Genji Japan, 93 West Campbell Road, Schenectady, NY 12306 - Restaurant inspection findings and violations

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Business Info

Restaurant name: GENJI JAPAN
Address: 93 West Campbell Road, Schenectady, NY 12306
County: Schenectady
Local health department: Schenectady County
Restaurant type: Restaurant
Total inspections: 15
Last inspection: 11/06/2015
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Inspection findings

Inspection date

Type

Comments
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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)
 11/06/2015Inspection
  • 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 09/12/2014Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Non food contact surfaces of equipment not clean
 01/03/2013Inspection
  • 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)
  • Improper thawing procedures used
 06/28/2012Inspection
  • 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.
  • Improper thawing procedures used
 02/22/2011Inspection
No violation noted during this evaluation. 09/22/2010Inspection
No violation noted during this evaluation. 04/15/2010Re-Inspection
No violation noted during this evaluation. 01/22/2010Inspection
  • 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)
  • Improper thawing procedures used
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 02/18/2009Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 10/28/2008Inspection
  • 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)
 03/26/2008Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Hot, cold running water not provided, pressure inadequate
  • Non food contact surfaces of equipment not clean
 10/18/2007Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 03/14/2007Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/20/2006Inspection
  • In use food dispensing utensils improperly stored
 03/10/2006Inspection2 rice spatulas used for portioning out rice stored in stainless steel pan of standing water by front serrvice area. Allowing for bacterial growth to occur. Instructed to store utensil in product or clean and sanitize between uses. Ice scoop stored in ice bin at service counter with handle down in ice where retgrieval would allow bare hand contact of service ice. Instructed to keep scoop in container on side of ice bin.

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