Hattie's Chicken Shack, 3057 Route 50, Saratoga Springs, NY 12866 - Restaurant inspection findings and violations

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Business Info

Restaurant name: HATTIE'S CHICKEN SHACK
Address: 3057 Route 50, Saratoga Springs, NY 12866
County: Saratoga
Local health department: Glens Falls District Office
Restaurant type: Restaurant
Total inspections: 6
Last inspection: 01/29/2016
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Inspection findings

Inspection date

Type

Comments
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • In use food dispensing utensils improperly stored
  • 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
 01/29/2016InspectionAll food temperatures measured with a metal stem food probe thermometer were acceptable. The facility's chicken hot holding log was reviewed and is acceptable. The cold holding log was also reviewed and acceptable. The staff effectively corrected all but the cutting board at the time of inspection. Please contact my email printed on this report when that issue is corrected, thank you!
  • In use food dispensing utensils improperly stored
 03/24/2015InspectionA'll violations from the 1-30-2014 inspection have been corrected. ALL chicken and fresh cut potato time logs were reviewed and found well kept, complete & accurate. Appropriate glove use was observed. Hot held food items measured with a metal stem probe thermocouple thermometer: tomato soup, collard greens, baked beans, white rice & poached chicken. All measured at least 156 degrees F. Cold hold food temperatures measured: Chicken & cranberry salad, Cajun coleslaw, sliced tomatoes, cucumbers, cut lettuce, on-site portion controlled dressings, and raw chicken. All measured 41 degrees F or below, Good. The quaternary ammonia sanitizer system tested at 200 ppm. Red sani pails are used for the front area. A choking poster was not present so one was provided by the inspector. The required CPR station is available. Thermocouple thermometers are used. Good operation.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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)
 01/30/2014InspectionMust correct violations 10B & 8A no later than 2/13/14.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 02/01/2013InspectionMust correct all violations no later than February 15, 2013. Must email Corey DiLorenzo addressing corrective actions taken no later than 2/15/13.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 02/23/2012Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 12/28/2010Inspection

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