Skidmore Clge.(Murray- North), 815 North Broadway, Saratoga Springs, NY 12866 - College Food Service inspection findings and violations

Business Info

Restaurant name: SKIDMORE CLGE.(MURRAY- NORTH)
Address: 815 North Broadway, Saratoga Springs, NY 12866
County: Saratoga
Local health department: Glens Falls District Office
Restaurant type: College Food Service
Total inspections: 18
Last inspection: 02/05/2016

Restaurant representatives - add corrected or new information about Skidmore Clge.(Murray- North), 815 North Broadway, Saratoga Springs, NY 12866 »

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	02/05/2016	Inspection	No critical violations observed at time of inspection.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Non food contact surfaces of equipment not clean	02/05/2016	Inspection	Violations to be corrected by 2/15/16. Please send this office an email with a list of corrective actions taken for each violation by due date. Any questions can be directed to this office via email or telephone. Discussed barehand contact with ready to eat foods, ill food service worker policy, and adequate cooling methods with operator.
No violation noted during this evaluation.	03/24/2015	Inspection	No violations noted. Any questions contact this office via email or telephone.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Non food contact surfaces of equipment not clean	03/24/2015	Inspection	Violations to be corrected by 4/17/15. Floor repairs due by fall 2015 semester. Submit list of corrective actions and/or any questions to this office via email. Discussed bare hand contact prevention with ready to eat foods with staff. Discussed hold/cold holding, adequate cooling and reheating of potentially hazardous foods with administration. In reference to the banquet/catering kitchen, it was noted that the use of this kitchen is limited in capacity due to lack of equipment, and relies heavily on food transport from main kitchen. The current equipment layout and quantity are insufficient to handle a self-sufficient operation. If the intent is to use this kitchen for more events a rearrangement of existing equipment and addition of cooking and holding units would provide a safer and more efficient operation. Please notify this office with any proposed upgrades/alterations for this cooking space. Currently the ""Surrey"" house is being renovated for future food service. Please contact this office to get the proper notice of intent form prior to completion of the project.
No violation noted during this evaluation.	03/31/2014	Inspection	No violations observed at the time of the Inspection.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Non food contact surfaces of equipment not clean In use food dispensing utensils improperly stored 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: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. 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.	03/26/2014	Inspection	Discussed 2/27/14 complaint with Jim Rose and Jamie Cherry. I was informed that a shop vac was used yesterday to clean out a drain under the end of a dish carrying conveyer belt. This drain is now working properly. To Jim and Jamie's knowledge, the shop vac was also used during an approximately three day period when the garbage disposal unit was broken to clean out the troughs along the dishwasher conveyer belt. A shop vac was present in the dish washing room. The garbage disposal was recently broken and has since been replaced and is now in working order. At the time of my inspection, all floor drains seemed to be in working order, I did not see any standing water around drains. The Atrium Cafe has a few food items for sale that are prepared in the Skidmore Spa kitchen, the remaining food items are pre packaged and are delivered from other food companies. Must correct all violations no later than 4/7/14. Must send Corey DiLorenzo an email to crd05@health.state.ny.us addressing corrective actions taken to all cited violations no later than 4/7/14.
Wiping cloths dirty, not stored properly in sanitizing solutions	03/06/2013	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) Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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.	03/06/2013	Inspection	Must correct all violations no later than March 20, 2013. Mist email Corey DiLorenzo at crd05@health.state.ny.us no later than 3/20/13 addressing corrective actions taken to all cited violations. Staff are searing chicken breast to add grill marks and then placing in cooler to rapid chill. No temperatures are taken after searing the chicken. If chicken reaches a temperature above 70 degrees F, this is considered cooking an a waiver request must be made and granted approval by DOH in order to continue this process. If internal temps are below 70 degrees F after searing the chicken breast, then a HACCP proceeded must be done and documented on file with our office to continue this method. Must send me an email by March 20, 2013 with the findings of the internal temperatures of 8 to 10 samples of seared chicken breast.
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.	04/06/2012	Inspection
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Insects, rodents present Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	04/04/2012	Inspection
No violation noted during this evaluation.	03/30/2011	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)	03/30/2011	Inspection
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 Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. 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)	02/25/2010	Inspection
No violation noted during this evaluation.	04/22/2009	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) Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	04/10/2008	Inspection
No violation noted during this evaluation.	02/02/2007	Inspection
Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)	10/17/2006	Inspection
No violation noted during this evaluation.	11/10/2005	Inspection

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