PROCTORS ART CENTER
432 STATE STREET, SCHENECTADY, NY 12305 · Restaurant (Food Service Establishment)
10 inspections
- Contrôle
0 infraction
- Contrôle
0 infraction
- Contrôle
0 infraction
- Contrôle
4 infractions
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Not Critical Violation
- 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.
- Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Not Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
- Critical Violation
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Contrôle
8 infractions
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Not Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical Violation
- 8B: In use food dispensing utensils improperly stored
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Contrôle
1 infraction
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Contrôle
1 infraction
- 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
- 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)
- Contrôle
4 infractions
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
- Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Contrôle
1 infraction
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Contrôle
1 infraction
- 8C: Improper use and storage of clean, sanitized equipment and utensils
- Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils