UNO CHICAGO GRILL - QBY (Health Operation# 333060) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 25, 2018.
| NYS Health Operation ID | 333060 |
| Operation Name | UNO CHICAGO GRILL - QBY |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
900 State Route 9 Queensbury NY 12804 |
| Municipality | QUEENSBURY |
| County | WARREN |
| Permitted Corporation Name | DEEP ENTERPRISES, INC. |
| Permitted Operator Name | SANJAY KAPOOR |
| Permit Expiration Date | 09/30/2020 |
| Local Health Department | Glens Falls District Office |
| NYSDOH Gazetteer | 565700 |
| Date: 2018-09-25 | Type: Inspection |
Violations:
6 critical,
22 noncritical |
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Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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. 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 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8B: In use food dispensing utensils improperly stored Item 11D: Non food contact surfaces of equipment not clean 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8F: Improper thawing procedures used Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 14C: Pesticide application not supervised by a certified applicator Comments: Comments only: 1. Open trays of salt and bread crumbs present adjacent to employee handwash sink near pizza prep cooler is susceptible to potential cross contamination due to the location of the soap dispenser and the act of employees washing their hands. I did not witness any cross contamination of the salt and bread crumbs at the time of the inspection and the two trays are not located directly under the soap dispenser. Strongly recommend moving the salt and bread crumb trays to another location. 2. Food temperatures inside the left side waitstaff cold box that contain salad dressings, sour cream, and salsa were recorded at 46 - 47°F. Staff added ice around the food containers. Please monitor food temperatures inside this cold box to ensure temperatures remain at 45°F or less at all times. 3. All violations must be corrected and are subject to enforcement action if not addressed in a timely manner. |
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| Date: 2017-12-05 | Type: Inspection |
Violations:
4 critical,
14 noncritical |
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Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 11D: Non food contact surfaces of equipment not clean Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: All violations must be corrected and are subject to enforcement action if not addressed in a timely manner. |
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| Date: 2017-01-04 | Type: Inspection |
Violations:
2 critical,
20 noncritical |
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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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 14C: Pesticide application not supervised by a certified applicator Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8B: In use food dispensing utensils improperly stored Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 14A: Insects, rodents present Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Item 11D: Non food contact surfaces of equipment not clean |
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| Street Address | 900 STATE ROUTE 9 |
| City | QUEENSBURY |
| State | NY |
| Zip | 12804 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| OUTBACK STEAKHOUSE | Outback Steakhouse of Florida, LLC. | 925 State Route 9, Queensbury, NY 12804 | 2018-11-07 |
| AUNTIE ANNE'S | Nirc, Inc. | 891 State Route 9, Queensbury, NY 12804 | 2018-09-19 |
| SUBWAY - GLEN STREET | Faden Enterprises Inc. | 870 Route 9, Queensbury, NY 12804 | 2018-01-10 |
| AUNTIE ANNE'S & PHILLY CHEESESTEAK | Queensbury Foods Operating Co, LLC. | 891 Route 9, Queensbury, NY 12804 | 2017-08-18 |
| MCDONALD'S- WALMART/QSBY. | Tr Mac, LLC. | 891 State Route 9, Queensbury, NY 12804 | 2015-02-13 |
| PAPA JOHN'S PIZZA | Kandnorida Corp | 870 Route 9, Queensbury, NY 12804 | 2012-02-01 |
| SUBWAY - GLEN STREET | Glen St Subway, Inc. | 870 Route 9, Queensbury, NY 12804 | 2012-02-01 |
| OUTBACK STEAKHOUSE | David Hoffman | 925 State Route 9, Queensbury, NY 12804 | 2009-12-10 |
| RED LOBSTER #788 | Red Lobster Hospitality, LLC. | 750 Upper Glen Street, Queensbury, NY 12804 | 2018-11-06 |
| PIZZA HUT - UPPER GLEN # 8547 | Pizza Hut of Southwest Kansas, Inc. | 863 Route 9, Queensbury, NY 12804 | 2018-09-17 |
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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).