Avispa Food Mart Deli, 136 Main Street, Nyack, NY 10960 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: AVISPA FOOD MART DELI
Address: 136 Main Street, Nyack, NY 10960
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 35
Last inspection: 02/22/2016
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 02/22/2016InspectionSteam table temperatures ok. Gloves in use.
No violation noted during this evaluation. 10/05/2015Inspection
  • Non food contact surfaces of equipment not clean
 02/20/2015Inspection
No violation noted during this evaluation. 11/21/2014Re-Inspection
No violation noted during this evaluation. 10/15/2014Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/19/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
 05/28/2014Inspection
No violation noted during this evaluation. 09/17/2013Inspection
No violation noted during this evaluation. 06/04/2013Inspection
No violation noted during this evaluation. 02/07/2013Inspection
No violation noted during this evaluation. 09/28/2012Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/10/2012Inspection
No violation noted during this evaluation. 07/24/2012Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 06/22/2012Inspection
No violation noted during this evaluation. 03/29/2012Re-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.
 03/15/2012Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 02/29/2012Inspection
No violation noted during this evaluation. 09/07/2011Re-Inspection
No violation noted during this evaluation. 08/29/2011Inspection
No violation noted during this evaluation. 06/21/2011Re-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.
 06/14/2011Inspection
No violation noted during this evaluation. 02/09/2011Inspection
No violation noted during this evaluation. 10/01/2010Inspection
No violation noted during this evaluation. 02/22/2010Inspection
No violation noted during this evaluation. 10/23/2009Re-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.
 09/21/2009Inspection
No violation noted during this evaluation. 07/07/2009Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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: 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.
 06/15/2009Inspection
No violation noted during this evaluation. 03/13/2009Re-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.
 02/10/2009Inspection
No violation noted during this evaluation. 08/27/2008Inspection
No violation noted during this evaluation. 03/13/2008Re-Inspection
No violation noted during this evaluation. 02/27/2008Inspection
No violation noted during this evaluation. 10/02/2007Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 08/03/2007Inspection

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