UNCLE SAM LANES
600 FULTON STREET, TROY, NY 12180 · Restaurant (Restaurant)
24 inspections
- Inspection
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.
- Inspection
2 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
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
- 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.
- Inspection
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.
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
1 infraction
- 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
- 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)
- Inspection
2 infractions
- 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
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Inspection
0 infractions
- Inspection
2 infractions
- 8B: In use food dispensing utensils improperly stored
- Not Critical Violation
- 14A: Insects, rodents present
- Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
- Inspection
1 infraction
- 11D: Non food contact surfaces of equipment not clean
- Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Inspection
3 infractions
- 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
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
- Inspection
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
- Inspection
4 infractions
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
- 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
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Inspection
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.
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
2 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
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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.
- Inspection
2 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
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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.
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
0 infractions
- Inspection
0 infractions