Tous les Jours (Health Operation# 907767) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 6, 2018.
| NYS Health Operation ID | 907767 |
| Operation Name | Tous les Jours |
| Food Service Description | Food Service Establishment - Bakery |
| Facility Address |
2743 Erie Boulevard East Syracuse NY 13224 |
| Municipality | SYRACUSE |
| County | ONONDAGA |
| Permitted Corporation Name | Erie Bakery LLC |
| Permitted Operator Name | Jong Hee Han |
| Permit Expiration Date | 01/31/2020 |
| Local Health Department | Onondaga County |
| NYSDOH Gazetteer | 330100 |
| Date: 2018-11-06 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored 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 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 Comments: In front display case, potentially hazardous temperature controlled foods stored. All products were properly time tagged and all records were properly archived. |
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| Date: 2018-01-11 | Type: Re-Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 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) Comments: Reinspection notes the above violations. Time logs were not immediately available upon request, manager had to have someone get them from the office. Time logs stated that various food items (both non-hazardous and potentially hazardous foods) were brought out to the display cases between 9:00-9:15 AM today, January 11, 2018. Any remaining potentially hazardous food items in the display cases were discarded between 11:00-11:15 AM today. New, potentially hazardous food items were brought out to the display cases between 11:15-11:25 AM per time logs. Around 11:40 AM, the temperature of the strawberry cream pastry stored on the cold plate within the display case was noted at 53 degrees F. Manager states potentially hazardous cold foods are stored on a tray in the walk in cooler until they are bought out to the display case for service. Also around 11:40 AM, beef rib bread was noted between 67 - 68 degrees F and two types of sausage bread were noted between 57-58 degrees F store in the display case at room temperature for less than 30 minutes per food time logs. Hot holding unit was turned on and some meat food items were taken from the display case and placed into the hot holding unit around 12:15 PM **. Hot holding unit ambient temperature noted at 156 degrees F. Meat foods are cooked/heated prior to being stored in the display case. Manager states she still maintains the two hour hold time with the foods in the hot holding unit - sausage, beef, and other meat products are cooked/heated, placed in the display case at room temperature for approximately one hour, they some are moved to the hot holding unit for no more than one additional hour, 2 hour storage max. Manager was also unable to provide time logs from previous days upon request, stated she gave them to the owner who was not here at this time. **Discussed holding potentially hazardous foods at room temperature storage (maintain time logs) and hot holding foods in a holding unit (foods cooked and |
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| Date: 2017-12-18 | Type: Inspection |
Violations:
2 critical,
14 noncritical |
|
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11D: Non food contact surfaces of equipment not clean Item 12A: Hot, cold running water not provided, pressure inadequate Comments: ** Manager stated that she was not given the time logs to fill out today but she knew all of the times that the foods were put out. She said that all of the foods in the display case were brought out between 1:30 pm (before her lunch) or at 2:00 pm (after her lunch). Time logs were noted on site for December 7 - 11, 2017 as well as some earlier dates. |
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| Date: 2016-11-15 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
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 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) Comments: Reinspection notes the above remaining violations from the October 18, 2016 inspection. At this time the stipulation agreement and fine can be accepted. Time logs are to be maintained for your entire day of operation. Time logs on site noted the last time log was made at 1:30 out, 3:30 discard; establishment is open until 9:00 pm daily. Please feel to submit the lab verification paperwork to allow the 4 hour hold time. |
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| Date: 2016-10-18 | Type: Inspection |
Violations:
5 critical,
11 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Establishment does have time cards that they put out on display noting the product bake time and the product discard time. However, they were using a 4 hour hold time, reminded them that the New York State Sanitiary Code that is enforced here uses a 2 hour hold time. Also advised for them them to store their potentially hazardous cold foods in the cold holding open air display cooler. If room temperature storage is desired, a third party, lab confirmed varification will have to be completed and submitted. |
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| Date: 2015-09-25 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Street Address | 2743 Erie Boulevard East |
| City | Syracuse |
| State | NY |
| Zip | 13224 |
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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).