Recent Cayuga County and Onondaga County restaurant inspections:
• Fillmore Golf Club, 1505 Toll Gate Road, Locke: satisfactory (May 30). Three-bay sink faucet missing cold water handle on the far right spigot. Cold water faucet not working on the left side spigot. Peeling floor tiles located at kitchen entrance. Heavy grease residue buildup on ventilation hoods over the fryers located in the kitchen.
• Bluewater Grill, 11 W. Genesee St., Skaneateles: unsatisfactory (June 4). Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120 degrees Fahrenheit to 70 degrees Fahrenheit or less within two hours and 70 degrees Fahrenheit to 45 degrees Fahrenheit within four hours. 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 guars, food containers double stacked). Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures. Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces). Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish). Wiping cloths dirty, not stored properly in sanitizing solutions. Non-food contact surfaces of equipment not clean. Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained. Insects, rodents present. Floors, walls, ceilings not smooth, properly constructed, in disrepair, dirty surfaces. During inspection, facility maintenance team arrived and several issues were discussed. Cooler gaskets and insect presence were discussed and plans to correct were scheduled. This is a large facility with basement refrigeration and storage, multiple waitress stations and beverage stations on patios and porches. Automatic dish washer at 181 degrees Fahrenheit on analog gauge. Quaternary residual at three-bay sink and several sanitation buckets at 200-300 ppm. Operator had several metal stem probe thermometer and calibrations were verified. Proper sanitary glove use observed with RTE food preparation. Proper hair restrains observed at cook line. Multiple ice maker storage found clean. All ice reservoirs found clean and protected. Temperatures: Cook line equipment low coolers with beef, shrimp and chicken at 38 degrees Fahrenheit. Cook line flip tops with salmon, tuna, surimi, various fish at 37 degrees Fahrenheit. Low cabinets flip tops with replenishment product at 37 degrees Fahrenheit. Large reach-in cooler with shrimp at 43 degrees Fahrenheit, tuna at 41 degrees Fahrenheit. Sushi flip top cooler with sushi seafood including and prepared vegetables at 36-39 degrees Fahrenheit. Rice with powerful aroma of vinegar at 110 degrees Fahrenheit. Basement walk-in refrigeration with cooked chicken at 40 degrees Fahrenheit properly chilled, bulk chicken, beef and seafood at 33-35 degrees Fahrenheit. Cookline hot holding with various soups, broths and sauces at 155-190 plus degrees Fahrenheit.