- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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04/08/2015 | Inspection | Comment only: At the start of the inspection, I temped hot dog meat sauce hot holding in a hot holding unit at 85 degrees F. In discussion with Ali, the meat sauce was cooked yesterday and place in the hot holding unit to reheat around 30 minutes ago. Informed Ali it is best practice to reheat all foods on the stove to 165 degrees F within 2 hours because some hot holding units are not capable of reheating foods to that temperature rapidly. Ali opted to finish reheating the meat sauce on the stove.
All remaining violations must be corrected no later than 4/23/15. Must submit something in writing to the Glens Falls District Office addressing corrective actions taken to all cited violations no later than 4/23/15. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/24/2014 | Inspection | Any questions please contact RIchard Hess via email (rbh01@health.state.ny.us)
Discussed barehand contact prevention with ready to eat foods.
Well run & clean establishment. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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03/21/2012 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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01/19/2011 | Inspection | |
No violation noted during this evaluation. | 03/01/2010 | Inspection | |
No violation noted during this evaluation. | 03/10/2009 | Inspection | |
- 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.
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12/06/2007 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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11/13/2006 | Inspection | |
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