← Troy
COUNTRYVIEW DINER
855 HOOSICK ROAD, TROY, NY 12180
Last inspected Dec 29, 2025
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✕
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Inspection history
Dec 29, 2025
✕6 violations
- Improper use and storage of clean, sanitized equipment and utensils
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Non food contact surfaces of equipment not clean
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Oct 4, 2024
✕1 violation
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Dec 12, 2023
✕2 violations
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Dec 28, 2022
✓2 violations
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Garbage storage areas not properly constructed or maintained, creating a nuisance
Mar 1, 2021
✕6 violations
- 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)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Non food contact surfaces of equipment not clean
- 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.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Sep 11, 2019
✕9 violations
- In use food dispensing utensils improperly stored
- Improper use and storage of clean, sanitized equipment and utensils
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Mar 16, 2018
✕1 violation
- 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.
Dec 8, 2016
✕2 violations
- 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.
- 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.
Oct 26, 2015
✕3 violations
- Non food contact surfaces of equipment not clean
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Improper thawing procedures used
May 6, 2014
✕1 violation
- 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.
Nov 4, 2013
✓Nov 7, 2012
✕1 violation
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Oct 5, 2011
✕2 violations
- 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:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Sep 21, 2010
✓May 27, 2009
✓Mar 25, 2009
✕4 violations
- 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.
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- 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:Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
Sep 8, 2008
✕1 violation
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Apr 26, 2007
✕2 violations
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
Oct 25, 2006
✕5 violations
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Critical: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: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:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical:Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
Apr 6, 2005
✕Mar 22, 2004
✓Feb 2, 2004
✕Mar 12, 2003
✕Jan 23, 2003
✕Jan 18, 2002
✓
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Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.