No violation noted during this evaluation. | 10/07/2015 | Inspection | |
No violation noted during this evaluation. | 09/09/2014 | Inspection | |
No violation noted during this evaluation. | 09/24/2013 | Inspection | |
No violation noted during this evaluation. | 09/10/2012 | Inspection | |
No violation noted during this evaluation. | 11/17/2011 | Re-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.
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10/27/2011 | Inspection | |
No violation noted during this evaluation. | 10/14/2011 | Re-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.
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09/23/2011 | Inspection | |
No violation noted during this evaluation. | 10/06/2010 | Inspection | |
No violation noted during this evaluation. | 10/15/2009 | Inspection | |
No violation noted during this evaluation. | 09/25/2008 | Inspection | |
No violation noted during this evaluation. | 09/26/2007 | Inspection | |
No violation noted during this evaluation. | 09/06/2006 | Inspection | |
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