- Non food contact surfaces of equipment not clean
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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11/05/2015 | Inspection | Remove any equipment from kitchen that is not being used |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non food contact surfaces of equipment not clean
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12/04/2014 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/04/2013 | Inspection | |
No violation noted during this evaluation. | 11/20/2012 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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12/14/2011 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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.
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11/30/2010 | Inspection | |
No violation noted during this evaluation. | 04/15/2010 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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11/17/2009 | Inspection | |
No violation noted during this evaluation. | 08/15/2008 | Inspection | Fire-sprinklers went off in kitchen |
No violation noted during this evaluation. | 03/01/2007 | Inspection | |
No violation noted during this evaluation. | 02/20/2007 | Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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04/27/2006 | Inspection | |
No violation noted during this evaluation. | 11/29/2005 | Inspection | |
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