- Non food contact surfaces of equipment not clean
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Insects, rodents present
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10/23/2015 | Inspection | Complaint received regarding rodents in dining room. Facility receives pest control service 2x/week.
Discussed proper heating and cooling procedures. Thermometers to be obtained immediately. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non food contact surfaces of equipment not clean
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12/16/2014 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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12/19/2013 | Inspection | |
No violation noted during this evaluation. | 12/26/2012 | Inspection | |
No violation noted during this evaluation. | 09/01/2011 | Inspection | |
No violation noted during this evaluation. | 12/23/2010 | 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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12/30/2009 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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12/26/2008 | Inspection | |
- Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
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12/26/2007 | Inspection | |
No violation noted during this evaluation. | 12/29/2006 | Inspection | |
No violation noted during this evaluation. | 12/27/2005 | Inspection | |
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