OSWEGO SUB SHOP (Health Operation# 296271) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 3, 2018.
| NYS Health Operation ID | 296271 |
| Operation Name | OSWEGO SUB SHOP |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
136 West Eighth Street Oswego NY 13126 |
| Municipality | OSWEGO |
| County | OSWEGO |
| Permitted DBA | OSWEGO SUB SHOP |
| Permitted Corporation Name | OSWEGO SUB SHOP INC. |
| Permitted Operator Name | WILLIAM GREENE JR |
| Permit Expiration Date | 11/30/2018 |
| Local Health Department | Oswego County |
| NYSDOH Gazetteer | 370200 |
| Date: 2018-12-03 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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) Comments: Wing sauce has labeling on container that states refrigeration is required after opening. The pH of the sauce could not be measured so the operator will contact the supplier to see if the item is shelf stable an does not require temperature control. The operator will contact the health department with supplier information on the wing sauce and hot peppers. Discussed sick worker policy. |
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| Date: 2018-03-08 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: All hot and cold temperatures are within required parameters. Discussed rinsing of tomatoes. The tomatoes from C's Farms are pre-washed per C's. Other tomatoes were purchased from Sysco. The operator will check with Sysco's to see if those tomatoes are pre-washed. Operator will start pre-washing tomatoes until this information is available. (Note: Sysco's tomatoes are not pre-washed.) Discussed complaint #C18-02-016. Operator is not aware of any customer complaints regarding illness. Operator will start having shift supervisors record in a notebook any complaints received from customers. Per conversation with Val a few employees have been ill with similar symptoms (of complainant). The present policy is to allow the employee to return to work the next day. We discussed changing policy to have employee take more time off if norovirus or other contagious disease is suspected. Also discussed handwashing, glove changes, and sanitizing surfaces to prevent spread of viruses and bacteria along with sending sick employees home. |
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| Date: 2017-11-27 | 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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) Comments: Frequent glove changing and hand washing was observed. Discussed frequency of cleaning. Discussed proper cooling procedures with person in charge and observed blast chiller being used. Probe thermometer available to use. Discussed ill food worker policy. |
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| Date: 2017-02-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: This inspection is for complaint C-17-02-014. We discussed the complaint regarding undercooked chicken wings and the complainant reporting that he had gotten sick from eating the wings. One of the operators showed the process of cooking wings. When there is a large quantify of wings they are cooked for longer than the standard 9 minutes. The temperature of the cooked wings are checked to verify they are cooked to a minimum temperature of 165ºF. The manager was aware of the complaint only through a post on Facebook. The complainant did not contact the business. The manager was told they must contact the health department if a customer reports they got sick from eating the food from the establishment. I gave the manager a reporting poster. No violations were observed during the inspection. | ||
| Date: 2016-11-22 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 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) Comments: Discussed sick employee policy. Also discussed storage of wiping clothes. |
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| Date: 2016-07-27 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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) Comments: Hats and gloves used and probe thermometers available. Discussed importance of keeping cheese <45ºF. Discussed ill food worker policy and CIAA with manager and staff. Hot holding meatballs -149ºF. Texas hot sauce - 151º, all cold holding food items <45ºF. |
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| Date: 2016-04-13 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Inspection to verify type K extinguisher has been recharged. Extinguisher has tag dated 4/16. Fire protection system tag is dated 3/16. | ||
| Date: 2015-11-13 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Comments: Discussed dented cans and placement for cans that are to be returned to vendor. Also discussed use of blast chiller for roasts, chili and texas hot sauce. Discussed sick leave policy. |
