RITZ DINER (Health Operation# 296330) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 16, 2018.
| NYS Health Operation ID | 296330 |
| Operation Name | RITZ DINER |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
359 West First Street Oswego NY 13126 |
| Municipality | OSWEGO |
| County | OSWEGO |
| Permitted DBA | RITZ DINER, INC. |
| Permitted Corporation Name | PHILIP R. REITZ |
| Permitted Operator Name | PHILIP REITZ |
| Permit Expiration Date | 05/31/2019 |
| Local Health Department | Oswego County |
| NYSDOH Gazetteer | 370200 |
| Date: 2018-08-16 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8F: Improper thawing procedures used Item 9A: Inadequate personal cleanliness Comments: All violations from 5/14/18 inspection have been corrected except: Floor in kitchen has torn and missing tiles. Operator is in the process of replacing floor tiles with linoleum. Suggest purchasing and installing industrial grade floor covering. A cooling chart has been maintained for foods that are cooked and cooled. From previous inspection on 5/14/18: Management or head chef must take a course in food safety such as ServSafe. The head chef is still not completely aware of all food safety practices and requirements. Call Oswego County Health Department with plans to take this course. This must be done as so as possible. It has been three months since this requirement was given to operator. Course must be set up and taken by 9/15/18. Enforcement paperwork from last inspection must be returned with check for assessed fine. |
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| Date: 2018-05-14 | Type: Inspection |
Violations:
3 critical,
5 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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) Comments: Please call for appointment to discuss inspection and proper hot holding, cold holding and cooling. (Dorothy at 315-349-3557) Left cooling chart and cooling brochure with Dakota. Note: due to repeated violations regarding cooling, cold holding, and hot holding, management must take course in proper food handing, such as ServSafe. A time table for compliance will be discussed during next appointment. |
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| Date: 2017-05-31 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Area in basement with mouse fecal contamination has been cleaned and sanitized. Dead mice and all fecal material has been discarded. All food in the area of contamination has been discarded. | ||
| Date: 2017-05-25 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 14A: Insects, rodents present 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 9C: Hair is improperly restrained 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 Comments: Operator to clean area with mice droppings. All food affected by contamination is to be discarded. Area to be cleaned and sanitized. Operator has placed call to certified pest management company. |
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| Date: 2017-01-11 | Type: Re-Inspection |
Violations:
2 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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) Comments: Discussed need to keep potentially hazardous foods cold or hot, not at room temperature. Items that have been corrected: 1. New floor in kitchen. 2. Walls and ceiling of bakery area have been finished. Call at 349-3557 when the following items have been corrected: 1. Insulation in basement is covered. 2. Gaskets on coolers and ice machine have been replaced. Please send a copy of the kitchen plan to our office via email ([email protected]), fax (349-3228) or mail (70 Bunner Street, Oswego NY 13126). Also note: Per Christine, the only items cooled and reheated are home fries and roasts. All soups are cooked for the day, held hot, and discarded at the end of the day. |
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| Date: 2016-11-02 | Type: Re-Inspection |
Violations:
1 critical,
4 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Corrected from 6/8/2016 inspection: Broken and unused equipment has been removed from premises. Operator is in the process of renovating kitchen area. No plans were received by this office for the renovation. The manager was given an "Intent to Construct" form. A floor plan of the business is required. After a conversation with one of the cooks, it is clear that proper cooling of foods is not understood by everyone cooking here. Owner to contact the health department to discuss: 1. Training of employees on proper cooling of foods. 2. Completion of projects within facility. 3. Replacement of gaskets on coolers. 4. Submission of "Intent to Construct" and up to date floor plan. 5. Designation of facility as "high risk". |
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| Date: 2016-06-16 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: 1.The following items from the 6/8/16 inspection have been corrected: 1H - ice bin is no longer used (not needed), 6A - corrected on 6/8, 8A - food and single service items are no longer stored on the floor. The following items are in the process of being corrected: Insulation in basement will be covered by contractor, shelving unit in bakery area has been partially cleaned and will be replaced, unfinished ceiling in bakery and kitchen area will be completed by contractor. Gaskets for ice machine and cooler have been ordered. 2. Discussed cooling of foods with manager and kitchen manager. Cooling charts will be filled out for all foods requiring cooling. 3. Form for intent to construct was left with manager and is to be filled out as soon as possible. Sketch of kitchen area is required. 4. Re-inspection is planned in 1 to 2 months when construction is completed. |
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| Date: 2016-06-08 | Type: Inspection |
Violations:
2 critical,
10 noncritical |
|
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: 1. Discussed some cooling with line chefs. Menu review and cooling of items will be discussed at re-inspection. Call for appointment within two weeks and after the above violations are addressed. 2. Discussed sick worker policy. 3. Discussed smoking policy. |
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| Date: 2015-06-05 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2014-05-16 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 9C: Hair is improperly restrained Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Street Address | 359 WEST FIRST STREET |
| City | OSWEGO |
| State | NY |
| Zip | 13126 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BRIDIE MANOR | Lawrence B. Lombardo | 1830 Bridie Square, Oswego, NY 13126 | 2018-09-18 |
| FITZHUGH PARK SCHOOL - SED | Oswego City School District | 249 West First Street, Oswego, NY 13126 | 2018-07-25 |
| FREDERICK LEIGHTON ELEMENTARY | Oswego City School District | 249 West First Street, Oswego, NY 13126 | 2018-07-18 |
| BARLOWS CONCESSIONS COMMISSARY | William Barlow | 76 Erie Street, Oswego, NY 13126 | 2018-05-16 |
| THE IRISH INN | The Irish Inn, Inc | 303 West Third Street, Oswego, NY 13126 | 2018-02-09 |
| OSWEGO HIGH SCHOOL - SED | Oswego City School District | 249 West First Street, Oswego, NY 13126 | 2017-08-09 |
| CHARLES E RILEY ELEMENTARY SCHOOL - SED | Oswego City School District | 249 West First Street, Oswego, NY 13126 | 2017-07-07 |
| MOM & POP'S SODA SHOP & EATERY | Carl Preske | 23 East Utica Street, Oswego, NY 13126 | 2016-12-12 |
| YMCA-OSWEGO - FORT ONTARIO - SED | Oswego City School District | 249 West First Street, Oswego, NY 13126 | 2014-07-31 |
| CARP'S CORNER INC | Christopher J Carpenter Inc | 448 West First Street, Oswego, NY 13126 | 2014-05-16 |
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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).