| No violation noted during this evaluation. | 02/29/2016 | Inspection | Satisfactory |
| No violation noted during this evaluation. | 02/26/2016 | Inspection | The dishwashing/salad prep room floor is now complete and is smooth, easily cleanable, and non-porous. The single bay salad food prep sink is not plumbed yet, but there are several people working on the plumbing at the time of the inspection. As a reminder, this sink must be equipped with an indirect drain to waste. |
- 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
|
02/22/2016 | Inspection | Comments only: At the time of the inspection, the dishwashing/salad prep room floor is still under construction. Currently, the new floor joints have all been installed and unfinished plywood is nailed down over the joist. Per interview with owner, Jay Fazio, the following still must be completed: 1. Remove a small section of old cracked floor tiles in front of tall 2 door cooler. 2. Add ""floor leveler"" and fill in all gaps in between the plywood. 3. Add either linoleum or vinyl on top of the plywood to make a smooth, easily cleanable surface. 4. Re-install the single bay salad prep sink with an indirect drain to waste. Jay believes that this Thursday, 2/25/16, the floor project will be completely finished. A complete full inspection of the facility was not performed. |
- 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
|
02/05/2016 | Inspection | Comments: 1. A full complete inspection of the facility was not perform. 2. Town of Queensbury Code Enforcement Official, John O'Brien was also present during the inspection. Mr. O'Brien pointed out several electrical issues. The electrical outlet behind the dishwasher is not secure to the wall and is just hanging there. The electrical wires located under the salad bar station are connected with ""pigtails"", there is not one continuous protected wire. John also pointed out the fact that the area where there was recently leaks in the ceiling in the dishwashing room is still the same sheet rock. This sheet rock was wet from the leak and will grow mold if not replaced with new sheet rock. 3. The facility is to remain closed until further notification from the Glens Falls District Office. |
- 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
- Improperly functioning on-site sewage disposal system, improper
|
02/03/2016 | Inspection | Discussed Anita Gabalski's February 1, 2016 letter with owner, Jay Fazio. Hand delivered Jay Fazio a copy of this letter. Facility was ordered closed and two placard signs were posted, one on the main front entrance door and the other on the side employee entrance door. Must completely repair all plumbing leaks, the floor must be completely repaired, a copy of a Certificate of Compliance/Occupancy issued by the Town of Queensbury for the floor repair must be submitted to the Glen's Falls District Office, and an inspection must be performed by a representative of this office before the facility will be allowed to reopen. You may contact DOH once the plumbing repairs are complete to schedule an office hearing. |
- 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)
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Pesticide application not supervised by a certified applicator
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improperly functioning on-site sewage disposal system, improper
- 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
|
12/31/2015 | Inspection | Comments only: 1. There is now hot running water at the employee handwash sink in the employee restroom. 2. Must keep our office up to date on the status of the floor construction. Reconstruction of the floor must meet all applicable building codes. 3. A Permit to Operate a Food Service Establishment has not been issued because the owner has not resolved Administrative Tribunal Docket number 20150418. Owner must resolve all outstanding items listed in this docket. 4. A full routine inspection was not completed. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
|
12/23/2015 | Inspection | Shrimp in the top section of the prep station cooler temped at 40F. |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
|
12/16/2015 | Inspection | 2nd Inspection. Satisfactory. Violations are specifically listed within each inspection and violations not listed, but which are contained in the same category of the indicated violation, are not present.
PLEASE NOTE* - Your 2016 permit renewal application will be due, no later than, December 31, 2015. All application renewals received or post marked after December 31, 2015 will be subject to Formal Enforcement Action including assessment of a fine. |
- Non food contact surfaces of equipment not clean
- Hot, cold running water not provided, pressure inadequate
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
09/17/2015 | Re-Inspection | All remaining violations must be corrected no later than 9/30/15, except the floor must be permanently repaired no later than November 30, 2015. Must submit documentation from a licensed professional stating that the floor is structurally sound and has been permanently repaired. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 9/30/15. |
- Non food contact surfaces of equipment not clean
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Hot, cold running water not provided, pressure inadequate
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improperly functioning on-site sewage disposal system, improper
|
09/01/2015 | Re-Inspection | All remaining violations must be corrected no later than 9/15/15. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 9/15/15.
