Oswego Sub Shop Inc., 136 West Eighth Street, Oswego, NY 13126 - Restaurant inspection findings and violations

Inspection findings	Inspection date	Type	Comments
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.	11/13/2015	Inspection	Discussed dented cans and placement for cans that are to be returned to vendor. Also discussed use of blast chiller for roasts, chili and texas hot sauce. Discussed sick leave policy.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	11/13/2014	Inspection	Discussed preparation of potato salad and the need to use cold ingredients when making salad. Also discussed use of clothes in sanitizing solution for wiping surfaces.
No violation noted during this evaluation.	12/27/2013	Inspection
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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) Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Hair is improperly restrained Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	11/18/2013	Inspection
No violation noted during this evaluation.	12/17/2012	Re-Inspection
Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours. Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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.	12/10/2012	Inspection	12/10/12 7F - MEATBALLS IN SAUCE APPROXIMATELY FOUR QUARTS IN HOT HOLDING 61-70F HAD BEEN IN HOT HOLDING ONE HOUR. REMOVED AND REHEATED TO 165F. SAUSAGE IN SAUCE, FOUR QUARTS IN HOT HOLDING 70-101F, HAD BEEN IN HOT HOLDING FOR ONE HOUR. REMOVED AND REHEATED TO 165F. 7F - TEXAS HOT SAUCE IN HOT HOLDING 1/2 QUART 80F HAD BEEN HELD FOR ABOUT ONE HOUR. REMOVED AND REHEATED. 5A - APPROXIMATELY 50-60 POUNDS OF SLICED MEATS IN TWO DOOR COOLER TEMPED AT 49-51F, ALL PRODUCTS HAD BEEN IN THE COOLER OVERNIGHT. SLICE MEATS WERE ROAST BEEF, TURKEY, HAM, PASTRAMI AND CAPICOLA EACH ABOUT TEN POUNDS. THE TEMP ON THE COOLER THERMOMETER READ 50F. THE COOK TOOK SOME OF THE TEMPERATURES ALSO. ALL FOODS VOLUNTARILY DISCARDED. 5A - IN THE TOP UNITS OF BOTH TWO DOOR COOLERS AT SANDWICH PREP AREA, THE MEATS RANGED IN TEMP OF 50-51F. THEY HAD BEEN LEFT IN COOLER OVER NIGHT. THE MEATS WERE ROAST BEEF, HAM, TURKEY AND PASTRAMI. (NOTE: FOODS IN LOWER SECTION OF COOLER TO THE EAST TEMPED JUST AT 45F) TOP MEATS WERE VOLUNTARILY DISCARDED. 2E - PROBE THERMOMETERS NOT USED TO MONITOR TEMPS OF FOODS.
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) Hair is improperly restrained	07/20/2012	Inspection	7/20/12 9C - HAIR RESTRAINTS NOT WORN BY ALL FOOD HANDLERS. 8A - CARDBOARD BOX WITH BREAD ROLLS STORED ON FLOOR - CORRECTED.
No violation noted during this evaluation.	10/28/2011	Inspection
No violation noted during this evaluation.	12/30/2010	Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: Potentially hazardous foods are not kept at or above 140oF during hot holding.	12/16/2010	Inspection	12/16/10 6A - EIGHT PIECES OF CHICKEN IN HOT HOLDING APPROXIMATELY 20 MINUTES 129-133F. PRODUCT REMOVED AND REHEATED TO 165F. 8A - CONTAINERS DOUBLE STACKED IN SMALL TWO DOOR COOLER IN SERVICE AREA. 15B - LIGHTS NOT SHIELDED IN DRY GOODS AREA IN BASEMENT. 8A - PACKAGED GOODS UNDER PLASTIC WASTE LINES IN BASEMENT.
