La Placita Restaurant, 55 South Central Plaza, Spring Valley, NY 10977 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: LA PLACITA RESTAURANT
Address: 55 South Central Plaza, Spring Valley, NY 10977
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 37
Last inspection: 01/26/2016
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
  • Insects, rodents present
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 01/26/2016Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Insects, rodents present
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Non food contact surfaces of equipment not clean
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 10/29/2015Inspection
No violation noted during this evaluation. 03/16/2015Re-Inspection
  • 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)
  • Non food contact surfaces of equipment not clean
 02/18/2015Re-Inspection
  • 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)
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Non food contact surfaces of equipment not clean
  • Insects, rodents present
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 01/05/2015Inspection
No violation noted during this evaluation. 08/28/2014Re-Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Pesticide application not supervised by a certified applicator
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 08/14/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 01/28/2014Inspection
No violation noted during this evaluation. 10/23/2013Re-Inspection
No violation noted during this evaluation. 10/07/2013Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 08/05/2013Re-Inspection
No violation noted during this evaluation. 06/06/2013Re-Inspection
  • Critical: Unwrapped/potentially hazardous foods are reserved.
 05/23/2013Re-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: Unwrapped/potentially hazardous foods are reserved.
 04/26/2013Inspection
No violation noted during this evaluation. 01/28/2013Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 01/22/2013Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/28/2012Inspection
No violation noted during this evaluation. 06/06/2012Re-Inspection
No violation noted during this evaluation. 05/15/2012Inspection
No violation noted during this evaluation. 01/18/2012Inspection
No violation noted during this evaluation. 06/08/2011Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 06/02/2011Re-Inspection
No violation noted during this evaluation. 05/16/2011Inspection
No violation noted during this evaluation. 01/04/2011Inspection
No violation noted during this evaluation. 10/14/2010Re-Inspection
No violation noted during this evaluation. 09/02/2010Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 08/12/2010Inspection
No violation noted during this evaluation. 07/12/2010Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 06/18/2010Re-Inspection
No violation noted during this evaluation. 05/25/2010Inspection
  • 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.
 05/04/2010Inspection
No violation noted during this evaluation. 01/27/2010Re-Inspection
No violation noted during this evaluation. 01/12/2010Inspection
No violation noted during this evaluation. 05/15/2009Inspection
No violation noted during this evaluation. 01/16/2009Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 05/07/2008Inspection
No violation noted during this evaluation. 01/07/2008Inspection

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