Rudy's Soda Bar and Cafe, LLC.

118 West Center Street, Medina, NY 14103

Overview

Rudy's Soda Bar and Cafe, LLC. (NYS Health Operation #295294) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 118 West Center Street, Medina, NY 14103. The food service type is Food Service Establishment - Restaurant. The last inspection date is July 12, 2023.

Facility Overview

NYS Health Operation ID295294
NYSDOH Gazetteer365700
Facility NameRUDY'S SODA BAR AND CAFE, LLC.
Operation NameRUDY'S SODA BAR AND CAFE, LLC
Facility Address118 WEST CENTER STREET, MEDINA
Permitted Corporation NameRUDY'S SODA BAR AND CAFE, LLC.
Permitted Operator NameBRODY HOFFMEISTER
Address118 West Center Street
Medina
NY 14103
MunicipalityRIDGEWAY
CountyORLEANS
Local Health DepartmentOrleans County
Food Service DescriptionFood Service Establishment - Restaurant
Permit Expiration Date2024-01-31

Last Inspection Results

Inspection Date2023-07-12
Inspection TypeInspection
Total Critical Violations1
Total Noncritical Violations2
ViolationsItem 5E- Critical Violation [RED] 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.; 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 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;
Inspection CommentsCertified food manager Jenna Pangrazio and certificate present at time of inspection. All hot holding temperatures of foods on steam table are sufficient. Coinspected by N. DiLorenzo.

