Tri-City Valley Cats Inc., 80 Vandenburgh Avenue, Troy, NY 12180 - Restaurant inspection findings and violations

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Business Info

Restaurant name: TRI-CITY VALLEY CATS INC.
Address: 80 Vandenburgh Avenue, Troy, NY 12180
County: Rensselaer
Local health department: Rensselaer County
Restaurant type: Restaurant
Total inspections: 120
Last inspection: 08/14/2015
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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)
 08/14/2015Inspection
  • 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.
 08/14/2015Inspection
  • In use food dispensing utensils improperly stored
 08/14/2015Inspection
No violation noted during this evaluation. 08/14/2015Inspection
No violation noted during this evaluation. 08/14/2015InspectionNo violations found.
No violation noted during this evaluation. 08/14/2015Inspection
No violation noted during this evaluation. 08/14/2015Inspection
No violation noted during this evaluation. 08/14/2015Inspection
No violation noted during this evaluation. 08/14/2015Inspection
No violation noted during this evaluation. 08/14/2015Inspection
No violation noted during this evaluation. 08/14/2015Inspection
No violation noted during this evaluation. 08/14/2015Inspection
No violation noted during this evaluation. 08/14/2015InspectionNo violations found.
No violation noted during this evaluation. 08/14/2015Inspection
No violation noted during this evaluation. 08/14/2014Inspection
No violation noted during this evaluation. 08/14/2014Inspection
  • 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.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 08/14/2014Inspection
No violation noted during this evaluation. 08/14/2014Inspection
No violation noted during this evaluation. 08/14/2014Inspection
No violation noted during this evaluation. 08/14/2014Inspection
No violation noted during this evaluation. 08/14/2014Inspection
No violation noted during this evaluation. 08/14/2014Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 08/14/2014Inspection
  • 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)
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 08/14/2014Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 08/14/2014Inspection
No violation noted during this evaluation. 08/14/2014Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 08/14/2014Inspection
No violation noted during this evaluation. 08/14/2014Inspection
No violation noted during this evaluation. 08/14/2014Inspection
No violation noted during this evaluation. 08/14/2014Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 07/22/2013Inspection
No violation noted during this evaluation. 08/02/2012Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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.
 07/05/2012Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 07/05/2012Inspection
No violation noted during this evaluation. 07/05/2012Inspection
  • 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.
 07/05/2012Inspection
No violation noted during this evaluation. 07/05/2012Inspection
No violation noted during this evaluation. 07/05/2012Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 07/05/2012Inspection
No violation noted during this evaluation. 07/05/2012Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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.
 07/05/2012Inspection
No violation noted during this evaluation. 07/05/2012Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 07/05/2012Inspection
  • 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.
 07/05/2012Inspection
No violation noted during this evaluation. 07/05/2012Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 07/05/2012Inspection
No violation noted during this evaluation. 07/05/2012Inspection
No violation noted during this evaluation. 07/05/2012Inspection
No violation noted during this evaluation. 07/05/2011Inspection
No violation noted during this evaluation. 07/05/2011Inspection
No violation noted during this evaluation. 07/05/2011Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 07/05/2011Inspection
No violation noted during this evaluation. 07/05/2011Inspection
No violation noted during this evaluation. 07/05/2011Inspection
No violation noted during this evaluation. 07/05/2011Inspection
No violation noted during this evaluation. 07/05/2011Inspection
No violation noted during this evaluation. 07/05/2011Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 07/05/2011Inspection
No violation noted during this evaluation. 07/05/2011Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 07/05/2011Inspection
No violation noted during this evaluation. 07/05/2011Inspection
No violation noted during this evaluation. 08/02/2010Inspection
No violation noted during this evaluation. 08/02/2010Inspection
No violation noted during this evaluation. 08/02/2010Inspection
No violation noted during this evaluation. 08/02/2010Inspection
No violation noted during this evaluation. 08/02/2010Inspection
No violation noted during this evaluation. 08/02/2010Inspection
No violation noted during this evaluation. 08/02/2010Inspection
No violation noted during this evaluation. 08/02/2010Inspection
No violation noted during this evaluation. 08/02/2010Inspection
No violation noted during this evaluation. 08/02/2010Inspection
No violation noted during this evaluation. 08/02/2010Inspection
No violation noted during this evaluation. 08/02/2010Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: All ground meat and foods containing ground meat are not heated to 158oF or above except by consumer request.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 08/02/2010Inspection
No violation noted during this evaluation. 07/24/2009Inspection
No violation noted during this evaluation. 07/24/2009Inspection
No violation noted during this evaluation. 07/24/2009Inspection
No violation noted during this evaluation. 07/24/2009Inspection
No violation noted during this evaluation. 07/24/2009Inspection
  • 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.
 07/21/2009Inspection
No violation noted during this evaluation. 07/21/2009Inspection
No violation noted during this evaluation. 07/21/2009Inspection
No violation noted during this evaluation. 06/17/2009Inspection
No violation noted during this evaluation. 07/21/2008Inspection
No violation noted during this evaluation. 07/21/2008Inspection
No violation noted during this evaluation. 07/21/2008Inspection
No violation noted during this evaluation. 07/21/2008Inspection
No violation noted during this evaluation. 07/21/2008Inspection
No violation noted during this evaluation. 07/21/2008Inspection
No violation noted during this evaluation. 08/03/2007Inspection
No violation noted during this evaluation. 08/03/2007Inspection
No violation noted during this evaluation. 08/03/2007Re-Inspection
No violation noted during this evaluation. 08/03/2007Re-Inspection
No violation noted during this evaluation. 07/16/2007Inspection
No violation noted during this evaluation. 07/16/2007Inspection
No violation noted during this evaluation. 07/16/2007Inspection
No violation noted during this evaluation. 07/16/2007Inspection
No violation noted during this evaluation. 07/16/2007Inspection
No violation noted during this evaluation. 07/16/2007Inspection
No violation noted during this evaluation. 07/16/2007Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Non food contact surfaces of equipment not clean
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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.
 07/16/2007Inspection
No violation noted during this evaluation. 08/24/2006Inspection
No violation noted during this evaluation. 08/24/2006Inspection
No violation noted during this evaluation. 08/24/2006Inspection
No violation noted during this evaluation. 08/24/2006Inspection
No violation noted during this evaluation. 08/24/2006Inspection

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