Chesterfields Tuscan Oven (NYS Health Operation #721202) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 2184 Glenwood Avenue, Oneida, NY 13421. The food service type is Food Service Establishment - Restaurant/Catering Operation. The last inspection date is May 10, 2018.
| NYS Health Operation ID | 721202 |
| NYSDOH Gazetteer | 260100 |
| Facility Name | CHESTERFIELDS TUSCAN OVEN |
| Operation Name | CHESTERFIELDS TUSCAN OVEN |
| Facility Address | 2184 GLENWOOD AVENUE, ONEIDA |
| Permitted Corporation Name | MATTEO DONATO LLC. |
| Permitted Operator Name | DOMINIQUE BORRUSO |
| Address | 2184 Glenwood Avenue Oneida NY 13421 |
| Municipality | ONEIDA |
| County | MADISON |
| Local Health Department | Madison County |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Permit Expiration Date | 2019-02-28 |
| Inspection Date | 2018-05-10 |
| Inspection Type | Re-Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 2 |
| Violations | Item 5A- Critical Violation [RED] 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.; Item 12D- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; |
| Inspection Comments | Ice scoop adequately stored. Numerically scaled indicating thermometer observed within all refrigeration equipment. Interior of refrigeration equipment is clean at time of inspection. One of two bar shelves has been painted; remaining shelf in the process of being painted. Internal plastic ice guard of ice machine is clean at time of inspection. Hot water is functional at all sink locations. Fly strips have been removed. Ceiling above coca cola machine is enclosed with a temporary device, a new ceiling tile is being acquired. Wall along dishwasher has been cleaned. Ventilation fixtures have undergone a reasonable cleaning. NOI for additional food storage area was received at time of inspection. Advised caution when removing food from refrigeration equipment while cleaning; important to consider length of time food will be out of refrigeration unit and encourage relocating food to walk-in during cleaning process. Encourage maintaining refrigeration logs. Utica greens, alfredo, mashed potatoes and meatballs all observed on hot holding at tempertatures ranging from 148-157 degrees Fahrenheit as required. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2018-05-10 | Re-Inspection | Critical: 1, Noncritical: 2, Violation Items: 12D; 15A; 5A Ice scoop adequately stored. Numerically scaled indicating thermometer observed within all refrigeration equipment. Interior of refrigeration equipment is clean at time of inspection. One of two bar shelves has been painted; remaining shelf in the process of being painted. Internal plastic ice guard of ice machine is clean at time of inspection. Hot water is functional at all sink locations. Fly strips have been removed. Ceiling above coca cola machine is enclosed with a temporary device, a new ceiling tile is being acquired. Wall along dishwasher has been cleaned. Ventilation fixtures have undergone a reasonable cleaning. NOI for additional food storage area was received at time of inspection. Advised caution when removing food from refrigeration equipment while cleaning; important to consider length of time food will be out of refrigeration unit and encourage relocating food to walk-in during cleaning process. Encourage maintaining refrigeration logs. Utica greens, alfredo, mashed potatoes and meatballs all observed on hot holding at tempertatures ranging from 148-157 degrees Fahrenheit as required. |
| 2018-04-06 | Inspection | Critical: 2, Noncritical: 13, Violation Items: 10A; 10B; 11C; 12A; 12C; 14B; 15A; 15B; 16; 5A; 6A; 8B; 8E Alfredo sauce, tomato sauce and mashed potatoes observed at temperatures ranging from 143-156 degrees Fahrenheit during hot holding. Chicken, salami, tuna and chopped lettuce observed at temperatures ranging from 40-44 degrees Fahrenheit as stored within deli unit(s). Mechanical dishwasher heated via booster observed operating in accordance with manufacturer instructions; wash temperature observed at 150 degrees Fahrenheit and final rinse temperature observed at 180 degees Fahrenheit. Discussed removal of old and unused deli unit. Permit cannot be issued until proof of disability insurance has been provided. Discussed the requirement to submit a notice of intent along with plans/diagram and copy of building permit prior to making renovations to building/food service establishment. |
