SCHENECTADY COUNTY JCC SNACK BAR

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Inspection history

1. Jul 29, 2020

   ✕
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

2. Jun 19, 2019

   ✓
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

3. Jun 20, 2018

   ✓
   2 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Single service items reused, improperly stored, dispensed, not used when required

4. Jun 21, 2017

   ✓
   4 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • In use food dispensing utensils improperly stored

5. Jun 29, 2016

   ✕
   2 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Wiping cloths dirty, not stored properly in sanitizing solutions

6. Jul 28, 2014

   ✓

7. Jul 31, 2013

   ✓

8. Jul 19, 2012

   ✓
   1 violation

   • In use food dispensing utensils improperly stored

9. Jul 5, 2011

   ✓

10. Jul 13, 2010

    ✓

11. Aug 19, 2009

    ✕
    2 violations

    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

12. Jun 15, 2007

    ✕
    4 violations

    • Critical:Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

13. Aug 15, 2006

    ✕
    1 violation

    • Critical:Food from unapproved source, spoiled, adulterated on premises.

14. Jun 14, 2005

    ✓

15. Jun 16, 2004

    ✓

16. Aug 22, 2003

    ✓

17. Aug 13, 2003

    ✓

18. Jun 10, 2003

    ✓

19. Aug 5, 2002

    ✕

20. Aug 14, 2001

    ✓

21. Aug 29, 2000

    ✓

22. Jun 14, 1999

    ✓