- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
07/15/2015 | Inspection | Discussed proper shellfish tag handling. must be kept for 90 days. tags must be kept with each batch |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
07/17/2014 | Inspection | |
No violation noted during this evaluation. | 10/09/2012 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
|
05/04/2011 | Inspection | |
No violation noted during this evaluation. | 09/22/2010 | Inspection | |
No violation noted during this evaluation. | 09/14/2009 | Inspection | |
No violation noted during this evaluation. | 09/19/2008 | Inspection | |
No violation noted during this evaluation. | 10/09/2007 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
|
08/03/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Brunswick Greens, 1004 Hoosick Road, Troy, NY 12180 »