Camp Young Judaea Dining Hall (Health Operation# 429109) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 27, 2018.
| NYS Health Operation ID | 429109 |
| Operation Name | Camp Young Judaea Dining Hall |
| Food Service Description | Institutional Food Service - Children's Camp Food Service |
| Facility Address |
Route 82 Verbank NY 12585 |
| Municipality | UNION VALE |
| County | DUTCHESS |
| Permit Expiration Date | 09/15/2018 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136700 |
| Date: 2018-07-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Dairy cooler cheese 41F; meat cooler cooked ravioli 40F, cooked turkey 42F; one door reach in orange juice 42F; Hot holding cheese pizza not hazardous; dishwasher final rinse 50 ppm chlorine; salad bar tuna salad 42F. | ||
| Date: 2018-07-02 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5E (Critical): Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. 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: Meat cooler soup 39F; dairy side one door reach in rice milk 43F; hot holding rice 145F; three bay sink dairy side quat 200 ppm. |
||
| Date: 2017-08-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Dairy / vegetable walk in cooler milk 43, cut tomato 42F; meat cooler cooked chicken 42F, cooked rice 43F; dairy reach in milk 39F; hot holding cooked turkey 142F; dishwasher dairy side chlorine final rinse 100 ppm meat side final rinse 50 ppm. | ||
| Date: 2017-07-20 | Type: Re-Inspection |
Violations:
0 critical,
2 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Walk in cooler dairy cole slaw 43F, milk 40F; Walk in cooler meat cooked hamburger 39F; one door reach in dairy cooler lactose free milk 40F; hot holding rice 144F; three bay sink sanitizing bay 300 ppm quat sanitizer. Wiping cloths in 300 ppm quat sanitizing solution. |
||
| Date: 2017-07-11 | Type: Inspection |
Violations:
1 critical,
0 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. Comments: Dairy/Veg walk in cooler milk 41F; meat walk in cooler cooked chicken 42F, deli meat 41F, cooked pasta 41F; hot holding units cooked beef 141F; mashed potato 145F; roasted brussel sprouts 143F; sanitizing buckets 400 ppm quat solution. Meat side dishwasher chlorine 50 ppm. |
||
| Date: 2013-08-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-06-20 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2012-08-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-07-24 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-06-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-08-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-07-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-06-24 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2010-06-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-06-22 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-08-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-07-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-06-18 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-07-18 | Type: Re-Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2008-07-15 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2008-06-16 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-08-17 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2007-08-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-08-09 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
||
| Date: 2007-07-23 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2007-06-26 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2006-07-10 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
|
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 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. |
||
| Street Address | ROUTE 82 |
| City | VERBANK |
| State | NY |
| Zip | 12585 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ANCRAM HOTEL | Joseph Hoyt | Route 82, Ancram, NY 12502 | 2018-12-06 |
| Camp Young Judaea (TR) dining hall | Route 82, Verbank, NY 12585 | 2018-07-27 | |
| PERRI'S VERBANK INN | Peter Perri | Route 82, Verbank, NY 12585 | 2011-09-29 |
| KARENS COUNTRY KITCHEN | Karen Bailey | Route 82, NY | 2006-05-17 |
| MEALS ON WHEELS OF STANFORD | Route 82, Stanfordville, Ny, NY 12581 | 2006-03-16 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE IRON FURNACE | Willick Corp. | 3399 Route 82, Verbank, NY 12585 | 2018-10-30 |
| COYOTE FLACO MEXICAN BISTRO | Ecumex, Inc. | 3 Thompkins Road, Verbank, NY 12585 | 2015-11-07 |
| PERFECT LANDING CAFE | Cindy Anderson | 32 Airway Drive, Lagrangeville, NY 12540 | 2013-03-29 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE IRON FURNACE | Willick Corp. | 3399 Route 82, Verbank, NY 12585 | 2018-10-30 |
| Camp Young Judaea (TR) dining hall | Route 82, Verbank, NY 12585 | 2018-07-27 | |
| COYOTE FLACO MEXICAN BISTRO | Ecumex, Inc. | 3 Thompkins Road, Verbank, NY 12585 | 2015-11-07 |
| VERBANK DELI & PIZZA | Nour Grocery Corp. | 3122 Route 82, Verbank, NY 12585 | 2019-01-04 |
| PERRI'S VERBANK INN | Peter Perri | Route 82, Verbank, NY 12585 | 2011-09-29 |
| JOEY'S | Jtd Enterprises of Dutchess County Ltd | 3 Tompkins Road, Verbank, NY 12585 | 2010-11-18 |
| NONNA'S | Wendy Lewis | 3 Tompkins Road, Verbank, NY 12585 | 2008-12-15 |
| SLICE OF N Y | 3 Tompkins Road, Verbank, NY 12585 | 2006-08-17 |
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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).