Falls Diner, 21418 Ny 22, Hoosick Falls, NY 12090 - Restaurant inspection findings and violations

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Business Info

Restaurant name: FALLS DINER
Address: 21418 Ny 22, Hoosick Falls, NY 12090
County: Rensselaer
Local health department: Rensselaer County
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 12/15/2015
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Non food contact surfaces of equipment not clean
 12/15/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/25/2014Inspection
  • 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
 12/05/2013Inspection
No violation noted during this evaluation. 12/06/2012Inspection
No violation noted during this evaluation. 05/14/2012Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 12/05/2011Inspection
No violation noted during this evaluation. 12/08/2010Inspection
No violation noted during this evaluation. 05/14/2009Inspection
  • 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.
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 12/05/2008Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • 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: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 12/04/2007Inspection
No violation noted during this evaluation. 12/12/2006Inspection
No violation noted during this evaluation. 12/20/2005Inspection

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