SKYLINE DINER

314 COLUMBIA STREET, RENSSELAER, NY 12144 · Restaurant (Restaurant)

26 inspections

1. InspectionMay 6, 2026

   1 infraction

   • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
     • Not Critical Violation
2. InspectionNov 6, 2025

   0 infractions

3. InspectionApr 15, 2024

   2 infractions

   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • 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
4. Re-InspectionMay 10, 2023

   0 infractions

5. InspectionMay 1, 2023

   1 infraction

   • 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
     • Not Critical Violation
6. InspectionJan 19, 2022

   3 infractions

   • 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
     • Not Critical Violation
   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
7. InspectionFeb 23, 2021

   4 infractions

   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • 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
8. InspectionOct 3, 2019

   7 infractions

   • 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
   • 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
   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
   • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
     • Not Critical Violation
9. InspectionDec 31, 2018

   0 infractions

10. InspectionDec 18, 2017

    0 infractions

11. InspectionDec 21, 2016

    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
    • 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
12. InspectionDec 17, 2015

    1 infraction

    • 7F: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
      • Critical Violation
13. InspectionDec 10, 2014

    0 infractions

14. InspectionOct 22, 2013

    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
    • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
      • Critical Violation
15. InspectionDec 3, 2012

    0 infractions

16. InspectionDec 18, 2009

    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
17. InspectionMay 6, 2008

    0 infractions

18. InspectionJun 1, 2007

    0 infractions

19. InspectionApr 12, 2006

    1 infraction

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
20. InspectionFeb 2, 2005

    0 infractions

21. InspectionJan 5, 2004

    0 infractions

22. InspectionNov 10, 2003

    0 infractions

23. Re-InspectionDec 17, 2002

    0 infractions

24. InspectionDec 17, 2001

    0 infractions

25. InspectionDec 20, 2000

    0 infractions

26. InspectionOct 8, 1999

    0 infractions