Threefold Mainhouse, 285 Hungry Hollow Road, Spring Valley, NY 10977 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: THREEFOLD MAINHOUSE
Address: 285 Hungry Hollow Road, Spring Valley, NY 10977
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 22
Last inspection: 02/05/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 02/05/2016InspectionGloves in use. Facility has a pesticide waiver from the Rockland County Environmental Department. No violations observed.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/10/2015Re-Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Home canned goods, or canned goods from unapproved processor found on premises
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 02/06/2015Inspection
No violation noted during this evaluation. 01/30/2014Inspection
No violation noted during this evaluation. 09/18/2013Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 07/10/2013Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 05/20/2013Inspection
No violation noted during this evaluation. 04/23/2013Re-Inspection
No violation noted during this evaluation. 01/30/2013Re-Inspection
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • 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.
 01/16/2013Inspection
No violation noted during this evaluation. 10/19/2012Inspection
No violation noted during this evaluation. 01/20/2012Inspection
No violation noted during this evaluation. 01/21/2011Inspection
No violation noted during this evaluation. 04/20/2010Inspection
No violation noted during this evaluation. 01/26/2010Inspection
No violation noted during this evaluation. 12/17/2009Re-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.
  • 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.
 11/23/2009Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 11/16/2009Re-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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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.
 10/29/2009Inspection
No violation noted during this evaluation. 02/23/2009Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 02/06/2009Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 01/26/2009Inspection

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