Brick House Cafe (The) (Health Operation# 768194) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 20, 2018.
| NYS Health Operation ID | 768194 |
| Operation Name | Brick House Cafe (The) |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
5885 East Circle Drive Cicero NY 13039 |
| Municipality | CICERO |
| County | ONONDAGA |
| Permitted Corporation Name | Oneida Lake Artisans, Inc. |
| Permitted Operator Name | Virginia Gordon |
| Permit Expiration Date | 01/31/2019 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 335100 |
| Date: 2018-09-20 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
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) 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 8B: In use food dispensing utensils improperly stored Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: Utensils used for preparing food may be left out for a maximum of two hours-then need to be replaced or cleaned. They may be kept at 45degF or below or 140degF or above for extended periods. |
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| Date: 2017-11-30 | Type: Inspection |
Violations:
2 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 11D: Non food contact surfaces of equipment not clean 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 Comments: Discussed various options for storing and/or holding potentially hazardous pizza's but also applies to all potentially hazardous foods -time as your control/room temperature storage - food can be left out at room temperature for a maximum of two hours and then any remaining food is to be discarded, it cannot be reheated or put in a cooler for future use once it has been out at room temperature and time logs are to be maintained showing when the food was made and/or when it is discarded. -keep foods in cooler to maintain the temperature at 45 degrees F or below. -keep foods hot in a holding unit at 140 degrees F or above. |
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| Date: 2016-10-24 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: ITT |
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| Date: 2015-12-17 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2015-04-13 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2015-03-17 | Type: Inspection |
Violations:
6 critical,
7 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11D: Non food contact surfaces of equipment not clean 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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| Date: 2014-04-30 | Type: Inspection |
Violations:
1 critical,
9 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 14A: Insects, rodents present Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8D: Single service items reused, improperly stored, dispensed, not used when required |
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| Date: 2014-03-17 | Type: Inspection |
Violations:
6 critical,
7 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared 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 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 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Brick House Cafe (The) | Oneida Lake Artisans, Inc. | 9570 Brewerton Road, Brewerton, NY 13029 | 2018-05-23 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Brick House Cafe (The) | Oneida Lake Artisans, Inc. | 9570 Brewerton Road, Brewerton, NY 13029 | 2018-05-23 |
| Department of State (DOS) ID | 3127539 |
| Entity Name | ONEIDA LAKE ARTISANS, INC. |
| Initial DOS Filing Date | 2004-11-18 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | ONEIDA LAKE ARTISANS, INC. |
| DOS Process Address |
9570 Main St Route 11 Brewerton NY 13029 |
| Location Name | ONEIDA LAKE ARTISANS, INC. |
| Location Address |
9570 Main St Route 11 Brewerton NY 13029 |
| Street Address | 5885 EAST Circle DRIVE |
| City | Cicero |
| State | NY |
| Zip | 13039 |
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Please comment or provide details below to improve the information on Brick House Cafe (The).
| 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).