No violation noted during this evaluation.	02/25/2010	Re-Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	12/28/2009	Inspection	12/28/2009 6A - APPROX 3 QUARTS MEATBALLS AND SAUCE IN HOT HOLDING 131-133 DEGREES, IN HOT HOLDING UNIT - REMOVED AND REHEATED TO 165 DEGREES ON STOVE.
No violation noted during this evaluation.	12/04/2009	Inspection
No violation noted during this evaluation.	10/23/2009	Re-Inspection
No violation noted during this evaluation.	10/09/2009	Re-Inspection
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	09/30/2009	Inspection	9/30/2009 12D - NO BATHROOMS IN RESTAURANT - NEED TO HAVE FUNCTIONING BATHROOMS WITHING 48 HRS WITH HANDWASH STATION. RECEIVED 2 PORTA-JOHNS WITH HANDWASH LOCATED NEXT TO BUILDING AND MAINTAINED ON A REGULAR BASIS.
No violation noted during this evaluation.	07/06/2009	Re-Inspection
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	05/11/2009	Inspection	5/11/2009 12D - NO BATHROOM IN FACILITY - REMOVED DURING CONSTRUCTION. WHEN CONSTRUCTION BEGINS, BATHROOM IS TO BE TOP PRIORITY
Improper thawing procedures used 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: 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. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	12/16/2008	Inspection	12/16/2008 6A- SAUSAGE IN TOMATOE SAUCE (APPROX 1 QUART) TEMPED AT 115-118 AT 145 PM. FIRST COOKED AT 10:30am (CORRECTED-VOLUNTARILY DISCARDED). 11C- MEAT SLICER HAS DRIED FOOD ON IT. 2E- NO ACCURATE PROBE THERMOMETER AVAILABLE IN KITCHEN - READ 0-220 10B- BOTTOM OF COKE COOLER WHERE TOMATOES ARE STORED IS EXTREMELY DIRTY ON THE BOTTOM. 15B- UNSHIELDED LIGHTS IN DRY STORAGE IN BASEMENT. 8F- IMPROPER THAWING OF 10 CHUCKS OF MEAT - SITTING ON COUNTER IN BASEMENT - (CORRECTED) 5E- DELI UNIT IS NOT WORKING PROPERLY (FOOD TEMP OF 51-53 DEGREES) AT 215 PM... APPROXIMATELY 3 LBS OF HAM, 2 LBS OF TURKEY, 2 LBS OF ROAST BEEF REMOVED FROM DELI UNIT TO WALK-IN COLLER - COOLER TEMPERATURE WAS TURNED DOWN AND TEMP WAS DROPPING TO CORRECT TEMP PRIOR TO LEAVING.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	12/17/2007	Inspection	12/17/07 10B COOLER BY SUB STATION INSIDE DOOR BROKEN 10B BREAD BIN IN KITCHEN BROKEN - TO BE REPLACED 15B EXHAUST FAN GREASE BUILDUP
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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	12/28/2006	Inspection	12/28/06 6A MEATBALLS IN SAUCE IN APPROX 1 GALLON STEAMER HOT HOLDING UNIT (IN UNIT 1/2 TO 3/4 OF AN HOUR) - PRODUCT REMOVED AND REHEATED TO 165F. 15B LIGHTS NOT SHIELDED 2E NOT USING PROBE THERMOMETER TO MONITOR TEMPS
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	12/30/2005	Inspection	12/30/05 2C LETTUCE STORED NEXT TO BOXES OF GROUND BEEF IN WALKIN COOLER - LETTUCE MOVED - CORRECTED. 10B ARTIC AIR COOLER AT SANDWICH COUNTER INSIDE DOOR FRAME BROKEN - FRAME MUST BE REPLACED. 15B LIGHT MISSING END CAPS KITCHEN AREA (KITCHEN DRY STOCK AREA) 10B CHEST FREEZER TOP LINER BROKEN

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Oswego Sub Shop Inc., 136 West Eighth Street, Oswego, NY 13126 - Restaurant inspection findings and violations

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