Nyack College, 106 South Highland Avenue, Nyack, NY 10960 - Food Service Establishment inspection findings and violations

  1. All Cities
  2. NY small cities
  3. NY smaller cities
  4. New York
  5. New York Restaurants

Business Info

Restaurant name: NYACK COLLEGE
Address: 106 South Highland Avenue, Nyack, NY 10960
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 29
Last inspection: 02/23/2016
Add photo of this business Description:

Restaurant representatives - add corrected or new information about Nyack College, 106 South Highland Avenue, Nyack, NY 10960 »


Inspection findings

Inspection date

Type

Comments
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Non food contact surfaces of equipment not clean
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 02/23/2016InspectionGloves in use, Hot and cold holding temps ok. Handwashing ok.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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)
  • Hot, cold running water not provided, pressure inadequate
 09/25/2015Inspection
No violation noted during this evaluation. 10/16/2014Re-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.
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non food contact surfaces of equipment not clean
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 09/30/2014Inspection
No violation noted during this evaluation. 09/23/2013Inspection
No violation noted during this evaluation. 02/13/2013Inspection
No violation noted during this evaluation. 10/10/2012Re-Inspection
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • 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.
 10/04/2012Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 09/18/2012Inspection
No violation noted during this evaluation. 08/13/2012Inspection
No violation noted during this evaluation. 03/29/2012Re-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.
  • 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.
 03/01/2012Inspection
No violation noted during this evaluation. 09/28/2011Inspection
No violation noted during this evaluation. 03/24/2011Inspection
No violation noted during this evaluation. 09/28/2010Inspection
No violation noted during this evaluation. 04/16/2010Inspection
  • 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.
  • 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.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 03/02/2010Inspection
No violation noted during this evaluation. 10/16/2009Inspection
No violation noted during this evaluation. 05/06/2009Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 09/10/2008Inspection
No violation noted during this evaluation. 04/03/2008Re-Inspection
  • 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 above 140oF during hot holding.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 02/28/2008Inspection
No violation noted during this evaluation. 09/17/2007Inspection
No violation noted during this evaluation. 04/17/2007Re-Inspection
No violation noted during this evaluation. 02/28/2007Inspection
No violation noted during this evaluation. 09/19/2006Inspection
No violation noted during this evaluation. 02/28/2006Re-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.
 02/15/2006Inspection
No violation noted during this evaluation. 10/05/2005Re-Inspection

Do you have any questions you'd like to ask about NYACK COLLEGE? Post them here so others can see them and respond.

×
NYACK COLLEGE respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend NYACK COLLEGE to others? (optional)
  
Add photo of NYACK COLLEGE (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
TIME OUT RESTAURANT & BARWorcester, NY
*****
NASICHANew York, NY
*****
ROME POLISH HOMERome, NY
****
STARBUCKS COFFEENew York, NY
CLUBHOUSE OF SUFFOLKRonkonkoma, NY
*
CELEBRITY DINERSyosset, NY
*****
POLITO BAKERYNew Hyde Park, NY
*****
FRONT PAGE RESTAURANTNew York, NY
CAMP ADAS BNOS VIENMonticello, NY
AUNTIE ANNE'S @ THE WINDMILLPenn Yan, NY
*****

Restaurants in neighborhood

Name
MAURA'S KITCHEN DELI - RESTAURANT
CAMP RAMAH
BEST WESTERN NYACK ON HUDSON
RUSSIAN HOLY VIRGIN CHURCH
DUNKIN' DONUTS - Nyack
REY DEL POLLO
PALS NEIGHBORHOOD BAGEL & DELI
TRUE FOOD

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. NY small cities
  3. NY smaller cities
  4. New York
  5. New York Restaurants