FORT ORANGE CLUB Food Service

110 Washington Avenue, Albany, NY 12210

Overview

FORT ORANGE CLUB Food Service (NYS Health Operation #252888) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 110 Washington Avenue, Albany, NY 12210. The food service type is Food Service Establishment - Restaurant. The last inspection date is September 20, 2022.

Facility Overview

NYS Health Operation ID252888
NYSDOH Gazetteer010100
Facility NameFORT ORANGE CLUB
Operation NameFORT ORANGE CLUB Food Service
Facility Address110 WASHINGTON AVENUE, ALBANY
Address110 Washington Avenue
Albany
NY 12210
MunicipalityALBANY
CountyALBANY
Local Health DepartmentAlbany County
Food Service DescriptionFood Service Establishment - Restaurant
Permit Expiration Date2023-12-31

Last Inspection Results

Inspection Date2022-09-20
Inspection TypeInspection
Total Noncritical Violations5
ViolationsItem 8B- In use food dispensing utensils improperly stored; 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;
Inspection CommentsInspector initiated a routine annual inspection of the facility during the annual inspection of the Temporary Residence.
Excellent compliance posted on 9/20/2022.
It was noted that there is various locations in the facility that have food storage and are under different areas of management such as the bar, catering room and main kitchen. These all fall under the permit and should all be following the NYS Sanitary Code.
Inspector noted that there was active cooling taking place with ice wands. Inspector noted that proper technique is being used.
Facility has probe thermometers present.
Facility is very clean and well kept, food storage hierarchy is proper and proper thawing was noted in walk in cooler. All refrigeration units are holding temperature, some units need a thermometer and are noted in the report.
Inspector gave education on proper sanitization solution dilution and storage of wiping clothes. Proper dilution should be about 1 capful of bleach per 1 gallon of water. No soap should be added to the solution as the soap can leave a residue on surfaces as well as inactivate the bleach in the solution due to ammonia content. Solution should be changed periodically throughout the day and it is recommended that the use of test strips should be used to help with dilution.
Ice scoops were noted to be stored out of the ice, active scoops are being stored on clean, dry cloths. Cloth should not be used as it can become damp and harbor bacterial growth over time. A smooth, easily cleanable container or surface is preferred.

