TRIANGLE DINER, LLC. (Health Operation# 692382) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 6, 2018.
| NYS Health Operation ID | 692382 |
| Operation Name | TRIANGLE DINER, LLC. |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
400 Maple Avenue Saratoga Springs NY 12866 |
| Municipality | WILTON |
| County | SARATOGA |
| Permitted Corporation Name | TRIANGLE DINER, LLC. |
| Permitted Operator Name | LORA DIGGINS |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Glens Falls District Office |
| NYSDOH Gazetteer | 456900 |
| Date: 2018-11-06 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 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: All violations must be corrected and are subject to enforcement action. |
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| Date: 2017-01-17 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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) Comments: All food temperatures measured are acceptable. Proper cooling is observed with the use of chill wands, uncovered product until completely cooled, and temperature monitoring. The upcoming changes to the food code to match the FDA model food code were discussed. Their mechanical dishwasher is operating properly. Thermocouple food probe thermometers are being used, thank you. |
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| Date: 2016-03-07 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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) Comments: All hot and cold food temperatures measured with a metal stem probe thermometer are acceptable. Proper cooling of sausage gravy & vegetable rice soup observed with the use of chill wands, stirring and monitoring. Only thermocouple thermometers being used, thank you! The low temperature dishwasher is operating at the proper wash & rinse temperatures, and has an acceptable chlorine sanitizer concentration. Citations from the 9/21915 inspection were corrected. |
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| Date: 2015-09-21 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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 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: The one turkey roast observed I n the walk-in cooler is approximately six pounds and the temperature measures 41 degrees F, but always remember that if meat roasts are greater than six pounds when finished cooking, proper cooling requires that they be cut into six pound pieces or less. Thermocouples are used on-site, good. QAC sanitizer measures 150 ppm, good. Thelow temperature dishwasher is running at acceptable temperatures. |
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| Date: 2015-03-19 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: The two violations: 15B & 12D from the 1/24/14 inspection have been corrected. Proper cooling was observed during the inspection of several foods using ice wands & ice baths. Hot food temperatures measured: Two cream soups, turkey gravy, beef gravy, mashed potatoes, sausage gravy, stock with onions, all 140 degrees F or above. Cold food temperatures measured: deli ham, deli turkey, macaroni salad, sliced tomatoes, American cheese, green salad, all 45 degrees or above. Good. Bleach water sanitizer is being used for food contact surfaces as well as in the low temperature mechanical dishwasher and chlorine test strips are available to test the concentration of both as is required. The bleach water tested at 100 ppm, and the dishwasher sanitize cycle tested at 50 ppm. Good. A choking poster was not present in the dining area, so one w as as provided by the inspector. At least one metal stem probe thermocouple thermometer is highly recommended for this volume operation. Operator stated that they will obtain. |
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| Date: 2014-01-24 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: Comments only: 1. Discussed proper cooling procedures with staff. Foods must cool from 120 degrees F down to 70 degrees F in 2 hours or less. Then, food must cool from 70 degrees F down to 45 degrees F or less in 4 additional hours. 2. In discussion with staff, food located on ice in kitchen is rotated back and forth from walk in cooler throughout the day. Provided education. Must take temperatures of the food before it is placed back into walk in cooler. If temperature is above 45 degrees F, food must be either used immediately or discarded, it cannot be placed back under refrigeration. 3. Must correct the two violations no later than February 14, 2014. |
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| Date: 2013-01-24 | Type: Inspection |
Violations:
0 critical,
6 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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 |
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| Date: 2012-01-25 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Date: 2011-03-08 | Type: Inspection |
Violations:
3 critical,
2 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 14C: Pesticide application not supervised by a certified applicator |
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| Date: 2010-02-25 | Type: Inspection |
Violations:
3 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2009-05-01 | Type: Inspection |
Violations:
2 critical,
3 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 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 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Street Address | 400 MAPLE AVENUE |
| City | SARATOGA SPRINGS |
| State | NY |
| Zip | 12866 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| KARINA DELI | Karina Deli Ny Inc. | 400 Maple Avenue, Westbury, NY 11590 | 2018-12-19 |
| SARGE'S TRIANGLE DINER | Leon Steele | 400 Maple Avenue, Saratoga Springs, NY 12866 | 2008-01-15 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| FARMER'S DAUGHTER'S DRIVE-IN | Btr Bros, Inc. | 882 Route 29, Saratoga Springs, NY 12866 | 2018-07-23 |
| B.P.O.E SARATOGA-WILTON ELKS LODGE # 161 | Saratoga Wilton Elks Lodge No 161 Bpoe | 1 Elk Lane, Saratoga Springs, NY 12866 | 2018-04-27 |
| Gary Stevens LLC @ SAR/WILTON ELKS | Gary J. Stevens, LLC. | 1 Elks Lane, Saratoga Springs, NY 12866 | 2018-04-27 |
| VILLA BALSAMO | Villa Balsamo, Inc. | 2255 Route 50, Saratoga Springs, NY 12866 | 2018-09-18 |
| SKIDMORE CLGE-LIBRARY CAFE | 815 North Broadway, Saratoga Springs, NY 12866 | 2018-02-06 | |
| SKIDMORE CLGE.(MURRAY - NORTH) | Skidmore College Food Service | 815 North Broadway, Saratoga Springs, NY 12866 | 2018-02-06 |
| SKIDMORE COLLEGE - THE SPA | Skidmore College Food Service | 815 North Broadway, Saratoga Springs, NY 12866 | 2018-02-02 |
| Burgess Cafe | 815 North Broadway, Saratoga Springs, NY 12866 | 2018-02-02 | |
| Faculty Staff Club | 815 North Broadway, Saratoga Springs, NY 12866 | 2009-03-03 | |
| DAIRY HAUS | Dairy Haus Joem, Inc. | 476 Maple Avenue, Saratoga Springs, NY 12866 | 2018-05-22 |
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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).