Spinning Wheel Restaurant (The) (Health Operation# 292891) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 30, 2018.
| NYS Health Operation ID | 292891 |
| Operation Name | Spinning Wheel Restaurant (The) |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
7384 Thompson Road North Syracuse NY 13212 |
| Municipality | CICERO |
| County | ONONDAGA |
| Permitted Corporation Name | The Spinning Wheel Restaurant, Inc. |
| Permitted Operator Name | Robert Haselmayer |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 335100 |
| Date: 2019-02-22 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 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) Comments: satisfactory inspection |
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| Date: 2018-08-30 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Walk in cooler in basement maintaining marginal temperature at 46.8-47.3degF. Suggest having unit looked at by HVAC service company. |
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| Date: 2017-08-28 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11D: Non food contact surfaces of equipment not clean Comments: Satisfactory inspection. |
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| Date: 2016-09-06 | Type: Re-Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Reinspection this date for violations cited during an inspection on 08/18/16. The majority of violations have been corrected at this time. Recommend abatement. |
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| Date: 2016-08-18 | Type: Inspection |
Violations:
5 critical,
16 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5E (Critical): 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. Item 5A (Critical): 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. Item 5B (Critical): 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. Item 8B: In use food dispensing utensils improperly stored Item 11D: Non food contact surfaces of equipment not clean Item 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) Item 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) Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8D: Single service items reused, improperly stored, dispensed, not used when required |
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| Date: 2015-09-21 | Type: Inspection |
Violations:
2 critical,
15 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 5A (Critical): 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. Item 11D: Non food contact surfaces of equipment not clean Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2014-07-07 | Type: Inspection |
Violations:
3 critical,
9 noncritical |
|
Item 5E (Critical): 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. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 5A (Critical): 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. Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Department of State (DOS) ID | 1171718 |
| Entity Name | THE SPINNING WHEEL RESTAURANT, INC. |
| Initial DOS Filing Date | 1987-05-18 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | THE SPINNING WHEEL RESTAURANT, INC. |
| DOS Process Address |
7384 Thompson Road North Syracuse NEW YORK 13212 |
| Location Name | ROBERT HASELMAYER |
| Location Address |
7384 Thompson Rd N. Syracuse NEW YORK 13212 |
| Street Address | 7384 Thompson ROAD |
| City | North Syracuse |
| State | NY |
| Zip | 13212 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).