Loune's Kitchen, 75 North Main Street, Spring Valley, NY 10977 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: LOUNE'S KITCHEN
Address: 75 North Main Street, Spring Valley, NY 10977
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 19
Last inspection: 02/08/2016
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Inspection findings

Inspection date

Type

Comments
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Non food contact surfaces of equipment not clean
 02/08/2016Re-Inspection
  • Non food contact surfaces of equipment not clean
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • 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
 02/05/2016Inspection
No violation noted during this evaluation. 05/26/2015Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 05/05/2015Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 12/22/2014Inspection
  • Improper thawing procedures used
 02/26/2014Re-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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Pesticide application not supervised by a certified applicator
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 02/06/2014Inspection
No violation noted during this evaluation. 08/13/2013Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 06/06/2013Re-Inspection
No violation noted during this evaluation. 05/07/2013Inspection
No violation noted during this evaluation. 01/28/2013Re-Inspection
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • 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.
 01/18/2013Inspection
No violation noted during this evaluation. 05/31/2012Inspection
No violation noted during this evaluation. 01/24/2012Inspection
No violation noted during this evaluation. 11/04/2011Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 10/11/2011Inspection
No violation noted during this evaluation. 03/28/2011Re-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.
 03/08/2011Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 02/23/2011Inspection

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