Dee's Diner (Health Operation# 717017) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 5, 2018.
| NYS Health Operation ID | 717017 |
| Operation Name | Dee's Diner |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
1900 Brewerton Road Mattydale NY 13211 |
| Municipality | SALINA |
| County | ONONDAGA |
| Permitted Corporation Name | PBJ Empire, LLC |
| Permitted Operator Name | Panicha Papazides |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 336400 |
| Date: 2018-12-05 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 8F: Improper thawing procedures used Item 9C: Hair is improperly restrained 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: Two large containers of pooled eggs noted stored in the reach in cooler at the cook line, pooling large quantities of eggs is not recommended. **Eggs should be pooled in small batches and used quickly. |
||
| Date: 2018-05-08 | Type: Inspection |
Violations:
1 critical,
5 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2017-04-21 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2016-09-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Conditions satisfactory at this time | ||
| Date: 2015-11-18 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 9C: Hair is improperly restrained Comments: 2nd Inspection. Mail copy of inspection report. |
||
| Date: 2015-03-04 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 |
||
| Date: 2014-03-27 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
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 |
||
| Date: 2013-04-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-09-27 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
||
| Date: 2012-03-02 | Type: Inspection |
Violations:
1 critical,
6 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11D: Non food contact surfaces of equipment not clean Item 8B: In use food dispensing utensils improperly stored |
||
| Date: 2011-08-23 | Type: Inspection |
Violations:
2 critical,
7 noncritical |
|
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 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 8B: In use food dispensing utensils improperly stored Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8F: Improper thawing procedures used Item 11D: Non food contact surfaces of equipment not clean Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 9C: Hair is improperly restrained |
||
| Date: 2010-12-15 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-11-30 | Type: Inspection |
Violations:
5 critical,
8 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
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| Department of State (DOS) ID | 3846666 |
| Entity Name | PBJ EMPIRE, LLC |
| Initial DOS Filing Date | 2009-08-19 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | PBJ EMPIRE, LLC |
| DOS Process Address |
128 Stockton Place Syracuse NEW YORK 13219 |
| Street Address | 1900 Brewerton ROAD |
| City | Mattydale |
| State | NY |
| Zip | 13211 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Salt City Billiards | Syracuse Billiards Company LLC | 1900 Brewerton Road, Mattydale, NY 13211 | 2018-08-07 |
| Dee's Diner | Bo-mar Food Enterprises, Inc. | 1900 Brewerton Road, Mattydale, NY 13211 | 2009-06-19 |
| Dee's | 1900 Brewerton Road, NY | 2007-10-12 |
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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).