Best Cousins, 125 East Railroad Avenue, West Haverstraw, NY 10993 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: BEST COUSINS
Address: 125 East Railroad Avenue, West Haverstraw, NY 10993
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 30
Last inspection: 04/16/2015
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Inspection findings

Inspection date

Type

Comments
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Insects, rodents present
 04/16/2015Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/12/2014Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 06/12/2014Re-Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 05/21/2014Re-Inspection
  • Non food contact surfaces of equipment not clean
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 04/08/2014Inspection
  • 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.
 08/29/2013Inspection
No violation noted during this evaluation. 03/28/2013Inspection
No violation noted during this evaluation. 08/14/2012Inspection
No violation noted during this evaluation. 04/09/2012Inspection
No violation noted during this evaluation. 01/11/2012Re-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.
 12/19/2011Inspection
No violation noted during this evaluation. 04/07/2011Inspection
No violation noted during this evaluation. 08/19/2010Inspection
No violation noted during this evaluation. 04/16/2010Inspection
No violation noted during this evaluation. 01/15/2010Re-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.
 12/15/2009Inspection
No violation noted during this evaluation. 03/27/2009Inspection
No violation noted during this evaluation. 02/23/2009Re-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.
 01/02/2009Re-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.
 12/22/2008Inspection
No violation noted during this evaluation. 08/05/2008Re-Inspection
  • 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: 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.
 07/16/2008Inspection
No violation noted during this evaluation. 04/25/2008Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 04/07/2008Inspection
No violation noted during this evaluation. 08/27/2007Inspection
No violation noted during this evaluation. 04/18/2007Inspection
  • 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.
 04/04/2007Inspection
No violation noted during this evaluation. 08/18/2006Inspection
No violation noted during this evaluation. 03/28/2006Inspection
No violation noted during this evaluation. 11/28/2005Inspection

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