J.C. Sabor Latino Restaurant, 48 South Main Street, Spring Valley, NY 10977 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: J.C. SABOR LATINO RESTAURANT
Address: 48 South Main Street, Spring Valley, NY 10977
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 20
Last inspection: 12/09/2015
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Inspection findings

Inspection date

Type

Comments
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Hot, cold running water not provided, pressure inadequate
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 12/09/2015Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 10/15/2015Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • In use food dispensing utensils improperly stored
 01/02/2015Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 02/21/2014Re-Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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)
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 02/06/2014Inspection
No violation noted during this evaluation. 10/22/2013Inspection
No violation noted during this evaluation. 05/14/2013Inspection
No violation noted during this evaluation. 02/22/2013Re-Inspection
No violation noted during this evaluation. 01/25/2013Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 12/18/2012Inspection
No violation noted during this evaluation. 01/17/2012Inspection
No violation noted during this evaluation. 11/14/2011Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 10/13/2011Inspection
No violation noted during this evaluation. 10/11/2011Inspection
No violation noted during this evaluation. 06/02/2011Re-Inspection
No violation noted during this evaluation. 05/10/2011Inspection
No violation noted during this evaluation. 12/20/2010Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 04/28/2010Inspection
No violation noted during this evaluation. 02/17/2010Re-Inspection
No violation noted during this evaluation. 01/26/2010Re-Inspection

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