Rockland House Food Service (Health Operation# 346517) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 19, 2018.
| NYS Health Operation ID | 346517 |
| Operation Name | Rockland House Food Service |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
151 Rockland Road Roscoe NY 12776 |
| Municipality | ROCKLAND |
| County | SULLIVAN |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 526200 |
| Date: 2018-11-19 | Type: Inspection |
Violations:
3 critical,
3 noncritical |
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Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 11D: Non food contact surfaces of equipment not clean Comments: Rice in steam box at 159 degrees Fahrenheit, potatoes in over at 200 degrees Fahrenheit, Au jus at 163 in double boiler on stove, cream of broccoli soup at 157 degrees Fahrenheit, scallops in cooler under prep table at 37 degrees Fahrenheit, two soups and spaghetti in walk in cooler between 39 and 41 degrees Fahrenheit. At salad bar cole slaw and cottage cheese both at 38 degrees Fahrenheit. |
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| Date: 2017-02-24 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 11D: Non food contact surfaces of equipment not clean Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Cook: Grant. // Observed proper food handling (glove use). // Ansul (fire suppression) system tagged January 2017. // Steam table temperatures: au jous 163F, marinara sauce 139F. // Discussed cooking procedures (in particular for chicken wings in that they are fully cooked (165+F) in deep fryer, prior to placing in warming box to be hot-held at 140+F). // Discussed with cook and operator that, rather than reheating and hot-holding foods (roasts in particular), they may also keep these foods under refrigeration and heat per serving (to be served immediately and not to be hot-held). // Mechanical dishwasher maximum temperature measured to be 136.7F - meets manufacture label that indicates minimum temperature must reach 120F (sanitize rinse). Technician also on-site at time of inspection to service dishwasher and replace chemicals (as needed) - sanitizer replaced at time of inspection, and then concentration in machine measured by technician (using chlorine test strips) to be approximately 75 ppm - acceptable. |
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| Date: 2016-09-20 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Prime rib in the under counter cooler 41F, ranch dressing in salad bar 45F, Lemmon chicken orzo 167F, gumbo in the walk in 37F. |
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| Date: 2015-12-04 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Ranch dressing 45F in salad bar, gravy 42F in walk in cooler, New England clam chowder in hot hold at 157F, marinara sauce in steam table at 142F. All compact fluorescent lights in the kitchen have been replaced by coated compact fluorescent lights and all long bulb fluorescent lights have tube covers. |
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| Date: 2015-10-02 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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 Comments: Ny strip steak in walk in cooler 37F, New England clam chowder in hot hold at 141F, blue cheese dressing at 43F in the salad bar, all items in the salad a bar were covered at the time of inspection. Marinara sauce in the steam table at 150F. |
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| Date: 2014-10-23 | Type: Inspection |
Violations:
1 critical,
8 noncritical |
|
Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 11D: Non food contact surfaces of equipment not clean 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 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) |
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| Date: 2014-09-17 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11D: Non food contact surfaces of equipment not clean Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Date: 2014-03-07 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: tomato sauce on the steam table 165oF, potatoes in walk in 43oF. |
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| Date: 2013-10-17 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
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 |
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| Street Address | 151 Rockland ROAD |
| City | Roscoe |
| State | NY |
| Zip | 12776 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SPIRO'S COUNTRY SIDE RESTAURANT | Spiro Mantzouratos | 179 Rockland Road, Roscoe, NY 12776 | 2018-09-28 |
| THE COURT-YARD | The Courtyard At Rockland Road | 182 Rockland Road, Roscoe, NY 12776 | 2018-09-28 |
| FAIRWAY INN | Fairway Inn, Inc. | 182 Rockland Road, Roscoe, NY 12776 | 2009-03-13 |
| ROSCOE CENTRAL SCHOOL | Roscoe Central School | 6 Academy Street, Roscoe, NY 12776 | 2018-11-15 |
| ROCKLAND NUTRITION SITE | Sc Office for The Aging | 1968 Old Route 17, Roscoe, NY 12776 | 2018-02-08 |
| RINOS OF ROSCOE | Bojaj Enterprise Corp. | 1987 Old Route 17, Roscoe, NY 12776 | 2014-03-27 |
| Ming Moon | Qiu Yun Zeng | 1979 Old Rt. 17, Roscoe, NY 12776 | 2014-03-07 |
| LA VOGLIA | La Voglia Inc. | 1987 Old Route 17, Roscoe, NY 12776 | 2012-10-05 |
| JLD ROSCOE, INC.DBA LIVEBAITBAR&GRILL | Jld Roscoe, Inc | 1987 Old Route 17, Roscoe, NY 12776 | 2011-10-11 |
| Ming Moon old | 1979 Old Rt. 17, Roscoe, NY 12776 | 2007-12-11 |
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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).