RED FRONT RESTAURANT (Health Operation# 301770) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 26, 2018.
| NYS Health Operation ID | 301770 |
| Operation Name | RED FRONT RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
71 Division Street Troy NY 12180 |
| Municipality | TROY |
| County | RENSSELAER |
| Permitted Corporation Name | RED FRONT LLC |
| Permitted Operator Name | Frannie Agostine |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Rensselaer County |
| NYSDOH Gazetteer | 410202 |
| Date: 2018-09-26 | Type: Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8A: 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) |
||
| Date: 2017-06-01 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Previously structural issues have been addressed with exception of unfinished overhang of ceiling over pizza oven. Will be completed within a week. | ||
| Date: 2017-03-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2016-12-13 | Type: Inspection |
Violations:
2 critical,
15 noncritical |
|
Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days. Item 14C: Pesticide application not supervised by a certified applicator Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 14A: Insects, rodents present Item 11D: Non food contact surfaces of equipment not clean Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8A: 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2014-12-12 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 9D: Dressing rooms dirty, not provided, improperly located Item 8D: Single service items reused, improperly stored, dispensed, not used when required |
||
| Date: 2013-11-06 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8A: 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) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2012-12-05 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
||
| Date: 2011-03-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-09-23 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-09-17 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-03-12 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 5B (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. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
||
| Date: 2009-12-22 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
||
| Date: 2008-04-24 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 5A (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. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
||
| Date: 2007-12-19 | Type: Inspection |
Violations:
4 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 5B (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. |
||
| Date: 2006-10-18 | Type: Inspection |
Violations:
4 critical,
2 noncritical |
|
Item 5B (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. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5E (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. |
||
| Date: 2005-11-29 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 5A (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. |
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| Street Address | 71 DIVISION STREET |
| City | TROY |
| State | NY |
| Zip | 12180 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MARGIE'S GRILL | Marjorie Ritrovato | 221 Fourth Street, Troy, NY 12180 | 2017-12-28 |
| Sunhee's Farm and Kitchen | Sunhees Farm and Kitchen. LLC | 95 Ferry Street, Troy, NY 12180 | 2017-12-27 |
| ITALIAN COMMUNITY CENTER | Italian Community Center C H Foundation | 1450 Fifth Avenue, Troy, NY 12180 | 2017-12-14 |
| Hao Wei of Troy | Zheng Chen | 148 Fourth Street, Troy, NY 12180 | 2017-11-27 |
| THE BROWN BAG | 156 Fourth Street Inc | 156 4th Street, Troy, NY 12180 | 2015-04-22 |
| Irish Ale Pub, LLC | Edward Mcavoy | 95 Ferry Street, Troy, NY 12180 | 2013-12-27 |
| KAYLA'S KITCHEN | Barbara/ Robert Connor | 39 Hill Street, Troy, NY 12180 | 2012-12-20 |
| Bat Shea's | 95 Ferry Street, Troy, NY 12180 | 2012-11-01 | |
| GELATERIA LISA | 7 Hill Street, Troy, NY 12180 | 2010-10-18 | |
| OLIVER'S NATURALS | 39 Hill Street, Troy, NY 12180 | 2009-12-22 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).