Chestnut Ridge Junior High School, 892 South Main Street, Chestnut Ridge, NY 10977 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: CHESTNUT RIDGE JUNIOR HIGH SCHOOL
Address: 892 South Main Street, Chestnut Ridge, NY 10977
County: Rockland
Local health department: Rockland County
Restaurant type: School K-12 Food Service
Total inspections: 28
Last inspection: 10/14/2015
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Inspection findings

Inspection date

Type

Comments
  • 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.
 10/14/2015Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 05/01/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/22/2014Inspection
No violation noted during this evaluation. 05/08/2014Inspection
No violation noted during this evaluation. 10/16/2013Inspection
No violation noted during this evaluation. 04/22/2013Inspection
No violation noted during this evaluation. 10/19/2012Inspection
No violation noted during this evaluation. 03/08/2012Inspection
No violation noted during this evaluation. 10/12/2011Inspection
No violation noted during this evaluation. 05/20/2011Re-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.
 05/05/2011Inspection
No violation noted during this evaluation. 10/13/2010Inspection
No violation noted during this evaluation. 04/20/2010Re-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.
 03/12/2010Inspection
No violation noted during this evaluation. 11/23/2009Re-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.
 11/16/2009Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 10/29/2009Inspection
No violation noted during this evaluation. 05/05/2009Re-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: 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.
 04/06/2009Inspection
No violation noted during this evaluation. 10/15/2008Inspection
No violation noted during this evaluation. 05/12/2008Re-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 such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
  • 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.
 05/07/2008Inspection
No violation noted during this evaluation. 10/11/2007Inspection
No violation noted during this evaluation. 03/29/2007Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 11/09/2006Re-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.
 10/24/2006Inspection
No violation noted during this evaluation. 01/31/2006Inspection
No violation noted during this evaluation. 10/12/2005Inspection

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