BRANDTFORD CATERING (Health Operation# 532951) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 11, 2009.
| NYS Health Operation ID | 532951 |
| Operation Name | BRANDTFORD CATERING/Dormant |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
400 Rella Boulevard Montebello NY 10901 |
| Municipality | RAMAPO |
| County | ROCKLAND |
| Permitted Operator Name | ROBERT WHITFORD |
| Permit Expiration Date | 01/31/2009 |
| Local Health Department | Rockland County |
| NYSDOH Gazetteer | 435300 |
| Date: 2009-02-11 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-01-05 | Type: Inspection |
Violations:
3 critical,
0 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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. |
||
| Date: 2008-10-30 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2008-10-20 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
||
| Date: 2008-05-16 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-12-18 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-10-17 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-05-30 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2007-05-07 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
||
| Date: 2006-12-29 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2006-03-23 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2006-03-14 | Type: Re-Inspection |
Violations:
4 critical,
2 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 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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. |
||
| Date: 2006-03-01 | Type: Re-Inspection |
Violations:
1 critical,
1 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. |
||
| Date: 2006-02-15 | Type: Inspection |
Violations:
3 critical,
7 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
||
| Date: 2006-01-06 | Type: Inspection |
Violations:
critical,
noncritical |
| Street Address | 400 RELLA BOULEVARD |
| City | MONTEBELLO |
| State | NY |
| Zip | 10901 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| RELLA CAFE | Rella Cafe 400 LLC | 400 Rella Boulevard, Montebello, NY 10901 | 2018-01-22 |
| TUSCANY CAFE TOO | Tuscany Place Inc. | 400 Rella Boulevard, Suffern, NY 10901 | 2016-01-19 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| DUNKIN' DONUTS | Abdd LLC | 270 Route 59, Suffern, NY 10901 | 2018-10-02 |
| Crowne Plaza - Food Service | 3 Executive Boulevard, Suffern, NY 10901 | 2018-06-21 | |
| DUNKIN' DONUTS | Abdd LLC | 14 North Airmont Road, Suffern, NY 10901 | 2018-05-18 |
| JOEY'S GOURMET RESTAURANT | Joeys Restaurant LLC | 250 Route 59, Suffern, NY 10901 | 2018-03-14 |
| THE WATERWHEEL | The Waterwheel, Inc. | 272 Route 59, Tallman, NY 10982 | 2017-06-28 |
| BELLA VITA | Sakhat Corporation | 250 Route 59, Suffern, NY 10901 | 2017-06-28 |
| BH GOURMET GRILL | 253 Route 59, LLC | 253 Route 59, Suffern, NY 10901 | 2017-06-27 |
| JOEY'S GOURMET | Glatt 59 LLC | 250 Route 59, Suffern, NY 10901 | 2019-01-30 |
| LA VERA CUCINA | T.a.n.c. Industries Inc. | 253 Route 59, Suffern, NY 10901 | 2015-01-06 |
| MR. KOLD KUTS | Joemaur, Inc. | 245 Route 59, Suffern, NY 10901 | 2014-01-22 |
Please comment or provide details below to improve the information on BRANDTFORD CATERING.
| 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).