Restaurant Faces Repeated Health Failures

A North Syracuse eatery has once again fallen short of health standards after a recent inspection. The Onondaga County Health Department found several serious violations, many of which had been reported in earlier checks. The restaurant’s repeated shortcomings suggest a pattern that raises concerns about its food safety practices. During the January 28 inspection, inspectors discovered that tortilla shells were stored next to raw eggs in a walk‑in cooler—a clear breach of cross‑contamination rules. The manager moved the shells to a safer shelf, but the initial mistake indicates lax handling of perishable items. Similarly, medication products were found in a server station’s storage area; these too were relocated after the inspection.Temperature control problems were also highlighted. Cooked cheese sauce and black beans were cooling at unsafe temperatures on the prep table, while chicken, refried beans, and rice were held hot for longer than allowed. The kitchen staff corrected these by moving the foods to the cooler and reheating them, but the delays point to inadequate training or oversight. Other infractions included improper storage of avocados on the floor, unlabeled squeeze bottles, and a lack of lids on dry bean bins. The facility also had issues with sanitation equipment—such as an unclean can opener, a cracked freezer gasket, and dirty microwave interiors. Personal items were found in dry‑goods areas, further violating cleanliness protocols. Despite these failures, several other local establishments passed their inspections without any issues. The repeated problems at this particular restaurant underscore the importance of consistent hygiene practices and proper staff training to protect public health.