EL CANELO (Health Operation# 554820) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 6, 2018.
| NYS Health Operation ID | 554820 |
| Operation Name | EL CANELO |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
Suite 1 Glenwood Avenue Oneida NY 13421 |
| Municipality | ONEIDA |
| County | MADISON |
| Permitted Corporation Name | EL-CANELO |
| Permitted Operator Name | JOSE RODRIGUEZ |
| Permit Expiration Date | 02/28/2019 |
| Local Health Department | Madison County |
| NYSDOH Gazetteer | 260100 |
| Date: 2019-02-05 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: El Canelo - Oneida, inspection conducted Tuesday afternoon. All hot holding steam table items observed at adequate temps: 160-180F. All cold holding prep unit items observed at adequate temps; 38-44F. Thermometers installed in all coolers. Restrooms adequately maintained. The walk-in freezer is no longer functional and is used as storage. Discussed on-going regular maintenance to the grease trap, and maintenance of bare wood and painted surfaces throughout the kitchen. Discussion with manager; owner/operators plan to close for business around the 20th of February 2019. |
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| Date: 2018-07-06 | Type: Inspection |
Violations:
4 critical,
4 noncritical |
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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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: This inspection was conducted in response to a complaint. Discussed customer complaint, FSE18-005; a customer claims to have found plastic in their food, ground beef. Manager and server were aware of the incident, and claim that plastic wrap is not a part of their operation, not used in ther restaurant. Significant improvement in cleanliness and upkeep was observed in the "bar area" of the restaurant. The indirect drain at the soda fountain machine was found adequately maintained and clean. The refrigeration repairman had been notified. The restaurant closed for the time of the inspection and to prep for dinner. Discussed a pending office conference (required). This inspection was first report using paper forms and then transposed to E-forms. |
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| Date: 2018-05-08 | Type: Re-Inspection |
Violations:
4 critical,
9 noncritical |
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Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 8B: In use food dispensing utensils improperly stored Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Kitchen hand wash sink is now functional and is equipped as required. Cold holding temperature of food product maintained in upper portion of deli unit observed at temperatures ranging from 36-41 degrees Fahrenheit. Product stem food thermometer accurate at time of inspection. Discussed hot holding unit; food held at far end of hot holding unit is perpetually out of temperature, corrective measures are required. New contact paper placed on counter previously noted as a violation; improvements observed in this area. Commercial low temperature mechanical dishwasher is operated in accordance with manufacturer instructions and adequately maintained. Microwave maintained. Grease trap is capped; discussed maintenance of grease trap lid. Improvements observed regarding storage of recyclables. Bait blocks removed from establishment. Discussed improving organization and the removal of items/equipment no longer in use. |
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| Date: 2018-04-04 | Type: Inspection |
Violations:
3 critical,
17 noncritical |
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Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 14C: Pesticide application not supervised by a certified applicator Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Comments: Hot holding temperature of chicken and beef observed at temperatures ranging from 175-183 degrees Fahrenheit. Raw chicken, raw beef and sour cream observed within upper portion of deli unit at temperatures ranging from 34-35 degrees Fahrenheit. Discussed deli unit; deli unit requires service as the unit freezes product and has an excessive amount of water at the base. New sink has been installed along ice machine; sink is being used for handwashing however is plumbed to an indirect drain for food preparation. Discussed with operator that the hand wash sink located within the kitchen area needs to be repaired and utilized for it's designated purpose. The sink currently used for handwashing is the food preparation sink and shall be used for this purpose. The following items corrected from the previous inspection; can opener is clean, ice machine is adequately maintained, there is no evidence of leak in the dining room. |
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| Date: 2017-12-18 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
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Item 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) |
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| Street Address | SUITE 1 GLENWOOD AVENUE |
| City | ONEIDA |
| State | NY |
| Zip | 13421 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SUBWAY ONEIDA | Sanjeet LLC, Dba Subway | Glenwood Avenue, Oneida, NY 13421 | 2018-01-31 |
| CHESTERFIELDS TUSCAN OVEN | Matteo Donato LLC. | 2184 Glenwood Avenue, Oneida, NY 13421 | 2018-05-10 |
| KENWOOD KAKES | Wendy Mcclure | 1923 East Middle Road, Oneida, NY 13421 | 2018-11-26 |
| CREATIVE CHEFS CATERING | Creative Chefs Catering LLC | 1017 Golf Course Lane, Oneida, NY 13421 | 2018-05-01 |
| ONEIDA COMMUNITY GOLF CLUB | Sherrill-kenwood Golf Club Inc | 1017 Golf Lane, Oneida, NY 13421 | 2014-12-31 |
| MANSION HOUSE-FOOD SERVICE | 170 Kenwood Avenue, Oneida, NY 13421 | 2018-04-17 | |
| ONEIDA COMMUNITY MANSION HOUSE | Christine O'neil | 170 Kenwood Avenue, Oneida, NY 13421 | 2012-09-19 |
| NOYES PARK CONCESSIONS | 100 East Hamilton Avenue, Sherrill, NY 13461 | 2018-10-10 | |
| SHERRILL COMMUNITY ACTIVITY CENTER | City of Sherrill | 139 E Hamilton Avenue, Sherrill, NY 13461 | 2018-10-10 |
| TASTE OF CHINA SHERRILL INC. | Zhongguo Chen | 618 Sherrill Road, Sherrill, NY 13461 | 2018-08-02 |
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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).