SILO RIDGE COMFORT STATIONS
46 RED TAIL PASS, AMENIA, NY 12501 · Restaurant (Food Service Establishment)
15 inspections
- Inspection
0 infractions
- Inspection
1 infraction
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Inspection
0 infractions
- Inspection
1 infraction
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Inspection
1 infraction
- 8B: In use food dispensing utensils improperly stored
- Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
- Inspection
2 infractions
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Re-Inspection
0 infractions
- Inspection
4 infractions
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
- 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
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Inspection
0 infractions
- Re-Inspection
0 infractions
- Re-Inspection
6 infractions
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- 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
- 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
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Inspection
3 infractions
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- 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
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Inspection
4 infractions
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Not Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
- Inspection
1 infraction
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Inspection
6 infractions
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical Violation
- 16: Miscellaneous, Economic Violation, Choking Poster, Training.
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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
- 12B: Improperly functioning on-site sewage disposal system, improper
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.