- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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10/21/2015 | Inspection | |
No violation noted during this evaluation. | 05/01/2015 | Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Hot, cold running water not provided, pressure inadequate
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10/09/2014 | Inspection | |
No violation noted during this evaluation. | 05/05/2014 | Inspection | |
No violation noted during this evaluation. | 10/18/2013 | Inspection | |
No violation noted during this evaluation. | 02/22/2013 | Re-Inspection | |
No violation noted during this evaluation. | 01/31/2013 | Inspection | |
No violation noted during this evaluation. | 10/11/2012 | Inspection | |
No violation noted during this evaluation. | 05/01/2012 | Inspection | |
No violation noted during this evaluation. | 10/12/2011 | 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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10/07/2011 | Inspection | |
No violation noted during this evaluation. | 05/20/2011 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 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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04/27/2011 | Inspection | |
No violation noted during this evaluation. | 10/14/2010 | Inspection | |
No violation noted during this evaluation. | 02/24/2010 | Re-Inspection | |
No violation noted during this evaluation. | 02/05/2010 | Inspection | |
No violation noted during this evaluation. | 10/22/2009 | Inspection | |
No violation noted during this evaluation. | 05/04/2009 | Inspection | |
No violation noted during this evaluation. | 10/27/2008 | Re-Inspection | |
No violation noted during this evaluation. | 09/11/2008 | Inspection | |
No violation noted during this evaluation. | 03/11/2008 | Inspection | |
No violation noted during this evaluation. | 11/15/2007 | Re-Inspection | |
No violation noted during this evaluation. | 10/10/2007 | Inspection | |
No violation noted during this evaluation. | 03/12/2007 | Inspection | |
No violation noted during this evaluation. | 10/16/2006 | Inspection | |
No violation noted during this evaluation. | 01/31/2006 | Inspection | |
No violation noted during this evaluation. | 10/24/2005 | Re-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.
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10/12/2005 | Inspection | |
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