Cod Tail of Albany

Observed food item in RIC under prep top stored uncovered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered food item.

Observed food items (salmon and rice) in RIC without proper datemarking. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC provided datemarking for food items.

Observed raw shrimp in prep top cooler in direct contact with water. CA: Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. PIC drained water from fish.

Observed a bowl being used as a dispensing utensil for seasonings. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. PIC removed bowl.

Observed potatoes and corn cooking in same pot with boiling eggs inside of a fryer basket. CA: Food shall be protected from cross contamination by: Using separate equipment for each type, arranging each type of food in equipment so that cross contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas. PIC removed fryer basket from pot with corn and potatoes.

Observed fried chicken being held below 135 degrees Fahrenheit (123 degrees Fahrenheit) . CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded chicken.

Observed facility with an expired Certified Food Safety Manager (11/12/2025) CA: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. PIC will obtain certification within 30 days.

Observed facility without employee health policy. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. PIC was provided a copy of employee health policy.

Observed cleaning brushes stored inside handwashing sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. PIC removed items from handwashing sink.

Observed philly steak meat in RIC under prep top stored uncovered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered food item.

Observed raw shrimp in prep top cooler in direct contact with water. CA: Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. PIC drained water from fish.

Observed bowl being used as a dispensing utensil in fried okra bucket with handles not stored above food product. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. PIC removed bowl.

Observed potatoes and corn cooking in same pot with macaroni and cheese inside of a fryer basket being re-warmed. CA: Food shall be protected from cross contamination by: Using separate equipment for each type, arranging each type of food in equipment so that cross contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas. PIC removed fryer basket containing macaroni and cheese from pot with corn and potatoes.

Observed fried chicken being held below 135 degrees Fahrenheit (123 degrees Fahrenheit) . CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded chicken.

Observed shrimp under prep top cooler and fried chicken on a rack stored uncovered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered shrimp and fried chicken.

Observed raw fish on WIC in direct contact with water. CA: Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. PIC drained water from fish.

Observed cardboard being used to line shelfs in WIC. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PIC removed cardboard from shelves.

Observed fume hood with an accumulation of grease. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have fume hood cleaned.

Observed raw fish and shrimp stored above celery sticks in reach in cooler. CA: Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. PIC rearranged the fish and shrimp under the celery.

Observed wings in walk in cooler that were cooked using a noncontinuous cooking process when facility does not have a written noncontinuous cooking policy approved by the Department of Public Health. Raw animal foods that are cooked using a non-continuous cooking process shall be: Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request. PIC will write noncontinuous cooking procedure.

Observed uncovered shrimp under prep top and uncovered fried okra in reach in freezer. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered shrimp and fried okra.

Observed bowl being used as a dispensing utensil in fried okra bucket with handles not stored above food product. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. PIC removed bowl.

Observed wings in walk in cooler that were cooked using a noncontinuous cooking process when facility does not have a written noncontinuous cooking policy approved by the Department of Public Health. Raw animal foods that are cooked using a non-continuous cooking process shall be: Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf. PIC will write noncontinuous cooking procedure.

Observed containers containing flour, sugar, seasonings and fish batter not labeled with the common name. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC will label containers.

Observed most recent inspection report not posted in facility. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC will post recent inspection report.

Observed bowl being used as a dispensing utensil in flour, rice, and fish batter with handles not stored above food product. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. PIC removed bowl.

Observed wings in walk in cooler that were cooked using a noncontinuous cooking process when facility does not have a written noncontinuous cooking policy approved by the Department of Public Health. Raw animal foods that are cooked using a non-continuous cooking process shall be: Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf. PIC will write noncontinuous cooking procedure.

Observed raw shrimp, pork, broccoli, and cabbage in prep top cooler not maintained at 41 degrees Fahrenheit or below. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). PIC put items on ice to rapidly cool.

Observed trash can and bin of seasoning blocking both employee handwashing sinks. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf PIC removed items from blocking employee handwashing sinks.

Observed pan of beef in walk in freezer not stored covered. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered pan of beef.

Observed container of pork in the bottom of the prep top cooler not stored covered to prevent contamination. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered container of pork.

Observed containers containing flour, sugar, seasonings and fish batter not labeled with the common name. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC will label containers.

Observed bowls being used as a dispensing utensil in flour, rice, and fish batter with handles not stored above food product. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. PIC removed bowls.

Observed fume hood not free from an accumulation of grease. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have fume hood cleaned.

Observed food products on countertop (mixed vegetables) and in walk in freezer (pans of chicken and beef) not stored covered to prevent contamination. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered food items in plastic.

Observed containers containing flour, sugar, and fish batter not labeled with the common name. CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC will label containers.

Observed cook not wearing hair restraint. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC provided hair restraint for employee.

Observed most recent inspection report not posted in facility. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC will post recent inspection report.

Observed bowls being used as a dispensing utensil with handles not stored above food product. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. PIC removed bowls.

Observed fume hood not free from an accumulation of grease. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have fume hood cleaned.