Bleu Monkey Cafe (Health Operation# 758878) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 30, 2018.
| NYS Health Operation ID | 758878 |
| Operation Name | Bleu Monkey Cafe |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
163 Marshall Street Syracuse NY 13210 |
| Municipality | SYRACUSE |
| County | ONONDAGA |
| Permitted Corporation Name | Bleu Monkey Inc. |
| Permitted Operator Name | Andrew Tsang |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 330100 |
| Date: 2018-11-30 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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. |
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| Date: 2018-02-20 | 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2017-03-07 | Type: Inspection |
Violations:
3 critical,
3 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: The only potentially hazardous food item in the reach in keg cooler that was operating at 49 degrees F was the one container of dairy creamer and that was discarded. Reach in cooler temperature decreasing at this time. Some cigarette ashes noted in the shared, back stairwell - reminded owner that there is no smoking inside, even in the stairwells, and to remind staff of this. |
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| Date: 2016-07-13 | 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 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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| Date: 2015-06-25 | Type: Re-Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Reinspection notes the majority of violations from the May 28, 2015 inspection have been corrected, recommend abate. Some food in reach in cooler at front of cookline noted at 47 degrees F, turned cooler down. |
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| Date: 2015-05-28 | Type: Inspection |
Violations:
7 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 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Date: 2014-07-21 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-06-19 | Type: Inspection |
Violations:
2 critical,
6 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 8B: In use food dispensing utensils improperly stored Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
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| Date: 2013-07-15 | Type: Re-Inspection |
Violations:
1 critical,
2 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 14A: Insects, rodents present Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
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| Date: 2013-06-17 | Type: Inspection |
Violations:
5 critical,
9 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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 14A: Insects, rodents present Item 9C: Hair is improperly restrained |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Bleu Monkey Cafe (The) | Bleu Monkey Inc. | 147 Marshall Street, Syracuse, NY 13210 | 2010-07-20 |
| Department of State (DOS) ID | 3066633 |
| Entity Name | BLEU MONKEY INC. |
| Initial DOS Filing Date | 2004-06-16 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | ANDREW TSANG |
| DOS Process Address |
6553 Rutger Rd East Syracuse NEW YORK 13057 |
| Location Name | MICHELE TSANG |
| Location Address |
147 Marshall St Syracuse NEW YORK 13210 |
| Street Address | 163 Marshall STREET |
| City | Syracuse |
| State | NY |
| Zip | 13210 |
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|---|---|---|---|
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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).