Monsey Barbeque, 106 Route 59, Monsey, NY 10952 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: MONSEY BARBEQUE
Address: 106 Route 59, Monsey, NY 10952
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 36
Last inspection: 02/03/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 02/03/2016Re-InspectionPrevious violations corrected.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 02/05/2015Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Non food contact surfaces of equipment not clean
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 01/13/2015Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Pesticide application not supervised by a certified applicator
 02/10/2014Inspection
No violation noted during this evaluation. 05/28/2013Re-Inspection
No violation noted during this evaluation. 05/13/2013Inspection
No violation noted during this evaluation. 01/10/2013Inspection
No violation noted during this evaluation. 08/06/2012Re-Inspection
No violation noted during this evaluation. 06/25/2012Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 05/29/2012Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 01/04/2012Inspection
No violation noted during this evaluation. 01/27/2011Inspection
No violation noted during this evaluation. 05/13/2010Inspection
No violation noted during this evaluation. 01/25/2010Inspection
No violation noted during this evaluation. 06/16/2009Inspection
No violation noted during this evaluation. 05/05/2009Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 04/22/2009Inspection
No violation noted during this evaluation. 01/21/2009Inspection
No violation noted during this evaluation. 07/24/2008Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 07/08/2008Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 04/14/2008Inspection
No violation noted during this evaluation. 02/06/2008Inspection
No violation noted during this evaluation. 01/24/2008Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 01/23/2008Inspection
No violation noted during this evaluation. 12/27/2007Inspection
No violation noted during this evaluation. 10/31/2007Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 10/16/2007Inspection
No violation noted during this evaluation. 06/04/2007Re-Inspection
No violation noted during this evaluation. 05/16/2007Inspection
No violation noted during this evaluation. 02/06/2007Re-Inspection
No violation noted during this evaluation. 12/27/2006Inspection
No violation noted during this evaluation. 06/28/2006Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 05/03/2006Inspection
No violation noted during this evaluation. 02/14/2006Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 01/30/2006Re-Inspection
No violation noted during this evaluation. 12/28/2005Inspection

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