AZTECA MEXICAN GRILL
Sandra Valenzuela


Address: 53 East Bridge Street, Oswego, NY 13126

AZTECA MEXICAN GRILL (Health Operation# 296321) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 23, 2018.

Business Overview

NYS Health Operation ID 296321
Operation Name AZTECA MEXICAN GRILL
Food Service Description Food Service Establishment - Restaurant
Facility Address 53 East Bridge Street
Oswego
NY 13126
Municipality OSWEGO
County OSWEGO
Permitted Corporation Name AZTECA MEXICAN GRILL
Permitted Operator Name SANDRA VALENZUELA
Permit Expiration Date 01/31/2019
Local Health Department Oswego County
NYSDOH Gazetteer 370200

Inspection Results

Date: 2019-02-13 Type: Inspection Violations: 2 critical, 2 noncritical
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
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 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 11D: Non food contact surfaces of equipment not clean
Comments: All hot holding and cold holding temperatures are acceptable. Discussed cooling of foods. Gave operator cooling brochures. Also discussed sick worker policy.
Date: 2018-10-23 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: manager found that the turner dial under the refried beans had been inadvertently turned down; dial located where it is possible for food worker to bump into when serving from the steam table
Date: 2018-02-20 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Discussed sick worker policy. Discussed use of gloves and handwashing.
Date: 2017-12-04 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: All violations from previous inspection have been corrected. Queso cheese sauce and other items are being cooled properly, all hot food is held at 140 degrees F, and no contamination of food was observed.
Date: 2017-10-27 Type: Inspection Violations: 3 critical, 3 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 proper cooling methods with person in charge. Discussed proper glove usage and changing of gloves. Discussed reheating of food items to 165 degrees F before placing on steam line. Discussed ill food worker policy.
Date: 2017-01-24 Type: Inspection Violations: 2 critical, 2 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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 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
Comments: Discussed sick worker policy.
Date: 2016-09-21 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Deli cooler that was not working properly was replaced. Food temped inside new deli cooler <45F
Date: 2016-08-31 Type: Inspection Violations: 1 critical, 1 noncritical
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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: Discussed ill food worker policy and CIAA with owner and staff. Provided hand washing signs. Owner to contact OCHD after deli cooling unit has been serviced.
Date: 2016-04-22 Type: Inspection Violations: 0 critical, 1 noncritical
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Comments: Discussed complaint #C16-04-033. I talked to the manager and informed him the restaurant must call us if any one claims to have gotten sick from eating the food there. Gave operator a copy of the Required Notification Poster.
Date: 2016-03-31 Type: Re-Inspection Violations: 1 critical, 0 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Comments: Discussed importance of labeling spray bottles containing toxic substances. All hot holding tempertures were adequate and all food was stored at least 6 inches off the ground.
Date: 2016-02-05 Type: Re-Inspection Violations: 1 critical, 3 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: The inspector will be back for re-inspection due to seeing repeated violations from the last inspection. Foods meant to be hot must be hot held at 140'F or above. Food must be stored at least 6 inches above the ground in a clean location.
Date: 2016-01-12 Type: Inspection Violations: 2 critical, 5 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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: Sick leave policy discussed with person in charge. Re-inspection within two weeks to one month. Storage of potentially hazardous foods discussed for the sliding door cooler.
Date: 2015-10-20 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed. Spoke to manager about sick leave policy in response to complaint.
Date: 2015-01-30 Type: Inspection Violations: 0 critical, 4 noncritical
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
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 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
Date: 2014-01-22 Type: Inspection Violations: 1 critical, 0 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Date: 2013-11-25 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-01-31 Type: Inspection Violations: 0 critical, 0 noncritical

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
Azteca Mexican Grill Valenzuela Enterprises, LLC 3783 Milton Avenue, Camillus, NY 13031 2018-06-26

Office Location

Street Address 53 EAST BRIDGE STREET
City OSWEGO
State NY
Zip 13126

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Dataset Information

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).