Shlomies Bakery, 13 Green Ave #4, Woodridge, NY 12789 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: SHLOMIES BAKERY
Address: 13 Green Ave #4, Woodridge, NY 12789
County: Sullivan
Local health department: Monticello District Office
Restaurant type: Food Service Establishment
Total inspections: 3
Last inspection: 08/25/2015
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Inspection findings

Inspection date

Type

Comments
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 08/25/2015Re-InspectionSalad bar: salmon salad and tuna salad cold-hold temperature measured to be 45 dF. Observed two newly installed commercial walk-ins as of last week, per Pincus (one freezer and one refrigerator) - exterior thermometer and interior light installation still to be completed by electrician. No eggs found stored at ambient air temperature, no raw foods observed to be stored over ready-to-eat foods and adequate facility thermometer available on site at time of inspection.
  • Insects, rodents present
  • 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • In use food dispensing utensils improperly stored
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • 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)
 08/20/2015InspectionPictures taken of trash disposal area in back of store.
  • 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
  • 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)
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 07/23/2013Inspection

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