SANDY CREEK DINER (Health Operation# 879463) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 21, 2019.
| NYS Health Operation ID | 879463 |
| Operation Name | SANDY CREEK DINER |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
6089 N Main Street Sandy Creek NY 13145 |
| Municipality | SANDY CREEK |
| County | OSWEGO |
| Permitted Corporation Name | GCR INC |
| Permitted Operator Name | AMI ARONSON |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Oswego County |
| NYSDOH Gazetteer | 372800 |
| Date: 2019-02-21 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
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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: Proper cool down procedure instructions given to the facility manager. Large cuts of meat must be sectioned into 3 lb sections or smaller for proper cool down after cooking. All large masses of potentially hazardous foods must be reduced and uncovered (in the initial cool down phase) for proper cooling. All potentially hazardous foods must be cooled down using the following guidelines: 140 F. to 70 F. within 2 hours 70 F. to 45 F. within an additional 4 hours. In response to the complaint: Chicken and Biscuit dinner was served Tuesday (2/19/19). All ingredients including the gravy are cooked the day of service and kept at 140 F. in hot holding. Improper procedures were not noted when manager was interviewed. Left over chicken and biscuits were not found in the facility. Manager said that no one else has called in reporting illness. Manager reported being ill with a G.I. infection prior to Tuesday but was not working in the kitchen or serving. Manager was instructed to notify the Health Department when a patron reports an illness after eating at the facility. |
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| Date: 2018-09-25 | Type: Inspection |
Violations:
1 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. Comments: Recommend setting defrost cycle when restaurant is closed. Smoking policy discussed. Sick leave policy discussed. |
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| Date: 2017-10-26 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All violations corrected from 9/11/17 inspection. Red line corrections: Meat loaf partitioned into serving size portions for cool down. Raw potatoes for french fries stored in water kept in walk in cooler and only taken out for service. | ||
| Date: 2017-09-11 | Type: Inspection |
Violations:
2 critical,
6 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 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Reinspection in 2-3 weeks. Food prep workers were instructed in proper cool down and cold holding procedures for potentially hazardous foods. Manager was not available for sick leave and smoking policy questions. |
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| Date: 2016-09-20 | Type: Inspection |
Violations:
0 critical,
3 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Sick leave and employee smoking policy discussed. |
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| Date: 2016-02-29 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Hand washing protocol discussed with restaurant manager. Common hand drying towels are prohibited. |
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| Date: 2015-09-23 | Type: Inspection |
Violations:
0 critical,
2 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Sick leave policy discussed. Please contact Health Department prior to any kitchen renovations. |
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| Date: 2014-10-01 | Type: Inspection |
Violations:
1 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Department of State (DOS) ID | 4604125 |
| Entity Name | GCR INC. |
| Initial DOS Filing Date | 2014-07-09 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | PREET BAIDWAN |
| DOS Process Address |
2 Coach Side Lane Pittsford NY 14534 |
| Location Name | GCR INC |
| Location Address |
2 Coach Side Lane Pittsford NY 14534 |
| Street Address | 6089 N MAIN STREET |
| City | SANDY CREEK |
| State | NY |
| Zip | 13145 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SANDY CREEK CENTRAL SCHOOL-SED | Sandy Creek Elementary School · Sandy Creek Central School District | 124 Salisbury Street, Sandy Creek, NY 13145 | 2018-07-24 |
| ELMS GOLF CLUB | Green Side Restaurant @ The Pine Golf Course · Two Clubs, Inc. | 21 Country Club Lane, Sandy Creek, NY 13145 | 2018-05-14 |
| BREWSTERS | Tad H. Blount | 8883 Ny State Route 3, Sandy Creek, NY 13145 | 2018-04-20 |
| NEW CHINA ONE | Yan Gin Chen | 6090 North Main Street, Sandy Creek, NY 13145 | 2018-03-05 |
| SANDY CREEK CENTRAL SCHOOL | Sandy Creek Elementary School · Sandy Creek Central School District | 124 Salisbury Street, Sandy Creek, NY 13145 | 2017-11-13 |
| MEL'S MINE | Melody Elkin | 6059 South Main Street, Sandy Creek, NY 13145 | 2017-04-12 |
| SANDY CREEK LITTLE LEAGUE ASSOCIATION | Sandy Creek Little League · Sandy Creek Little League | 90 Edwards Road, Sandy Creek, NY 13145 | 2018-05-05 |
| OLDE SCHOOL PUB LLC | Three Guys Pub LLC | 2066 Harwood Drive, Sandy Creek, NY 13145 | 2018-03-01 |
| GUILE & SONS LLC | Thomas Guile | 6065 South Main Street, Sandy Creek, NY 13145 | 2017-05-04 |
| HOTEL MARTIN | Raymond Cichy | 2066 Harwood Drive, Sandy Creek, NY 13145 | 2015-10-27 |
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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).