- In use food dispensing utensils improperly stored
- 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
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03/19/2015 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/02/2014 | Inspection | |
No violation noted during this evaluation. | 04/16/2013 | Re-Inspection | Ventilation system installed and working properly. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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02/14/2013 | Inspection | |
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
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09/27/2012 | Inspection | |
No violation noted during this evaluation. | 12/27/2011 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Non food contact surfaces of equipment not clean
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04/21/2010 | Inspection | 2C - raw hamburger patties on shelf-over ready to eat tomatoes (chopped) and two whole tomatoes - tomatoes moved to top shelf and hamburger patties moved to bottom shelf - no contamination noted
11D - bottom and shelf of refrigerator covered in aluminium foil - foil needs to be removed - the foil makes the shelf and bottom of refrigerator an uncleanable surface |
No violation noted during this evaluation. | 02/10/2009 | Inspection | |
No violation noted during this evaluation. | 11/29/2007 | Inspection | |
No violation noted during this evaluation. | 12/21/2006 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Acid foods are stored in containers or pipes that consist of toxic metals.
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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12/29/2005 | Inspection | |
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