Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
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
-
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
-
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.
-
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
May 26, 2010
|
86 |
-
Improper use and storage of clean, sanitized equipment and utensils
-
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
Jun 17, 2010
|
98 |
-
Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
-
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.
-
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
-
Improper use and storage of clean, sanitized equipment and utensils
-
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
-
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.
-
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
May 20, 2011
|
81 |
-
Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
-
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.
-
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
Aug 16, 2011
|
93 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
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
-
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)
-
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
|
May 24, 2012
|
95 |
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