SOUTH TROY DINER, INC.

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Inspection history

1. Mar 31, 2026

   ✓
   1 violation

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

2. Mar 17, 2025

   ✕
   1 violation

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

3. Nov 29, 2023

   ✕
   1 violation

   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

4. Nov 4, 2022

   ✓
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Garbage storage areas not properly constructed or maintained, creating a nuisance

5. Dec 7, 2021

   ✓

6. Nov 20, 2020

   ✕
   1 violation

   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

7. Nov 27, 2019

   ✓
   1 violation

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

8. Dec 27, 2018

   ✓

9. Nov 14, 2017

   ✕
   2 violations

   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Wiping cloths dirty, not stored properly in sanitizing solutions

10. Nov 3, 2016

    ✓

11. Sep 24, 2015

    ✓

12. Jun 19, 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.

13. Apr 24, 2013

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

14. Apr 17, 2012

    ✓

15. Apr 19, 2011

    ✕
    2 violations

    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

16. Mar 3, 2010

    ✓

17. Feb 24, 2009

    ✕
    4 violations

    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • 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:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

18. Sep 30, 2008

    ✓

19. Nov 13, 2007

    ✕
    2 violations

    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

20. Dec 6, 2006

    ✕
    2 violations

    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

21. Jun 16, 2006

    ✓

22. Jul 21, 2005

    ✕

23. Jul 14, 2005

    ✕

24. Aug 23, 2004

    ✓

25. Aug 18, 2004

    ✓