Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
Cooked or prepared foods are subject to cross-contamination from raw foods.
-
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
-
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)
-
Potentially hazardous foods are not kept at or above 140oF during hot holding.
-
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.
-
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
May 11, 2010
|
69 |
-
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
-
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 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)
-
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
-
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
Jun 14, 2010
|
84 |
-
Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
-
Cooked or prepared foods are subject to cross-contamination from raw foods.
-
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
-
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
Oct 28, 2010
|
77 |
-
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.
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Improper thawing procedures used
-
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Miscellaneous, Economic Violation, Choking Poster, Training.
-
Non food contact surfaces of equipment not clean
-
Potentially hazardous foods are not kept at or above 140oF during hot holding.
|
Oct 29, 2010
|
85 |
-
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.
-
Garbage storage areas not properly constructed or maintained, creating a nuisance
|
Dec 2, 2010
|
94 |
-
Cooked or prepared foods are subject to cross-contamination from raw foods.
-
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.
-
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)
-
Improperly functioning on-site sewage disposal system, improper
-
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
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)
-
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 14, 2011
|
71 |
-
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.
-
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
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
-
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.
-
Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
|
Nov 8, 2011
|
70 |
-
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)
|
Nov 28, 2011
|
98 |
-
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 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)
-
Improperly functioning on-site sewage disposal system, improper
-
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
|
Dec 30, 2011
|
86 |
-
Garbage storage areas not properly constructed or maintained, creating a nuisance
|
Jun 18, 2012
|
99 |
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