Suco-Campus Center, 7060 State Route 104, Oswego, NY 13126 - College Food Service inspection findings and violations

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Business Info

Restaurant name: SUCO-CAMPUS CENTER
Address: 7060 State Route 104, Oswego, NY 13126
County: Oswego
Local health department: Oswego County
Restaurant type: College Food Service
Total inspections: 19
Last inspection: 11/17/2015
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Inspection findings

Inspection date

Type

Comments
  • 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.
 11/17/2015Inspection(UNIT AT 43F JUST BEFORE INSPECTOR LEFT, FUNCTIONING PROPERLY)
  • 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.
 04/14/2015Inspection
No violation noted during this evaluation. 11/17/2014Inspection
No violation noted during this evaluation. 04/09/2014Inspection
No violation noted during this evaluation. 11/01/2013Inspection
  • In use food dispensing utensils improperly stored
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 04/18/2013Inspection
No violation noted during this evaluation. 11/06/2012Inspection
No violation noted during this evaluation. 03/23/2012Inspection
No violation noted during this evaluation. 11/01/2011Inspection
No violation noted during this evaluation. 04/13/2011Inspection
  • In use food dispensing utensils improperly stored
 10/14/2010Inspection10/14/10 8B ICE SCOOP STORED IN DIRECT CONTACT WITH ICE MACHINE (TOP) - CORRECTED. (USUAL STORAGE HOOK NOT USED BY EMPLOYEE)
  • 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.
 03/30/2010Inspection03/30/10 5A 8 PACKAGES SUSHI - APPROX 8 OZ EACH - TEMPS BETWEEN 53F - 60F - JUST DELIVERED 10:45 AM FROM HEWITT - MANAGER TEMPED TOGETHER WITH INSPECTOR - ALL SUSHI VOLUNTARILY DISCARDED - CORRECTION FOR THIS FACILITY.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/15/2009Inspection10/15/2009 15A - 1 FOUR FOOT SECTION OF FLOOR UNDER DRY STORAGE SHELVES (SPICES STORED HERE) HAS A FEW FOOD PARTICLES SCATTERED.
No violation noted during this evaluation. 04/24/2009Inspection
No violation noted during this evaluation. 10/23/2008Inspection
No violation noted during this evaluation. 05/13/2008Inspection
No violation noted during this evaluation. 10/15/2007Re-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.
 10/03/2007Inspection10/3/07 5A THE SALAD BAR HAD FOODS WITH THE FOLLOWIING TEMPERATURES: COTTAGE CHEES (1.5 QTS) 52F, GARBONZO BEAN SALAD (1.5 QTS) 55F, RICE AL FRESCO (1.5 QTS) 52F, PASTA (1.5 QTS) 53F, CHICKEN (1.5 QTS) 51F, POTATO SALAD (1.5 QTS) 51F, HARD BOILED EGGS (CHOPPED - 1.5 QTS) 51F, FRUIT SALAD (1.5 QTS) 51, OLIVE MIXTURE (1.5 QTS) 55F, PICKLED VEGS (1.5 QTS) 55F, MIXED BEANS (1.5 QTS) 53F. ALL FOODS WERE IN THIS UNIT FOR MORE THAN 2 HOURS PER THE MANAGER. THE OLIVES AND PICKLED VEGETABLES WERE FROM CONTAINERS THAT STATED ""REFRIGERATE AFTER OPENING"". ALL ITEMS LISTED ABOVE WERE VOLUNTARILY DISCARDED. CORRECTED.
  • 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
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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.
 07/11/2007Inspection7/11/07 5A SALAD BAR IN LAKE EXPRESS HAD ITEMS WITH THE FOLLOWING TEMPERATURES: BEAN & LENTIL SALAD - 48F (1 QT), MACARONI SALAD - 47F (1 1/2 QTS), EGGS - 49F (1 QT), CHICKEN - 50F (2 CUPS), POTATO SALAD - 47F (1 1/2 QTS), MELON SALAD - 47F (3 CUPS), CABBAGE SALAD - 49F (3 CUPS), HAM-47F (2 QTS), BEAN SPROUTS - 48F (2 QTS). ALL ITEMS WERE ON THE SALAD BAR LINE FOR MORE THAN 2.5 HOURS, AND WERE VOLUNTARILY DISCARDED. CORRECTED 6A ONE PEPPERONI, PEPPER, AND SAUSAGE PIZZA WAS HELD IN HOT HOLDING AT 127F. THE PIZZA WAS VOLUNTARILY DISCARDED - CORRECTED 5A THE BOTTOM OF THE SANDWICH PREP COOLER IN THE CUTTING BOARD HELD. 2 QTS OF SEAFOOD SALAD BETWEEN 47-50F, 4QTS OF TUNA SALAD AT 48F, AND 1.5 QTS OF CHICKEN SALAD AT 46F. SALADS WERE HELD THERE FOR MORE THAN 2.5 HOURS AND WERE VOLUNTARILY DISCARDED. 2E ACCURATE THERMOMETERS WERE NOT AVAILABLE TO MEASURE TEMPERATURES OF FOODS - CORRECTED BY STANDARDIZING THE THERMOMETER. 8E THE BEVERAGE AIR COOLER AT THE CROSSROADS DID NOT HAVE A THERMOMETER

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