Sushi King 8, 200 Broadway, Troy, NY 12180 - Restaurant inspection findings and violations

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Business Info

Restaurant name: SUSHI KING 8
Address: 200 Broadway, Troy, NY 12180
County: Rensselaer
Local health department: Rensselaer County
Restaurant type: Restaurant
Total inspections: 11
Last inspection: 03/24/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 03/24/2015Re-Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 01/22/2015Inspection
No violation noted during this evaluation. 12/02/2013Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 12/06/2012Inspection
  • Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 10/26/2011Inspection
No violation noted during this evaluation. 10/28/2010Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 12/14/2009Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 11/07/2008Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • 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.
 11/27/2007Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 09/21/2006Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 12/22/2005Inspection

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