Old Country Bakery, 156 North Main Street, Spring Valley, NY 10977 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: OLD COUNTRY BAKERY
Address: 156 North Main Street, Spring Valley, NY 10977
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 14
Last inspection: 01/22/2016
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Inspection findings

Inspection date

Type

Comments
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 01/22/2016Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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)
 01/15/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Pesticide application not supervised by a certified applicator
 01/28/2014Inspection
No violation noted during this evaluation. 01/10/2013Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 01/17/2012Inspection
No violation noted during this evaluation. 01/21/2011Inspection
No violation noted during this evaluation. 01/04/2010Inspection
No violation noted during this evaluation. 01/20/2009Inspection
No violation noted during this evaluation. 02/06/2008Re-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 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.
 01/15/2008Inspection
No violation noted during this evaluation. 02/01/2007Inspection
No violation noted during this evaluation. 08/04/2006Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 07/13/2006Inspection
No violation noted during this evaluation. 01/09/2006Inspection

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