Panaderia Ecuatoriana, 99 South Central Avenue, Spring Valley, NY 10977 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: PANADERIA ECUATORIANA
Address: 99 South Central Avenue, Spring Valley, NY 10977
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 27
Last inspection: 01/25/2016
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Insects, rodents present
 01/25/2016Inspection
  • 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)
 05/07/2015Inspection
  • Insects, rodents present
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non food contact surfaces of equipment not clean
 01/07/2015Inspection
No violation noted during this evaluation. 01/14/2014Inspection
No violation noted during this evaluation. 10/16/2013Re-Inspection
  • 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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 10/02/2013Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 09/10/2013Inspection
No violation noted during this evaluation. 07/10/2013Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 06/13/2013Re-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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 05/31/2013Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 05/15/2013Inspection
No violation noted during this evaluation. 01/24/2013Re-Inspection
No violation noted during this evaluation. 01/02/2013Inspection
No violation noted during this evaluation. 11/14/2012Re-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.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 10/10/2012Inspection
No violation noted during this evaluation. 01/31/2012Re-Inspection
No violation noted during this evaluation. 01/04/2012Inspection
No violation noted during this evaluation. 05/13/2011Inspection
No violation noted during this evaluation. 01/13/2011Inspection
No violation noted during this evaluation. 05/27/2010Re-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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 05/05/2010Inspection
No violation noted during this evaluation. 01/29/2010Inspection
No violation noted during this evaluation. 06/03/2009Re-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.
 05/04/2009Re-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.
 04/20/2009Inspection
No violation noted during this evaluation. 01/12/2009Inspection
No violation noted during this evaluation. 10/23/2008Inspection

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