No violation noted during this evaluation. | 12/22/2015 | Inspection | |
No violation noted during this evaluation. | 09/05/2014 | Inspection | |
No violation noted during this evaluation. | 12/16/2013 | Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
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07/31/2012 | Inspection | |
No violation noted during this evaluation. | 11/10/2011 | Inspection | |
No violation noted during this evaluation. | 03/24/2011 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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12/21/2010 | Inspection | |
No violation noted during this evaluation. | 11/10/2010 | Inspection | |
No violation noted during this evaluation. | 11/18/2009 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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02/26/2009 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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05/22/2008 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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12/12/2007 | Inspection | |
No violation noted during this evaluation. | 05/29/2007 | Inspection | |
No violation noted during this evaluation. | 12/06/2006 | Inspection | |
No violation noted during this evaluation. | 06/29/2006 | 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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11/02/2005 | Inspection | RICE IN PAN ON COLD STOVE AT 89 DEGREES. PASTA AND VEGGIES ON UTENSIL STATION. NEITHER CHILLED OR HEATED. BOTH ITEMS DISPOSED. MANAGER STATED CHEFS HAD TO LEAVE KITCHEN TO SERVE IN BUILDING 40. RICE OUT 1 1/2 HOURS VIGGIE PASTA OUT 1/2 HOUR |
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