- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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09/25/2015 | Inspection | |
No violation noted during this evaluation. | 03/25/2015 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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11/12/2014 | Inspection | |
No violation noted during this evaluation. | 03/27/2014 | Inspection | |
No violation noted during this evaluation. | 02/05/2013 | Inspection | |
No violation noted during this evaluation. | 12/10/2012 | Inspection | |
No violation noted during this evaluation. | 03/28/2012 | Inspection | |
No violation noted during this evaluation. | 10/20/2011 | Inspection | |
- Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
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04/26/2011 | Inspection | |
No violation noted during this evaluation. | 11/19/2010 | Inspection | |
No violation noted during this evaluation. | 04/13/2010 | Inspection | |
No violation noted during this evaluation. | 10/09/2009 | Inspection | |
No violation noted during this evaluation. | 04/30/2009 | Inspection | |
No violation noted during this evaluation. | 10/27/2008 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
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03/04/2008 | Inspection | |
No violation noted during this evaluation. | 10/18/2007 | Inspection | |
No violation noted during this evaluation. | 03/13/2007 | Inspection | |
No violation noted during this evaluation. | 10/13/2006 | Inspection | |
No violation noted during this evaluation. | 04/11/2006 | Inspection | |
No violation noted during this evaluation. | 11/18/2005 | Inspection | |
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