RPI COMMONS DINING HALL

2144 BURDETT AVENUE, TROY, NY 12180 · Restaurant (College Food Service)

26 inspections

1. InspectionMay 1, 2026

   3 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
   • 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
   • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
     • Critical Violation
2. InspectionApr 21, 2025

   3 infractions

   • 1H: Food from unapproved source, spoiled, adulterated on premises.
     • Critical Violation
   • 14A: Insects, rodents present
     • Not Critical Violation
   • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
     • Not Critical Violation
3. InspectionNov 8, 2024

   0 infractions

4. InspectionApr 18, 2023

   0 infractions

5. InspectionNov 23, 2022

   0 infractions

6. InspectionNov 24, 2021

   1 infraction

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
7. InspectionAug 22, 2019

   2 infractions

   • 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
   • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
     • Not Critical Violation
8. InspectionDec 10, 2018

   4 infractions

   • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
     • Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 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.
     • Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
9. InspectionDec 14, 2016

   2 infractions

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
10. InspectionNov 12, 2015

    2 infractions

    • 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
11. InspectionNov 25, 2014

    1 infraction

    • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
      • Critical Violation
12. InspectionDec 12, 2013

    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. InspectionDec 11, 2012

    0 infractions

14. InspectionNov 9, 2011

    0 infractions

15. InspectionDec 16, 2010

    0 infractions

16. InspectionDec 3, 2009

    0 infractions

17. InspectionNov 18, 2008

    0 infractions

18. InspectionDec 14, 2007

    0 infractions

19. InspectionDec 5, 2006

    1 infraction

    • 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
20. InspectionDec 8, 2005

    0 infractions

21. InspectionMar 2, 2004

    0 infractions

22. InspectionMar 5, 2003

    0 infractions

23. InspectionMar 27, 2002

    0 infractions

24. InspectionJan 30, 2001

    0 infractions

25. Re-InspectionApr 19, 2000

    0 infractions

26. InspectionMar 27, 2000

    0 infractions