Kosher Castle, 43 Route 59, Monsey, NY 10952 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: KOSHER CASTLE
Address: 43 Route 59, Monsey, NY 10952
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 32
Last inspection: 02/01/2016
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
 02/01/2016InspectionGloves in use upon arrival.
  • Pesticide application not supervised by a certified applicator
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • 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)
 02/04/2015Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 08/11/2014Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Hot, cold running water not provided, pressure inadequate
 02/26/2014Re-Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Hot, cold running water not provided, pressure inadequate
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 01/29/2014Inspection
No violation noted during this evaluation. 08/07/2013Re-Inspection
No violation noted during this evaluation. 06/17/2013Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 05/21/2013Inspection
No violation noted during this evaluation. 01/22/2013Inspection
No violation noted during this evaluation. 07/03/2012Re-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.
 06/25/2012Re-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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 05/30/2012Inspection
No violation noted during this evaluation. 01/04/2012Inspection
No violation noted during this evaluation. 01/27/2011Inspection
No violation noted during this evaluation. 05/24/2010Re-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.
 05/13/2010Inspection
No violation noted during this evaluation. 02/04/2010Re-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 kept at or above 140oF during hot holding.
 01/21/2010Inspection
No violation noted during this evaluation. 10/29/2009Inspection
No violation noted during this evaluation. 02/25/2009Re-Inspection
No violation noted during this evaluation. 02/18/2009Re-Inspection
No violation noted during this evaluation. 01/22/2009Inspection
No violation noted during this evaluation. 07/08/2008Re-Inspection
No violation noted during this evaluation. 02/11/2008Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 12/27/2007Inspection
No violation noted during this evaluation. 05/29/2007Re-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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 05/08/2007Inspection
No violation noted during this evaluation. 02/15/2007Re-Inspection
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 01/23/2007Inspection
No violation noted during this evaluation. 05/23/2006Inspection
No violation noted during this evaluation. 02/14/2006Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 01/24/2006Inspection

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