HOLIDAY INN - SARATOGA SPRING-BOOKMAKERS (Health Operation# 330661) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 30, 2018.
| NYS Health Operation ID | 330661 |
| Operation Name | HOLIDAY INN - SARATOGA SPRING-BOOKMAKERS |
| Food Service Description | Food Service Establishment - Restaurant/Catering Operation |
| Facility Address |
232 Broadway Saratoga Springs NY 12866 |
| Municipality | SARATOGA SPGS. |
| County | SARATOGA |
| Permit Expiration Date | 09/30/2021 |
| Local Health Department | Glens Falls District Office |
| NYSDOH Gazetteer | 450100 |
| Date: 2018-11-30 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2018-06-05 | Type: Inspection |
Violations:
0 critical,
7 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 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) Comments: Violations must be corrected as soon as possible. Contact this office via email or telephone with any questions. |
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| Date: 2017-11-13 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Illness investigation Prime Rib and Chicken preparation procedures: Prime Rib Preparation Product from either Cysco or US Foods delivered vacuumed sealed fresh. Product preparation began Friday 11/3/17 x 4 pieces (approximately 10 pounds each). Product opened, placed on sheet tray, seasoned and placed in Alto Sham until to cook at 135*F from approximately 10 pm until 5 am 11/4/17. Temps were monitored but not recorded. Products removed from Alto Sham one at a time and proceed to slicing. Slicer was sanitized prior to slicing. Entire mass of beef was sliced and returned to Alto Sham to hold at 140*F. Temps monitored, but not recorded. Portions are weighed on scale to ensure proper portion control. Scale was not sanitized prior to weighing. Prime rib served. Portions were plated, sides added and brought out for service. Sides included Twice baked potato and green beans. Left overs (if any) are stored on hotel tray in an ice bath in food prep sink, then wrapped and moved to walk in cooler to finish cooling. No temps checked. Do not to wrap cooling foods. Highly suggest monitoring and recording temperatures. Chicken Preparation Product from either Cysco or US Foods delivered vacuum sealed fresh. Product sautéed on flat grill with egg batter and breadcrumbs until each side golden. Then removed from grill, placed on flat tray and moved to walk in cooler to cool. No temps monitored. Service chicken placed in oven to fully cook. Unknown if temps monitored. Chicken plated, sides added and served. Sides include Twice baked potato and green beans. Left overs cooled in same way Prime Rib cooled. Par cooking of chicken is not permitted. If chicken reaches 70*F during sauté it must be fully cooked to 165*F, then adequately cooled prior to service. Dishwasher tank water must be changed every two hours as required by manufacturer specifications. All food contact services must be washed and sanitized prior to and in between uses. Foods intended to be cook |
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| Date: 2017-10-03 | Type: Inspection |
Violations:
2 critical,
11 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11D: Non food contact surfaces of equipment not clean Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Violations to be corrected as soon as possible. Any questions can be directed to this office via email or telephone. |
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| Date: 2016-11-21 | Type: Inspection |
Violations:
2 critical,
0 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 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. Comments: Cooler cited in previous inspection has been repaired and is operating adequately. Any questions can be directed to this office via email or telephone. |
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| Date: 2016-09-07 | Type: Inspection |
Violations:
3 critical,
8 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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 11D: Non food contact surfaces of equipment not clean Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Violations to be corrected as soon as possible. Any questions can be directed to this office via email or telephone. |
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| Date: 2015-12-10 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Facility experienced a fire in alto sham unit during prior nights service. A plastic storage bin was left in unit while unit was still on and hot. Bin melted and then caught fire. Fire was confined to unit. A dry chemical fire extinguisher was used to suppress / extinguish fire. A significant amount of powder was deposited on surrounding surfaces. Any possibly exposed food items were discarded and at time of inspection entire kitchen was in process of being cleaned. Once cleaning of all food contact and non contact surfaces are cleaned and sanitized facility will be permitted to reopen. Any questions can be directed to this office via email or telephone. |
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| Date: 2015-10-01 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 11D: Non food contact surfaces of equipment not clean 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Violations to be corrected by 10/15/15. Please submit email correspondence to this office with corrective action list for each violation cited. Any questions can be directed to this office via telephone or email. Discussed ill food worker policy, adequate cooling and reheating methods, and bare hand contact prevention with ready to eat foods (especially condiments for drinks at bar) with operator. |
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| Date: 2014-11-17 | Type: Inspection |
Violations:
5 critical,
18 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8B: In use food dispensing utensils improperly stored |
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| Street Address | 232 BROADWAY |
| City | SARATOGA SPRINGS |
| State | NY |
| Zip | 12866 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| INN AT SARATOGA (THE) Food Service | 231 Broadway, Saratoga Springs, NY 12866 | 2018-04-16 | |
| SARATOGA CENTRAL CATHOLIC | L Stephen Lombard | 247 Broadway, Saratoga Springs, NY 12866 | 2018-01-12 |
| LIMONCELLO RISTORANTE | Cello, LLC. | 1 Ballston Avenue, Saratoga Springs, NY 12866 | 2016-12-13 |
| NEW HAWELI FINE INDIAN CUISINE | Hot Million, LLC. | 1 Ballston Avenue, Saratoga Springs, NY 12866 | 2007-08-27 |
| PIZZA HUT #8545 | Pizza Hut of Southeast Kansas, Inc. | 8 Ballston Avenue, Saratoga Springs, NY 12866 | 2018-03-01 |
| EL MEXICANO DOS | El Mexicano, Inc. | 208 South Broadway, Saratoga Springs, NY 12866 | 2018-02-15 |
| MCDONALD'S-SARA. SPRGS./BROADWAY | Megamacs Vii of Saratoga Inc. | 197 South Broadway, Saratoga Springs, NY 12866 | 2018-01-23 |
| DUNKIN DONUTS - SARATOGA SPGS. | M.a.l. Donut Venture of Saratoga | 207 S Broadway, Saratoga Springs, NY 12866 | 2018-01-17 |
| SOUP KITCHEN PROGRAM | Saratoga County Eoc | 24 Circular Street, Saratoga Springs, NY 12866 | 2018-01-16 |
| SCNS - SAR SPRINGS ADULT COMMUNITY CTR | Northeast Dining & Lodging, Inc. | 5 William Street, Saratoga Springs, NY 12866 | 2018-01-10 |
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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).