Bon Accueil Restaurant, 71 South Central Avenue, Spring Valley, NY 10977 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: BON ACCUEIL RESTAURANT
Address: 71 South Central Avenue, Spring Valley, NY 10977
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 36
Last inspection: 01/26/2016
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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)
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 01/26/2016Inspection
No violation noted during this evaluation. 07/02/2015Re-Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 05/27/2015Re-Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 05/01/2015Inspection
  • 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)
 01/16/2015Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 01/14/2014Inspection
No violation noted during this evaluation. 05/01/2013Inspection
No violation noted during this evaluation. 01/08/2013Inspection
No violation noted during this evaluation. 05/31/2012Inspection
No violation noted during this evaluation. 01/31/2012Re-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 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.
 01/19/2012Inspection
No violation noted during this evaluation. 07/07/2011Inspection
No violation noted during this evaluation. 05/10/2011Inspection
No violation noted during this evaluation. 04/07/2011Re-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.
 03/08/2011Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 02/23/2011Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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.
 02/15/2011Re-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.
  • 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.
 01/04/2011Inspection
No violation noted during this evaluation. 05/04/2010Inspection
No violation noted during this evaluation. 01/12/2010Inspection
No violation noted during this evaluation. 04/17/2009Inspection
No violation noted during this evaluation. 01/09/2009Inspection
No violation noted during this evaluation. 05/28/2008Inspection
No violation noted during this evaluation. 01/25/2008Inspection
No violation noted during this evaluation. 10/26/2007Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 10/12/2007Inspection
No violation noted during this evaluation. 04/20/2007Inspection
No violation noted during this evaluation. 01/26/2007Inspection
No violation noted during this evaluation. 12/08/2006Inspection
No violation noted during this evaluation. 05/10/2006Re-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: 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.
 04/18/2006Inspection
No violation noted during this evaluation. 12/19/2005Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 12/13/2005Inspection
No violation noted during this evaluation. 10/19/2005Re-Inspection
No violation noted during this evaluation. 10/17/2005Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 10/13/2005Inspection

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