Clarkstown North High School-Main, 151 Congers Road, New City, NY 10956 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: CLARKSTOWN NORTH HIGH SCHOOL-MAIN
Address: 151 Congers Road, New City, NY 10956
County: Rockland
Local health department: Rockland County
Restaurant type: School K-12 Food Service
Total inspections: 49
Last inspection: 10/15/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 10/15/2015Inspection
No violation noted during this evaluation. 10/15/2015Inspection
No violation noted during this evaluation. 04/13/2015Inspection
No violation noted during this evaluation. 04/13/2015Re-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.
 03/19/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 11/03/2014Inspection
No violation noted during this evaluation. 11/03/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 03/24/2014Inspection
No violation noted during this evaluation. 03/24/2014Inspection
No violation noted during this evaluation. 10/25/2013Inspection
No violation noted during this evaluation. 10/25/2013Inspection
No violation noted during this evaluation. 05/02/2013Re-Inspection
  • 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.
 04/04/2013Re-Inspection
No violation noted during this evaluation. 02/26/2013Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • 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.
 02/26/2013Inspection
No violation noted during this evaluation. 01/04/2013Inspection
No violation noted during this evaluation. 10/24/2012Inspection
No violation noted during this evaluation. 10/24/2012Inspection
No violation noted during this evaluation. 02/09/2012Inspection
No violation noted during this evaluation. 02/09/2012Inspection
No violation noted during this evaluation. 10/28/2011Inspection
No violation noted during this evaluation. 10/28/2011Inspection
No violation noted during this evaluation. 04/05/2011Inspection
  • 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.
 04/05/2011Inspection
No violation noted during this evaluation. 10/25/2010Inspection
No violation noted during this evaluation. 09/16/2010Inspection
No violation noted during this evaluation. 03/26/2010Re-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.
 03/08/2010Inspection
No violation noted during this evaluation. 03/08/2010Inspection
No violation noted during this evaluation. 11/06/2009Inspection
No violation noted during this evaluation. 11/06/2009Inspection
No violation noted during this evaluation. 04/23/2009Inspection
  • 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.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
 03/25/2009Re-Inspection
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • 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.
 03/09/2009Inspection
No violation noted during this evaluation. 03/09/2009Inspection
No violation noted during this evaluation. 11/18/2008Re-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: 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.
 10/07/2008Inspection
No violation noted during this evaluation. 10/07/2008Inspection
No violation noted during this evaluation. 03/26/2008Inspection
No violation noted during this evaluation. 01/03/2008Inspection
No violation noted during this evaluation. 10/25/2007Inspection
No violation noted during this evaluation. 10/03/2007Inspection
No violation noted during this evaluation. 03/01/2007Inspection
No violation noted during this evaluation. 03/01/2007Inspection
No violation noted during this evaluation. 10/03/2006Inspection
No violation noted during this evaluation. 09/27/2006Inspection
No violation noted during this evaluation. 03/10/2006Inspection
No violation noted during this evaluation. 02/16/2006Inspection
No violation noted during this evaluation. 11/07/2005Inspection

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