Cornell's Restaurant, 39-45 North Jay Street, Schenectady, NY 12305 - Restaurant inspection findings and violations

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Business Info

Restaurant name: CORNELL'S RESTAURANT
Address: 39-45 North Jay Street, Schenectady, NY 12305
County: Schenectady
Local health department: Schenectady County
Restaurant type: Restaurant
Total inspections: 15
Last inspection: 12/30/2015
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
 12/30/2015Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 12/10/2013Inspection
No violation noted during this evaluation. 12/06/2012Inspection
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 11/10/2010Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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.
 12/22/2009Inspection
No violation noted during this evaluation. 09/12/2009Inspection
No violation noted during this evaluation. 12/30/2008Inspection
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Critical: All ground meat and foods containing ground meat are not heated to 158oF or above except by consumer request.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 04/17/2008Inspection
No violation noted during this evaluation. 12/24/2007Inspection
No violation noted during this evaluation. 09/08/2007Inspection
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 03/29/2007Inspection
  • Critical: Unwrapped/potentially hazardous foods are reserved.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 11/28/2006Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 03/29/2006Re-InspectionRaw shell eggs stored over creamers in double door cooler near back door. Raw sausage stored together with prepared cheeses in line cooler. Both conditions could lead to cross-contamination issues. Corrected by moving to proper area.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 03/02/2006Inspection2c raw breaded chicken patties stored on top of a box of romaine lettuce. No protection from cross contamination. Raw mat moved to raw shelf. Raw shell eggs stored over raw shell clams, also risking cross contamination. While clams are not generally served uncooked, they may be 2e No temperature probe available in kitchen at the time of inspection. Alot of food was out of temp on the prep line and there was no way to check that appropriate temperatures are reached before service. A worker went out and purchased a thermometer before I finished my inspection 6B side by side cooler on right behind prep line, not holding temp. Raw meats on top at 56 degrees. Iced to correct. Raw meats below at 61 degrees. returned to cooler to correct. Chef stated that it's a new peice of equipment but has never held temp correctly. Meats out of temp in this unit about 1 hour. Foods out of temp support pathogen growth
  • 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.
  • 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 of equipment not clean
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 12/22/2005Inspection

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