| 2017-12-21 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 10A Chesterfield's Tuscan Oven, inspection conducted at lunch time. All hot holding and cold holding items found at adequate temps at the cookline steam table and the pizza making station. Cold holding salad station items adequate, 41F. Meatball reheat temp observed, 175F. Thermometers installed throughout. Discussed cleaning schedule and routine for the walk-in cooler. Discussed accessibility and locations for handwashing; there is a designated handwashing sink in the server's station. Hair restraints and hand barriers utilized. |
| 2017-05-10 | Re-Inspection | Critical: 0, Noncritical: 3, Violation Items: 11C; 15A; 8A Tuscan Oven, re-inspection conducted Wednesday at lunch. All hot holding and cold holding products found at adequate temps; pizza prep items: 40-43F, salad prep items: 38F, walk-in cooler: 39-41F. Cookline steam table not yet loaded, discussed reheat and holding temps and procedures. Chicken cook temp observed: 170F. Greens cook temp; 162F. New digital thermometers available. New weekly cleaning procedures have been adopted for areas behind and under equipment. Ice machine appears clean. A new blade has been purchased for the table mounted can-opener, but has not been installed. Hair restraints and hand barriers used. A cutting board resurfacing tool has been purchased for the restaurant. Discussed with manager: employee break-room and/or suitable areas for employee belongings, and the plan to fix the floor behind the bar. Food Service Worker Food Safety Training was conducted on 4/26/17, for 8 employees. |
| 2017-04-19 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10A; 11C; 15A; 5B Tuscan Oven inspection conducted Wednesday post-lunch. Discussed reheating, cooling, and holding temperatures and procedures with kitchen manager, Molly. Pizza prep table items at adequate temp. A deep clean of the areas around the cookline and under equipment is planned for next week. Hot holding items at the cookline were found at 140F, discussed raising steam table holding temperature. Discussed pizza holding cabinet and TPHC vs holding temps. Discussed cleaning schedule and process for prep table cutting boards. Re-inspection to be conducted in 2-3 weeks. |
| 2016-12-09 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 10A Inspection conducted Friday afternoon during dinner prep. The cookline floor and area behind equipment has been cleaned. All hot holding and cold holding temps at the cookline and pizza prep unit were adequate. Hand barriers and hair restraints utilized. Discussed acceptable forms of hair restraints with kitchen staff. Walk-in refrigerator adequately organized and observed proper cooling procedures. Discussed ice machine cleaning schedule and techniques. Discussed bare hand contact complaint (FSE16-017). |
| 2016-11-03 | Inspection | Critical: 0, Noncritical: 1, Violation Items: 15A Inspection conduct thursday afternoon. All cold holding pizza prep unit contents at proper temps. All hot holding steam table and cold holding items at the cookline are at adequate temps. Discussed lunch-time pizza holding procedures; three pizzas made and held in warmer until 2pm or sold-out. Stem thermometers available. Separate ice bin utilized at the bar. Discussed with owner/manager: 1) hood and vents cleaned once per week, and professionally every 6 months, 2) equipment cleaning schedule. Owner/manager complimented for "Active Managerial Control" and procedures. Each station and/or work area has a published daily checklist to complete. |
| 2015-11-10 | Re-Inspection | Critical: 1, Noncritical: 1, Violation Items: 5D; 8A Hand wash sink has been relocated to accessible location, hot water functional. Soap dispenser and paper towel rack to be relocated in addition. Thermometer available within all refrigeration units. Dishwasher operated according to manufacturers instructions, final rinse temperature is 182 degrees Fahrenheit. Discussed pre-chilling requirements. Tiles currently being replaced in front of pizza oven and dishwasher. Ice machine drain hose cut, provides adequate in-direct drain. Discussed on-going cleaning/maintenance schedule for floor, walls, and ceiling. Discussed storage of food product on food service line; ice shall be level with product stored within container. |
| 2015-10-23 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 11A; 12C; 12D; 12E; 15A; 5C; 8E; 9C Failure to maintain thermometers within refrigeration unit is a repeat violation. Discussed placement of pizza preparation table so as to provide adequate accessibility to hand wash sink. Discussed floor in front of pizza oven, several tiles will need replacement in near future. Discussed maintaining small quanities of product in deli unit, product shall not exceed capacity of container. Floor tiles replaced at dishwasher. |
