- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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10/20/2015 | Inspection | |
No violation noted during this evaluation. | 10/16/2014 | Inspection | |
No violation noted during this evaluation. | 10/10/2013 | Inspection | |
No violation noted during this evaluation. | 10/11/2012 | Inspection | |
No violation noted during this evaluation. | 11/14/2011 | Re-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.
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10/18/2011 | Inspection | |
No violation noted during this evaluation. | 09/21/2010 | Inspection | |
No violation noted during this evaluation. | 11/02/2009 | Inspection | |
No violation noted during this evaluation. | 10/21/2008 | Inspection | |
No violation noted during this evaluation. | 11/01/2007 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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10/19/2007 | Inspection | |
No violation noted during this evaluation. | 10/25/2006 | Inspection | |
No violation noted during this evaluation. | 11/10/2005 | 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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10/18/2005 | Inspection | |
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