Diamond Catering at the Mill (Health Operation# 542612) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is March 9, 2018.
| NYS Health Operation ID | 542612 |
| Operation Name | Diamond Catering at the Mill |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
4221 Fay Road Syracuse NY 13219 |
| Municipality | ONONDAGA |
| County | ONONDAGA |
| Permitted Corporation Name | Diamond Catering, LLC |
| Permitted Operator Name | Daniel Seeley |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 336100 |
| Date: 2018-03-09 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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 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: Establishment has probe/metal-stem type thermometer onsite as required. Ensure all potentially hazardous food items and recipes containing potentially hazardous ingredients (meats, cheeses, cream sauces, cooked potatoes, cooked rice, legumes, etc.) are cooled by approved method (under refrigeration or using ice baths/wands where appropriate) to promote rapid cooling. All such foods must cool from 120F to 70F within two hours and then be completely cooled to and stored at 45F with in an additional four hours. During the cooling process all potentially hazardous food items should be stored in shallow containers (typically four inch depth or less) and must remain uncovered or vented until completely cooled throughout; large pieces of cooked meat should be cut into smaller portions also to promote rapid cooling. Potentially hazardous foods (such as meats) can be rested for limited periods of time, but should be cooled under refrigeration or other adequate method and should not be stored at room temperature. Storing foods at room temperature for extended periods of time is a practice that involves using time as a public health control rather than temperature; whenever time is used as a public health control (and food is stored at temperatures with in the danger zone) the food must be discarded at the end of the specified time period and not further cooled, stored, reheated, or reused. Improper cooling can be cited in any situation where procedures are incorrect or when the cooling process is impeded (for example: cooling at room temperature, potentially hazardous foods covered while cooling, cooling in containers of greater depth than recomended). A cooling violation can also be cited if an operator fails to demonstrate an adequate knowledge of proper cooling procedures. Please contact OCHD with any questions related to Subpart 14-1 of the State Sanitary Code. |
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| Date: 2017-01-31 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Establishment remodled kitchen, sketch of remodel required. |
||
| Date: 2016-05-11 | Type: Inspection |
Violations:
1 critical,
3 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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2015-11-10 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
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| Date: 2014-10-07 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. 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 8F: Improper thawing procedures used 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean |
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| Date: 2013-12-17 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 Item 8B: In use food dispensing utensils improperly stored |
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| Date: 2013-05-07 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 8F: Improper thawing procedures used |
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| Date: 2012-10-23 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 |
||
| Date: 2012-02-02 | Type: Inspection |
Violations:
0 critical,
7 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 8C: Improper use and storage of clean, sanitized equipment and utensils 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 |
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| Department of State (DOS) ID | 2938001 |
| Entity Name | DIAMOND CATERING, LLC |
| Initial DOS Filing Date | 2003-08-01 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | DIAMOND CATERING, LLC |
| DOS Process Address |
4221 Fay Rd Syracuse NY 13219 |
| Street Address | 4221 Fay ROAD |
| City | Syracuse |
| State | NY |
| Zip | 13219 |
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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).