| 2015-07-08 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 12D; 12E; 15A; 8A; 8E; 9B -ABSENT FLOOR TILES IN DISHWASH AREA HAS BEEN OBSERVED DURING PAST TWO INSPECTIONS - VIOLATIONS REQUIRE CORRECTION PRIOR TO SUBSEQUENT INSPECTIONS -DISCUSSED RAISING ICE MACHINE DRAINAGE HOSE SO AS TO PROVIDE ADEQUATE SEPERATION FOR IN DIRECT DRAIN -ALL HOT HOLDING FOOD TEMPERATURES 146 DEGREES F AND GREATER -DISCUSSED CALIBRATING FOOD THERMOMETER AT LEAST 1X PER WEEK |
| 2014-12-04 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 10A; 15A -CAN OPENER CLEANED, BATHROOM VENTILATION COVERS CLEANED -CEILING TILES REPLACED -CARDBOARD NOT UTILIZED AS SHELF LINERS, YELLOW BINS CLEANED -WALL BEHIND DISHWASHER CLEANED, SPRAY NOZZEL FIXED -PRODUCT STEM THERMOMETER AVAILABLE -HATS AND HAND BARRIERS UTILIZED -FOOD TEMPERATURES ADEQUATE |
| 2014-09-23 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10B; 11C; 15A; 15B -DISCUSSED EQUIPMENT CLEANING SCHEDULE -HOT HOLDING ADEQUATE: SAUCE 185 DEGREES F, MEATBALLS 155 DEGREES F -DISCUSSED REQUIRED FEE FOR CATERING ENDORSEMENT -PRODUCT STEM THERMOMETER AVAILABLE AND UTILIZED -DISCUSSED SICK WORKER POLICY -DISCUSSED RESTROOM REQUIREMENTS |
| 2013-09-17 | Inspection | Critical: 0, Noncritical: 0, Violation Items: None PRODUCT STEM THERMOMETER AVAILABLE (X2) PASTA ON COOK LINE ON ICE FOOD TEMPERATURES ON COOK LINE ADEQUATE-SAUCES 150 DEG. F., MEATBALLS 168 DEG. F. CEILING TILES IN PLACE, VENTILATION FIXTURES CLEAN, ICE MACHINE CLEAN HAND BARRIERS AND HAIR RESTRAINTS UTILIZED FLOOR IN KITCHEN CLEANED WITH STEAM CLEANER |
| 2013-08-23 | Inspection | Critical: 3, Noncritical: 3, Violation Items: 11C; 15A; 15B; 1G; 2E; 5C |
| 2012-12-14 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 10A; 11C; 6A 11C INTERIOR OF ICE MACHINE UNCLEAN 10A - PLASTIC FOOD STORAGE SHELVING IN KITCHEN UNCLEAN 6A APPROXIMALLY 1/2 GALLON OF MARINARA SAUCE FOUND AT 123 DEGREES F FOR LESS THAN 2 HOURS (CORRECTED - MARINARA SAUCE REHEATED TO ABOVE 165 DEGREES F) |
| 2012-09-07 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10A; 10B; 11C; 15A 15A-FLOOR UNDER FOOD SERVICE EQUIPMENT UNCLEAN 11C-INTERIOR OF ICE MACHINE UNCLEAN 10A-FOOD STORAGE SHELVING UNCLEAN 10B-CAULKING NEAR 3 BAY SINK IN DISREPAIR. SEALS (GASKETS) ON FRONT PIZZA COOLER AND REAR SALAD UNIT IN DISREPAIR. |
| 2011-02-07 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 15A; 15B 15A WALL BEHIND 3BAY SINK UNCLEAN 15B VENTILATION COVER IN WOMEN'S RESTROOM UNCLEAN |
| 2010-08-06 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10A; 15A; 6A; 8A; 8B 6A-ONE CONTAINER APPROX. 2 GAL. OF COOKED MEATBALLS ON HOT HOLDING UNIT AT 99 DEG. F. FOR GREATER THAN 2 HRS(CORRECTED:MEATBALLS VOLUNTARILY DISCARDED) 12D-RESTROOM DOORS N OT SELF CLOSING 10A-CUTTING BOARD IN DISREPAIR 8A-LARGE CONTAINER OF ICE NOT COVERED BEHIND BAR. 15A-FLOOR RUG UTILIZED BEHIND BAR. 8A-BAR GLASSES IMPROPERLY STORED ON ABSORBENT MATERIAL |
| 2010-07-19 | Inspection | Critical: 4, Noncritical: 2, Violation Items: 16; 2E; 3C; 5A; 6A; 8B 6A-ONED TRAY OF COOKED CHICKEN WINGS AT 75 DEG. F FOR LESS THAN 1 HR(CORRECTED:ONE TRAY OF CHICKEN WINGS REHEATED TO 165 DEG. F. 2E-PRODUCT STEM THERMOMETER NOT UTILIZED TO MONITOR HOT HOLDING OF FOOD(CORRECTED: PRODUCT STEM THERMOMETER PROPERLY CALIBRATED AND TO BE UTILIZED TO MONITOR ALL HOT AND COLD HOLDING TEMPERATURES. 5A-ONE BAG OF MARINATED COOKED CHICKEN WINGS HELD ON COUNTER FOR LESS THAN ONE HOUR AT 68 DEG. F. (CORRECTED: BAG OF COOKED CHICKEN WINGS RETURNED UNDER DIRECT REFRIGERATION) 3C-WAIT STAFF OBSERVED HANDLING BREAD WITHOUT PROPER HAND BARRIER(CORRECTED:BREAD DISCARDED AND GLOVES UTILIZED) 8B-ICE SCOOP STORED IN ICE WITH HANDLE CONTACTING ICE. 16-PERMIT NOT POSTED. |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1G | Critical Violation | Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 5A | Critical Violation | 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. |
| 5B | Critical Violation | 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5D | Critical Violation | Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 12A | Not Critical Violation | Hot, cold running water not provided, pressure inadequate |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 8A | Not Critical Violation | 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) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| 9C | Not Critical Violation | Hair is improperly restrained |
| Street Address |
2184 GLENWOOD AVENUE |
| City | ONEIDA |
| State | NY |
| Zip Code | 13421 |
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.