Rockland Country Club, 380 Route 9w, Sparkill, NY 10976 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: ROCKLAND COUNTRY CLUB
Address: 380 Route 9w, Sparkill, NY 10976
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 40
Last inspection: 08/25/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 08/25/2015Inspection
  • 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)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 08/18/2015Inspection
  • 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)
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Insects, rodents present
  • 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
  • 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
 10/02/2014Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 05/22/2014Inspection
  • 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
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 05/22/2014Inspection
No violation noted during this evaluation. 09/19/2013Inspection
No violation noted during this evaluation. 04/30/2013Inspection
No violation noted during this evaluation. 04/30/2013Inspection
No violation noted during this evaluation. 09/26/2012Re-Inspection
No violation noted during this evaluation. 09/07/2012Inspection
No violation noted during this evaluation. 08/10/2012Re-Inspection
No violation noted during this evaluation. 05/11/2012Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
 04/20/2012Inspection
No violation noted during this evaluation. 04/20/2012Inspection
No violation noted during this evaluation. 08/30/2011Inspection
No violation noted during this evaluation. 06/30/2011Re-Inspection
No violation noted during this evaluation. 06/30/2011Re-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.
 06/09/2011Inspection
No violation noted during this evaluation. 06/09/2011Inspection
No violation noted during this evaluation. 10/13/2010Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/16/2010Inspection
No violation noted during this evaluation. 07/21/2010Inspection
No violation noted during this evaluation. 03/19/2010Inspection
No violation noted during this evaluation. 10/22/2009Inspection
No violation noted during this evaluation. 06/19/2009Inspection
No violation noted during this evaluation. 06/19/2009Inspection
No violation noted during this evaluation. 10/03/2008Re-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.
 09/15/2008Inspection
No violation noted during this evaluation. 08/08/2008Inspection
No violation noted during this evaluation. 03/06/2008Inspection
No violation noted during this evaluation. 10/04/2007Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/28/2007Inspection
No violation noted during this evaluation. 04/17/2007Inspection
No violation noted during this evaluation. 03/08/2007Inspection
No violation noted during this evaluation. 09/29/2006Re-Inspection
No violation noted during this evaluation. 09/18/2006Inspection
No violation noted during this evaluation. 07/26/2006Inspection
No violation noted during this evaluation. 04/07/2006Inspection
No violation noted during this evaluation. 03/09/2006Inspection
No violation noted during this evaluation. 02/23/2006Inspection

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