Raleigh Hotel-Food Service (Health Operation# 345663) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 6, 2018.
| NYS Health Operation ID | 345663 |
| Operation Name | Raleigh Hotel-Food Service |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
195 Thompsonville Road South Fallsburg NY 12779 |
| Municipality | FALLSBURG |
| County | SULLIVAN |
| Permit Expiration Date | 12/31/2018 |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 525400 |
| Date: 2018-12-06 | Type: Inspection |
Violations:
4 critical,
15 noncritical |
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Item 5B (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. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Notes: Large pans of chulent (stewed beans) observed to be heating in ovens during inspection. Per cook, beans will be kept in pans (approximately 9 to 10 inches in depth), but will be chilled by adding ice to the product (as water will needed to be added to the product after cooking anyway, per cook). Discussed with cook that if product does not appear to be meeting proper cooling curve, then it must be divided into smaller quantities at less than 4 inches in depth. Product must cool from 120F to 70F in less than two hours and then from 70F to 45F in less than four hours (six hours of total cooling time). //Per discussion with cook, kishka rolls (referred to in violations 6A and 7F) were cooled on flat sheets pans after initial cooking and then were packed into large tubs for reheating). // Both walk-in cooler unit thermometers read 40F. // Product thermometer and disposable gloves readily available and observed to be used. Cook: Mr. Amrom Konig |
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| Date: 2016-10-21 | Type: Re-Inspection |
Violations:
1 critical,
13 noncritical |
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Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) 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 8C: Improper use and storage of clean, sanitized equipment and utensils 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: All other violations from 10/19/16 inspection have been corrected. Kitchen observed to be in full operation at time of inspection (as well as during the 10/19/2016 inspection). Proper cooking, hot and cold holding, reheating and preparation procedures discussed and observed. // Note: Canteen not observed during initial inspection - all canteen violations are not repeats for 2016. All other violations, not labeled as "Canteen" pertain to the main kitchen. // Manager requested information on policies and accepted practices for hanging salami/meats for drying in a food service establishment (or within the canteen). |
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| Date: 2016-10-19 | Type: Inspection |
Violations:
0 critical,
14 noncritical |
|
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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 8F: Improper thawing procedures used Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 8B: In use food dispensing utensils improperly stored 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: Head cook: Zafir. // Chicken, rice and soufflé under preparation at time of inspection. |
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| Date: 2016-10-06 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Kitchen not in use at time of inspection. Operation will resume on October 9, 2016, as preparations begin for the Yom Kippur holiday (kitchen will be in use for about 1 1/2 weeks). Following this holiday, the kitchen will also be in use on most weekends, with food being prepared on Wednesdays and Thursdays. |
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| Date: 2015-10-19 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-09-24 | Type: Re-Inspection |
Violations:
0 critical,
9 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 14A: Insects, rodents present Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Date: 2015-09-17 | Type: Inspection |
Violations:
4 critical,
12 noncritical |
|
Item 2A (Critical): Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 12B: Improperly functioning on-site sewage disposal system, improper Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
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| Street Address | 195 Thompsonville ROAD |
| City | South Fallsburg |
| State | NY |
| Zip | 12779 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CONGREGATION BAIS TRANA AT THE RALEIGH HO | 195 Thompsonville Road, South Fallsburg, NY 12779 | 2009-08-12 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| GOMBOS HEIMISHE BAKERY | Gombo's Heimishe Bakery Inc | 518 Main Street, South Fallsburg, NY 12779 | 2018-08-09 |
| FALLSBURG MING MOON RESTAURANT | Fallsburg Ming Moon Restaurant Inc | 370 Main Street, South Fallsburg, NY 12779 | 2018-11-26 |
| CONG. YESHIVA MEVOI HATALMUD FOOD SERVICE | 26 Stratton Hill Road, South Fallsburg, NY 12779 | 2018-07-12 | |
| MING MOON RESTAURANT-old | Kin Lam | 370 Main Street, South Fallsburg, NY 12779 | 2006-03-29 |
| Camp Bnos Israel Viznitz-Food Service | 100 Elm Drive, South Fallsburg, NY 12779 | 2018-07-17 | |
| UTA OF KJ SED food | 224 Pleasant Valley Road, South Fallsburg, NY 12779 | 2018-08-15 | |
| UTA OF KIRYAS JOEL TR FOOD SERVICE | 224 Pleasant Valley Road, South Fallsburg, NY 12779 | 2007-08-15 | |
| HEBREW DAY SCHOOL OF SULL. CO. | Hebrew Day School of Sullivan County | 4718 State Route 42, Kiamesha Lake, NY 12751 | 2018-11-06 |
| CONG MACHNE SHALVA - SED Food | 101 Tunnel Hill Road, South Fallsburg, NY 12779 | 2018-08-16 | |
| TARRY BRAE GOLF WORKS | Tod-ry-son Sports Inc. | 387 Pleasant Valley Road, So. Fallsburg, NY 12779 | 2018-08-06 |
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| 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).