GROG SHOPPE
John Matarazzo


Address: 277 State Street, Schenectady, NY 12305

GROG SHOPPE (Health Operation# 305681) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 23, 2015.

Business Overview

NYS Health Operation ID 305681
Operation Name GROG SHOPPE
Food Service Description Food Service Establishment - Restaurant
Facility Address 277 State Street
Schenectady
NY 12305
Municipality SCHENECTADY
County SCHENECTADY
Permitted Operator Name JOHN MATARAZZO
Permit Expiration Date 12/31/2016
Local Health Department Schenectady County
NYSDOH Gazetteer 460100

Inspection Results

Date: 2015-09-23 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-11-13 Type: Inspection Violations: 0 critical, 4 noncritical
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2012-12-21 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-12-15 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2010-04-08 Type: Inspection Violations: 1 critical, 2 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2009-10-07 Type: Inspection Violations: 1 critical, 2 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2008-02-25 Type: Inspection Violations: 0 critical, 1 noncritical
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Date: 2007-08-29 Type: Inspection Violations: 1 critical, 0 noncritical
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
Date: 2007-03-21 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2006-10-27 Type: Inspection Violations: critical, 2 noncritical
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
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: 2006-06-15 Type: Inspection Violations: 1 critical, 1 noncritical
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines.
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Comments: Interviewed chef, cold salads are not made from pre chilled ingrediants. (tuna, egg, potato). Instructed chef to pre chill ingrediants night prior before mixing for service. Could be difficult for assembled salads to get down to 45 deg. F. using unchilled ingrediants allowing possible bacterial growth.
Date: 2005-12-22 Type: Inspection Violations: critical, noncritical

Office Location

Street Address 277 STATE STREET
City SCHENECTADY
State NY
Zip 12305

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Competitor

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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).