GJP OSWEGO (Health Operation# 902730) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 26, 2018.
| NYS Health Operation ID | 902730 |
| Operation Name | GJP OSWEGO |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
140 State Route 104 Oswego NY 13126 |
| Municipality | OSWEGO |
| County | OSWEGO |
| Permitted Corporation Name | LNR HOLDINGS INC |
| Permitted Operator Name | LARRY MILLER |
| Permit Expiration Date | 07/31/2019 |
| Local Health Department | Oswego County |
| NYSDOH Gazetteer | 370200 |
| Date: 2018-07-26 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All items from 7/25/18 inspection have been corrected. All three refrigeration units are maintaining foods at temperatures at or below 45ºF. Doors of upright freezer and chest freezer have been cleaned. Operator plans to replace upright freezer that has torn gaskets. Handwash sink in restroom has been cleaned. A covered trash container has been placed in bathroom. Pizza prep unit now has a thermometer for measuring ambient temperature of the unit. NOTE: this food establishment has a history of cold holding violations due to equipment breakdowns. To confirm equipment is working and potentially hazardous foods are maintained at temperatures at or below 45ºF, the operator is required to: 1. Keep a time/temperature chart for the three units. 2. Walk-in cooler: measure temperature of raw chicken and cooked chicken (as a minimum) twice a day, once at opening and once before supper rush. 3. Pizza unit and sub unit - take temp of two items (one cooked meat) in top part of each unit twice a day as noted above. 4. Email charts to health department weekly. After one month, of weekly charts, we will determine schedule for the rest of the year. Email to [email protected]. No violations were observed today. | ||
| Date: 2018-07-25 | Type: Inspection |
Violations:
3 critical,
4 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Walk in cooler: operator stated at my arrival that the walk-in cooler went down just before noon. Martys heating and cooling was contacted and arrived at 1:10 pm- found tripped breaker - situation corrected by 2 pm - all food in it approx 48-49 degrees F walk in cooler temp (at 3:02 pm) 47-48 degrees F - not requiring operator discard that fool - he is aware that after consultation with his regular inspector/Senior San - he may need to do so Operator requests renewal of time/temp variance for pizza, calzones, garlic butter rolls/knots Chart kept for cook/discard times Provided No Smoking signs, hand wash signs, ill worker education done |
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| Date: 2018-03-08 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: Discussed the importance of following the procedures of the variance. Discussed ill food worker policy and CIAA with owner and staff. Provided employee hand washing signs for display. |
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| Date: 2017-10-27 | Type: Inspection |
Violations:
1 critical,
1 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: The condenser of the walk in cooler has been replaced by a new unit. All food at the walk-in cooler had temperatures of less than 45ºF. The operator has added additional thermometers in this cooler and plans to check them at least three times a day. The unit that is not working will be repaired soon. The repairman has already been notified and a new condenser has been purchased for this unit. |
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| Date: 2017-10-24 | Type: Re-Inspection |
Violations:
1 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. Comments: The operator has contacted a refrigerator repairman and will have the cooler served as soon as possible. Call when the unit is repaired. |
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| Date: 2017-07-27 | Type: Inspection |
Violations:
4 critical,
5 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 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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Operator requests renewal of variance for holding pizzas, etc at ambient temperatures for 4 hours or less. Business needs thorough cleaning throughout. Several food items are cooked, cooled and reheated, including pasta, mac and cheese, lasagna, and fried chicken breast. Operator must start keeping time/temp log for these items. A sample log was given to operator. Re-inspection will be in approximately one month. Gave operator Temperature Requirements chart and Cooling &Reheating brochure. |
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| Date: 2016-10-17 | 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Temperatures are bieng mantained below 45F. Log for pizza variance is being maintained. |
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| Date: 2016-08-16 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Inspected walk-in cooler only. The walk-in cooler is maintaining temperatures below 45ºF. All foods in the walk-in cooler were at 45º or lower. Will return for an inspection in one month to check cleanliness, temperatures, variance for pizzas, sanitizing solution, condition of floors and walls and the toilet room. | ||
| Date: 2016-08-11 | Type: Inspection |
Violations:
3 critical,
0 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 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. Comments: 1. Operator will temporarily hold foods requiring temperature control using ice. Walk in cooler must be repaired and usable as soon as possible or operator must cease using potentially hazardous foods due to lack of refrigeration. Operator to call 349-3557 when cooler is repaired. 2. Discussed use of hand wash sink. All hand wash sinks must have soap and paper towels. They must be easy to access. 3. Discussed condition of cutting boards and general cleanliness of kitchen 4. Operator requests continuation of his variance to hold pizzas for up to 4 hours without temperature control. 5. Also note: seating, including outside seats is for 25 people. Subpart 14-1 requires a public toilet room for all food service establishments with a seating capacity of 20 or more. |
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| Date: 2015-09-23 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-09-14 | Type: Inspection |
Violations:
1 critical,
3 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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) |
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| Street Address | 140 STATE ROUTE 104 |
| City | OSWEGO |
| State | NY |
| Zip | 13126 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| GINO & JOES | Primo Food Service Inc. | 140 State Route 104, Oswego, NY 13126 | 2015-06-10 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| VONA'S RESTAURANT | Vona's Restaurant, Inc. | West Tenth & Utica Street, Oswego, NY 13126 | 2018-12-10 |
| WOODCHUCK SALOON LLC | Woodchuck Saloon, LLC · Woodchuck Saloon, LLC | 1 Mitchell Street, Oswego, NY 13126 | 2018-12-07 |
| SPRINGSIDE AT SENECA HILL INC | Springside At Seneca Hill · Springside At Seneca Hill, Inc. | 10 County Route 45a, Oswego, NY 13126 | 2018-12-06 |
| OSWEGO SUB SHOP | Oswego Sub Shop Inc. | 136 West Eighth Street, Oswego, NY 13126 | 2018-12-03 |
| OSWEGO THEATRE | Zurich Cinemas of Oswego | 138 West Second Street, Oswego, NY 13126 | 2018-11-21 |
| GIBBY O'CONNORS IRISH PUB | Mulligan's Cafe · Mulligans Cafe Inc. | 8 West Second Street, Oswego, NY 13126 | 2018-11-20 |
| FAJITA GRILL | Fajita Grill LLC | 244 West Seneca Street, Oswego, NY 13126 | 2018-11-13 |
| ALEXANDRIA'S CONVENTION CENTER KITCHEN | 26 East First Street, Oswego, NY 13126 | 2018-11-06 | |
| AMERICAN FOUNDRY | American Foundry of Oswego, Inc. | 7 Third Avenue, Oswego, NY 13126 | 2018-11-06 |
| ALEXANDRIA'S HOTEL KITCHEN | 26 East First Street, Oswego, NY 13126 | 2018-11-06 |
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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).