Paolo Lombardi's Restaurant, 104 West Sand Lake Road, Wynantskill, NY 12198 - Restaurant inspection findings and violations

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Business Info

Restaurant name: PAOLO LOMBARDI'S RESTAURANT
Address: 104 West Sand Lake Road, Wynantskill, NY 12198
County: Rensselaer
Local health department: Rensselaer County
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 03/01/2016
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Inspection findings

Inspection date

Type

Comments
  • 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
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Dressing rooms dirty, not provided, improperly located
 03/01/2016Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 12/11/2014Inspection
No violation noted during this evaluation. 05/17/2013Re-Inspection
  • 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)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 03/13/2013Inspection
No violation noted during this evaluation. 12/18/2012Inspection
No violation noted during this evaluation. 10/18/2011Inspection
No violation noted during this evaluation. 11/09/2010Inspection
No violation noted during this evaluation. 11/18/2009Inspection
No violation noted during this evaluation. 12/03/2008Inspection
  • 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.
 07/26/2007Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
 12/26/2006Inspection
  • 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.
 10/13/2005Inspection

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