Skaneateles Bakery
Skaneateles Bakery, Inc.


Address: 19 Jordan Street, Skaneateles, NY 13152

Skaneateles Bakery (Health Operation# 779432) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 18, 2018.

Business Overview

NYS Health Operation ID 779432
Operation Name Skaneateles Bakery
Food Service Description Food Service Establishment - Restaurant
Facility Address 19 Jordan Street
Skaneateles
NY 13152
Municipality SKANEATELES
County ONONDAGA
Permitted Corporation Name Skaneateles Bakery, Inc.
Permitted Operator Name Katherine Brennan
Permit Expiration Date 01/31/2019
Local Health Department Onondaga County
NYSDOH Gazetteer 336500

Inspection Results

Date: 2018-05-18 Type: Inspection Violations: 0 critical, 4 noncritical
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 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
Comments: Establishment has probe/metal-stem type thermometer onsite as required.
Date: 2017-03-31 Type: Inspection Violations: 1 critical, 2 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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 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)
Comments: Establishment has probe/metal-stem type thermometer onsite as required. Ensure potentially hazardous foods kept refrigerated unless directly involved in preparation; potentially hazrdous foods should not be staged or held at room temperature. Add email to ehips.
Date: 2016-05-20 Type: Inspection Violations: 2 critical, 3 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.
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Comments: Establishment has probe/metal-stem tye thermometer.
Date: 2015-12-01 Type: Re-Inspection Violations: 1 critical, 0 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.
Comments: Remaining violations observed during last reinspection noted corrected at the time of this (2nd) reinspection. Recommend stipulation agreement and abatement acceptable at this time. **Notes: Ensure proper cooling procedures implemented. Ensure pre-chilled ingredients used in making mixed salads that contain potentially hazardous food items (tuna/chicken salad, macaroni/potato salads, chick pea mixture, etc.).
Date: 2015-09-29 Type: Re-Inspection Violations: 4 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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 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: **Notes: Reinspection found unsatisfactory corrections to the violations/hazards cited during the previous routine inspection. The preparation top/reach-in cooler cited during previous routine inspection was again noted not able to adequately maintain potentially hazardous food items at/below 45F during cold holding; all potentially hazardous foods stored in improperly working cooler unit were discarded during this reinspection. Preparation top/reach-in cooler unit must be repaired or replaced prior to storing potentially hazardous food items. Reinspection found foods stored at improper temperatures, cooler not properly working, and probe/metal-stem type thermometer not used to frequently monitor temperatures during cold holding. Several other violations cited during previous routine inspection were noted corrected at this time. A Commissioner's Hearing will be scheduled for repeated non-compliance with Sanitary Code, as stated in violation letter dated August 25, 2015.
Date: 2015-08-13 Type: Inspection Violations: 5 critical, 4 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 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: **Note: Extensive operation and volume poses significant concerns given available space and cooling equipment.
Date: 2014-11-19 Type: Re-Inspection Violations: 0 critical, 3 noncritical
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2014-10-30 Type: Inspection Violations: 4 critical, 17 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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
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 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 9C: Hair is improperly restrained
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

Services with the same corporation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
Corner at Skaneateles Bakery (The) Skaneateles Bakery, Inc. 23 Jordan Street, Skaneateles, NY 13152 2018-05-18

Office Location

Street Address 19 Jordan STREET
City Skaneateles
State NY
Zip 13152

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
Skaneateles Bakery More Stuff II, Inc. 19 Jordan Street, Skaneateles, NY 13152 2011-03-08

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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).

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