VONA'S RESTAURANT (Health Operation# 296331) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 10, 2018.
NYS Health Operation ID | 296331 |
Operation Name | VONA'S RESTAURANT |
Food Service Description | Food Service Establishment - Restaurant |
Facility Address |
West Tenth & Utica Street Oswego NY 13126 |
Municipality | OSWEGO |
County | OSWEGO |
Permitted DBA | VONA'S RESTAURANT |
Permitted Corporation Name | VONA'S RESTAURANT, INC. |
Permitted Operator Name | THOMAS VONA |
Permit Expiration Date | 12/31/2018 |
Local Health Department | Oswego County |
NYSDOH Gazetteer | 370200 |
Date: 2018-12-10 | Type: Inspection |
Violations:
1 critical,
4 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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) Comments: Discussed storage of in-use utensils. Discussed sick worker policy. |
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Date: 2018-09-04 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
Item 11D: Non food contact surfaces of equipment not clean Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Education done re: cooling procedure and hot holding (of meatballs in sauce in particular). Manager states that Fat Free company Id due this weekend to clean exhaust hoods and other pertinent kitchen equipment Provided CIAA signs and hand wash signs. |
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Date: 2018-01-18 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Comments: This was a food service training session. We went over previous code violations and reviewed food safety with the head chef and line cook. Topics covered were cooling, hand washing, use of gloves, food protection and storage, hot holding, cold holding, worker illness, cross contamination, thawing, and dish washing. Items from previous inspections have been corrected. The bread cutting area has been changed to prevent contamination of the food. The phone has been removed. The operator understands proper cooling procedures and proper holding temperatures. Fans have been cleaned. Food is not stored on the floor except in the walk-in freezer. Plans have been made to re-organize the walk-in freezer. The operator understands proper hand wash procedures and use of wiping clothes. The operator was given a Food Service Training folder and several copies to be shared with other food service workers. All items on the OCHD-10 Notice of Finding a Violation were covered in the training session and the operator will train other employees on proper food service per Subpart 14-1 of the State Sanitary Code. | ||
Date: 2017-12-19 | Type: Inspection |
Violations:
5 critical,
4 noncritical |
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 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 9A: Inadequate personal cleanliness Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 11D: Non food contact surfaces of equipment not clean Comments: Kitchen staff does not understand proper procedure for cooling foods. Operator must have at least one person attend Service Safe or equivalent course OR set up appointment with health department for training at the restaurant. Let us know what option you prefer by 1/7/18. If you would like on-site training we will set up an appointment at the restaurant. Please submit any specific questions any of the kitchen staff might have. The training should be done by the end of January, if possible. |
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Date: 2017-10-25 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 8B: In use food dispensing utensils improperly stored 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas 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 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Inspector emphasized importance of washing hands after handling dirty dishes, before handling clean sanitized dishes. Discussed ill food worker policy. Discussed proper storage of in-use utensils. |
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Date: 2016-12-19 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Comments: Items from 12/7/16 inspection have been corrected: lights in basement are shielded, drain lines have gutters under them, sauces are now kept in hot holding, and other items are now cooled properly. Discussed prime rib and had HACCP interview. HACCP will completed on 12/29/16 at 2pm. | ||
Date: 2016-12-07 | Type: Inspection |
Violations:
2 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 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 Comments: 1. Discussed sick worker policy. 2. Recommend splash shield at sink next to bread cutting station in kitchen. 3. Inspector will return to re-inspect violations and to do HACCP on one or two items requiring cooling. Items to choose from will be lasagna, soup, prime rib, or chicken for salad. 4. Inspector will also discuss new process for heating and maintaining pasta sauces. |
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Date: 2015-12-31 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
Comments: Sandwich refrigeration unit has an ambient temperature of 44 F. Ice has been placed in the upper salad dressing section. (All refrigeration required dressing should have the ice touching the containers.) A temperature log book should be used to record temperatures in this unit with date and time at least every 2 hours. Reinspection 2-3 weeks. | ||
Date: 2015-12-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
Comments: Salad refrigeration unit was serviced but an ambient temperature of 51 F was taken in the bottom section of the unit. The food in the top part of the unit did not need refrigeration ( non creamy salad dressings, whole tomatoes, olives). Repairman to be called back in for service. Owner states unit was freezing produce after serviced. The salad refrigeration unit should not be used for food requiring refrigeration for safety until refrigerator maintains the food at 45 F. or lower. A temperature log should be used for the temperature controlled foods in this unit Reinspection 2-3 weeks. All other violations corrected from 12/10/15 inspection. Sauces are now refrigerated between lunch and diner service. All pans are off the floor. Thermometers in all refrigeration units. | ||
Date: 2015-12-10 | Type: Inspection |
Violations:
3 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
Street Address | WEST TENTH & UTICA STREET |
City | OSWEGO |
State | NY |
Zip | 13126 |
Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
---|---|---|---|
OSWEGO MIDDLE SCHOOL | Oswego City School District | Mark Fitzgibbons Drive, Oswego, NY 13126 | 2018-10-22 |
SUCO-WALL STREET CAFE @ RICH HALL | Auxiliary Services | 7060 State Route 104, Oswego, NY 13126 | 2018-10-03 |
OSWEGO YOUTH SOCCER | Teresa Gilbert | Richard Benjamin Blvd, Minetto, NY 13115 | 2018-08-31 |
LAPOULE ROUGE | Jennifer B. Boalt | 1 Fairview Terrace, Oswego, NY 13126 | 2018-04-09 |
ANCIENT ORDER OF HIBERNIANS | Amy Strong | 22 Munn Street, Oswego, NY 13126 | 2018-10-18 |
OSWEGO COUNTRY CLUB RESTAURANT | Christopher J Carpenter Inc | 610 West First Street, Oswego, NY 13126 | 2018-09-20 |
LITTLE LUKES CHILD CARE CENTER | Little Lukes | 10 Burkle Street, Oswego, NY 13126 | 2018-09-20 |
CARP'S CORNER INC | Christopher J Carpenter Inc | 448 West First Street, Oswego, NY 13126 | 2014-05-16 |
THIRSTY'S | Hartman Family Enterprises, Inc | 448 West First Street, Oswego, NY 13126 | 2011-06-20 |
CHARLES E RILEY ELEMENTARY | Oswego City School District | East 8th & Bunner Streets, Oswego, NY 13126 | 2018-10-18 |
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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).