The Runcible Spoon Bakery, 37 North Broadway, Nyack, NY 10960 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: The RUNCIBLE SPOON BAKERY
Address: 37 North Broadway, Nyack, NY 10960
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 24
Last inspection: 10/13/2015
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Inspection findings

Inspection date

Type

Comments
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Insects, rodents present
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 10/13/2015Re-Inspection
  • Insects, rodents present
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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)
  • Non food contact surfaces of equipment not clean
  • 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.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 10/07/2015Inspection
  • Insects, rodents present
 10/16/2014Re-Inspection
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Insects, rodents present
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
  • 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)
 10/02/2014Inspection
No violation noted during this evaluation. 10/08/2013Re-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.
 08/29/2013Inspection
No violation noted during this evaluation. 09/05/2012Inspection
No violation noted during this evaluation. 10/06/2011Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/15/2011Inspection
No violation noted during this evaluation. 08/23/2010Inspection
No violation noted during this evaluation. 03/16/2010Inspection
No violation noted during this evaluation. 01/05/2010Inspection
No violation noted during this evaluation. 11/09/2009Re-Inspection
  • 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.
 11/04/2009Re-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.
 10/22/2009Re-Inspection
  • 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.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 10/15/2009Inspection
No violation noted during this evaluation. 09/17/2008Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/02/2008Inspection
No violation noted during this evaluation. 04/03/2008Inspection
No violation noted during this evaluation. 10/02/2007Re-Inspection
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 09/26/2007Re-Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 08/24/2007Inspection
No violation noted during this evaluation. 01/03/2007Inspection
No violation noted during this evaluation. 12/05/2006Inspection

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