Inspection Results

Inspection DateInspection TypeViolations
2023-07-12InspectionCritical: 1, Noncritical: 2, Violation Items: 15A; 5E; 8A
Certified food manager Jenna Pangrazio and certificate present at time of inspection. All hot holding temperatures of foods on steam table are sufficient. Coinspected by N. DiLorenzo.
2023-01-10InspectionCritical: 0, Noncritical: 2, Violation Items: 15A
Brody Hoffmeister is certified food manager of record.
2022-06-15InspectionCritical: 1, Noncritical: 1, Violation Items: 11B; 6B
Brody Hoffmeister was present during inspection and has food safety management training.
2022-01-05InspectionCritical: 1, Noncritical: 1, Violation Items: 12D; 1H
Brody Hoffmeister is certified food safety manager.
2021-06-22InspectionCritical: 2, Noncritical: 2, Violation Items: 10B; 1H; 3C; 8A
Certified food manager Brody Hoffmeister and certificate present at time of inspection. The following upgrades to the kitchen have been made: uncleanable surfaces inside refrigeration unit doors have been replaced, new grill and refrigerated storage drawers added to main kitchen area, and new shelving racks have been placed inside the walk-in refrigeration unit. Failure to follow current COVID-19 guidelines may result in permit revocation.
2021-01-26InspectionCritical: 1, Noncritical: 2, Violation Items: 11B; 12E; 6A
Mason Wolfshuk was present and has food manager training. All restaurant personnel were wearing face masks during inspection. Failure to follow COVID-19 regulations may result in permit revocation.
2020-12-31InspectionCritical: 0, Noncritical: 0, Violation Items:
Jenna Pangrazio is certified food manager and was present at time of inspection. FAILURE TO FOLLOW COVID 19 RESTRICTIONS CAN RESULT IN PERMIT REVOCATION.
2020-08-25Re-InspectionCritical: 1, Noncritical: 0, Violation Items: 4D
Certified food manager Brody Hoffmeister present at time of visit. Reinspection occurred to confirm new reach-in refrigeration unit across from grill has replaced malfunctioning unit. Temperatures of potentially hazardous food in new unit measured between 38-40 degrees F with inspector thermometer. Thermometer is inside unit. Reviewed NY Forward Safety Plan with operator who will update their plan per current protocols. Failure to follow current COVID-19 guidelines may result in permit revocation.
2020-07-29InspectionCritical: 3, Noncritical: 4, Violation Items: 10B; 15B; 1H; 5A; 6A; 8A; 8E
Certified food manager Brody Hoffmeister present at time of inspection. At entry to kitchen, operator and two additional food workers were observed without wearing face coverings/masks. Masks were immediately put on as we arrived. Discussed current NY Forward guidelines and requirements for food service - provided documents and safety plan template. Failure to follow current COVID-19 guidelines may result in permit revocation.
2019-12-10InspectionCritical: 2, Noncritical: 6, Violation Items: 10B; 11B; 11C; 12D; 5A; 5C; 8A; 8B
No reported food manager or handler certified staff on site at time of inspection. Brody Hoffmeister will be completing food manager’s training course. Discussed with operator the use of either their dipper well or use of sanitizing solution as a sanitary method for ice cream scoop storage. Proper cooling procedures observed at time of inspection. Operator reports removing clutter from back room since last inspection and more cleaning/upgrades will be completed at facility. Co-inspected by B. Lane (NYSDOH).
2019-06-06InspectionCritical: 1, Noncritical: 2, Violation Items: 10B; 15C; 5E
Jen Ribbeck has food handler certificate and was present at time of inspection. Brody Hoffmeister needs to take food manager course. Terry Lake needs to have foodhandler certification. Operator states he will have certification by December 31, 2019.
2019-01-09InspectionCritical: 0, Noncritical: 3, Violation Items: 11C; 12C; 12D
Brody was present during inspection. Jennifer Seefeldt was present and has food handler training.
2018-08-22Re-InspectionCritical: 5, Noncritical: 1, Violation Items: 2E; 5A; 5C; 6A; 8B
FOOD MANAGER CERTIFIED STAFF AND CERTIFICATE PRESENT AT INSPECTION (K. DUFFIELD); NOTE: REINSPECTION REQUIRED
2018-08-14InspectionCritical: 4, Noncritical: 0, Violation Items: 3B; 5E; 6A; 7A
FOOD MANAGER ON RECORD PRESENT DURING INSPECTION (K. DUFFIELD); CERTIFICATE NOT VIEWED
2017-09-12InspectionCritical: 2, Noncritical: 2, Violation Items: 5A; 5C; 8A; 8E
FOOD MANAGER CERTIFIED STAFF PRESENT AT INSPECTION (K. DUFFIELD); DISCUSSED FOOD TRAINING FOR OTHER STAFF TO ENSURE ADEQUATE COVERAGE AND COMPLIANCE WITH LOCAL FOOD TRAINING CODE; EDUCATION PROVIDED: SAFE AND CONSISTENT GLOVE USE INVOLVING HAND WASH PRIOR TO DONNING GLOVES
2017-01-10InspectionCritical: 1, Noncritical: 12, Violation Items: 10A; 10B; 11B; 11D; 15B; 16; 5C; 8A
Kelly Duffield was present during inspection. She has ServSafe food protection manager certification. Waiting on application, fee, and insurance documentation. Current permit expires on 01/31/17.
2016-01-05InspectionCritical: 1, Noncritical: 2, Violation Items: 10B; 12C; 1H
Kelly Duffield has food safety manager's certificate and was present at time of inspection.
2015-10-07InspectionCritical: 2, Noncritical: 1, Violation Items: 5A; 5E; 8E
