Airmont Eats, 211 Route 59, Airmont, NY 10901 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: AIRMONT EATS
Address: 211 Route 59, Airmont, NY 10901
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 16
Last inspection: 01/12/2016
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Inspection findings

Inspection date

Type

Comments
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 01/12/2016Inspection
No violation noted during this evaluation. 04/14/2015Inspection
No violation noted during this evaluation. 12/23/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 05/05/2014Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 12/30/2013Inspection
No violation noted during this evaluation. 06/03/2013Re-Inspection
No violation noted during this evaluation. 04/29/2013Inspection
No violation noted during this evaluation. 12/19/2012Inspection
No violation noted during this evaluation. 04/26/2012Inspection
No violation noted during this evaluation. 12/22/2011Inspection
No violation noted during this evaluation. 01/06/2011Inspection
No violation noted during this evaluation. 05/21/2010Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 05/04/2010Inspection
  • 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.
 01/08/2010Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 11/10/2009Re-Inspection
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • 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: 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.
 10/22/2009Inspection

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