Nyack Pour House, 102 Main Street, Nyack, NY 10960 - Food Service Establishment inspection findings and violations



Business Info

Restaurant name: NYACK POUR HOUSE
Address: 102 Main Street, Nyack, NY 10960
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 23
Last inspection: 02/23/2016

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Inspection findings

Inspection date

Type

Comments

  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Non food contact surfaces of equipment not clean
02/23/2016Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Insects, rodents present
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
10/13/2015Re-Inspection
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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)
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Insects, rodents present
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Non food contact surfaces of equipment not clean
  • 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.
09/29/2015Inspection
No violation noted during this evaluation. 05/20/2015Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
05/07/2015Inspection
  • Pesticide application not supervised by a certified applicator
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Insects, rodents present
10/16/2014Re-Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • 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)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Insects, rodents present
09/24/2014Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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.
05/07/2014Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
11/26/2013Re-Inspection
No violation noted during this evaluation. 08/29/2013Inspection
No violation noted during this evaluation. 06/18/2013Re-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.
06/04/2013Inspection
No violation noted during this evaluation. 02/07/2013Inspection
No violation noted during this evaluation. 09/28/2012Re-Inspection
No violation noted during this evaluation. 09/25/2012Inspection
No violation noted during this evaluation. 03/15/2012Re-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.
02/27/2012Inspection
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.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
08/29/2011Inspection
No violation noted during this evaluation. 03/18/2011Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
02/15/2011Inspection
No violation noted during this evaluation. 12/01/2010Inspection
No violation noted during this evaluation. 10/12/2010Inspection

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