State Line Family Restaurant, 96 Route 303, Tappan, NY 10983 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: STATE LINE FAMILY RESTAURANT
Address: 96 Route 303, Tappan, NY 10983
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 40
Last inspection: 03/02/2016
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Inspection findings

Inspection date

Type

Comments
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 03/02/2016InspectionPrevious violations corrected.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 09/04/2015Inspection
  • 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)
 02/23/2015Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
 09/08/2014Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Non food contact surfaces of equipment not clean
 05/19/2014Inspection
No violation noted during this evaluation. 10/29/2013Re-Inspection
No violation noted during this evaluation. 10/01/2013Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/20/2013Inspection
No violation noted during this evaluation. 06/04/2013Inspection
No violation noted during this evaluation. 02/22/2013Inspection
No violation noted during this evaluation. 12/07/2012Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 11/01/2012Inspection
No violation noted during this evaluation. 10/01/2012Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 08/28/2012Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 07/13/2012Inspection
No violation noted during this evaluation. 06/08/2012Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 04/27/2012Re-Inspection
No violation noted during this evaluation. 02/28/2012Inspection
No violation noted during this evaluation. 10/07/2011Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • 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.
 09/21/2011Inspection
No violation noted during this evaluation. 03/15/2011Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • 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.
 02/14/2011Inspection
No violation noted during this evaluation. 09/28/2010Inspection
No violation noted during this evaluation. 03/29/2010Re-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.
 03/16/2010Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 02/17/2010Inspection
No violation noted during this evaluation. 10/26/2009Re-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.
 09/16/2009Inspection
No violation noted during this evaluation. 03/12/2009Re-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.
  • 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.
 02/24/2009Inspection
No violation noted during this evaluation. 09/26/2008Inspection
No violation noted during this evaluation. 02/28/2008Inspection
No violation noted during this evaluation. 08/29/2007Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 02/23/2007Inspection
No violation noted during this evaluation. 09/29/2006Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 09/07/2006Inspection
No violation noted during this evaluation. 03/24/2006Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 03/09/2006Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 02/24/2006Inspection
No violation noted during this evaluation. 10/07/2005Re-Inspection

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