Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
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
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Food from unapproved source, spoiled, adulterated on premises.
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
Oct 19, 2010
|
87 |
-
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)
-
Improper use and storage of clean, sanitized equipment and utensils
-
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
-
Wiping cloths dirty, not stored properly in sanitizing solutions
|
Dec 27, 2010
|
91 |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
Improper thawing procedures used
-
Improperly functioning on-site sewage disposal system, improper
-
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.
|
Sep 28, 2011
|
92 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
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 contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
-
Food from unapproved source, spoiled, adulterated on premises.
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
-
Improper thawing procedures used
-
Insects, rodents present
-
Non food contact surfaces of equipment not clean
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
-
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
-
Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
-
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
|
Mar 2, 2012
|
77 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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)
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
-
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
-
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
Mar 29, 2012
|
89 |
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