Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
-
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 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).
|
Mar 15, 2011
|
83 |
-
Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
-
Hair is improperly restrained
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
-
Improper use and storage of clean, sanitized equipment and utensils
-
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
Apr 15, 2011
|
90 |
-
Garbage storage areas not properly constructed or maintained, creating a nuisance
-
Hair is improperly restrained
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
Aug 26, 2011
|
97 |
-
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
-
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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
Apr 2, 2012
|
89 |
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