- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- 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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12/04/2015 | Inspection | |
No violation noted during this evaluation. | 12/11/2013 | 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.
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11/02/2012 | Inspection | |
No violation noted during this evaluation. | 10/03/2011 | Inspection | |
No violation noted during this evaluation. | 11/17/2010 | Inspection | |
No violation noted during this evaluation. | 12/04/2009 | Inspection | |
No violation noted during this evaluation. | 12/01/2008 | Inspection | |
No violation noted during this evaluation. | 12/11/2007 | Inspection | |
No violation noted during this evaluation. | 10/18/2006 | Inspection | |
No violation noted during this evaluation. | 12/06/2005 | Inspection | |
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