Oneida Golf Club Cabana

Year by year

Inspections

1. Aug 19, 2026 Routine · 3 priority, 3 priority foundation, 5 core, 3 repeat
   • Serious Priority

     WHEN TO WASH

     PRIORITY: Employee operating the dish machine was observed not washing hands after handling soiled utensils and before touching clean utensils. Education was provided during the inspection.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     TCS FOOD - COLD HOLDING

     PRIORITY: Cut cantaloupe and mac & cheese in the top section of the prep cooler are cold held at 46F, 47°F, respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: Blooming onion sauce in the reach in cooler has exceeded its date mark of 8/11. PIC will discard the sauce.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on cleaning and sanitizing TCS in-use equipment every 4 hours. Blender wand is cleaned at the end of the day.

     Correction: The person in charge shall provide food safety training to employees on [activity].

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Salsa in portion cups in the reach in cooler are improperly date marked for 8 days. Education was provided during the inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice cream scoops are improperly stored in a cup of standing water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters and cutting boards.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

     The inside surface of the dish machine doors are soiled with food and grease residue. The dish machine is not cleaned at a frequency that prevents recontamination.

     Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

     Code 4-501.14 (B)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE-USE ARTICLES, LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION

     Clean blender pitcher is improperly stored in an up right postilion with water in the bottom of the pitcher.

     Correction: Clean equipment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted.

     Code 4-903.11 (B)

   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Home style ventilation hood above the sandwich press is soiled with grease residue .

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

2. Jun 30, 2025 Routine · 2 priority, 4 core
   • Serious Priority

     DATE MARKING - DISPOSITION

     PRIORITY: Chicken sauce, garlic aioli, sliced turkey in the prep coolers date marked 5/23, 6/16, 6/23 respectively, have exceeded the 7 days.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     DATE MARKING - DISPOSITION

     PRIORITY: Green bean salsa in the reach in cooler date marked 6/19 has exceeded the 7 days.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY: The chlorine sanitizer in the dish machine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing bracelet on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ventilation hood baffles above the grill and fryers are soiled with grease.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Aug 29, 2023 Routine · 1 priority, 3 priority foundation, 2 core, 2 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after returning to the kitchen and before putting gloves on to make a wrap sandwich. Education was provided during the inspection.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation Repeat

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quaternary ammonia test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Internal components of the dish machine are visibly soiled with food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the fryer ventilation hood are soiled with grease and dust..

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)