Handi Roti Restaurant, 130 East Route 59, Spring Valley, NY 10977 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: HANDI ROTI RESTAURANT
Address: 130 East Route 59, Spring Valley, NY 10977
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 16
Last inspection: 01/12/2016
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/12/2016Inspection
  • Non food contact surfaces of equipment not clean
 05/19/2015Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 01/26/2015Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 05/05/2014Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 01/24/2014Inspection
No violation noted during this evaluation. 05/01/2013Inspection
No violation noted during this evaluation. 01/17/2013Inspection
No violation noted during this evaluation. 06/07/2012Re-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.
 05/29/2012Inspection
No violation noted during this evaluation. 01/31/2012Re-Inspection
No violation noted during this evaluation. 01/17/2012Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 01/05/2012Inspection
No violation noted during this evaluation. 05/20/2011Re-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.
  • 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.
 04/27/2011Inspection
No violation noted during this evaluation. 12/21/2010Inspection
No violation noted during this evaluation. 06/18/2010Inspection

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