AT THE RAIL PAVILLION


Address: 267 Union Avenue, Saratoga Springs, NY 12866

AT THE RAIL PAVILLION (Health Operation# 542273) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 27, 2018.

Business Overview

NYS Health Operation ID 542273
Operation Name AT THE RAIL PAVILLION
Food Service Description Food Service Establishment - Restaurant
Facility Address 267 Union Avenue
Saratoga Springs
NY 12866
Municipality SARATOGA SPGS.
County SARATOGA
Permit Expiration Date 09/03/2018
Local Health Department Glens Falls District Office
NYSDOH Gazetteer 450100

Inspection Results

Date: 2018-08-27 Type: Inspection Violations: 0 critical, 1 noncritical
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Comments: Violations must be corrected as soon as possible. Contact this office via email or telephone with any questions.
Date: 2017-08-16 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Corrections completed No critical violations noted.
Date: 2017-07-27 Type: Inspection Violations: 3 critical, 3 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: All violations must be corrected and are subject to enforcement action. Inspector strongly encourages staff to apply for a time as a public health control waiver for their buffet line.
Date: 2016-08-19 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No critical violations noted.
Date: 2016-08-10 Type: Inspection Violations: 1 critical, 2 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: Violations to be corrected as soon as possible. Contact this office via email with any questions.
Date: 2015-07-29 Type: Inspection Violations: 4 critical, 4 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Comments only: 1. Thermometer located inside the right side Coca-Cola cooler read 46 degrees F. See violation 5A also. As a precaution, all foods that require refrigeration were moved to a properly functioning cooler immediately until this cooler is serviced and can cold hold all food items at or below 45 degrees F. 2. Food items inside the Coca-Cola cooler near ice machines were recorded at 44 degrees F. Must monitor this cooler closely to ensure cold holding temps are at or below 45 degrees F. 3. Discussed the waiver that was issued on 8/29/14 with Daniel Lessem. Currently, only food items that are mentioned in the waiver request are allowed to be held at room temperature for 4 hours. If you to add other food items, you must make an additional waiver request that includes these food items. All remaining violations must be corrected no later than 8/5/15, expect Drop Box cooler floor must be repaired prior to opening for the 2016 operating season. Must send Corey DiLorenzo an email to [email protected] addressing corrective actions taken to all cited violations no later than 8/5/15.
Date: 2014-08-11 Type: Inspection Violations: 4 critical, 1 noncritical
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Comments only: 1. Right side coca cola cooler is barely holding minimum required temperature. Using a metal stem probe thermometer, foods were temped between 45 to 46 degrees F. Recommend closely monitoring this cooler. If food temps continue to record at or above 46 degrees F, foods should be moved to properly functioning cooler immediately. 2. Dishwasher is currently not injecting minimum required amount of sanitizer. Staff were manually washing all dishes and utensils at time of inspection using a wash, rinse, sanitize, then air dry method at the 3 bay sink. Must correct violations as soon as possible.
Date: 2013-07-31 Type: Inspection Violations: 4 critical, 3 noncritical
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 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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: 2012-07-30 Type: Inspection Violations: 0 critical, 3 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Date: 2011-08-08 Type: Re-Inspection Violations: 0 critical, 2 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2011-07-27 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2010-07-28 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2009-08-12 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2009-07-30 Type: Inspection Violations: 7 critical, 11 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 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

Office Location

Street Address 267 UNION AVENUE
City SARATOGA SPRINGS
State NY
Zip 12866

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LOADED NACHO CART FINISHLINE 267 Union Avenue, Saratoga Springs, NY 12866 2018-08-29
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PORTABLE CHURRO 267 Union Avenue, Saratoga Springs, NY 12866 2018-08-29
SABRETT FINISH LINE 267 Union Avenue, Saratoga Springs, NY 12866 2018-08-27
PADDOCK PIZZERIA 267 Union Avenue, Saratoga Springs, NY 12866 2018-08-27

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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).