R Diner, 431 Us Route 11, Central Square, NY 13036 - Restaurant inspection findings and violations

Business Info

Restaurant name: R DINER
Address: 431 Us Route 11, Central Square, NY 13036
County: Oswego
Local health department: Oswego County
Restaurant type: Restaurant
Total inspections: 17
Last inspection: 04/08/2015

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Inspection findings	Inspection date	Type	Comments
Hair is improperly restrained Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas 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) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	04/08/2015	Inspection
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	04/09/2014	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: 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. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	04/04/2013	Inspection
Improper use and storage of clean, sanitized equipment and utensils 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.	04/13/2012	Inspection	4/13/12 5A - ONE CUP OF HASH AND ONE CUP OF GROUND SAUSAGE AT 59F FOR MORE THAN TWO HOURS. CORRECTED BY VOLUNTARILY DISCARDED. 8C - DIRTY POTHOLDER STORED ON TOP OF UTENSILS IN UTENSIL DRAWER.
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. Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	04/22/2011	Inspection	4/22/11 2C - LEMONS STORED ABOVE HAMBURGER. (CORRECTED) 5B - MAC AND CHEESE (APPROXIMATELY 20 POUNDS) HAD TEMPS RANGING FROM 77F TO 83F. PLACED COVERED IN REFRIGERATION APPROXIMATELY FOUR HOURS. ALL WAS VOLUNTARILY DISCARDED. CORRECTED
No violation noted during this evaluation.	05/25/2010	Inspection
No violation noted during this evaluation.	03/11/2010	Re-Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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: Unwrapped/potentially hazardous foods are reserved.	02/03/2010	Inspection	2/3/2010 12D - BATHROOM DOOR BY OFFICE IS NOT SELF-CLOSING (corrected 3/11/2010) 15B - LIGHT IN DRY STORAGE AREA IN BASEMENT IS NOT SHIELDED (corrected 3/11/2010) 15A - CEILING OF DRY STORAGE IN BASEMENT IS NOT SMOOTH AND EASILY CLEANABLE (corrected 3/11/2010) 2D - CREAMER IN METAL CONTAINERS STORED IN REFRIGERATOR IS RESERVED TO CUSTOMERS. EXISTING 3 CONTAINERS WERE VOLUNTARILY DISCARDED. (CORRECTED) 8A - DRIED BREAD PIECES ARE STORED IN OPEN CARDBOARD BOX FOR FUTURE USE. (CORRECTED BY DISCARDING) 5A - BREADING STORED IN OPEN CONTAINER UNDER HOT HOLDING UNIT IN KITCHEN. NO TEMPERATURE CONTROL BREADING WAS VOLUNTARILY DISCARDED. (CORRECTED)
No violation noted during this evaluation.	05/12/2009	Re-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. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.	03/30/2009	Re-Inspection	3/30/2009 8F- CHICKEN WAS THAWING IN PAN IN STORAGE AREA. (CORRECTED BY MOVING TO COOLER) 5D- MAC IN MAC SALAD WAS NOT COOLED TO 45 DEGREES PRIOR TO MIXING IN SALAD. SALAD MADE APPROXIMATELY 30 MINUTES AGO. WAS TEMPED AT 50 DGREES. (CORRECTED BY COOLING TO 45 DEGREES) 6A- SAUERBRATEN WAS TEMPED AT 120 DEGREES IN HOT HOLDING. PLACED IN HOT HOLDING ABOUT 1/2 HORU AGO. (CORRECTED BY REHEATING TO 165 DEGREES AND MAINTAING AT 140 DEGREES. 5A- 1 POUND OF MEATLOAF WAS TEMPED AT 50 DEGREES IN COLD HOLDING. MEATLOAF IN COLD HOLDING FOR LESS THAN 1 HOUR. (CORRECTED BY RETURNING TO FREEZER FOR QUICK COOL DOWN) 5A- APPROXIMATELY 3 LBS OF HAM, 1.5 LB SAUSAGE LINKS,2 LBS SAUSAGE PATTY, AND 2 LB ITALIAN SAUSAGE TEMPED IN COLD HOLDING AT TEMPS FROM 50 TO 52 DEGREES. ITEMS IN THIS COOLER SINCE 7 AM (OVER 4 HOURS). (CORRECTED - VOLUNTARILY DISCARDED) 5A- APPROXIMATELY 1 LB SPINACH AND 1 LB PEPPERS IN COLD HOLDING AT 50 DEGREES FOR LESS THAN 1 HOUR. (CORRECTED BY RETURNING TO FREEZER FOR QUICK COOL DOWN) 15B- LIGHT ABOVE DELI COOLER HAS CRACKED SHIELDING. (CORRECTED 5/12/2009) 10B- GASKET ON 2 DOOR COOLER IN KITCHEN IS RIPPED IN SEVERAL PLACES. (CORRECTED 5/12/2009)
