Springs The, 534 Broadway, Saratoga Springs, NY 12866 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: SPRINGS THE
Address: 534 Broadway, Saratoga Springs, NY 12866
County: Saratoga
Local health department: Glens Falls District Office
Restaurant type: Food Service Establishment
Total inspections: 6
Last inspection: 02/09/2016
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 02/09/2016InspectionViolations to be corrected by 2/23/16. Please send email to this office with list of corrective actions taken for each violation. Any questions can be directed to this office via email or telephone.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 05/19/2015InspectionViolations to be corrected by 5/31/15. Submit email correspondence to this office with corrective action list for each cited violation. Any questions can be directed to this office via telephone or email. Well run and clean facility. Discussed barehand contact prevention with ready to eat foods, ill food worker policy, cooling methods, and hot/cold holding requirements with operator.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
  • 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)
 10/08/2014InspectionHead chef. Greg, is using stainless steel containers filled with ice as a cooling tool for soups, gravies, & sauces in 5 gallon buckets. To follow up to see if this is acceptable. Plastic frozen ice sticks are present at facility, but again, head chef is using stainless steel containers instead. Must correct all violations no later than 10/31/14. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 10/31/14.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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
  • 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 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.
  • 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
 09/19/2013InspectionComment only: Inside ambient air temperature of the walk n cooler measured 45 degrees F according to the thermometer near outside door. Several foods inside were temped using a metal stem probe thermometer in the range from 45 degrees F to 47 degrees F. Must monitor food temps inside this cooler. Staff contacted refrigeration repair prior to the end of my inspection. Must correct all violations no later than October 2, 2013. Must send Corey DiLorenzo an email at crd05@health.state.ny.us addressing corrective actions taken to all cited violations no later than 10/2/13.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 10/23/2012Inspection
  • In use food dispensing utensils improperly stored
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 11/23/2011Inspection

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