Crumb's Bakery, 65 Lafayette Avenue, Suffern, NY 10901 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: CRUMB'S BAKERY
Address: 65 Lafayette Avenue, Suffern, NY 10901
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 40
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type

Comments
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non food contact surfaces of equipment not clean
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/20/2016Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 01/07/2015Inspection
No violation noted during this evaluation. 02/21/2014Re-Inspection
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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
 01/15/2014Inspection
No violation noted during this evaluation. 05/08/2013Inspection
No violation noted during this evaluation. 12/18/2012Inspection
No violation noted during this evaluation. 05/24/2012Inspection
No violation noted during this evaluation. 02/09/2012Re-Inspection
No violation noted during this evaluation. 12/27/2011Inspection
No violation noted during this evaluation. 04/27/2011Re-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.
 04/07/2011Inspection
No violation noted during this evaluation. 01/21/2011Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 12/28/2010Inspection
No violation noted during this evaluation. 10/28/2010Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 10/08/2010Re-Inspection
No violation noted during this evaluation. 09/07/2010Inspection
No violation noted during this evaluation. 03/04/2010Re-Inspection
No violation noted during this evaluation. 02/16/2010Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 01/26/2010Inspection
No violation noted during this evaluation. 06/02/2009Re-Inspection
No violation noted during this evaluation. 04/16/2009Inspection
No violation noted during this evaluation. 01/30/2009Inspection
No violation noted during this evaluation. 01/25/2008Inspection
No violation noted during this evaluation. 11/08/2007Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 10/31/2007Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 08/28/2007Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 08/21/2007Inspection
No violation noted during this evaluation. 06/29/2007Re-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.
  • Critical: Water/ice: unsafe, unapproved sources, cross connections
 05/11/2007Inspection
No violation noted during this evaluation. 01/19/2007Inspection
No violation noted during this evaluation. 11/15/2006Re-Inspection
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 10/20/2006Re-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.
  • 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.
 10/05/2006Inspection
No violation noted during this evaluation. 05/12/2006Re-Inspection
  • 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.
  • 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: Water/ice: unsafe, unapproved sources, cross connections
 04/19/2006Inspection
No violation noted during this evaluation. 01/31/2006Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 01/25/2006Re-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.
 01/10/2006Inspection
No violation noted during this evaluation. 11/17/2005Re-Inspection
No violation noted during this evaluation. 10/26/2005Inspection

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