Su Newhouse Snack Bar, 215 University Avenue, Syracuse, NY 13244 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: SU Newhouse Snack Bar
Address: 215 University Avenue, Syracuse, NY 13244
County: Onondaga
Local health department: Onondaga County
Restaurant type: Food Service Establishment
Total inspections: 11
Last inspection: 01/29/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
 01/29/2015Inspection
No violation noted during this evaluation. 01/23/2014Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 10/10/2013Inspection
No violation noted during this evaluation. 09/24/2012Inspection
  • 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.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Insects, rodents present
 10/27/2011Inspection
  • Insects, rodents present
  • 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)
 03/04/2010Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 03/24/2009Inspection
  • 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
  • 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.
 03/27/2008Inspection
No violation noted during this evaluation. 08/23/2007Inspection
No violation noted during this evaluation. 07/14/2006Inspection
  • 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.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non food contact surfaces of equipment not clean
 04/12/2006Inspection

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