Kerrie's Northway Diner, 51 Main Street, Queensbury, NY 12804 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: KERRIE'S NORTHWAY DINER
Address: 51 Main Street, Queensbury, NY 12804
County: Warren
Local health department: Glens Falls District Office
Restaurant type: Food Service Establishment
Total inspections: 2
Last inspection: 02/25/2016
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Inspection findings

Inspection date

Type

Comments
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non food contact surfaces of equipment not clean
 02/25/2016InspectionComments only: 1. Drain line for post mix soda station ice bin goes into an open plastic container in the kitchen. This container must be monitored on a routine basis to make sure that no drain water spills over onto the kitchen floor. 2. There is a slight sewer odor near the 3-bay sink. Per interview with the owner, Kerrie LeClair, a vent was added to the drain line for the 3-bay sink on Wednesday. She is hoping this will fix the odor problem that they have been experiencing. Kerrie said the odor is a lot better than is was after the new vent was added. If sewer odor continues to exist, please have plumber assess the situation. All violations must be corrected and are subject to enforcement action if not addressed in a timely manner.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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.
  • 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)
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Improper thawing procedures used
 10/21/2015InspectionDiscussed cooling. Rapid cooling and rapid reheat. Education provided. Discussed the use of a barrier between employees hands and ready to eat foods and cross contamination from cracking raw shell eggs and glove changes. Each time gloved hands are contaminated the gloves must be changed, hands washed prior to placing on gloves -again. Recommended food service training.

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