BRIDIE MANOR
LAWRENCE B. LOMBARDO

Address: 1830 Bridie Square, Oswego, NY 13126

BRIDIE MANOR (Health Operation# 296315) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 18, 2018.

Business Overview

NYS Health Operation ID 296315
Operation Name BRIDIE MANOR
Facility BRIDIE MANOR
Food Service Description Food Service Establishment - Restaurant
Facility Address 1830 Bridie Square
Oswego
NY 13126
Municipality OSWEGO
County OSWEGO
Permitted DBA BRIDIE MANOR
Permitted Corporation Name LAWRENCE B. LOMBARDO
Permitted Operator Name LAWRENCE LOMBARDO
Permit Expiration Date 09/30/2018
Local Health Department Oswego County
NYSDOH Gazetteer 370200

Inspection Results

Date: 2018-09-18 Type: Inspection
Violations: 1 critical , 6 noncritical
- 5E(Critical) : Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 8A : 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)
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 8E : Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 14B : Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Date: 2018-05-02 Type: Inspection
Violations: 0 critical , 4 noncritical
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 11D : Non food contact surfaces of equipment not clean
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 8A : 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)
Comments: Gave operator cooling brochure. Gave operator "No Smoking and No Vaping" signs. Discussed temperatures in small cooler in kitchen.
Date: 2017-10-18 Type: Inspection
Violations: 2 critical , 5 noncritical
- 1H(Critical) : Food from unapproved source, spoiled, adulterated on premises.
- 5A(Critical) : Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 11D : Non food contact surfaces of equipment not clean
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: The following items have been improved and/or corrected since the 5/10/17 inspection. 1. Floors and walls of dishwasher room have been cleaned, painted and/or replaced. 2. Meats are no longer cooked, cooled and reheated. 3. Food was not stored on the floor. 4. Most of the coolers had indicating thermometers. 5. Cutting boards were replaced. 6. Ice machine cover was replaced. 7. Clothes were stored in sanitizing solution. 8. Hand wash sink was set up properly with soap and paper towels. 9. Walls and ceiling of walk-in freezer in basement were replaced. Also note: the kitchen, dishwasher room and storage rooms were significantly cleaner and more organized.
Date: 2017-05-10 Type: Inspection
Violations: 1 critical , 8 noncritical
- 5B(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.
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 12E : Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 8A : 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)
- 10A : Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
- 11A : Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 8E : Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Operator will try to redo floors and walls of back dishwashing room and walk-in cooler by September 2017. Recommend chef takes class in proper food handling. I will email the operator more information on available classes. Discussed sick worker policy. Discussed CIAA.
Date: 2016-10-28 Type: Re-Inspection
Violations: 0 critical , 1 noncritical
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Most of the items from the 10/19/16 inspection have been corrected. The ice machine has been cleaned. All refrigeration units are holding foods at proper temperatures. There are no home canned items in the restaurant. The chefs are using proper procedures for thawing foods. The operator has obtained proper thermometers for all cold holding units and stem thermometers for the chefs. The hand wash sink was clear of dishes, paper towels and soap were available. Also note: a training session was given with 3 employees and the owner. We reviewed proper handwashing procedures and glove use; use of hair restraints; sickness policies; prevention of norovirus contamination, food from unapproved sources; types of contaminated foods; temperature control (cold holding, hot holding, minimum cooking temperatures, reheating temperatures); proper thawing techniques; proper cooking, cooling and reheating of foods; thermometers; cleanliness; food protection in general; foodborne illness; and other general questions.
Date: 2016-10-19 Type: Inspection
Violations: 5 critical , 6 noncritical
- 5B(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.
- 5A(Critical) : Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
- 1H(Critical) : Food from unapproved source, spoiled, adulterated on premises.
- 1C(Critical) : Home canned goods, or canned goods from unapproved processor found on premises
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 8F : Improper thawing procedures used
- 8E : Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 11C : Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 12E : Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Will meet with operator in two weeks to one month to educate operator and food service workers on 1. Proper cooling methods. 2. Proper thawing methods. 3. Proper holding methods and required temperatures for cold and hot foods. Food temperatures and cooling techniques will be inspected during this re-inspection. Also note: This inspection is mainly focused on critical items. There are additional concerns in the kitchen and storage areas, mainly floors, ceilings, and walls not smooth and easily cleanable due to cracked and missing tiles, uneven surfaces, and deteriorating conditions.
Date: 2016-05-20 Type: Inspection
Violations: 0 critical , 2 noncritical
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: This inspection is for complaint #C16-05-040. Most items in the complaint were not evident at the time of inspection. Condition of dish wash room floor was discussed with operator. At time of inspection meat slicer was dirty. Per discussion with head chef the meat slicer had been used earlier and was being cleaned about 10 minutes after inspection started. Operator was advised to clean slicer immediately after use. Operator believes complainant saw conditions reported the morning after a fire occurred. Since the fire some of the equipment has been replaced. Area of fire has been thoroughly cleaned and fire extinguisher has been replaced.
Date: 2016-05-11 Type: Inspection
Violations: 0 critical , 0 noncritical
- None
Comments: Inspection due to a kitchen fire on 5-9-16. Received a call from Oswego Fire Department on 5-10-16 to report a kitchen fire. Manager informed OCHD that a small fire started in a single broiler unit at approximately 2:30pm. The fire department was contacted and the line cook put the fire out using a fire extinguisher. All food items within the steam tables were voluntarily discarded and the kitchen was thoroughly cleaned and sanitized. No visual damage was observed on adjacent wall and under grease hood. Informed the manager that in the event of any fire, flood or lost of power it is required of them to contact the OCHD.
Date: 2016-01-11 Type: Re-Inspection
Violations: 0 critical , 1 noncritical
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: 6A Hot holding violation corrected from 12/10/15 inspection. (soup is heated on stove prior to being put in the crock pot for hot holding) 8A violation corrected, most containers labeled and dated. 10 B violation corrected. No ice build up in sandwich refrigeration unit. Floor in back kitchen to be fixed in 2016.
Date: 2015-12-10 Type: Inspection
Violations: 1 critical , 5 noncritical
- 6A(Critical) : Potentially hazardous foods are not kept at or above 140°F during hot holding.

Office Location

Street Address 1830 BRIDIE SQUARE
City OSWEGO
State NY
Zip 13126

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).