Bethesda House Of Schenectady Inc., 834 State Street, Schenectady, NY 1230 7 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: BETHESDA HOUSE OF SCHENECTADY INC.
Address: 834 State Street, Schenectady, NY 1230 7
County: Schenectady
Local health department: Schenectady County
Restaurant type: Food Service Establishment
Total inspections: 10
Last inspection: 12/20/2013
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Inspection findings

Inspection date

Type

Comments
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
 12/20/2013Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 06/28/2012Inspection
  • Improper thawing procedures used
 02/04/2011Inspection
No violation noted during this evaluation. 06/22/2010Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
 11/12/2009Inspection
No violation noted during this evaluation. 12/17/2008Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 10/26/2007Inspection
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
 02/21/2007Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
 11/17/2006Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 12/15/2005Inspection2c-1 dozen fresh shell egs stored on shelf over parkay margarine in kitchen refridgerator

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