Inspection Results

Inspection DateInspection TypeViolations
2022-09-20InspectionCritical: 0, Noncritical: 5, Violation Items: 11A; 8B; 8E
Inspector initiated a routine annual inspection of the facility during the annual inspection of the Temporary Residence. |Excellent compliance posted on 9/20/2022.|It was noted that there is various locations in the facility that have food storage and are under different areas of management such as the bar, catering room and main kitchen. These all fall under the permit and should all be following the NYS Sanitary Code.|Inspector noted that there was active cooling taking place with ice wands. Inspector noted that proper technique is being used.|Facility has probe thermometers present.|Facility is very clean and well kept, food storage hierarchy is proper and proper thawing was noted in walk in cooler. All refrigeration units are holding temperature, some units need a thermometer and are noted in the report. |Inspector gave education on proper sanitization solution dilution and storage of wiping clothes. Proper dilution should be about 1 capful of bleach per 1 gallon of water. No soap should be added to the solution as the soap can leave a residue on surfaces as well as inactivate the bleach in the solution due to ammonia content. Solution should be changed periodically throughout the day and it is recommended that the use of test strips should be used to help with dilution. |Ice scoops were noted to be stored out of the ice, active scoops are being stored on clean, dry cloths. Cloth should not be used as it can become damp and harbor bacterial growth over time. A smooth, easily cleanable container or surface is preferred.
2022-01-13InspectionCritical: 0, Noncritical: 2, Violation Items: 12C; 15D
Cold holding forced air unit at sand which salad prep cooler are holding homemade dressings and cut tomatoes at 42 deg F.|Discussed not blocking cooling fan located on top of stand upright unit.|Observed rinse cycle of dishwasher above 180 deg f (190)|Grease trap is located in the floor of the dishwashing area, cleaned and maintained regularly.|Probe thermometer present in chef’s coat with working battery.|Observed gloves worn while cutting ready to eat red onion.|Handwashing setup with hot water, soap and paper towels available.
2021-12-13InspectionCritical: 0, Noncritical: 4, Violation Items: 11A; 12C; 8B; 8E
Probe thermometer available, observed with a battery and working.|Dishwasher temp for rinse cycle at 180 deg F, high temp dish machine without chemical sanitizer within limits per manufacturer’s specifications, reaching 180 deg F rinse.|Mop sink available, but not well maintained properly in the basement. See 12C.|Observed food prep sink with air gap. Discussed washing fruits , apples observed, in the food prep sink.|Discussed final cooking temps of potentially hazardous foods with chef. Observe thermapen thermometer with battery.|The walk in cooler temped at 41 Deg F. There were no foods in the cooling phase in the cooler at the time. |Discussed cooling methods with the chef. Chef stated that he cools large stocks and gravies rapidly in an ice bath, ice bath was observed during inspection. Inspector observed active ice baths located in front of the cooking line used for cooling during the inspection. 2 Ice machines located in the basement. The said ice bath well is located near the main cooking line upstairs filled with ice used for active cooling of soups, stocks, and gravies available for use all day long. Cold holding units all had thermometers within them, all were recording temps of 45 deg F or less for air temp and also the food product within. |Grease trap located in the basement and maintained regularly, per operator.|Currently, there was no hot holding in the facility. Discussed sick worker policy with the operator.
2019-10-28InspectionCritical: 0, Noncritical: 1, Violation Items: 8A
2018-04-09Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
Cooler out of temperature at previous inspection at 33-43 degrees.
2018-03-07InspectionCritical: 0, Noncritical: 0, Violation Items:
cooler at 40 degrees.
2018-03-05InspectionCritical: 1, Noncritical: 4, Violation Items: 11B; 14A; 5E; 8A
2017-07-25InspectionCritical: 0, Noncritical: 0, Violation Items:
2017-07-06InspectionCritical: 0, Noncritical: 2, Violation Items: 10B; 15B
2016-12-14InspectionCritical: 0, Noncritical: 1, Violation Items: 8B
2016-11-18InspectionCritical: 0, Noncritical: 1, Violation Items: 15A
2015-12-29InspectionCritical: 0, Noncritical: 1, Violation Items: 10B
2015-12-14InspectionCritical: 0, Noncritical: 1, Violation Items: 15B
2014-12-29InspectionCritical: 0, Noncritical: 0, Violation Items:
2013-12-20InspectionCritical: 0, Noncritical: 2, Violation Items: 15A; 8A
2012-12-21InspectionCritical: 0, Noncritical: 0, Violation Items:
2012-12-11InspectionCritical: 0, Noncritical: 1, Violation Items: 8E
2012-01-13Re-InspectionCritical: 0, Noncritical: 2, Violation Items: 14A; 14B
2011-12-27InspectionCritical: 1, Noncritical: 7, Violation Items: 14A; 15A; 1H; 8A
2010-12-22InspectionCritical: 0, Noncritical: 2, Violation Items: 12C; 9B
2009-12-29InspectionCritical: 1, Noncritical: 4, Violation Items: 14A; 15A; 1F; 8A; 8E
2008-12-29InspectionCritical: 0, Noncritical: 0, Violation Items:
2007-12-12InspectionCritical: 0, Noncritical: 1, Violation Items: 10B
2006-12-18InspectionCritical: 0, Noncritical: 2, Violation Items: 8A; 8E
2005-12-09InspectionCritical: , Noncritical: , Violation Items:
2004-09-23InspectionCritical: , Noncritical: , Violation Items:
2003-12-04InspectionCritical: , Noncritical: , Violation Items:
2002-11-22InspectionCritical: , Noncritical: , Violation Items:
2000-05-16InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1FCritical ViolationShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
1HCritical ViolationFood from unapproved source, spoiled, adulterated on premises.
5ECritical ViolationEnough 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.
Not Critical Violation
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
14ANot Critical ViolationInsects, rodents present
14BNot Critical ViolationEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
15DNot Critical ViolationImproper storage of cleaning equipment, linens, laundry unacceptable
8ANot Critical ViolationFood 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)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
9BNot Critical ViolationTobacco is used; eating, drinking in food preparation, dishwashing food storage areas

