- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/01/2016 | Inspection | Gloves in use upon arrival. Steam table temps ok. Handwashing ok. |
- Insects, rodents present
- Non food contact surfaces of equipment not clean
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10/02/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Miscellaneous, Economic Violation, Choking Poster, Training.
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02/25/2015 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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08/22/2014 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Non food contact surfaces of equipment not clean
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03/03/2014 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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09/18/2013 | Inspection | |
| No violation noted during this evaluation. | 05/30/2013 | Inspection | |
| No violation noted during this evaluation. | 02/27/2013 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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02/05/2013 | Inspection | |
| No violation noted during this evaluation. | 09/17/2012 | Inspection | |
| No violation noted during this evaluation. | 05/25/2012 | Inspection | |
| No violation noted during this evaluation. | 02/27/2012 | Inspection | |
| No violation noted during this evaluation. | 10/14/2011 | Re-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: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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10/05/2011 | Re-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: Cooked or prepared foods are subject to cross-contamination from raw foods.
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09/26/2011 | Inspection | |
| No violation noted during this evaluation. | 07/21/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 07/05/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 04/19/2011 | Inspection | |
| No violation noted during this evaluation. | 03/18/2011 | Re-Inspection | |
| No violation noted during this evaluation. | 02/08/2011 | Re-Inspection | |
- 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 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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02/07/2011 | Inspection | |
| No violation noted during this evaluation. | 09/20/2010 | Inspection | |
| No violation noted during this evaluation. | 03/22/2010 | Re-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.
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02/16/2010 | Inspection | |
| No violation noted during this evaluation. | 10/23/2009 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- 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).
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09/08/2009 | Inspection | |
| No violation noted during this evaluation. | 02/17/2009 | Inspection | |
| No violation noted during this evaluation. | 08/25/2008 | 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.
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03/05/2008 | Re-Inspection | |
| No violation noted during this evaluation. | 02/20/2008 | Inspection | |
| No violation noted during this evaluation. | 12/05/2007 | Inspection | |
| No violation noted during this evaluation. | 09/28/2007 | Re-Inspection | |
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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.
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09/05/2007 | Inspection | |
| No violation noted during this evaluation. | 06/27/2007 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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06/05/2007 | Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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02/16/2007 | Inspection | |
| No violation noted during this evaluation. | 09/28/2006 | Re-Inspection | |
- 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.
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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08/21/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Blauvelt Coach Diner, 587 Route 303, Blauvelt, NY 10913 »