspection Date: 2023-10-18 | |||
Address: 1260 Latta Road, Rochester, NY 14612 Food Service Description: Restaurant Inspection Date: 2023-10-04 | |||
Address: 130 Island Cottage Road, Rochester, NY 14612 Food Service Description: School K-12 Food Service Inspection Date: 2023-09-29 | |||
Address: 3313 Lake Avenue, Rochester, NY 14612 Food Service Description: Restaurant Inspection Date: 2023-08-31 | |||
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Address: 2450 Monroe Avenue, Rochester, NY 14618 Food Service Description: Restaurant Inspection Date: 2023-08-03 |
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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.