Location Information

Street Address 110 WASHINGTON AVENUE
CityALBANY
StateNY
Zip Code12210

Businesses in the same location

Business NameAddressFood Service DescriptionInspection Date
Avenue Bake Shop 110 Washington Avenue, Endicott, NY 13760Bakery2005-07-13

Businesses in nearby locations

Business NameAddressFood Service DescriptionInspection Date
Dunkin Donuts - 99 Washington Ave. · Commerce Donuts, LLC. 99 Washington Avenue, Albany, NY 12210Restaurant2017-05-16
U.S. News @ A.E. Smith Office Building · U.S. News (State) 80 South Swan Street, Albany, NY 12210Restaurant2023-08-21
A.E. Smith Cafe' 58 S. Swan St., Albany, NYRestaurant2002-02-26
A Better Bite · Better Bite, A · 8-On, Inc. 99 Washington Avenue, Albany, NY 12210Restaurant2023-04-18
Museum Cafe · Albany Inst. of History & Art · Albany Institute of History & Art 125 Washington Avenue, Albany, NY 12210Restaurant2023-09-13
Anna O'Keeffe's Pub · 5b 1g Enterprises, Inc. 138 Washington Avenue, Albany, NY 12210Restaurant2013-09-09
Frozen Desert 99 Washington Avenue, Albany, NY 12207Frozen Desserts2003-01-23
Capitol Lunch Cafeteria Commissary 99 Washington Avenue, Albany, NY 12210Commissary2003-11-19
Frozen Dessert-Dunkin Donuts · Dunkin Donuts - 99 Washington Ave. 99 Washington Avenue, Albany, NY 12210Frozen Desserts2017-05-16
Pinto & Hobbs Tavern · Jessica & Charles, Inc. 142 Washington Avenue, Albany, NY 12210Tavern2018-08-17

Businesses in the same zip code

Business NameAddressFood Service DescriptionInspection Date
Lo - Fi · Post Project, LLC. 200 - 202 Lark Street, Albany, NY 12210Tavern2023-09-20
Ben & Jerry's · Captain Boker, LLC. 467 Madison Avenue, Albany, NY 12210Ice Cream Store2023-05-22
U.S. News @ A.E. Smith Office Building · U.S. News (State) 80 South Swan Street, Albany, NY 12210Restaurant2023-08-21
Savoy Taproom Frozen Desset 301 Lark Street, Albany, NY 12210Frozen Desserts2023-10-13
Oh Bar · 304 Lark, Inc. 304 Lark Street, Albany, NY 12210Restaurant2023-09-20
El Loco Mexican Cafe · Grow The Ground Green, LLC. 465 Madison Avenue, Albany, NY 12210Restaurant2023-08-02
Five Guys Latham · Fgnyc Latham, LLC. 602 Loudon Road, Latham, NY 12210Restaurant/Catering Operation2023-07-19
Israel A.M.E. Church Pantry 381 Hamilton Street, Albany, NY 12210Food Service Establishment2023-08-30
Museum Cafe · Albany Inst. of History & Art · Albany Institute of History & Art 125 Washington Avenue, Albany, NY 12210Restaurant2023-09-13
Metropolitan Camp Kitchen · Metropolitan Ntm Baptist Church 105 2nd STREET, Albany, NY 12210Restaurant2023-07-12
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Improve Information

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Dataset Information

This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.

There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.

To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.