Schodack Diner, 1842 Columbia Turnpike, Castleton, NY 12033 - Restaurant inspection findings and violations

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Business Info

Restaurant name: SCHODACK DINER
Address: 1842 Columbia Turnpike, Castleton, NY 12033
County: Rensselaer
Local health department: Rensselaer County
Restaurant type: Restaurant
Total inspections: 5
Last inspection: 11/10/2015
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Inspection findings

Inspection date

Type

Comments
  • 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.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 11/10/2015InspectionDented cans were removed from storage area during inspection. Buckets of soup were split into batches 6 inches in depth.
No violation noted during this evaluation. 09/13/2012Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 08/28/2012Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • 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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 01/13/2011Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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.
 04/30/2010Inspection

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