No violation noted during this evaluation. | 12/30/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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11/13/2014 | 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.
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12/10/2012 | Inspection | |
- 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.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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12/20/2011 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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12/15/2010 | Inspection | |
No violation noted during this evaluation. | 03/23/2010 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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12/29/2009 | Inspection | |
No violation noted during this evaluation. | 12/23/2008 | Inspection | |
No violation noted during this evaluation. | 11/20/2007 | Inspection | |
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