MONTICELLO RACEWAY (Health Operation# 347388) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 10, 2011.
| NYS Health Operation ID | 347388 |
| Operation Name | MONTICELLO RACEWAY/Inactive |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
204 17b Route Monticello NY 12701 |
| Municipality | THOMPSON |
| County | SULLIVAN |
| Permitted Corporation Name | Monticello Raceway Management Inc. |
| Permitted Operator Name | Steve Seltzer |
| Local Health Department | Monticello District Office |
| NYSDOH Gazetteer | 522200 |
| Date: 2011-11-10 | Type: Inspection |
Violations:
2 critical,
15 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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) 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 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 8C: Improper use and storage of clean, sanitized equipment and utensils |
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| Date: 2011-02-25 | Type: Inspection |
Violations:
4 critical,
8 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. 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 8C: Improper use and storage of clean, sanitized equipment and utensils Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2010-03-30 | Type: Inspection |
Violations:
2 critical,
10 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2009-10-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Paddock snack bar- no violations ATOI. In compliance with Subpart 14-1. | ||
| Date: 2009-04-01 | Type: Inspection |
Violations:
4 critical,
8 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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) 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8D: Single service items reused, improperly stored, dispensed, not used when required |
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| Date: 2008-12-18 | Type: Re-Inspection |
Violations:
0 critical,
1 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) |
||
| Date: 2008-11-05 | Type: Inspection |
Violations:
4 critical,
12 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 11D: Non food contact surfaces of equipment not clean |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MONTICELLO CASINO & RACEWAY | Monticello Raceway Management Inc. | 204 17b Route, Monticello, NY 12701 | 2018-07-20 |
| Street Address | 204 17B ROUTE |
| City | Monticello |
| State | NY |
| Zip | 12701 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MONTICELLO CASINO & RACEWAY | Monticello Raceway Management Inc. | 204 17b Route, Monticello, NY 12701 | 2018-07-20 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Subway - Raceway Mobil Mart | Gopinath Corp. | 37 Raceway Road, Monticello, NY 12701 | 2018-04-17 |
| TILLY'S DINER | Marina and Chicos Diner, Inc | 34 Raceway Road, Monticello, NY 12701 | 2018-04-04 |
| COLOSSEO PIZZA RISTORANTE | Rosalia Cracchiolo | 11 Raceway Road, Monticello, NY 12701 | 2017-06-12 |
| TILLY'S DINER old | Svea Inc | 34 Raceway Road, Monticello, NY 12701 | 2006-04-24 |
| PEGAO RESTAURANT | Harry Mangual | 46 Forestburgh Road, Monticello, NY 12701 | 2018-11-30 |
| CIAO-BELLA RISTAURANTE LLC | Ciao Bella Risorante LLC | 46 Forestburgh Road, Monticello, NY 12701 | 2018-11-14 |
| ALBELLA PIZZA RESTAURANT INC. | Albella Pizza Restaurant, Inc. | 50 Jefferson Street, Monticello, NY 12701 | 2018-10-03 |
| NEW WAN BO BUFFET INC. | Wan Bo, Inc. | 36 Forestburgh Road, Monticello, NY 12701 | 2018-04-17 |
| SABOR LATINO RESTAURANT | Cesar Pina | 46 Forestburgh Road, Monticello, NY 12701 | 2017-03-09 |
| SHELOZ HALAL CUISINE | Selma Kolenovic | 46 Forestburgh Road, Monticello, NY 12701 | 2015-11-20 |
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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).