St. Leo's Catholic Church Hall, 10 Onondaga Street, Tully, NY 13159 - Food Service Establishment inspection findings and violations



Business Info

Restaurant name: St. Leo's Catholic Church Hall
Address: 10 Onondaga Street, Tully, NY 13159
County: Onondaga
Local health department: Onondaga County
Restaurant type: Food Service Establishment
Total inspections: 11
Last inspection: 01/28/2016

Restaurant representatives - add corrected or new information about St. Leo's Catholic Church Hall, 10 Onondaga Street, Tully, NY 13159 »


Inspection findings

Inspection date

Type

Comments

  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
01/28/2016Inspection
  • Non food contact surfaces of equipment not clean
  • Hot, cold running water not provided, pressure inadequate
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
02/03/2015Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
01/23/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
01/31/2013Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
01/10/2012Inspection
  • 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.
03/23/2011Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
05/18/2010Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
05/22/2009Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
06/26/2008Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
05/31/2007Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Non food contact surfaces of equipment not clean
07/11/2006Inspection

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