Darwin (Health Operation# 730708) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 31, 2015.
| NYS Health Operation ID | 730708 |
| Operation Name | Darwin |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
211 North Clinton Street Syracuse NY 13202 |
| Municipality | SYRACUSE |
| County | ONONDAGA |
| Permitted Corporation Name | 211 N. Clinton Street, Inc. |
| Permitted Operator Name | Daryl McGrew |
| Permit Expiration Date | 01/31/2017 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 330100 |
| Date: 2017-05-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: The above establishment is no longer in operation, recommend the file be closed out. | ||
| Date: 2016-09-29 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 9C: Hair is improperly restrained Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2015-12-31 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection notes all of the violations from the inspection have been corrected, recommend abate. | ||
| Date: 2015-12-03 | Type: Inspection |
Violations:
3 critical,
0 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 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: Recently sliced mozzarella and container of feta cheese noted at 53 and 57 degrees F respectively, were noted stored in the sandwich prep reach in cooler for less than two hours, will move to different cooler if sandwich prep cooler is not maintaining temperature. |
||
| Date: 2014-08-19 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11D: Non food contact surfaces of equipment not clean Item 9C: Hair is improperly restrained Item 14A: Insects, rodents present 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) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2013-06-21 | Type: Re-Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. Item 9C: Hair is improperly restrained Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2013-05-23 | Type: Inspection |
Violations:
6 critical,
10 noncritical |
|
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 11D: Non food contact surfaces of equipment not clean Item 9C: Hair is improperly restrained |
||
| Date: 2012-07-31 | Type: Inspection |
Violations:
1 critical,
11 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 9C: Hair is improperly restrained Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11D: Non food contact surfaces of equipment not clean Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
||
| Date: 2011-08-18 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Darwin | 211 N. Clinton Street, Inc. | 110 West Fayette Street, Syracuse, NY 13202 | 2018-06-07 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Darwin | 211 N. Clinton Street, Inc. | 110 West Fayette Street, Syracuse, NY 13202 | 2018-06-07 |
| Department of State (DOS) ID | 3904920 |
| Entity Name | 211 N. CLINTON STREET, INC. |
| Initial DOS Filing Date | 2010-01-27 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | 211 N. CLINTON STREET, INC. |
| DOS Process Address |
312 Park Street Syracuse NEW YORK 13203-1521 |
| Location Name | 211 N. CLINTON STREET, INC. |
| Location Address |
312 Park St Syracuse NEW YORK 13203 |
| Street Address | 211 NORTH Clinton STREET |
| City | Syracuse |
| State | NY |
| Zip | 13202 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Glazed & Confused Syracuse | Sarah Valenti | 211 North Clinton Street, Syracuse, NY 13202 | 2019-02-20 |
| Crave Dessert Studio | Tykemia Carman | 211 North Clinton Street, Syracuse, NY 13202 | 2019-02-01 |
| Clinton Street Station Deli | Clinton Street Station Deli Inc. | 211 North Clinton Street, Syracuse, NY 13202 | 2009-03-02 |
| Clinton Street Station Deli | James Durney | 211 North Clinton Street, Syracuse, NY 13202 | 2008-10-09 |
| Poppy Garden Café (The) | Greg Kiesinger | 211 North Clinton Street, Syracuse, NY 13202 | 2008-01-24 |
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Please comment or provide details below to improve the information on Darwin.
| 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).