- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Hot, cold running water not provided, pressure inadequate
- Non food contact surfaces of equipment not clean
- 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)
- Insects, rodents present
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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10/30/2015 | Inspection | A Time Table of Compliance Date of November 15, 2015 has been established to correct the remaining violations listed above. A re-inspection will be conducted after this date to determine compliance. During inspection, operator stated that they had trapped two mice in dining room area a couple of days prior to this inspection ( a complaint was received by Health Dept. on 10-28-15 which involved rodents). Operator has routine extermination through Orkin Exterminating in Syracuse, NY (800) 826-3848. Operator provided copy of most-recent invoice from 10/14/15 (bi-weekly service). Recommended to operator to have exterminator come weekly due to recent rodent activity. Will conduct a re-inspection in a week to monitor any rodent activity and for input from exterminating service. Also discussed proper cooling of cooked potatoes inside walk-in cooler with operator during inspection. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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)
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05/06/2014 | Inspection | A TTOC date of May 20, 2014 has been established to correct the above-mentioned blue items. Will conduct a re-inspection after this date to determine compliance. Discussed routine hand washing and proper use of plastic gloves to eliminate bare-hand contact with cooked and ready-to-eat foods with kitchen staff during inspection. Also discussed ill-food handler policy with kitchen staff during inspection. |
| No violation noted during this evaluation. | 12/03/2013 | Re-Inspection | Condensate leak in walk-in freezer repaired-corrected from previous inspection. No other items evaluated for compliance during re-inspection. |
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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03/07/2013 | Inspection | Discussed cooling of cooked macaroni for use in macaroni and cheese. Operator advised to cool adequately with cold water and/or ice prior to placing in pan with cheese. |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
- Improper thawing procedures used
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01/26/2012 | Inspection | |
| No violation noted during this evaluation. | 03/21/2011 | Re-Inspection | |
- 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)
- Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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03/16/2011 | Inspection | |
| No violation noted during this evaluation. | 01/19/2010 | Re-Inspection | |
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Hot, cold running water not provided, pressure inadequate
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 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)
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01/05/2010 | Inspection | |
| No violation noted during this evaluation. | 09/24/2009 | Re-Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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)
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09/09/2009 | Inspection | |
- 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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12/12/2008 | Inspection | |
- In use food dispensing utensils improperly stored
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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02/21/2008 | Inspection | |
| No violation noted during this evaluation. | 01/19/2007 | Re-Inspection | |
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Improper thawing procedures used
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/12/2007 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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04/04/2006 | Inspection | |
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