WILLOW BANK YACHT CLUB FSE

27 FORMAN STREET, CAZENOVIA, NY 13035 · Restaurant (Restaurant)

31 inspections

1. Contrôle9 juill. 2026

   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
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
2. Contrôle28 août 2025

   1 infraction

   • 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
3. Contrôle19 juill. 2023

   2 infractions

   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
   • 1G: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
     • Critical Violation
4. Réinspection31 août 2022

   0 infraction

5. Contrôle12 août 2022

   6 infractions

   • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
     • Critical Violation
   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 14A: Insects, rodents present
     • Not Critical Violation
   • 8A: 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)
     • Not Critical Violation
6. Contrôle28 juill. 2021

   0 infraction

7. Contrôle16 juill. 2019

   2 infractions

   • 5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
     • Critical Violation
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
8. Contrôle24 août 2018

   1 infraction

   • 8F: Improper thawing procedures used
     • Not Critical Violation
9. Contrôle28 juill. 2017

   1 infraction

   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
10. Contrôle23 août 2016

    3 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
11. Contrôle22 juill. 2015

    2 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 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
12. Contrôle17 juill. 2014

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
13. Contrôle8 juill. 2013

    4 infractions

    • 8A: 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)
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • 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
    • 9C: Hair is improperly restrained
      • Not Critical Violation
14. Contrôle8 août 2012

    5 infractions

    • 8F: Improper thawing procedures used
      • Not Critical Violation
    • 9C: Hair is improperly restrained
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
15. Contrôle27 août 2011

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
16. Contrôle15 juill. 2010

    2 infractions

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 9C: Hair is improperly restrained
      • Not Critical Violation
17. Contrôle6 juill. 2009

    0 infraction

18. Contrôle16 juill. 2008

    2 infractions

    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
19. Contrôle2 juill. 2007

    4 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
    • 9C: Hair is improperly restrained
      • 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
20. Contrôle19 juill. 2006

    2 infractions

    • 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. Contrôle1 juill. 2005

    0 infraction

22. Contrôle20 juill. 2004

    0 infraction

23. Contrôle30 juin 2003

    0 infraction

24. Contrôle30 juill. 2002

    0 infraction

25. Contrôle5 juill. 2001

    0 infraction

26. Contrôle26 juin 2000

    0 infraction

27. Contrôle8 juill. 1999

    0 infraction

28. Contrôle24 juill. 1998

    0 infraction

29. Contrôle25 juill. 1997

    0 infraction

30. Contrôle16 juill. 1996

    0 infraction

31. Contrôle16 août 1995

    0 infraction