Jade Village, 606 South Pascack Road, Chestnut Ridge, NY 10977 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: JADE VILLAGE
Address: 606 South Pascack Road, Chestnut Ridge, NY 10977
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 27
Last inspection: 02/10/2016
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
 02/10/2016Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 02/10/2015Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Non food contact surfaces of equipment not clean
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 02/21/2014Inspection
No violation noted during this evaluation. 06/06/2013Re-Inspection
  • 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.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 05/14/2013Inspection
No violation noted during this evaluation. 01/17/2013Inspection
No violation noted during this evaluation. 05/30/2012Inspection
No violation noted during this evaluation. 01/31/2012Re-Inspection
No violation noted during this evaluation. 01/03/2012Inspection
No violation noted during this evaluation. 11/17/2011Inspection
No violation noted during this evaluation. 01/26/2011Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 01/25/2011Inspection
No violation noted during this evaluation. 01/03/2011Inspection
No violation noted during this evaluation. 05/13/2010Inspection
No violation noted during this evaluation. 01/21/2010Inspection
  • 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.
 11/23/2009Re-Inspection
  • 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.
 11/16/2009Re-Inspection
  • 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.
 10/29/2009Inspection
No violation noted during this evaluation. 01/26/2009Inspection
No violation noted during this evaluation. 05/07/2008Inspection
No violation noted during this evaluation. 01/29/2008Inspection
No violation noted during this evaluation. 05/11/2007Inspection
No violation noted during this evaluation. 01/24/2007Inspection
No violation noted during this evaluation. 05/10/2006Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 04/13/2006Inspection
No violation noted during this evaluation. 01/20/2006Re-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: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 01/04/2006Inspection

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