SAN FRANCISCO RESTAURANT
Jose Camilo


Address: 872 Albany Street, Schenectady, NY 12307

SAN FRANCISCO RESTAURANT (Health Operation# 306893) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 11, 2017.

Business Overview

NYS Health Operation ID 306893
Operation Name SAN FRANCISCO RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 872 Albany Street
Schenectady
NY 12307
Municipality SCHENECTADY
County SCHENECTADY
Permitted Operator Name JOSE CAMILO
Permit Expiration Date 12/31/2018
Local Health Department Schenectady County
NYSDOH Gazetteer 460100

Inspection Results

Date: 2017-12-11 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.
Comments: medications found in food service area removed to upstairs residence.
Date: 2017-04-11 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: no violations at time of inspection
Date: 2016-11-07 Type: Inspection Violations: 0 critical, 1 noncritical
Item 14C: Pesticide application not supervised by a certified applicator
Comments: Establishment has Adirondack Pest Control
Date: 2016-07-27 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Reinspection 30 days for walls in food prep area
Date: 2015-12-22 Type: Inspection Violations: 2 critical, 1 noncritical
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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: 2014-05-19 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2014-05-09 Type: Inspection Violations: 1 critical, 5 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 11D: Non food contact surfaces of equipment not clean
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Date: 2013-02-22 Type: Inspection Violations: 0 critical, 4 noncritical
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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2012-09-04 Type: Inspection Violations: 1 critical, 4 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2011-10-17 Type: Inspection Violations: 0 critical, 2 noncritical
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 14A: Insects, rodents present
Date: 2011-04-04 Type: Inspection Violations: 1 critical, 6 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
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)
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Date: 2010-12-02 Type: Inspection Violations: 0 critical, 2 noncritical
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Date: 2010-06-29 Type: Inspection Violations: 0 critical, 2 noncritical
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Item 14A: Insects, rodents present
Date: 2009-12-04 Type: Inspection Violations: 2 critical, 2 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

Office Location

Street Address 872 ALBANY STREET
City SCHENECTADY
State NY
Zip 12307

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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).