Villa Roma-Kitchen/dining rm


Address: 356 Villa Roma Road, Callicoon, NY 12723

Villa Roma-Kitchen/dining rm (Health Operation# 345474) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 1, 2018.

Business Overview

NYS Health Operation ID 345474
Operation Name Villa Roma-Kitchen/dining rm
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 356 Villa Roma Road
Callicoon
NY 12723
Municipality DELAWARE
County SULLIVAN
Permit Expiration Date 12/31/2018
Local Health Department Monticello District Office
NYSDOH Gazetteer 525300

Inspection Results

Date: 2018-02-01 Type: Inspection Violations: 0 critical, 11 noncritical
Item 8A: 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)
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8F: Improper thawing procedures used
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Discussed meat trimmings that were rendered (measured between 130-150F), moved into big kettle to further cook into gravy. Conducted education on the importance of prepping food in a timely fashion. Discussed proper cooling methods with chef. Large walk-in cooler near bakery was being thoroughly overhauled. Chef stated cooler overhauling will be scheduled on monthly basis. Inspection conducted with Andrew Kalter and Steve Praser.
Date: 2017-12-29 Type: Inspection Violations: 1 critical, 10 noncritical
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 8A: 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)
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Discussed proper cooling techniques with manager. Manager stated that a large pot of corned beefs were individually cooled and then placed back in the pot for storage. This is acceptable but it must be ensured that a large pot of food is broken down into smaller portions to allow for rapid cooling. Some trays of food in the walk in coolers were double stacked. During cooling trays must remain single stacked. IT may be acceptable to stack them but only after the product has fully cooled below 45 degrees Fahrenheit. Also discussed cooling foods in shallow pans no greater than 6 inches deep.
Date: 2016-12-01 Type: Inspection Violations: 0 critical, 19 noncritical
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8A: 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)
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Hot-holding and cold-holding temperatures properly maintained - steam table: scampi sauce 200F, marinara sauce 186F, turkey gravy 165F and Italian wedding soup 169F. // Cold-storage drawers, across from cook-line: chicken base 39F, sliced ham 40F. //Ansul system and kitchen fire extinguishers tagged June 2016. // Observed proper glove use by food workers during preparation of ready-to-eat foods. // Measured and observed cook measure final cooking temperature of lamb roasts upon removing from oven (internal temperature measured to be 142F). // Discussed food reheating procedures, specifically for leg of lamb and au jous sauce in that all precooked and cooled products are first reheated on the stove to a minimum of 165F prior to placing on steam tables or in warming boxes. // Discussed cooling procedures in that all cooked products (not intended to be hot-held) are transferred to walk-in coolers once dropping to 140F (or larger cuts of meat at divided into smaller cuts of less than six pounds each) in shallow pans in order to properly cool from 120F to 70F in two hours or less and then 70F to 45F in four hours or less. // Observed proper dish washing technique, proper use of prepared sanitizing solution and measured mechanical dishwashing temperature using DishTemp disc (maximum temperature measured to be 138.9F) - acceptable according to manufacturers specifications of dishwasher.
Date: 2016-02-19 Type: Inspection Violations: 1 critical, 6 noncritical
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines.
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
Item 8A: 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)
Comments: Inspection conducted per a telephone call rec'd re: children with possible sickness. No findings in kitchen to indicate such. Per discussion with kitchen manager, no sick workers in past 1- 2 weeks. Sick worker policy is to stay home or be sent home. KV
Date: 2015-10-15 Type: Re-Inspection Violations: 0 critical, 5 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 8A: 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)
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 11D: Non food contact surfaces of equipment not clean
Comments: all other violations cited on the 9/11/15 inspection have been corrected.
Date: 2015-09-11 Type: Inspection Violations: 0 critical, 11 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 8A: 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)
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2015-03-27 Type: Re-Inspection Violations: 0 critical, 6 noncritical
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 8B: In use food dispensing utensils improperly stored
Item 11D: Non food contact surfaces of equipment not clean
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

Office Location

Street Address 356 Villa Roma ROAD
City Callicoon
State NY
Zip 12723

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Competitor

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).