Inspection
Nov 20, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 20, 2025 · Original Source
Restaurant · Oswego County, NY
Cathy's Cafe'
119 West Broadway
Last inspected Nov 20, 2025 · View Map ↗ · Compare ↗
No violations found
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsInspection
Nov 5, 2024
Critical violations found
3 recorded violations
criticalCode 6AFood temperature
Official wording
Potentially hazardous foods are not kept at or above 140�F during hot holding.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode 11BCleaning and sanitizing
Official wording
Wiping cloths dirty, not stored properly in sanitizing solutions
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 15BFacility maintenance
Official wording
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from New York State Department of Health, Nov 5, 2024 · Original Source
Inspection
Dec 29, 2023
Critical violations found
1 recorded violation
criticalCode 2CFood temperature
Official wording
Cooked or prepared foods are subject to cross-contamination from raw foods.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, Dec 29, 2023 · Original Source
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