Murasaki Japanese Cuisine, 138 Main Street, Nyack, NY 10960 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: MURASAKI JAPANESE CUISINE
Address: 138 Main Street, Nyack, NY 10960
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 36
Last inspection: 03/04/2016
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Inspection findings

Inspection date

Type

Comments
  • Pesticide application not supervised by a certified applicator
 03/04/2016Inspection
  • Non food contact surfaces of equipment not clean
 09/30/2015Inspection
  • 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
 05/07/2015Inspection
  • 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)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 08/13/2014Inspection
No violation noted during this evaluation. 10/16/2013Re-Inspection
No violation noted during this evaluation. 10/02/2013Re-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.
 09/11/2013Inspection
No violation noted during this evaluation. 06/27/2013Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • 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.
 06/11/2013Inspection
No violation noted during this evaluation. 01/29/2013Inspection
  • 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.
 11/02/2012Inspection
No violation noted during this evaluation. 09/12/2012Inspection
No violation noted during this evaluation. 05/07/2012Re-Inspection
No violation noted during this evaluation. 03/29/2012Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 03/15/2012Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 02/14/2012Inspection
No violation noted during this evaluation. 10/04/2011Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/07/2011Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 03/09/2011Inspection
No violation noted during this evaluation. 10/12/2010Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 09/23/2010Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/20/2010Inspection
No violation noted during this evaluation. 03/23/2010Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 03/16/2010Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 02/08/2010Inspection
No violation noted during this evaluation. 09/28/2009Inspection
No violation noted during this evaluation. 06/03/2009Re-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: 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.
 05/28/2009Inspection
No violation noted during this evaluation. 02/10/2009Inspection
No violation noted during this evaluation. 09/26/2008Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/09/2008Inspection
No violation noted during this evaluation. 07/16/2008Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 06/27/2008Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 06/09/2008Inspection
No violation noted during this evaluation. 02/21/2008Inspection
No violation noted during this evaluation. 12/12/2007Inspection

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