Oneida Golf Club Main Kitchen

Year by year

Inspections

1. Jan 29, 2026 Routine · 2 priority, 1 priority foundation, 6 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands after handling raw chicken with gloved hands and before putting on clean gloves. During the inspection education was provided.

     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 Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     PRIORITY: Cans of dessert topping and cream of mushroom soup in the food storage area are observed with dents on the lid seam. During the inspection education was provided.

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Internal food contact surfaces of the ice machine are soiled with black residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food and ice cream are stored on the floor in the walk in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - WARMEST PART OF UNIT

     Thermometers are missing in the salad prep cooler and pizza area cooler.

     Correction: Reposition thermometer so that it is located in the warmest part of the refrigeration unit.

     Code 4-204.112 (A)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of Hobart stand mixer are soiled with with food debris.

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

     Code 4-601.11 (C)

   • Not serious Core

     INTENSITY - LIGHTING

     Light bulbs in the ventilation hood above the fryer and grill are not working.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ventilation hood and baffles above the fryers and grill are soiled with grease and dust 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. Nov 14, 2024 Routine · 4 priority, 1 priority foundation, 5 core, 6 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands before putting on gloves to handle food. Education was provided.

     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

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY: Employee observed handling a ready-to eat hamburger and bread with bare hands. During the inspection education was provided.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     PRIORITY: Marinara sauce, noodles in the cookline prep cooler are not provided with a date mark.

     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 Repeat

     DATE MARKING - DISPOSITION

     PRIORITY: Raspberry vinaigrette in the condiment prep cooler has exceeded its date mark of 11/15.

     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 Repeat

     DATE MARKING - DISPOSITION

     PRIORITY: Pimento spread in the small prep cooler has exceeded its date mark of 11/5.

     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 Repeat

     DATE MARKING - DISPOSITION

     PRIORITY: Sliced tomato and shrimp ceviche in the pantry under counter cooler are not provided with a date mark.

     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 Repeat

     DATE MARKING - DISPOSITION

     PRIORITY: Raspberry vinaigrette in the pantry prep cooler has exceeded its datemark of 11/15, Deli ham and turkey in the prep cooler are not provided with a date mark.

     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 Repeat

     DATE MARKING - DISPOSITION

     PRIORITY: Raspberry vinaigrette in cooler #1 has exceeded its date mark 11/12.

     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 Repeat

     DATE MARKING - DISPOSITION

     PRIORITY:: Twice baked mix and rice in cooler #3 has exceeded its date mark of 11/8, 11/12, respectively.

     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 Repeat

     DATE MARKING - DISPOSITION

     PRIORITY: Open bag of lettuce in cooler #2 is not provided with a date mark.

     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 Repeat

     DATE MARKING - DISPOSITION

     PRIORITY: Chimichurri in the cook line under counter cooler is not provided with a date mark.

     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 Repeat Corrected on site

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

     PRIORITY: The quaternary ammonium sanitizer in the pantry/dessert area is not being used according to EPA registered label use instructions and is at 0 PPM. During the inspection the sanitizer bucket was refreshed to 150 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 Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Internal food contact surfaces of the ice machine are visibly soiled with pink and black residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food are stored on the floor in the walk in freezer. Boxes of turkey are stored on the floor in cooler #3.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single use deli container is being reused as a scoop in the flour.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     CONTROLLING PESTS - INSPECTING PREMISE

     Flies are observed in the kitchen by the pantry, salad, and dessert prep area.

     Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment.

     Code 6-501.111 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floor, walls, and areas around and under the fryers, stove, grill are soiled with grease and food residue.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The walk in freezer and walk in cooler #2 floors are soiled with food and black residue.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ventilation hoods and baffles above the fryers, grills, stove, oven are soiled with grease and food 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

3. Jul 25, 2023 Routine · 5 priority, 4 priority foundation, 12 core, 9 repeat
   • Serious Priority

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands before putting on gloves to handle food.

     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 Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: In the Hobart bakery cooler, pre-made salads are stored under raw shell eggs.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     PRIORITY: Ham salad, sliced deli ham in 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

     DATE MARKING - DISPOSITION

     PRIORITY:Pesto cream, somoked BBQ sauce,ham salad, chipotle dressing, strawberry sauce,ranch dressing, jalapeno cream, chimichurr, grilled scallion vinaigrette, mango vinaigrette,i in coolers has exceeded its date mark of 7/18, 7/18, 7/14, 6/17, 5/31, 7/15, 7/24, 7/20, 7/19, 7/14, respectively,

     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 Repeat

     DATE MARKING - DISPOSITION

     PRIORITY:Pineapple aoili,egg salad, ranch dressing, raspberry vinaigrette, delli turkey meat, deli ham, horseradish cream sauce, salsa, korean BBQ sauce, aju sauce, coleslaw, flat bread pizza, in coolers are not provided with a date mark.

     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 quaternary ammonia, in the 4 compartment sink, is not being used according to EPA registered label use instructions and is at 100 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 Priority Foundation Repeat

     PACKAGE INTEGRITY

     There are damaged and dented cans of clams on a shelf in the kitchen storage area.

     Correction: Discard any damaged cans with food that is potentially contaminated or adulterated.

     Code 3-202.15

   • Not serious Priority Foundation

     CONSUMER ADVISORY - REMINDER STATEMENT

     Consumer advisory is missing the asterisk next to food items on the menu.

     Correction: Provide a foot note on each page of the menu that explains the asterisk.Provide an asterisk next to each raw or undercooked meat, seafood, shellfish, egg, etc. Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

     Code 3-603.11 (C)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Internal components of the ice machine are visibly soiled with black residue. Food contact surfaces of the ice machine are not washed, rinsed, and sanitized.

     Correction: Wash, rinse, and sanitize food contact surfaces. Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Can opener blade is visibly soiled with food debris.

     Correction: Wash, rinse, and sanitize food contact surfaces. Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink is being used as a food prep sink to drain and rinse pasta.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Cooking oil in squeeze bottles are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Breading mix, crackers, chips, salt, rice are stored on the floor in the kitchen and food storage area. Boxes of food are stored on the floor in the walk in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     VENTILATION HOOD SYSTEM - FILTERS

     Ventilation hood above the fryer, grill, cookline are observed with an accumulation of dust and grease.

     Correction: Clean ventilation hoodProvide filters for grease extracting equipment that are designed so they can be easily removed for cleaning and replacement.

     Code 4-202.18

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Walk in freezer is observed with ice and frost build-up near the door. and on boxes of food The walk in freezer is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The inside cavities of reach in coolers are soiled with food debris.

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

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Disposable food containers are improperly stored, on the floor, in the kitchen storage area.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core Repeat

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are stored in a container by the salad prep cooler where the food or lip contact surface could be contaminated.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap at the base of the exterior door, in the kitchen area, which could be a source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Shelving, racks, floors, walls, and areas around and behind the fryer/grill are observed with an accumulation of food residue, dust, and grease..

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12