Sakana-Ya & Namu
Sau's Cafe LLC


Address: 215 Walton Street, Syracuse, NY 13202

Sakana-Ya & Namu (Health Operation# 809720) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 7, 2018.

Business Overview

NYS Health Operation ID 809720
Operation Name Sakana-Ya & Namu
Food Service Description Food Service Establishment - Restaurant
Facility Address 215 Walton Street
Syracuse
NY 13202
Municipality SYRACUSE
County ONONDAGA
Permitted Corporation Name Sau's Cafe LLC
Permitted Operator Name Sandy Cheng
Permit Expiration Date 01/31/2019
Local Health Department Onondaga County
NYSDOH Gazetteer 330100

Inspection Results

Date: 2018-06-07 Type: Inspection Violations: 0 critical, 3 noncritical
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 11D: Non food contact surfaces of equipment not clean
Comments: AD -- Complaint number F1972 investigated on this date.
Date: 2017-08-31 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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Reinspection conducted on this date. The majority of the violations noted on 8/2/2017 have been corrected. Resend example of rice recipe to [email protected].
Date: 2017-08-02 Type: Inspection Violations: 2 critical, 17 noncritical
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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8B: In use food dispensing utensils improperly stored
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)
Comments: Investigated complaint #F1735 at time of inspection.
Date: 2016-11-02 Type: Inspection Violations: 2 critical, 6 noncritical
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: HM
Date: 2015-11-03 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Reinspection notes all violations noted on 10/15/15 have been corrected. Stipulation agreement can be accepted.
Date: 2015-10-15 Type: Inspection Violations: 1 critical, 7 noncritical
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 8F: Improper thawing procedures used
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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 8B: In use food dispensing utensils improperly stored
Item 14A: Insects, rodents present
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: Co-inspector AD
Date: 2014-09-23 Type: Inspection Violations: 3 critical, 12 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 11D: Non food contact surfaces of equipment not clean
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8B: In use food dispensing utensils improperly stored
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

NYS Corporation Registration

Department of State (DOS) ID 4205417
Entity Name SAU'S CAFE LLC
Initial DOS Filing Date 2012-02-21
Entity Type DOMESTIC LIMITED LIABILITY COMPANY
DOS Process Name SAU'S CAFE LLC
DOS Process Address 215 Walton Street, Suite 100
Syracuse
NEW YORK 13202

Office Location

Street Address 215 Walton STREET
City Syracuse
State NY
Zip 13202

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
Namu Hyo Sung, Inc. 215 Walton Street, Syracuse, NY 13202 2012-07-05
Sakana-Ya Sushi Bar Akaa Sakaa, LLC 215 Walton Street, Syracuse, NY 13202 2012-05-22
Dante Continental Catering Company, Inc. 215 Walton Street, Syracuse, NY 13202 2009-09-23

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Competitor

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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).