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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.	02/23/2009	Inspection	2/23/2009 15B- LIGHT IN POT/PAN STORAGE AREA IS NOT SHIELDED. 5A- RECONSTITUTED MILK PRODUCT IS LEFT ON TABLES WITH NO TEMPERATURE CONTROL. APPROX 1/4 CUP PER CONTAINER, 20 CONTAINERS WERE VOLUNTARILY EMPTIED. (CORRECTED)
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	07/06/2007	Inspection	7/6/07 5C 1 1/2 DOZEN RAW SHELL EGGS SITTING ON COUNTER BY GRILL, WARM TO THE TOUCH, OPERATOR VOLUNTARILY DISCARDED - CORRECTED.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	03/29/2007	Inspection	3/29/07 12E GARBAGE CAN & BROOMS IN FRONT OF HANDWASH SINK - CORRECTED 10B LEFT DOOR GASKET ON DOUBLE DOOR COOLER IS TORN AWAY FROM DOOR ALONG EDGE 15A WALK-IN COOLER FLOOR HAS DIRT ACCUMULATED ALONG 2 SEAMS - CORRECTED
Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	03/23/2007	Inspection	3/23/07 12E HAND WASH SINK IS DIRTY 8A DRY STORAGE AREA OFF OF KITCHEN - BAG OF RICE STORED ON FLOOR, LOAF OF BREAD ON FLOOR - CORRECTED 15C PIECES OF DRY SPAGHETTI SCATTERED ON FLOOR UNDER SHELVES IN DRY STORAGE AREA OFF OF KITCHEN - CORRECTED 14B CONTAINER OF (UNCOVERED) MOUSE BAIT UNDER SHELVES IN DRY STORAGE AREA - CORRECTED BY DISCARDING BAIT 15B LIGHT BULB NOT SHIELDED IN DRY STORAGE AREA 10B DRIED CRUMBS ACCUMULATED ON BOTTOM PORTION OF MEAT SLICER CRUMBS AND FOOD PARTICLES ACCUMULATED ON KITCHEN FLOOR MOSTLY UNDER EQUIPMENT AND BEHIND EQUIPMENT ALONG EDGES OF FLOOR.
No violation noted during this evaluation.	04/21/2006	Re-Inspection
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. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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. Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	04/11/2006	Inspection	4/11/06 5E SANWICH UNIT NOT MAINTAINING 40F TEMPERATURE - INSPECTOR TEMPED (AMBIENT) AT 48F - FOOD TO BE ROTATED BETWEEN UNIT AND WALK IN COOLER UNTIL SANDWICH UNIT REPAIRED. CORRECTED 4/21/06 5A APPROX 2 LBS TURKEY COLD MEAT IN SANDWICH UNIT AT 50F, COOK STATES TURKEY WAS KEPT IN SANDWICH UNIT OVER NIGHT - COOK VOLUNTARILY DISCARDED TURKEY - CORRECTED. 12E NO PAPER TOWELS ON HOLDER AT HANDWASH SINK - CORRECTED 15B ANSUL UNIT/EXHAUST HOOD SCREENS OVER GRILL HAVE GREASE CCUMULATION 10B DOUBLE DOOR COOLER HAS CRUMBS AND SPILLS ON FLOOR OF UNIT 10A PREP COUNTER ON SANDWICH UNIT IS SCRATCHED AND HAS DEEP CUTS OVER MOST OF SURFACE AREA 8E NO THERMOMETER IN SANDWICH UNIT - CORRECTED 10B ONE SHELF IN SANDWICH UNIT IS RUSTY 15B LIGHT BULB IN DRY STORAGE AREA IN BASEMENT STILL NOT SHIELDED 8E TEMPERATURE GAGE AND INDICATING THERMOMETER INSIDE WALKIN COOLER ARE NOT ACCURATE
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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Improper use and storage of clean, sanitized equipment and utensils Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	10/19/2005	Inspection	10/19/05 5A APPROX 1 LB. TURKEY, 1/2 LB. SAUSAGE LINKS IN SANDWICH UNITS TEMPED 47F AFTER BUSY LUNCH PERIOD REMOVED TO LARGE COOLER FOR COOLING DOWN TO 45F. CORRECTED 8A BAG POTATOES STORED ON FLOOR IN BACK KITCHEN - CORRECTED 12E HANDWASH SINK NEEDS CLEANING 12E HANDWASH SINK OBSTRUCTED BY GARBAGE CAN ON FLOOR - CORRECTED 8C PLASTIC CONTAINER WHERE ICE SCOOP IS STORED IS DIRTY. 15B LIGHT BULB NOT SHIELDED DOWNSTAIRS DRY STORAGE ROOM 8A 2 BOXES PUDDING SNACKS STORED ON FLOOR UPSTAIRS DRY STORAGE - CORRECTED 10B SANDWICH UNIT NEEDS ADJUSTMENT TO LOWER TEMP

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