Which food services passed or failed their health inspection: July 14 – 20

SYRACUSE, N.Y. (WSYR-TV) — The Onondaga County Health Department released its inspection reports for restaurants checked from July 14 through July 20.

Three food services received a failure in their inspection:

• 110 Grill – 9090 Destiny USA v Drive, Fc15, Syracuse
• Hive Cafe (The) – 226 Old Bridge Street, East Syracuse
• Rong Cheng Chinese Kitchen – 402 West Seneca Turnpike, Syracuse

110 Grill

This restaurant received seven violations, with three in critical condition.

Foods adulterated or received from unapproved sources (critical):

The inspector found several items with mold and spoiled. Whole raw onions were stored in bulk bins on the lower shelf in the preparation area, and heavy cream and orange juice were stored in the under-counter cooler ar the server station. This was corrected and the large bin of onions, one pint of heavy cream, and half gallon of orange juice were thrown out.

Improper cooling and refrigerated storage of potentially hazardous foods (critical):

The inspector found the small under-county cooler at the wait station was not keeping potentially hazardous food items at 45 degrees Fahrenheit or below. Heavy cream was recorded at 55 degrees Fahrenheit and milk at 58 degrees Fahrenheit, in the cooler for over two hours.

This was corrected and two cups of each dairy product were thrown out.

The top portion of the prep top cooler located in the center of the cook line was not keeping all potentially hazardous food items at 45 degrees Fahrenheit or below.

• Tartar sauce was found at 60 degrees Fahrenheit
• Sliced tomatoes at 55 degrees Fahrenheit, cooked
• Brussel sprouts at 60 degrees Fahrenheit
• Cooked rice at 60 degrees Fahrenheit

All products had been stored in the cooler for more than two hours. This was corrected and two cups of each items was thrown out.

Improper cooling and refrigerated storage of potentially hazardous foods (critical):

The inspector found approximately four cups of raw clams at room temperature for preparation and had been out for two hours.

The temperature was recorded at 65 degrees Fahrenheit. This was corrected and they were thrown out.

Improper cleaning, washing and sanitizing of equipment and utensils: The inspector found the interior of the ice machine was not clean.

Improper cleaning, washing and sanitizing of equipment and utensils: The inspector found non-food contact surfaces of equipment were not clean.

Improper sanitary facilities and controls: The inspector found drains at the bar — towards the end by the main sinks — were not clean, with buildup noted. All coolers along the cook line were leaking water into the cooler on the floor. The dish machine was dripping into a full bucket. The hand wash sink near the cook line lacked hot water. The hand wash sink near the prep line lacked soap.

Inadequate insect/rodent control: The inspector found fruit flies at the bar around the drains.

The Hive Cafe

This restaurant received 10 violations, with two in critical condition.

Potentially hazardous food held for an improper period of time at an unacceptable temperature (critical): The inspector found about four cups of cooked peppers and onions in the flip-top cooler at 55 degrees Fahrenheit for over two hours. They were voluntarily thrown away.

Food from an unapproved source, adulterated, contaminated (critical): The inspector found approximately 2 cups of cooked spinach in the cooler to be moldy and with a slimy coating.

Thermometers inaccurate, improperly used, improper type: The inspector found the class door cooler lacked a thermometer.

Food contact surfaces not smooth, durable, non-corrosive, clean or safe material: The inspector found poly cutting boards badly stained with an abundance of marks.

Non-food contact surfaces were not clean: The inspector found the bottom shelving in all the coolers and the interior bottom of the hot hold cabinets, with food soil, was not clean. All shelving was not clean. The exterior and interior of the microwave were not clean.

This violation was found three times.

Rong Cheng Chinese Kitchen

This restaurant received 23 violations, with two in critical condition.

Foods not protected from contamination by other sources (critical):

The inspector found one spray bottle of toxic chemicals stored below the three-compartment sink, and not labeled. The spray bottle was thrown out.

Improper cooling and refrigerated storage of potentially hazardous foods (critical):

The inspector found at 1:30 p.m. on the day of inspection, one large container of fried chicken wings at 81 degrees Fahrenheit. The wings were being stored on a shelf at room temperature on the cook line. The staff said the chicken wings were cooling on the counter and cooked approximately an hour prior, at 12:30 p.m. This was an improper cooling procedure. The wings were moved to a walk-in cooler to rapidly cool.

Food not protected in general: The inspector found a bad of onions on the floor below the hand sink. This was corrected.

A container of breaded was not stored, protected or covered on the top shelf dry storage area.

A plastic grocery bag used to store food in the walk-in cooler was not a food-grade bag.

Three boxes of oil were stored on the floor under the cook line.

Two squeeze bottles of various sauces and condiments were not labeled.

This violation was found four times.

Food not protected in general: The inspector found plastic single-service containers lacking handles and was being used as a scoop in diced meat in the walk-in cooler.

In-use spook for cooked white rice was stored in a container of standing water and noted at 87 degrees Fahrenheit.

This violation was found two times.

Poor hygiene and activities of food workers: The inspector found three food workers without hair restraints while preparing food.

Poor sanitary design, construction, installation of equipment and utensils: The inspector found poly cutting board with deep cuts, grooves and not smooth or easily accessible.

Improper cleaning, washing and sanitizing of equipment and utensils: The inspector found clean dishes were not being properly air-dried before stacking above the three-bay sink.

Improper cleaning, washing and sanitizing of equipment and utensils: The inspector found multiple wiping cloths in the food preparation areas were not stored in sanitizing solution between uses.

Improper cleaning, washing and sanitizing of equipment and utensils: The inspector found shelving throughout the kitchen and walk-in cooler were not clean. The gasket on the reach-in preparation cooler at the cook line was not clean. The interior of the beverage cooler in the lobby area was not clean. The interior of two upright freezers was not clean. The ventilation fan guard unit in the walk-in cooler had mold.

This violation was found four times.

Improper sanitary facilities and controls: The inspector found no cold water present at the hand washing sink in the employee bathroom.

Inadequate insect/rodent control: The inspector found several flies in the dry storage area.

Inadequate insect/rodent control: The inspector found a gap at the top of the screen door located at the end of the cookline, and the front door slightly propper open, which could allow for insects and rodents to get inside.

Improper construction and maintenance of physical facilities: The inspector found some wall areas were not clean. The floors under and behind the equipment throughout the kitchen and walk-in cooler were not clean. The floor and interior door walk-in cooler were in poor repair.

This violation was found two times.

Improper construction and maintenance of physical facilities: The inspector found ventilation hood and filters above the cook line were not clean and noted grease accumulation.

Improper construction and maintenance of physical facilities: The inspector found employee personal items (sweatshirt and medication) stored on dry storage shelving.

Many locations passed their inspections between July 14 through July 20.

You can see the entire list below.

Courtesy of the Onondaga County Health Department.

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