- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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03/19/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
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10/15/2013 | Inspection | |
- 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.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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04/17/2012 | Inspection | |
No violation noted during this evaluation. | 04/19/2011 | 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.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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08/02/2010 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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10/28/2009 | Inspection | 5B - large roast about 20 lbs. - whole and placed into walk-in cooler yesterday to cool - internal temp today is just 45 degrees - explained to cook proper method to cool whole roasts
5C - temperature of bucket of chicken wings, placed on counter next to stove, was 53 degrees - cook moved bucket back into reach-in cooler until needed
8A - roast in cooler on bottom shelf-uncovered-buckets of food (ie bucket of tomatoe sauce, bucket of chicken in marinade, etc.) on floor of walk-in not on a shelf
11B - no wiping clothes available to sanitize work surfaces, cook could only find one semi-clean cloth which he had hanging off his apron strap - explained to cook that the cloth should be in a bucket with sanitizer especially if it's the only one to be found and used
12D - bathrooms need self-closing lids on garbage cans
15A - walk-in cooler has meat juices on the floor which need to be cleaned up |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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02/04/2009 | Inspection | |
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