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SCHODACK DINER
1842 Columbia TURNPIKE, Castleton, NY 12033
Last inspected Jan 29, 2026
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✕
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Inspection history
Jan 29, 2026
✕6 violations
- Non food contact surfaces of equipment not clean
- 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
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Sep 12, 2025
✕15 violations
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Pesticide application not supervised by a certified applicator
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 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)
- 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.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Non food contact surfaces of equipment not clean
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical:Food from unapproved source, spoiled, adulterated on premises.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
May 10, 2024
✓1 violation
- Garbage storage areas not properly constructed or maintained, creating a nuisance
Oct 17, 2023
✓2 violations
- Non food contact surfaces of equipment not clean
- Garbage storage areas not properly constructed or maintained, creating a nuisance
Dec 23, 2022
✓1 violation
- Garbage storage areas not properly constructed or maintained, creating a nuisance
Mar 3, 2021
✓6 violations
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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
- 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)
Sep 15, 2020
✓Sep 11, 2020
✕6 violations
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- 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.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Oct 2, 2019
✕11 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
- Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- In use food dispensing utensils improperly stored
- Pesticide application not supervised by a certified applicator
- Non food contact surfaces of equipment not clean
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Jan 3, 2018
✓1 violation
- Non food contact surfaces of equipment not clean
Nov 29, 2017
✕10 violations
- 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.
- Non food contact surfaces of equipment not clean
- Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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:Cooked or prepared foods are subject to cross-contamination from raw foods.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Oct 26, 2016
✕4 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- 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.
Nov 10, 2015
✕5 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.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Wiping cloths dirty, not stored properly in sanitizing solutions
Sep 13, 2012
✓Aug 28, 2012
✕2 violations
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
Jan 13, 2011
✕3 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:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Apr 30, 2010
✕3 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:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
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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.