Los Olivos Bakery, 245 West Main Street, Middletown, NY 10940 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: LOS OLIVOS BAKERY
Address: 245 West Main Street, Middletown, NY 10940
County: Orange
Local health department: Orange County
Restaurant type: Food Service Establishment
Total inspections: 4
Last inspection: 12/30/2015
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Inspection findings

Inspection date

Type

Comments
  • 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 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.
 12/30/2015Re-Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Insects, rodents present
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 10/02/2015Inspection
No violation noted during this evaluation. 04/02/2015Re-Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Improper use and storage of clean, sanitized equipment and utensils
 03/12/2015Inspection

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