Back Stretch Refreshment Stand, 267 Union Avenue, Saratoga Springs, NY 12866 - Restaurant inspection findings and violations

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Business Info

Restaurant name: BACK STRETCH REFRESHMENT STAND
Address: 267 Union Avenue, Saratoga Springs, NY 12866
County: Saratoga
Local health department: Glens Falls District Office
Restaurant type: Restaurant
Total inspections: 17
Last inspection: 08/19/2015
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Inspection findings

Inspection date

Type

Comments
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 08/19/2015InspectionComment only: Using chlorine test. papers, the bleach and water sanitizer solution used to store wiping cloths measures greater than 200ppm. Dennis diluted the solution with more water. When swabbing equipment, you should use a bleach and water solution that has a100ppm free chlorine residual.
  • Hot, cold running water not provided, pressure inadequate
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 07/24/2014InspectionMust correct all violations no later than August 1, 2014.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 08/16/2013Inspection
No violation noted during this evaluation. 07/23/2012Inspection
No violation noted during this evaluation. 08/17/2011Re-Inspection
No violation noted during this evaluation. 08/01/2011Inspection
No violation noted during this evaluation. 08/30/2010Inspection
  • 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)
 08/26/2010Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 08/04/2010Inspection
No violation noted during this evaluation. 08/10/2009Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 08/22/2008Inspection
No violation noted during this evaluation. 08/24/2007Inspection
No violation noted during this evaluation. 08/13/2007Inspection
  • 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.
 08/01/2007Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
 07/26/2007Inspection
No violation noted during this evaluation. 08/18/2006Inspection
  • 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold 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.
 08/04/2006Inspection

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