OCC Foodservice Curriculum

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

27 inspections

1. InspectionSep 15, 2025

   0 infractions

2. InspectionMar 6, 2025

   1 infraction

   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
3. InspectionOct 15, 2024

   0 infractions

4. InspectionSep 14, 2023

   0 infractions

5. InspectionMar 31, 2023

   0 infractions

6. InspectionSep 7, 2022

   0 infractions

7. InspectionJan 31, 2022

   0 infractions

8. InspectionMay 3, 2021

   0 infractions

9. InspectionFeb 11, 2020

   0 infractions

10. InspectionOct 8, 2019

    0 infractions

11. InspectionFeb 26, 2019

    0 infractions

12. InspectionSep 11, 2018

    0 infractions

13. InspectionSep 19, 2017

    1 infraction

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
14. InspectionAug 24, 2016

    0 infractions

15. InspectionApr 11, 2016

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
16. InspectionApr 20, 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. InspectionOct 15, 2014

    1 infraction

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
18. InspectionSep 16, 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. InspectionNov 8, 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. InspectionMay 1, 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. InspectionSep 28, 2011

    1 infraction

    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
22. InspectionNov 23, 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. InspectionDec 2, 2009

    1 infraction

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
24. InspectionDec 1, 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. InspectionSep 17, 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. InspectionNov 6, 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. InspectionMar 27, 2006

    1 infraction

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