Troy High School Cafeteria, 1950 Burdett Avenue, Troy, NY 12180 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: TROY HIGH SCHOOL CAFETERIA
Address: 1950 Burdett Avenue, Troy, NY 12180
County: Rensselaer
Local health department: Rensselaer County
Restaurant type: School K-12 Food Service
Total inspections: 10
Last inspection: 12/11/2015
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Inspection findings

Inspection date

Type

Comments
  • 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.
 12/11/2015InspectionEgg sandwiches (pasteurized egg used) were uncovered during inspection to cool properly. Proper cooling procedures were discussed.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 12/19/2014Inspection
No violation noted during this evaluation. 12/18/2013Inspection
  • 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.
 11/27/2012Inspection
  • 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.
 12/19/2011Inspection
  • 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.
 12/07/2010Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 12/21/2009Inspection
  • 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.
 12/10/2008Inspection
No violation noted during this evaluation. 12/18/2007Inspection
  • 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.
 11/09/2005Inspection

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