Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
Jan 8, 2010
|
95 |
-
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
-
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)
-
Improper use and storage of clean, sanitized equipment and utensils
-
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
Feb 16, 2010
|
95 |
-
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
-
Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
-
Insects, rodents present
-
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
Oct 7, 2010
|
84 |
-
Hair is improperly restrained
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
-
Miscellaneous, Economic Violation, Choking Poster, Training.
|
Jun 28, 2011
|
97 |
-
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
-
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)
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
-
Potentially hazardous foods are not kept at or above 140oF during hot holding.
-
Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
|
Jul 28, 2011
|
83 |
-
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
-
Hair is improperly restrained
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
Sep 20, 2011
|
94 |
-
Hair is improperly restrained
-
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
Dec 30, 2011
|
94 |
-
Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
May 24, 2012
|
95 |
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