Paraiso Latino, 72 Main Street, Pine Bush, NY 12566 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: PARAISO LATINO
Address: 72 Main Street, Pine Bush, NY 12566
County: Orange
Local health department: Orange County
Restaurant type: Food Service Establishment
Total inspections: 21
Last inspection: 12/10/2015
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 12/10/2015Inspection
No violation noted during this evaluation. 05/07/2015Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • 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)
 04/03/2015Inspection
No violation noted during this evaluation. 01/15/2015Re-Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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)
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Single service items reused, improperly stored, dispensed, not used when required
 12/18/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 05/02/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 09/03/2013Inspection
No violation noted during this evaluation. 03/21/2013Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 02/28/2013Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 09/27/2012Inspection
No violation noted during this evaluation. 03/30/2012Inspection
No violation noted during this evaluation. 12/19/2011Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 11/26/2011Re-Inspection
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 10/28/2011Inspection
No violation noted during this evaluation. 05/11/2011Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 02/04/2011Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • In use food dispensing utensils improperly stored
 10/05/2010Inspection
No violation noted during this evaluation. 03/23/2010Inspection
No violation noted during this evaluation. 11/09/2009Inspection
  • 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.
 10/23/2009Inspection
No violation noted during this evaluation. 04/23/2009Inspection

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