OCC Foodservice Curriculum

4585 WEST Seneca TURNPIKE, Syracuse, NY 13215 · Restaurant (Food Service Establishment)

27 inspections

1. Contrôle15 sept. 2025

   0 infraction

2. Contrôle6 mars 2025

   1 infraction

   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
3. Contrôle15 oct. 2024

   0 infraction

4. Contrôle14 sept. 2023

   0 infraction

5. Contrôle31 mars 2023

   0 infraction

6. Contrôle7 sept. 2022

   0 infraction

7. Contrôle31 janv. 2022

   0 infraction

8. Contrôle3 mai 2021

   0 infraction

9. Contrôle11 févr. 2020

   0 infraction

10. Contrôle8 oct. 2019

    0 infraction

11. Contrôle26 févr. 2019

    0 infraction

12. Contrôle11 sept. 2018

    0 infraction

13. Contrôle19 sept. 2017

    1 infraction

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
14. Contrôle24 août 2016

    0 infraction

15. Contrôle11 avr. 2016

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
16. Contrôle20 avr. 2015

    3 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
17. Contrôle15 oct. 2014

    1 infraction

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
18. Contrôle16 sept. 2013

    2 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
19. Contrôle8 nov. 2012

    1 infraction

    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
20. Contrôle1 mai 2012

    4 infractions

    • 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
21. Contrôle28 sept. 2011

    1 infraction

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
22. Contrôle23 nov. 2010

    2 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
23. Contrôle2 déc. 2009

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
24. Contrôle1 déc. 2008

    3 infractions

    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
25. Contrôle17 sept. 2007

    4 infractions

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
26. Contrôle6 nov. 2006

    2 infractions

    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
27. Contrôle27 mars 2006

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation