No violation noted during this evaluation. | 06/09/2015 | Inspection | |
No violation noted during this evaluation. | 06/09/2015 | Inspection | |
No violation noted during this evaluation. | 01/17/2013 | Inspection | |
No violation noted during this evaluation. | 01/17/2013 | Inspection | |
No violation noted during this evaluation. | 11/30/2012 | Inspection | |
No violation noted during this evaluation. | 11/30/2012 | Inspection | |
No violation noted during this evaluation. | 04/30/2012 | Inspection | |
No violation noted during this evaluation. | 04/30/2012 | Inspection | |
No violation noted during this evaluation. | 04/14/2011 | Inspection | |
No violation noted during this evaluation. | 01/25/2011 | Inspection | |
No violation noted during this evaluation. | 03/26/2010 | Inspection | |
No violation noted during this evaluation. | 03/26/2010 | Inspection | |
No violation noted during this evaluation. | 09/03/2009 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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01/27/2009 | Inspection | |
No violation noted during this evaluation. | 02/28/2008 | Inspection | |
No violation noted during this evaluation. | 12/05/2007 | Inspection | |
No violation noted during this evaluation. | 03/13/2007 | Inspection | |
No violation noted during this evaluation. | 12/12/2006 | Inspection | |
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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10/13/2006 | Inspection | BATTER DIPPED CHICKEN AND FISH IN HOT HOLDING UNIT NEAR BACK MONITOR TEMPED AT 101-115 DEGREES. THEY STATED OUT OF TEMP LESS THAN 1/2 AN HOUR. THEY OPTED TO CORRECT BY DISPOSING
4 SECTIONS OF INFRA RED HOT HOLDING UNIT, NOT FUNCTIONING IN A WAY AS TO KEEP FOOD WITHIN TEMP. THEY CHOSE TO CORRECT BY SHUTTING DOWN THE UNIT AND SHIFT ANY FUTURE FOODS INTO WORKING UNITS. THEY WILL CALL FOR MAINTENANCE |
No violation noted during this evaluation. | 01/18/2006 | Inspection | |
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