Pasquale's Restaurant & Pizza, 39 Lafayette Avenue, Suffern, NY 10901 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: PASQUALE'S RESTAURANT & PIZZA
Address: 39 Lafayette Avenue, Suffern, NY 10901
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 16
Last inspection: 02/02/2016
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Inspection findings

Inspection date

Type

Comments
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 02/02/2016InspectionSteam table temps all above 140 degrees F.
No violation noted during this evaluation. 02/06/2015Re-Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Non food contact surfaces of equipment not clean
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 01/07/2015Inspection
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 05/12/2014Inspection
No violation noted during this evaluation. 02/21/2014Re-Inspection
  • Non food contact surfaces of equipment not clean
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • 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.
 12/30/2013Inspection
No violation noted during this evaluation. 01/25/2013Re-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.
 12/28/2012Inspection
No violation noted during this evaluation. 01/06/2012Inspection
No violation noted during this evaluation. 01/21/2011Inspection
No violation noted during this evaluation. 01/20/2010Inspection
No violation noted during this evaluation. 02/09/2009Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 01/12/2009Inspection
No violation noted during this evaluation. 01/15/2008Inspection
No violation noted during this evaluation. 02/02/2007Inspection
No violation noted during this evaluation. 01/05/2006Inspection

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