General Electric Power Systems #40, 1 River Road, Schenectady, NY 12345 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: GENERAL ELECTRIC POWER SYSTEMS #40
Address: 1 River Road, Schenectady, NY 12345
County: Schenectady
Local health department: Schenectady County
Restaurant type: Food Service Establishment
Total inspections: 18
Last inspection: 12/22/2015
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Inspection findings

Inspection date

Type

Comments
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 12/22/2015Inspection
No violation noted during this evaluation. 09/05/2014Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 12/16/2013Inspection
No violation noted during this evaluation. 07/31/2012Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 11/10/2011Inspection
  • 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)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Insects, rodents present
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • In use food dispensing utensils improperly stored
 09/15/2011Inspection
  • 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
 03/18/2011Inspection
No violation noted during this evaluation. 12/21/2010Inspection
No violation noted during this evaluation. 11/10/2010Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 11/04/2009Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/26/2009Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 05/22/2008Inspection
No violation noted during this evaluation. 12/19/2007Inspection
  • 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: 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.
 05/29/2007Inspection
  • 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)
 12/14/2006Re-Inspection
  • 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)
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • 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.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 12/06/2006Inspection
No violation noted during this evaluation. 06/29/2006Inspection
  • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
 11/02/2005Inspectionpantry cook prepared sanwich with a hole in his glove at the index finger. sandwich was gone before hole discovered. Gloves changed

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