2nd North Deli and Bar (Health Operation# 859346) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 10, 2018.
| NYS Health Operation ID | 859346 |
| Operation Name | 2nd North Deli and Bar |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
625 Wolf Street Syracuse NY 13208 |
| Municipality | SYRACUSE |
| County | ONONDAGA |
| Permitted Corporation Name | Second North Street Deli LLC |
| Permitted Operator Name | Brian Fitzgibbons |
| Permit Expiration Date | 01/31/2020 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 330100 |
| Date: 2018-08-10 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection on this date finds all previous violations have been corrected. Recommend abate. Owner has requested a field visit for next week for the health dept to look at a new walk in cooler that is being built currently, and will be finished this weekend. Return within 1 week to check the new walk in. | ||
| Date: 2018-07-17 | Type: Inspection |
Violations:
4 critical,
5 noncritical |
|
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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 14A: Insects, rodents present 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: Current seating is at 31 seats. |
||
| Date: 2017-06-19 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2016-09-27 | Type: Inspection |
Violations:
2 critical,
10 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 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 11D: Non food contact surfaces of equipment not clean Item 14A: Insects, rodents present Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: 2016-01-21 | Type: Inspection |
Violations:
1 critical,
7 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 Comments: Discussed proper cooling procedures: shallow level of food, ~4 inch depth; cool foods from 120 to 70 degrees F within 2 hours, then finish cooling the foods from 70 to 45 degrees F in additional 4 hours for a total of 6 hours. Received renewal invoice and check payment. Insurance forms will be faxed. |
||
| Date: 2015-04-23 | Type: Re-Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 9C: Hair is improperly restrained 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 Comments: Reinspection notes the majority of violations from the March 31, 2015 have been corrected, recommend abate. |
||
| Date: 2015-03-31 | Type: Inspection |
Violations:
3 critical,
14 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Department of State (DOS) ID | 4540221 |
| Entity Name | SECOND NORTH STREET DELI LLC |
| Initial DOS Filing Date | 2014-03-06 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | BRIAN FITZGIBBONS |
| DOS Process Address |
116 Fordland Ave Syracuse NEW YORK 13208 |
| Street Address | 625 Wolf STREET |
| City | Syracuse |
| State | NY |
| Zip | 13208 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Second North Deli | Frank Pompo | 625 Wolf Street, Syracuse, NY 13208 | 2013-04-22 |
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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).