Red Front Restaurant, 71 Division Street, Troy, NY 12180 - Restaurant inspection findings and violations

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Business Info

Restaurant name: RED FRONT RESTAURANT
Address: 71 Division Street, Troy, NY 12180
County: Rensselaer
Local health department: Rensselaer County
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 12/12/2014
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Inspection findings

Inspection date

Type

Comments
  • Single service items reused, improperly stored, dispensed, not used when required
  • Dressing rooms dirty, not provided, improperly located
 12/12/2014Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 11/06/2013Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 12/05/2012Inspection
No violation noted during this evaluation. 03/29/2011Inspection
No violation noted during this evaluation. 09/23/2010Re-Inspection
No violation noted during this evaluation. 09/17/2010Re-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: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 03/12/2010Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 12/22/2009Inspection
  • 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: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 04/24/2008Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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.
 12/19/2007Inspection
  • 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: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 10/18/2006Inspection
  • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
  • 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.
 11/29/2005Inspection

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