Doca's, 125 Main Street, Ossining, NY 10562 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: DOCA'S
Address: 125 Main Street, Ossining, NY 10562
County: Westchester
Local health department: Westchester County
Restaurant type: Food Service Establishment
Total inspections: 23
Last inspection: 12/29/2015
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Inspection findings

Inspection date

Type

Comments
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Non food contact surfaces of equipment not clean
 12/29/2015Re-InspectionAll other violations from previous inspection observed corrected at this time
No violation noted during this evaluation. 11/24/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 01/13/2015Inspection
No violation noted during this evaluation. 09/25/2014Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 01/22/2014Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/29/2013Inspection
  • Non food contact surfaces of equipment not clean
 01/25/2013Inspection
  • Non food contact surfaces of equipment not clean
 11/27/2012Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 02/10/2012Inspection
  • Inadequate personal cleanliness
 10/18/2011Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 03/03/2011Inspection
  • Non food contact surfaces of equipment not clean
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 10/29/2010Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 03/05/2010Inspection
No violation noted during this evaluation. 04/29/2009Re-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.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 04/23/2009Inspection
  • In use food dispensing utensils improperly stored
 12/04/2008Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 03/14/2008Re-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: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 03/11/2008Inspection
No violation noted during this evaluation. 11/14/2007Inspection
No violation noted during this evaluation. 03/29/2007Inspection
No violation noted during this evaluation. 11/02/2006Inspection
No violation noted during this evaluation. 04/12/2006Inspection
No violation noted during this evaluation. 11/02/2005Inspection

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