THAI SUSHI AROYDEE
At The Glens Falls, LLC.


Address: 239 Ridge Street, Glens Falls, NY 12801

THAI SUSHI AROYDEE (Health Operation# 817229) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 24, 2017.

Business Overview

NYS Health Operation ID 817229
Operation Name THAI SUSHI AROYDEE
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 239 Ridge Street
Glens Falls
NY 12801
Municipality GLENS FALLS
County WARREN
Permitted Corporation Name AT THE GLENS FALLS, LLC.
Permitted Operator Name RUJIRAT CURRIE
Permit Expiration Date 09/30/2020
Local Health Department Glens Falls District Office
NYSDOH Gazetteer 560100

Inspection Results

Date: 2018-12-31 Type: Inspection Violations: 1 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 16: Miscellaneous, Economic Violation, Choking Poster, Training.
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Comments only: 1. Food temperatures in small cooler at front service sushi prep area were recorded at 45°F using a metal stem probe thermometer. Suggest adjusting thermostat for this cooler and closely monitoring food temperatures to ensure internal food temperatures do not rise above 45°F. 2. Soap dispenser is mounted above sink in kitchen that is used for both food preparation and employee handwashing. No food was in sink being prepped at time of the inspection. Once food is in this sink, there is a potential for cross contamination. If you wish to continue to use this sink for food prep, you must relocate the soap dispenser so it is not located directly above the sink. 3. At start of inspection, 5 pre-cooked curry sauces were removed from walk in cooler and were about to be reheated on stove to a rolling boil. Per interview with owner, it is standard practice for staff to remove the curry sauce from the stove after boiling for 10 minutes and let the curry sauces sit out at room temperature until facility closes for lunch at 3PM. The sauces are then placed into the walk in cooler. The facility re-opens at 4PM for dinner service and all leftover curry sauces are then reheated on stove to a rolling boil for 10 minutes and are removed from stove and remain at room temperature for the duration of the dinner service until facility closes at 9PM. Per interview with owner, all 5 curry sauces are prepared at facility and contain coconut milk and commercially processed fish sauce. Provided education to owner. All 5 curry sauces are considered a temperature control for safety food (potentially hazardous food item by definition under Subpart 14-1 of the NYS Sanitary Code), and cannot be stored at room temperature without a valid waiver to use Time as a Public Health Control. Owner said that in the future, curry sauces will be placed in cooler immediately after being cooked on the stove for proper cooling. Please make sure that curry sauce is place in UNCOVE
Date: 2017-05-24 Type: Inspection Violations: 3 critical, 13 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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)
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: 1- Facility is only marginally acceptable in size to support the operations on-going. Refrigeration is border-line adequate to properly keep food cold. Front sushi display cooler (top) cannot be used to rapidly cool food. 2- Refrigeration thermometers must be placed in location easily visible to employees. 3- Delivered Time as a Public Health Control waiver paperwork for sushi rice. Discussed with on-site manager. 4- Must submit a plan for the storage of food in basement, which includes properly sealing all surfaces. 4- All violations must be corrected in a timely manner, and the proof of correction transmitted to the Glens Falls District Office. Uncorrected violations and repeat violations may result in the initiation of enforcement action and the imposition of fines.
Date: 2016-04-21 Type: Inspection Violations: 4 critical, 11 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 8F: Improper thawing procedures used
Item 11D: Non food contact surfaces of equipment not clean
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
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 violations to be corrected or enforcement actions may be pursued.
Date: 2015-09-23 Type: Inspection Violations: 5 critical, 13 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 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 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)
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 14C: Pesticide application not supervised by a certified applicator
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: All remaining violations must be corrected no later than 10/7/15. Must send Corey DiLorenzo an email to [email protected] addressing corrective actions taken to all cited violations no later than 10/7/15.
Date: 2014-12-02 Type: Inspection Violations: 0 critical, 4 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

Office Location

Street Address 239 RIDGE STREET
City GLENS FALLS
State NY
Zip 12801

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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).