No violation noted during this evaluation. | 02/10/2016 | Inspection | No Violations observed. |
- Insects, rodents present
- Miscellaneous, Economic Violation, Choking Poster, Training.
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01/30/2015 | Inspection | |
No violation noted during this evaluation. | 03/17/2014 | Re-Inspection | |
- 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
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02/28/2014 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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: 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
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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01/30/2014 | Inspection | |
No violation noted during this evaluation. | 09/18/2013 | Inspection | |
No violation noted during this evaluation. | 12/21/2012 | Inspection | |
No violation noted during this evaluation. | 01/20/2012 | Inspection | |
No violation noted during this evaluation. | 06/01/2011 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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05/20/2011 | Inspection | |
No violation noted during this evaluation. | 12/22/2010 | Inspection | |
No violation noted during this evaluation. | 01/29/2010 | Inspection | |
No violation noted during this evaluation. | 05/22/2009 | Inspection | |
No violation noted during this evaluation. | 02/06/2009 | Inspection | |
No violation noted during this evaluation. | 08/15/2008 | Re-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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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08/08/2008 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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05/30/2008 | Inspection | |
No violation noted during this evaluation. | 01/25/2008 | Inspection | |
No violation noted during this evaluation. | 05/21/2007 | Inspection | |
No violation noted during this evaluation. | 02/16/2007 | Inspection | |
No violation noted during this evaluation. | 01/24/2007 | Inspection | |
No violation noted during this evaluation. | 05/23/2006 | Inspection | |
No violation noted during this evaluation. | 02/10/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/27/2006 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/13/2006 | Inspection | |
No violation noted during this evaluation. | 10/05/2005 | Inspection | |
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