Which food services passed or failed their health inspection May 5 – 11 (2024)

SYRACUSE, N.Y. (WSYR-TV) — The Onondaga County Health Department released its inspection reports for restaurants checked from May 5 through May 11.

Three food services failed:

• Sherwood Inn – 26 West Genesee Street, Skaneateles
• Mirbeau Inn and Spa – 851 West Genesee Street, Skaneateles
• JD Pizza and Grill – 153 Ainsley Drive, Syracuse

Read to see how the establishments failed inspection in detail below.

Sherwood Inn

The Sherwood Inn had 20 violations, with 6 of them in critical condition.

Foods not protected from contamination, temperatures not measured – Critical violation:

The inspector found a pan of raw calamari stored in the lower drawer of the reach-in cooler at the prep line next to the ready-to-eat foods. This was corrected, and the calamari was removed from the reach-in cooler and moved to the walk-in cooler, next to the other raw food items.

Foods not protected from contamination by workers – Critical violation:

The inspector found, upon entry to the kitchen, the line cook plating a garden salad with steak with their bare hands. This was without the use of gloves or utensils. This was corrected and the one steak salad was voluntarily thrown out by the staff.

Improper cooling and refrigerated storage of potentially hazardous foods – Critical violation:

This violation was found three times.

1. The inspector found tuna melt salad stored in the reach-in cooler at the prep line, directly across from grill, at 49 degrees Fahrenheit – 52 degrees Fahrenheit at 11:10 a.m. The staff stated it was taken from the large batch of tuna salad in the walk-in cooler from the day before and placed in the line cooler. Egg mixture (for French toast) was stored in the same location of the same cooler noted at 49 degrees Fahrenheit. The kitchen staff said the egg mixture was in and out of cooler through the breakfast period, which began at 7 a.m. and ended at 11 a.m. Swordfish fillets stored in the lower drawer of same cooler were noted at 50 to 51 degrees Fahrenheit. The staff was uncertain when each product was last at or below 45 degrees Fahrenheit. All other items stored within the cooler were at acceptable temperatures.
   • This was corrected and the staff voluntarily discarded around four pounds of tuna salad, approximately one quart of egg mixture, and fifteen swordfish fillets, each approximately ten ounces.
2. The inspector found pans of risotto and spaetzle stored in the upper middle drawer of reach-in cooler at the prep line across from the oven at 49 to 50 degrees Fahrenheit, and a pan of raw clams in the lower middle drawer of same cooler at 48 to 50 degrees Fahrenheit around 11:35 a.m. The staff stated the risotto and spaetzle were prepared the day before, and all products had been in the cooler overnight, but were uncertain when they were last at 45 degrees Fahrenheit or below. All other items within the same cooler were found at acceptable temperatures.
   • This was corrected and the staff voluntarily discarded approximately one quart each of risotto and spaetzle, and thirty-three clams.
3. The inspector found a carton of liquid egg product stored in the reach-in cooler next to the hot holding unit at 52 degrees Fahrenheit around 11:45 a.m. The staff stated it was out of the cooler earlier in the morning, used during breakfast, and had been placed back into the cooler at around 8 a.m. The last time the product was at 45 degrees Fahrenheit or below was unknown. Other products stored within the same cooler measured at acceptable temperatures.
   • This was corrected and the staff voluntarily discarded approximately one and one-half pints of liquid egg.

Improper cooling and refrigerated storage of potentially hazardous foods – Critical Violation:

The inspector found a pan of breakfast sausage links, cooked the day before, stored in a metal pan and wrapped with saran wrap, stacked below another metal pan containing cooked bacon — without a hard surface in between — inside of reach-in cooler near a hot holding box, noted at 89 to 90 degrees Fahrenheit at approximately 11:45 a.m. At the time of observation, no additional information was available, and staff voluntarily threw out approximately three pounds of sausage links.

It was later learned that the sausage had been taken out that morning and reheated for breakfast service, but the time at which it was returned to the cooler is unknown.

Food not protected in general:

This violation was found two times.

The inspector found squeeze bottles of condiments stored at the food preparation line were not labeled. Cases of wine were stored on the floor inside the walk-in beer cooler and in the wine-dry storage room.

This was corrected.

Food not protected in general:

This violation was found two times.

The inspector found carving knives stored at the preparation line with blades in between counters, which is not a clean surface. This was corrected and the knives were washed.

The scooper for the basem*nt ice machine near the meat cooler was stored on top of the machine, which is not clean. This was corrected and the scoop was washed and stored in the scoop caddy.

Food not protected in general: The inspector found the hot holding box in the kitchen lacked an accurate thermometer.

Poor hygiene and activities of food workers: The inspector found an employee’s personal beverage and cell phone were stored on top of the preparation cooler at the preparation line. This was corrected.

Poor sanitary design, construction, installation of equipment and utensils: The inspector found cutting boards at the preparation stations at the serving line in poor repair. They were found with moderate staining and gouging. They were not a smooth or easily cleanable surface.

Poor sanitary design, construction, installation of equipment and utensils: The inspector found wire shelving racks in the walk-in cooler were in poor repair, rusted, not smooth or easily cleanable.

Improper cleaning, washing and sanitizing of equipment and utensils: The inspector found ice buckets stored on the shelf in the kitchen were not inverted and not clean. They were noted with standing water at the bottom. This was corrected.

Improper cleaning, washing and sanitizing of equipment and utensils:

This violation was found two times.

