Best Western Park Inn, 3291 South Broadway, Saratoga Springs, NY 12866 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: BEST WESTERN PARK INN
Address: 3291 South Broadway, Saratoga Springs, NY 12866
County: Saratoga
Local health department: Glens Falls District Office
Restaurant type: Food Service Establishment
Total inspections: 4
Last inspection: 05/19/2015
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Inspection findings

Inspection date

Type

Comments
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 05/19/2015InspectionViolations to be corrected by 6/3/15. Submit email correspondence to this office with a corrective action list for each violation. In terms of stem probe thermometer, this must be corrected immediately. Provide this office a copy of receipt for purchase of new thermometer, or notification that an acceptable thermometer has been located. Any questions can be directed to this office via telephone or email.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 08/13/2013Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 11/06/2012Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 06/06/2011Inspection

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