- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Single service items reused, improperly stored, dispensed, not used when required
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01/21/2016 | Inspection | All food temperatures maintained within acceptable ranges. Meatballs 190 degrees F., soups 185 to 190 degrees f. Education provided. Corrections to be done on two weeks. email or call 518-793-3893 |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Single service items reused, improperly stored, dispensed, not used when required
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03/20/2015 | Inspection | Corrective actions to be done in two weeks. Send written correspondence to GFDO addressing corrections when done. Call GFDO at 518 793 3893 |
- Non food contact surfaces of equipment not clean
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01/09/2014 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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12/28/2012 | Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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01/26/2011 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Improper thawing procedures used
- Miscellaneous, Economic Violation, Choking Poster, Training.
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12/09/2010 | Inspection | |
No violation noted during this evaluation. | 06/10/2010 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Miscellaneous, Economic Violation, Choking Poster, Training.
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02/06/2009 | Inspection | |
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09/22/2008 | Inspection | |
No violation noted during this evaluation. | 01/04/2007 | Inspection | |
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