DRYDEN HOTEL

42-44 WEST MAIN STREET, DRYDEN, NY 13053 · Restaurant (Restaurant/Catering Operation)

57 inspections

1. Réinspection8 mai 2026

   0 infraction

2. Contrôle27 févr. 2026

   2 infractions

   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
   • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
     • Not Critical Violation
3. Réinspection12 déc. 2025

   0 infraction

4. Contrôle1 août 2025

   2 infractions

   • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
     • Critical Violation
   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
5. Contrôle1 mars 2025

   0 infraction

6. Contrôle5 sept. 2024

   2 infractions

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
     • Not Critical Violation
7. Contrôle2 mai 2024

   0 infraction

8. Contrôle31 août 2023

   0 infraction

9. Contrôle12 avr. 2023

   3 infractions

   • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
     • Not Critical Violation
   • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
     • Not Critical Violation
   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
10. Réinspection19 oct. 2022

    0 infraction

11. Contrôle8 sept. 2022

    2 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 7F: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
      • Critical Violation
12. Contrôle27 juill. 2022

    1 infraction

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
13. Contrôle4 mai 2022

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
14. Contrôle9 sept. 2021

    1 infraction

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
15. Contrôle28 mai 2021

    0 infraction

16. Contrôle4 sept. 2019

    0 infraction

17. Contrôle11 févr. 2019

    0 infraction

18. Réinspection1 oct. 2018

    0 infraction

19. Contrôle14 sept. 2018

    2 infractions

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
20. Contrôle16 févr. 2018

    0 infraction

21. Contrôle29 août 2017

    0 infraction

22. Réinspection3 avr. 2017

    0 infraction

23. Contrôle8 mars 2017

    2 infractions

    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
    • 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
      • Critical Violation
24. Contrôle12 déc. 2016

    0 infraction

25. Contrôle25 févr. 2016

    1 infraction

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
26. Réinspection29 oct. 2015

    0 infraction

27. Contrôle8 oct. 2015

    2 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
28. Réinspection4 juin 2015

    0 infraction

29. Contrôle14 mai 2015

    2 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
30. Contrôle1 déc. 2014

    0 infraction

31. Contrôle6 août 2014

    1 infraction

    • 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
      • Not Critical Violation
32. Contrôle15 oct. 2013

    1 infraction

    • 8B: In use food dispensing utensils improperly stored
      • Not Critical Violation
33. Réinspection28 mai 2013

    0 infraction

34. Contrôle7 mai 2013

    2 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
      • Critical Violation
35. Contrôle21 nov. 2012

    0 infraction

36. Contrôle2 avr. 2012

    2 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
37. Contrôle7 nov. 2011

    4 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 8C: Improper use and storage of clean, sanitized equipment and utensils
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
38. Contrôle4 avr. 2011

    3 infractions

    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 8A: 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)
      • Not Critical Violation
39. Contrôle17 mars 2010

    3 infractions

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
40. Réinspection9 avr. 2009

    0 infraction

41. Réinspection19 mars 2009

    1 infraction

    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
42. Contrôle3 mars 2009

    5 infractions

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
      • Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 7F: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
      • Critical Violation
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
43. Contrôle7 avr. 2008

    0 infraction

44. Contrôle31 mai 2007

    1 infraction

    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
45. Contrôle3 mai 2006

    0 infraction

46. Réinspection1 juin 2005

    0 infraction

47. Contrôle16 mai 2005

    0 infraction

48. Contrôle17 mai 2004

    0 infraction

49. Contrôle29 mai 2003

    0 infraction

50. Contrôle29 mars 2002

    0 infraction

51. Contrôle4 mai 2001

    0 infraction

52. Contrôle10 mai 2000

    0 infraction

53. Réinspection10 mai 1999

    0 infraction

54. Contrôle21 avr. 1999

    0 infraction

55. Contrôle10 avr. 1998

    0 infraction

56. Réinspection23 avr. 1997

    0 infraction

57. Contrôle4 mars 1997

    0 infraction