|
2024-11-06
|
No data
|
26 HENRY STREET, SARATOGA SPRINGS
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
8F - Improper thawing procedures used
|
|
2024-05-09
|
No data
|
26 HENRY STREET, SARATOGA SPRINGS
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
5C - Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
|
|
2023-12-21
|
No data
|
26 HENRY STREET, SARATOGA SPRINGS
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
5A - Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
|
|
2022-12-09
|
No data
|
26 HENRY STREET, SARATOGA SPRINGS
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
14A - Insects, rodents present
|
|
2021-04-22
|
No data
|
26 HENRY STREET, SARATOGA SPRINGS
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
11D - Non food contact surfaces of equipment not clean
|
|
2019-03-14
|
No data
|
26 HENRY STREET, SARATOGA SPRINGS
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
4A - Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
|
2017-11-27
|
No data
|
26 HENRY STREET, SARATOGA SPRINGS
|
Not Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
10B - Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
|
|
2016-11-29
|
No data
|
26 HENRY STREET, SARATOGA SPRINGS
|
Critical Violation
|
Food Service Establishment Inspections
|
New York State Department of Health
|
5B - 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.
|
