School Of The Holy Child / Compass, 2225 Westchester Avenue, Rye, NY 10580 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: SCHOOL OF THE HOLY CHILD / COMPASS
Address: 2225 Westchester Avenue, Rye, NY 10580
County: Westchester
Local health department: Westchester County
Restaurant type: School K-12 Food Service
Total inspections: 20
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 01/20/2016InspectionALL NOTED VIOLATIONS MUST BE CORRECTED BY NEXT ROUTINE INSPECTION. CONDUCTED A HACCP INSPECTION DURING VISIT.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/04/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 05/28/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
 10/30/2014Inspection
  • 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)
 04/07/2014Inspection
  • 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)
 12/16/2013Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 04/02/2013Inspection
  • 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)
 10/17/2012Inspection
No violation noted during this evaluation. 02/17/2012Inspection
No violation noted during this evaluation. 10/14/2011Inspection
No violation noted during this evaluation. 04/08/2011Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 10/26/2010Inspection
No violation noted during this evaluation. 03/08/2010Re-Inspection
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
  • Improper thawing procedures used
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 03/03/2010Inspection
No violation noted during this evaluation. 11/25/2009Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 12/01/2008Re-Inspection
  • 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
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Single service items reused, improperly stored, dispensed, not used when required
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 11/19/2008Inspection
No violation noted during this evaluation. 04/07/2008Inspection
No violation noted during this evaluation. 12/20/2007Inspection
No violation noted during this evaluation. 09/04/2007Inspection

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