RED FRONT RESTAURANT
Red Front LLC


Address: 71 Division Street, Troy, NY 12180

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.

Business Overview

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

Inspection Results

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
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.

Office Location

Street Address 71 DIVISION STREET
City TROY
State NY
Zip 12180

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Dataset Information

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).