Discussed Administrative Tribunal Docket# 20150418 with owner, Jay Fazio. Jay made an appointment to come into the office for a meeting to discuss the docket with my Supervisors. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/17/2015 | Re-Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
08/14/2015 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Hot, cold running water not provided, pressure inadequate
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Improperly functioning on-site sewage disposal system, improper
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Non food contact surfaces of equipment not clean
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
|
07/08/2015 | Inspection | All remaining violations must be corrected no later than August 15, 2015, with the exception of the wastewater in the basement must be addressed immediately. Must send Corey DiLorenzo an email to corey.dilorenzo@health.ny.gov addressing corrective actions taken to all cited violations no later than 8/15/15. |
| No violation noted during this evaluation. | 04/07/2015 | Inspection | Satisfactory |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Insects, rodents present
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Improper thawing procedures used
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
11/18/2014 | Inspection | Violations to be corrected by 12/15/14. Submit to this office via email (richard.hess@health.ny.gov) and itemized list as to how and when cited violations are to be corrected. Any questions contact Richard Hess 793-3893. |
| No violation noted during this evaluation. | 11/17/2014 | Inspection | Satisfactory |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Improper thawing procedures used
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Pesticide application not supervised by a certified applicator
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Improper use and storage of clean, sanitized equipment and utensils
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Non food contact surfaces of equipment not clean
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- 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)
- Improper storage of cleaning equipment, linens, laundry unacceptable
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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.
- Insects, rodents present
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Hot, cold running water not provided, pressure inadequate
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
11/07/2013 | Inspection | In order to reconcile the items found in this report an ACTION PLAN must be submitted to this office by 11/21/13. This ACTION PLAN must address not only short term solutions to maintainable violations; it must also include long term plans to correct larger items, and provide cleaning & maintenance schedule to prevent future violations.
Contact Richard Hess via email (rbh01@health.state.ny.us) with ACTION PLAN or with any questions. Repeat violations subject to enforcement action. |
| No violation noted during this evaluation. | 06/12/2013 | Inspection | |
| No violation noted during this evaluation. | 12/07/2012 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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
- Non food contact surfaces of equipment not clean
|
12/03/2012 | Inspection | |
| No violation noted during this evaluation. | 09/30/2012 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Pesticide application not supervised by a certified applicator
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
|
06/21/2011 | 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)
|
04/01/2011 | Inspection | elbow macaroni, ham, choc. ice cream uncovered. |
| No violation noted during this evaluation. | 12/08/2010 | Re-Inspection | |
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Non food contact surfaces of equipment not clean
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Insects, rodents present
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
|
10/06/2010 | Inspection | |
| No violation noted during this evaluation. | 03/10/2010 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Pesticide application not supervised by a certified applicator
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Insects, rodents present
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
|
11/03/2009 | Inspection | |
| No violation noted during this evaluation. | 01/28/2009 | Inspection | |
- Non food contact surfaces of equipment not clean
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- 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.
- Insects, rodents present
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
10/09/2008 | Inspection | |
| No violation noted during this evaluation. | 09/08/2008 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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
|
04/26/2007 | Re-Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- In use food dispensing utensils improperly stored
- 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)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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.
- Non food contact surfaces of equipment not clean
- Critical: Food from unapproved source, spoiled, adulterated on premises.
|
04/02/2007 | Inspection | |
- Non food contact surfaces of equipment not clean
- Improper thawing procedures used
|
02/28/2007 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
06/14/2006 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper thawing procedures used
|
04/26/2006 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
|
04/24/2006 | Inspection | |
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