Rick's Club American, 100 Lake Road, Congers, NY 10920 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: RICK'S CLUB AMERICAN
Address: 100 Lake Road, Congers, NY 10920
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 36
Last inspection: 12/15/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
 12/15/2015Re-Inspection
  • Non food contact surfaces of equipment not clean
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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.
 10/27/2015Inspection
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/16/2014Inspection
No violation noted during this evaluation. 05/23/2014Re-Inspection
No violation noted during this evaluation. 04/16/2014Re-Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/24/2014Inspection
  • Non food contact surfaces of equipment not clean
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 12/16/2013Inspection
No violation noted during this evaluation. 05/02/2013Re-Inspection
No violation noted during this evaluation. 03/29/2013Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
 03/11/2013Inspection
  • 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.
 12/04/2012Inspection
No violation noted during this evaluation. 03/08/2012Inspection
No violation noted during this evaluation. 11/30/2011Inspection
No violation noted during this evaluation. 06/09/2011Re-Inspection
No violation noted during this evaluation. 04/22/2011Re-Inspection
No violation noted during this evaluation. 03/30/2011Inspection
No violation noted during this evaluation. 11/16/2010Inspection
No violation noted during this evaluation. 04/08/2010Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 03/26/2010Inspection
No violation noted during this evaluation. 12/18/2009Re-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.
 12/10/2009Re-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.
 11/16/2009Inspection
No violation noted during this evaluation. 03/23/2009Inspection
No violation noted during this evaluation. 11/25/2008Inspection
No violation noted during this evaluation. 02/08/2008Inspection
No violation noted during this evaluation. 11/28/2007Inspection
  • 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.
 08/31/2007Re-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.
 08/01/2007Re-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).
 06/28/2007Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 03/14/2007Inspection
No violation noted during this evaluation. 11/20/2006Inspection
No violation noted during this evaluation. 03/15/2006Inspection
No violation noted during this evaluation. 01/04/2006Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 12/21/2005Inspection
No violation noted during this evaluation. 12/01/2005Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 11/22/2005Inspection

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