64 ALBANY PUB & GRILLE

Order for delivery

Inspection history

1. Mar 6, 2026

   ✓
   1 violation

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

2. Feb 20, 2026

   ✕
   7 violations

   • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Improper use and storage of clean, sanitized equipment and utensils
   • Critical: 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Hair is improperly restrained
   • Single service items reused, improperly stored, dispensed, not used when required

3. Nov 7, 2025

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

4. Oct 30, 2025

   ✕
   5 violations

   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Single service items reused, improperly stored, dispensed, not used when required
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

5. May 15, 2025

   ✕
   3 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: 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.

6. Apr 22, 2025

   ✓