Frank's Plank Road Cafe, 8350 North Main Street, Cicero, NY 13039 - Restaurant inspection findings and violations



Business Info

Restaurant name: Frank's Plank Road Cafe
Address: 8350 North Main Street, Cicero, NY 13039
County: Onondaga
Local health department: Onondaga County
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 05/14/2013

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Inspection findings

Inspection date

Type

Comments

  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
  • Non food contact surfaces of equipment not clean (2,046 penalty points)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
  • 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) (2,046 penalty points)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
05/14/2013Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions (2,046 penalty points)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
  • 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) (2,046 penalty points)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. (2,046 penalty points)
  • Non food contact surfaces of equipment not clean (2,046 penalty points)
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
04/16/2013Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) (2,046 penalty points)
  • Garbage storage areas not properly constructed or maintained, creating a nuisance (2,046 penalty points)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions (2,046 penalty points)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
  • Non food contact surfaces of equipment not clean (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • 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) (2,046 penalty points)
06/25/2012Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
09/09/2011Re-Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Insects, rodents present (2,046 penalty points)
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas (2,046 penalty points)
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded (2,046 penalty points)
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. (2,046 penalty points)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
  • Critical: 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. (2,046 penalty points)
  • 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) (2,046 penalty points)
  • In use food dispensing utensils improperly stored (2,046 penalty points)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (2,046 penalty points)
  • Hair is improperly restrained (2,046 penalty points)
  • Non food contact surfaces of equipment not clean (2,046 penalty points)
  • Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
08/23/2011Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
  • Non food contact surfaces of equipment not clean (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
08/06/2010Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. (2,046 penalty points)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • 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) (2,046 penalty points)
  • Non food contact surfaces of equipment not clean (2,046 penalty points)
07/13/2010Inspection
  • 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) (2,046 penalty points)
  • Critical: 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. (2,046 penalty points)
  • Non food contact surfaces of equipment not clean (2,046 penalty points)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). (2,046 penalty points)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
12/08/2009Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
04/23/2008Re-Inspection
  • Single service items reused, improperly stored, dispensed, not used when required (2,046 penalty points)
  • Improper use and storage of clean, sanitized equipment and utensils (2,046 penalty points)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
  • Non food contact surfaces of equipment not clean (2,046 penalty points)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) (2,046 penalty points)
  • 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) (2,046 penalty points)
  • Critical: 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. (2,046 penalty points)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
04/08/2008Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
  • Single service items reused, improperly stored, dispensed, not used when required (2,046 penalty points)
  • Non food contact surfaces of equipment not clean (2,046 penalty points)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
05/15/2007Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
  • Non food contact surfaces of equipment not clean (2,046 penalty points)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
  • Critical: 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. (2,046 penalty points)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) (2,046 penalty points)
  • Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
  • 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) (2,046 penalty points)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred (2,046 penalty points)
01/03/2006Inspection

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