Royal Fried Chicken, 1100 Albany Street, Schenectady, NY 12304 - Restaurant inspection findings and violations

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Business Info

Restaurant name: ROYAL FRIED CHICKEN
Address: 1100 Albany Street, Schenectady, NY 12304
County: Schenectady
Local health department: Schenectady County
Restaurant type: Restaurant
Total inspections: 16
Last inspection: 02/05/2016
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Inspection findings

Inspection date

Type

Comments
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
 02/05/2016InspectionOperator advised of need for general cleaning of grease /residual build-up .
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 06/11/2015Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 09/09/2013Inspection
No violation noted during this evaluation. 01/14/2013Inspection
  • Non food contact surfaces of equipment not clean
  • 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)
  • In use food dispensing utensils improperly stored
 12/06/2012Inspection
  • Improper storage of cleaning equipment, linens, laundry unacceptable
  • 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.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 02/17/2012Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Insects, rodents present
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 05/19/2011Inspection
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 12/28/2010Inspection
No violation noted during this evaluation. 03/11/2010Inspection
  • 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)
 12/10/2009Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
 12/23/2008Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 01/22/2008Inspection
No violation noted during this evaluation. 10/22/2007Inspection
  • 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 kept at or above 140oF during hot holding.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Non food contact surfaces of equipment not clean
 05/31/2007Inspection
No violation noted during this evaluation. 08/29/2006Inspection
No violation noted during this evaluation. 01/18/2006Inspection

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