- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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12/10/2015 | Inspection | |
No violation noted during this evaluation. | 12/26/2014 | Inspection | |
No violation noted during this evaluation. | 12/20/2013 | Inspection | |
No violation noted during this evaluation. | 12/12/2012 | Inspection | |
- 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)
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12/27/2011 | Inspection | |
No violation noted during this evaluation. | 12/28/2010 | Inspection | |
- Improper use and storage of clean, sanitized equipment and utensils
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12/30/2009 | Inspection | |
- 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.
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12/18/2008 | Inspection | |
No violation noted during this evaluation. | 12/12/2007 | Inspection | |
No violation noted during this evaluation. | 12/18/2006 | Inspection | |
No violation noted during this evaluation. | 12/09/2005 | Inspection | |
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