Henry Street Taproom, 86 Henry Street, Saratoga Springs, NY 12866 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: HENRY STREET TAPROOM
Address: 86 Henry Street, Saratoga Springs, NY 12866
County: Saratoga
Local health department: Glens Falls District Office
Restaurant type: Food Service Establishment
Total inspections: 5
Last inspection: 09/29/2015
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Inspection findings

Inspection date

Type

Comments
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non food contact surfaces of equipment not clean
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 09/29/2015InspectionViolations to be corrected by 10/10/15. Please submit email correspondence to this office with a corrective action list for each violation cited. Discussed bare hand contact prevention with ready to eat foods, adequate cooling/reheating, and hot/cold holding requirements. Note: Highly recommend keeping deli prep cooler lid closed as often as possible, temperatures in top of unit were 44*F at time of inspection (temperature in bottom of unit measured at 42*F). Any questions can be directed to this office via telephone or email.
  • 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)
 01/31/2015InspectionChowder Fest, outdoor service. Chowder temperature was 148 degrees F, Good. It's recommended that a thermocouple thermometer such as a Thermapen be obtained for this size and volume operation.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 12/18/2014InspectionComment: Several foods were pickled at facility and are stored out at room temperature. In discussion with Maria, the brine used for pickling is 92% vinegar and 8% water. Must have pH meter to show pH is 4.6 or less during future inspections. All remaining violations must be corrected no later than 1/1/15. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 1/1/15.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Non food contact surfaces of equipment not clean
 11/21/2013InspectionMust clean dishwasher trays no later than Monday, November 25th. Discussed proper cooling methods with Maria and issued her cooling and reheating guidance brochure.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • 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)
 11/29/2012Inspection

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