St. Thomas Aquinas College, 125 Route 340, Sparkill, NY 10976 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: ST. THOMAS AQUINAS COLLEGE
Address: 125 Route 340, Sparkill, NY 10976
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 39
Last inspection: 03/01/2016
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Inspection findings

Inspection date

Type

Comments
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 03/01/2016InspectionAdd main email- Wilson-steve@aramark.com
No violation noted during this evaluation. 10/05/2015Inspection
  • Insects, rodents present
  • Improper storage of cleaning equipment, linens, laundry unacceptable
  • Non food contact surfaces of equipment not clean
 09/29/2015Inspection
No violation noted during this evaluation. 05/11/2015Inspection
  • 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)
 09/22/2014Inspection
No violation noted during this evaluation. 09/22/2014Inspection
No violation noted during this evaluation. 10/29/2013Re-Inspection
No violation noted during this evaluation. 09/25/2013Inspection
  • 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.
 09/19/2013Inspection
No violation noted during this evaluation. 02/20/2013Inspection
No violation noted during this evaluation. 10/01/2012Re-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.
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
  • 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.
 09/27/2012Inspection
No violation noted during this evaluation. 09/24/2012Inspection
No violation noted during this evaluation. 02/22/2012Inspection
No violation noted during this evaluation. 09/14/2011Inspection
No violation noted during this evaluation. 09/14/2011Inspection
No violation noted during this evaluation. 03/09/2011Inspection
No violation noted during this evaluation. 10/05/2010Inspection
No violation noted during this evaluation. 10/05/2010Inspection
  • 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.
 04/06/2010Re-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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
 03/08/2010Inspection
No violation noted during this evaluation. 11/20/2009Re-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.
 11/05/2009Re-Inspection
No violation noted during this evaluation. 10/19/2009Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 10/19/2009Inspection
No violation noted during this evaluation. 03/30/2009Re-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.
 02/27/2009Inspection
No violation noted during this evaluation. 09/15/2008Inspection
No violation noted during this evaluation. 08/29/2008Inspection
No violation noted during this evaluation. 02/27/2008Inspection
No violation noted during this evaluation. 09/28/2007Re-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.
 09/25/2007Inspection
No violation noted during this evaluation. 09/25/2007Inspection
No violation noted during this evaluation. 02/28/2007Inspection
No violation noted during this evaluation. 09/29/2006Inspection
No violation noted during this evaluation. 09/18/2006Inspection
No violation noted during this evaluation. 03/09/2006Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 02/21/2006Inspection
No violation noted during this evaluation. 10/07/2005Re-Inspection

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