Junior's Caz Bar, 64 Albany Street, Cazenovia, NY 13035 - Tavern inspection findings and violations

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Business Info

Restaurant name: JUNIOR'S CAZ BAR
Address: 64 Albany Street, Cazenovia, NY 13035
County: Madison
Local health department: Madison County
Restaurant type: Tavern
Total inspections: 5
Last inspection: 11/03/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
 11/03/2015InspectionDishwasher operating according to manufacturer instructions; 100 ppm Cl2 and temperature of 122 degrees Fahrenheit. Discussed proper thawing procedures; under cool running water, under refrigeration, in microwave. Discussed floor behind bar, will require repair/replacement in near future. Discussed use of cleanable, non-absorbant mats for basement liquor storage area. Discussed sealing new shelves in liquor storage area.
  • Hair is improperly restrained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 08/24/2015Inspection-FOOD PREPARERS UTILIZING HAND BARRIERS -CHEMICAL DISHWASHER AT ADEQUATE TEMPERATURE AND SANITIZER DETECTED -FOOD PREP SINK WITH IN DIRECT DRAIN UTILIZED TO DRAIN PASTA AT TIME OF INSPECTION (NEWLY INSTALLED SINK) -DISCUSSED SEALING NEWLY CONSTRUCTED SHELVING WITH PAINT OR POLY EURETHANE
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 10/08/2014Re-InspectionTWO DOOR COOLERS CLEANED, HOLE IN WALL FIXED, FAN IN KITCHEN CLEANED. DISCUSSED SICK WORKER POLICY, FLOOR IN BASEMENT, HALLWAY TO BASEMENT. CHEMICALS STORED PROPERLY. PRODUCT STEM THERMOMETER AVAILABLE. HAND BARRIERS AND HAIR RESTRAINTS UTILIZED. SICK WORKER POLICY DISCUSSED.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Non food contact surfaces of equipment not clean
  • Critical: All pork or any food containing pork is not heated to 150oF or above.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/18/2014Inspection-PRODUCT STEM THERMOMETER AVAILABLE -HAND BARRIERS AND HAIR RESTRAINTS UTILIZED -DISCUSSED ABOVE AND REPLACEMENT OF PREP SINK -CARPET REMOVED, INDIRECT DRAIN AVAILABLE, DRAIN LINES PROTECTED
  • 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)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
 04/02/2014InspectionPRODUCT STEM THERMOMETER AVAILABLE. DISCUSSED SICK WORKER POLICY. DISCUSSED BASEMENT ISSUES-FLOOR, DRAIN LINES. PLUMBER ON SITE TO ADDRESS ISSUES. HANDBARRIERS AND HAIR RESTRAINTS UTILIZED.

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