- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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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11/04/2015 | Inspection | Thank you for your time going through the inspection with me. |
No violation noted during this evaluation. | 10/07/2014 | Inspection | No violations observed. |
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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12/12/2013 | Inspection | |
No violation noted during this evaluation. | 12/28/2012 | Inspection | |
No violation noted during this evaluation. | 12/23/2011 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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11/08/2010 | Inspection | 2C - eggs found stored above ready to eat food - moved to bottom shelf - no contamination noted
No other violations found at this time |
- 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
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11/17/2009 | Inspection | 5B - Small containers of chicken marsala cooling on back sink area shelf - temperature at 89 degrees F and workers say has been coolingsince 0930 - time now is 1240 - marsala was voluntarily tossed - spent much time explaining an alternate and acceptable way to cool the marsala that would not affect the taste but would allow the marsala to cool to the proper temperature within the proper time restraints - due to a language barrier it took some time to explain the time constraints in a way the chef could grasp
8A - Food uncovered in the walk-in cooler in 5 gallon buckets including chicken wings and sauce
12E - No single service papertowels at handwash sink in front kitchen - stated will find a way to hang the roll
***the place was very clean and well organized |
No violation noted during this evaluation. | 10/23/2007 | Inspection | |
No violation noted during this evaluation. | 11/29/2006 | Inspection | |
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