The inspector found the interior bottoms of the reach-in coolers at the grill line were not clean. The salad cooler was noted with standing water and a wet towel at the bottom. The basem*nt walk-in produce cooler’s wire shelving was not clean, and seen with an accumulation of dust.

Improper construction and maintenance of physical facilities:

This violation was found two times.

The inspector found the floor into the beer cooler was not clean, and noted with standing water which appeared to have come from a cooler fan.

The section of a wall at the end of the cooking line, behind the hot holding box, was in poor repair. The baseboard area was noted with missing, damaged tile, and the interior wall exposed.

Improper construction and maintenance of physical facilities: The inspector found the ventilation hood filters and Ansul lines above the grill and oven at the preparation line were not clean, and noted with an accumulation of grease and dust.

Mirbeau Inn and Spa

Mirbeau Inn and Spa had 18 violations, with two in critical condition.

Foods adulterated or received from unapproved sources – Critical violation:

This violation was found two times.

The inspector found a jar of co*cktail onions stored in the walk-in cooler in the basem*nt and boxes of blackberries and blueberries stored in bar garnish cooler with a mold-like substance. This was corrected and the staff voluntarily discarded approximately two cups of co*cktail onions, one pint of blackberries, and one pint of blueberries.

Food not protected in general:

This violation was found three times.

The inspector found a partially peeled lemon stored at the bar area, and not protected. It was in a basket stored in the hand wash sink. This was corrected.

Bottle beverages were found stored below the bar sink drain line at bar area. This was corrected.

Squeeze bottles of condiments were found stored in the food preparation area near the grill in the kitchen were not labeled. A bowl of brown sugar cube garnish at the bar area not protected. It was stored uncovered on a shelf while not in use. A bag of panko stored on the preparation table in the bakery was not protected. The bag was open and uncovered while not in use.

Food not protected in general: The inspector found the reach-in coolers near the grill, hand wash sink, appetizer cooler, and bar area/juice garnish cooler lacked thermometers.

Poor hygiene and activities of food workers: The inspector found a staff members person’s beverage and cell phone stored on top of the food preparation surface near the grill area.

Poor sanitary design, construction, installation of equipment and utensils: The inspector found cutting boards at the food preparations station across from the grill in poor repair. It was heavily stained and gouged. Small cutting boards stored at the bar garnish area was in poor repair as well. It was moderately stained and did not appear smooth and easily cleanable.

Poor sanitary design, construction, installation of equipment and utensils: The inspector found wire shelving in the rear corner of the walk-in cooler in the basem*nt was in poor repair. It was found with rust and not smooth, which allowed it to not be easily cleanable.

Improper cleaning, washing and sanitizing of equipment and utensils: The inspector found the wet wiping cloths stored on the cutting board at the preparation area near the grill were not in sanitizing solution between uses.

Improper cleaning, washing and sanitizing of equipment and utensils: The inspector found ice buckets stored on the floor at the bar area below the sinks were not inverted and not clean. They were noted with standing water at the bottom. A small cutting board and knife stored at the bar area were not clean either. Both were corrected.

Improper cleaning, washing and sanitizing of equipment and utensils:

This violation was found two times.

The inspector found door handles and gaskets on the reach-in coolers near the grill area were not clean. The interior bottom of the juice/garnish cooler at the bar area was not clean either, as it was found with standing water.

Improper sanitary facilities and controls:

This violation was found two times.

The inspector found the sink tap to with a slow drip with the water is off. This is at the hand wash sink next to the grill area. The three-bay sink at the bakery area noted with leaks from the faucet base, and hot water handle while the water is off, and from the connection fitting on the water line to the detergent dispenser while the water is running

Improper sanitary facilities and controls: The inspector found that both handles on the hand wash sink near the grill area was not clean. The hand wash sink at the bar area was obstructed by a basket of citrus, which was stored in the sink. This was corrected and the basket was moved to the walk-in produce cooler.

Improper construction and maintenance of physical facilities: The inspector found the walls around the grill and preparation area in the kitchen was not clean. The walls inside the basem*nt walk-in cooler, and fan guard inside the walk-in cooler were not clean either. The floor and drain pipes below the sink were not clean.

Improper construction and maintenance of physical facilities: The inspector found the ventilation hood filters above the bakery ovens and above the deep fryer in the rear kitchen were not clean, and noted with dust accumulation.

JD Pizza and Grill

JD Pizza and Grill had 10 violations, with one in critical condition.

Improper cooling and refrigerated storage of potentially hazardous foods – Critical Violation:

The inspector found approximately five lbs. of Bratwurst, two lbs. of spinach artichoke at 50 degrees Fahrenheit in small dorm-type cooler for more than three days. This was corrected and everything was discarded.

Poor sanitary design, construction, installation of equipment and utensils:

This violation was found two times.

The inspector found cutting boards in poor repair and heavily stained and grooved. Some wooden shelving was not sealed, not smooth, or easily cleanable.

Improper cleaning, washing and sanitizing of equipment and utensils:

This violation was found two times.

The inspector found the interior of some reach-in coolers, the exterior of equipment, and lower shelving were all not clean, and noted with food residue.

Improper sanitary facilities and controls: The inspector found the hand wash sink in the kitchen was not easily accessible, with dishes stored in the sink. The hand wash sink lacked paper towels.

Inadequate insect/rodent control: The inspector found multiple live co*ckroaches in and on the dish machine.

Improper construction and maintenance of physical facilities:

This violation was found three times.

The inspector found the floors under and around equipment and some wall areas were not clean. Standing water was noted on the floor in the keg cooler.

Many locations passed their inspections between May 5 through May 11.

You can see the entire list below.