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.
-
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
-
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
-
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.
|
Jan 4, 2010
|
87 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
-
Wiping cloths dirty, not stored properly in sanitizing solutions
|
Jan 14, 2010
|
97 |
-
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)
-
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
-
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.
|
Jan 5, 2011
|
88 |
-
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
-
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.
-
Single service items reused, improperly stored, dispensed, not used when required
|
Jan 20, 2011
|
90 |
-
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)
-
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.
-
Single service items reused, improperly stored, dispensed, not used when required
|
Feb 8, 2011
|
91 |
-
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Improper use and storage of clean, sanitized equipment and utensils
-
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
|
May 2, 2011
|
96 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Improper use and storage of clean, sanitized equipment and utensils
-
Single service items reused, improperly stored, dispensed, not used when required
|
Jan 24, 2012
|
97 |
-
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
|
Apr 25, 2012
|
99 |
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