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| Date: 2014-11-13 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Discussed preparation of potato salad and the need to use cold ingredients when making salad. Also discussed use of clothes in sanitizing solution for wiping surfaces. |
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| Date: 2013-12-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-11-18 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 9C: Hair is improperly restrained Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
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| Date: 2012-12-17 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-12-10 | Type: Inspection |
Violations:
3 critical,
0 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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. Comments: 12/10/12 7F - MEATBALLS IN SAUCE APPROXIMATELY FOUR QUARTS IN HOT HOLDING 61-70F HAD BEEN IN HOT HOLDING ONE HOUR. REMOVED AND REHEATED TO 165F. SAUSAGE IN SAUCE, FOUR QUARTS IN HOT HOLDING 70-101F, HAD BEEN IN HOT HOLDING FOR ONE HOUR. REMOVED AND REHEATED TO 165F. 7F - TEXAS HOT SAUCE IN HOT HOLDING 1/2 QUART 80F HAD BEEN HELD FOR ABOUT ONE HOUR. REMOVED AND REHEATED. 5A - APPROXIMATELY 50-60 POUNDS OF SLICED MEATS IN TWO DOOR COOLER TEMPED AT 49-51F, ALL PRODUCTS HAD BEEN IN THE COOLER OVERNIGHT. SLICE MEATS WERE ROAST BEEF, TURKEY, HAM, PASTRAMI AND CAPICOLA EACH ABOUT TEN POUNDS. THE TEMP ON THE COOLER THERMOMETER READ 50F. THE COOK TOOK SOME OF THE TEMPERATURES ALSO. ALL FOODS VOLUNTARILY DISCARDED. 5A - IN THE TOP UNITS OF BOTH TWO DOOR COOLERS AT SANDWICH PREP AREA, THE MEATS RANGED IN TEMP OF 50-51F. THEY HAD BEEN LEFT IN COOLER OVER NIGHT. THE MEATS WERE ROAST BEEF, HAM, TURKEY AND PASTRAMI. (NOTE: FOODS IN LOWER SECTION OF COOLER TO THE EAST TEMPED JUST AT 45F) TOP MEATS WERE VOLUNTARILY DISCARDED. 2E - PROBE THERMOMETERS NOT USED TO MONITOR TEMPS OF FOODS. |
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| Date: 2012-07-20 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
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 9C: Hair is improperly restrained Comments: 7/20/12 9C - HAIR RESTRAINTS NOT WORN BY ALL FOOD HANDLERS. 8A - CARDBOARD BOX WITH BREAD ROLLS STORED ON FLOOR - CORRECTED. |
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| Date: 2011-10-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-12-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-12-16 | Type: Inspection |
Violations:
1 critical,
2 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 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) Comments: 12/16/10 6A - EIGHT PIECES OF CHICKEN IN HOT HOLDING APPROXIMATELY 20 MINUTES 129-133F. PRODUCT REMOVED AND REHEATED TO 165F. 8A - CONTAINERS DOUBLE STACKED IN SMALL TWO DOOR COOLER IN SERVICE AREA. 15B - LIGHTS NOT SHIELDED IN DRY GOODS AREA IN BASEMENT. 8A - PACKAGED GOODS UNDER PLASTIC WASTE LINES IN BASEMENT. |
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| Date: 2010-02-25 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-12-28 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: 12/28/2009 6A - APPROX 3 QUARTS MEATBALLS AND SAUCE IN HOT HOLDING 131-133 DEGREES, IN HOT HOLDING UNIT - REMOVED AND REHEATED TO 165 DEGREES ON STOVE. |
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| Date: 2009-12-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 136 WEST EIGHTH STREET |
| City | OSWEGO |
| State | NY |
| Zip | 13126 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| OSWEGO BAKERY & CATERING CO., INC. | William Jr. Greene | 136 West Eighth Street, Oswego, NY 13126 | 2011-10-28 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| PIZZA VILLA | Susette Berlin | 101 1/2 West Bridge Street, Oswego, NY 13126 | 2018-10-12 |
| GREENE'S ALE HOUSE & GRILLE | Scuba Duck Productions, Inc. | 104 West Bridge Street, Oswego, NY 13126 | 2017-10-04 |
| OSWEGO HOSPITAL HOSPITALITY SNACK BAR | Oswego Hospital Hospitality Snack Shop · Aramark @ Oswego Hospital | 110 West Sixth Street, Oswego, NY 13126 | 2018-10-25 |
| BPOE #271 OSWEGO ELKS | B.p.o.e. #271-oswego Elks Lodge · B.p.o. Elks | 132 West Fifth Street, Oswego, NY 13126 | 2017-12-05 |
| MARY PLUMMERS ITALIAN COOKIES & CATERING | Mary Plummer | 88 West 7th Street, Oswego, NY 13126 | 2017-11-01 |
| OSWEGO THEATRE | Zurich Cinemas of Oswego | 138 West Second Street, Oswego, NY 13126 | 2018-11-21 |
| OSWEGO HIGH SCHOOL | Oswego City School District | 2 Buccaneer Blvd, Oswego, NY 13126 | 2018-10-29 |
| BRIDGE STREET PIZZA | The Patch · Fuel Pizza | 45 West Bridge Street, Oswego, NY 13126 | 2018-10-19 |
| FREDERICK LEIGHTON ELEMENTARY | Oswego City School District | One Buccaneer Blvd, Oswego, NY 13126 | 2018-10-18 |
| CANALE'S RESTAURANT | Canale's Restaurant, Inc. | 156 West Utica Street, Oswego, NY 13126 | 2018-08-27 |
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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).