Gloversville Palace Diner, 62 South Main Street, Gloversville, NY 12078 - Restaurant inspection findings and violations

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Business Info

Restaurant name: GLOVERSVILLE PALACE DINER
Address: 62 South Main Street, Gloversville, NY 12078
County: Fulton
Local health department: Herkimer District Office
Restaurant type: Restaurant
Total inspections: 14
Last inspection: 06/04/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 06/04/2015Inspection
No violation noted during this evaluation. 01/27/2015Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • 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)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 05/29/2014Inspection
  • 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)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 05/21/2013Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Non food contact surfaces of equipment not clean
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/16/2012Inspection
  • Non food contact surfaces of equipment not clean
  • 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)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 02/18/2011Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • 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)
 06/10/2010Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Improper thawing procedures used
 10/21/2009Inspection
  • Improper use and storage of clean, sanitized equipment and utensils
  • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
 03/10/2009Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Pesticide application not supervised by a certified applicator
 04/29/2008Inspection
  • 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.
 09/06/2007InspectionSausage patties stored at room temp (actual temp 68F). Per operator, patties had been cooked ~1 hr earlier. Corrected, patties rapidly reheated. Food handler observed buttering english muffin with his bare hands. Corrected, education given and gloves put on.
No violation noted during this evaluation. 01/11/2007Inspection
No violation noted during this evaluation. 03/17/2006Inspection
  • Critical: Home canned goods, or canned goods from unapproved processor found on premises
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 01/05/2006Inspection3 cans of potato salad swollen and stored with acceptable stock. Container of garlic cloves in the walk-in cooler contained many moldy cloves

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