The Olde English Pub, Inc. (NYS Health Operation #780621) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 683 Broadway, Albany, NY 12207. The food service type is Food Service Establishment - Restaurant. The last inspection date is November 8, 2023.
| NYS Health Operation ID | 780621 |
| NYSDOH Gazetteer | 010100 |
| Facility Name | OLDE ENGLISH PUB, THE |
| Operation Name | THE OLDE ENGLISH PUB |
| Facility Address | 683 BROADWAY, ALBANY |
| Permitted Corporation Name | THE OLDE ENGLISH PUB, INC. |
| Permitted Operator Name | GRETA GRAYDON |
| Address | 683 Broadway Albany NY 12207 |
| Municipality | ALBANY |
| County | ALBANY |
| Local Health Department | Albany County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2024-06-30 |
| Inspection Date | 2023-11-08 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 4 |
| Violations | 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 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; |
| Inspection Comments | Excellent compliance given. Hand-washing adequate. Ventilation hood clean. All hot and cold holding adequate. Probe thermometer present. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-11-08 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 15A; 8A; 8E Excellent compliance given.|Hand-washing adequate.|Ventilation hood clean.|All hot and cold holding adequate.|Probe thermometer present. |
| 2022-12-28 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10B; 11D; 12C; 15A |
| 2021-11-18 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: No violations were found. Facility has corrected all pervious violations. |Notes: |1. Hot holding and cold holding was adequate |2. Excellent compliance was given. |
| 2021-10-27 | Inspection | Critical: 3, Noncritical: 1, Violation Items: 5B; 8A Tomotes tempted at 44F, cooked Chicken tempted 41F. All cooler were in temp. Facility is using bleach as sanitizer. Facility has stem probe thermometer. Education was provided on approved cooling methods. Re-inspection will occur within the next 2 weeks. |
| 2019-09-19 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10A; 11A; 11B; 15B; 8E Education provided on bare hand contact. |
| 2018-10-15 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 15B; 8E |
| 2017-10-18 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2016-01-14 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2015-04-29 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11B; 14B; 15A; 5E; 8A |
| 2014-10-27 | Re-Inspection | Critical: 0, Noncritical: 1, Violation Items: 10B |
| 2014-10-22 | Inspection | Critical: 2 (1 not corrected), Noncritical: 5, Violation Items: 11C; 14A; 14B; 2E; 7F; 8A; 8C |
| 2013-10-23 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
| 2012-11-27 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 14B; 15B; 8C |
| 2011-09-21 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 12C; 8A |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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. |
| 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 |
| 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 |
| 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) |
| 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 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Frozen Dessert-The Olde English Pub · Olde English Pub, The | 683 Broadway, Albany, NY 12207 | Frozen Desserts | 2023-11-08 |
| Street Address |
683 BROADWAY |
| City | ALBANY |
| State | NY |
| Zip Code | 12207 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Frozen Dessert-The Olde English Pub · Olde English Pub, The | 683 Broadway, Albany, NY 12207 | Frozen Desserts | 2023-11-08 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
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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. |