2015-01-27Re-InspectionCritical: 1, Noncritical: 2, Violation Items: 11D; 12D; 1H
2015-01-13InspectionCritical: 5, Noncritical: 10, Violation Items: 10A; 10B; 12C; 12D; 15A; 16; 1H; 4A; 5A; 8A; 8E
2014-12-17InspectionCritical: 5, Noncritical: 11, Violation Items: 10A; 11D; 15A; 15B; 16; 5C; 6A; 6B; 8A; 8C
Terry Lake was present during inspection; he has yet to complete food protection training.
2014-01-10InspectionCritical: 0, Noncritical: 0, Violation Items:
2013-12-23InspectionCritical: 2, Noncritical: 7, Violation Items: 11D; 15B; 16; 1H; 8B; 8C; 8E
Operator has servsafe managers certificate.
2013-01-18InspectionCritical: 0, Noncritical: 0, Violation Items:
2012-08-17InspectionCritical: 0, Noncritical: 0, Violation Items:
2012-01-09InspectionCritical: 1, Noncritical: 0, Violation Items: ; 5A
2011-01-04InspectionCritical: 0, Noncritical: 0, Violation Items:
2010-10-14InspectionCritical: 2, Noncritical: 0, Violation Items: 5B; 6A
2010-01-22InspectionCritical: 2, Noncritical: 0, Violation Items: 5A; 5D
2009-12-10InspectionCritical: 3, Noncritical: 0, Violation Items: 5A; 5C
2009-01-21Re-InspectionCritical: 2, Noncritical: 0, Violation Items: 5C
2009-01-12InspectionCritical: 3, Noncritical: 0, Violation Items: 3C; 5C; 6A
2007-12-28Re-InspectionCritical: , Noncritical: , Violation Items:
2007-01-09InspectionCritical: , Noncritical: , Violation Items:
2006-01-27InspectionCritical: , Noncritical: , Violation Items:
2005-05-23InspectionCritical: , Noncritical: , Violation Items:
2005-03-17Re-InspectionCritical: , Noncritical: , Violation Items:
2004-06-10Re-InspectionCritical: , Noncritical: , Violation Items:
2004-05-28InspectionCritical: , Noncritical: , Violation Items:
2003-09-25InspectionCritical: , Noncritical: , Violation Items:
2003-05-27InspectionCritical: , Noncritical: , Violation Items:
2003-05-22InspectionCritical: , Noncritical: , Violation Items:
2002-05-20InspectionCritical: , Noncritical: , Violation Items:
2001-10-15Re-InspectionCritical: , Noncritical: , Violation Items:
2001-05-16InspectionCritical: , Noncritical: , Violation Items:
2001-01-08Re-InspectionCritical: , Noncritical: , Violation Items:
2000-05-30InspectionCritical: , Noncritical: , Violation Items:
1999-11-09Re-InspectionCritical: , Noncritical: , Violation Items:
1999-05-24InspectionCritical: , Noncritical: , Violation Items:
1998-05-06InspectionCritical: , Noncritical: , Violation Items:
1997-05-15InspectionCritical: , Noncritical: , Violation Items:
1997-01-31InspectionCritical: , Noncritical: , Violation Items:
1996-05-03InspectionCritical: , Noncritical: , Violation Items:
1995-05-08InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1HCritical ViolationFood from unapproved source, spoiled, adulterated on premises.
2ECritical ViolationAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
3BCritical ViolationFood workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
3CCritical ViolationFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
4ACritical ViolationToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
4DCritical ViolationOther Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
5ACritical ViolationPotentially 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.
5BCritical ViolationPotentially 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.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
5DCritical ViolationPotentially 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.
5ECritical ViolationEnough 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.
6ACritical ViolationPotentially hazardous foods are not kept at or above 140°F during hot holding.
6BCritical ViolationEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
7ACritical ViolationAll poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
Not Critical Violation
10ANot Critical ViolationFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
11CNot Critical ViolationFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
12DNot Critical ViolationToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
15CNot Critical ViolationPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
16Not Critical ViolationMiscellaneous, Economic Violation, Choking Poster, Training.
8ANot Critical ViolationFood 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)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8CNot Critical ViolationImproper use and storage of clean, sanitized equipment and utensils
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

Location Information

Street Address 118 WEST CENTER STREET
CityMEDINA
StateNY
Zip Code14103

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Chrame Inc. Dba Medina Lanes 11249 Maple Ridge Road, Medina, NY 14103Food Service Establishment2023-09-12
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Country Club Family Restaurant · Olive Leaf Restaurant Inc. 535 Main Street, Medina, NY 14103Restaurant/Catering Operation2023-07-19
Tim Hortons - Medina · Fhl of New York Dba Tim Horton 11305 Maple Ridge Road, Medina, NY 14103Food Service Establishment2023-09-22
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Dataset Information

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.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

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.