Tacos Marianita, 10 West Street, Haverstraw, NY 10927 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: TACOS MARIANITA
Address: 10 West Street, Haverstraw, NY 10927
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 31
Last inspection: 06/24/2015
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Inspection findings

Inspection date

Type

Comments
  • 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
  • Non food contact surfaces of equipment not clean
 06/24/2015Inspection
No violation noted during this evaluation. 03/27/2015Inspection
No violation noted during this evaluation. 08/25/2014Re-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.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Insects, rodents present
 08/15/2014Inspection
No violation noted during this evaluation. 04/09/2014Inspection
  • 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.
 08/20/2013Inspection
No violation noted during this evaluation. 03/28/2013Inspection
No violation noted during this evaluation. 09/18/2012Re-Inspection
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 08/28/2012Inspection
No violation noted during this evaluation. 03/26/2012Inspection
No violation noted during this evaluation. 10/03/2011Re-Inspection
  • 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.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 09/19/2011Inspection
No violation noted during this evaluation. 08/22/2011Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 08/18/2011Inspection
No violation noted during this evaluation. 04/18/2011Inspection
No violation noted during this evaluation. 08/17/2010Inspection
No violation noted during this evaluation. 04/19/2010Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 04/06/2010Inspection
No violation noted during this evaluation. 12/15/2009Inspection
No violation noted during this evaluation. 04/01/2009Inspection
No violation noted during this evaluation. 08/18/2008Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 04/16/2008Inspection
No violation noted during this evaluation. 08/21/2007Inspection
No violation noted during this evaluation. 04/06/2007Inspection
No violation noted during this evaluation. 12/13/2006Inspection
No violation noted during this evaluation. 09/19/2006Re-Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 08/29/2006Inspection
No violation noted during this evaluation. 04/17/2006Re-Inspection
  • 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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 04/05/2006Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 03/29/2006Inspection
No violation noted during this evaluation. 02/02/2006Inspection

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