THE SENSATION (Health Operation# 561417) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 21, 2011.
| NYS Health Operation ID | 561417 |
| Operation Name | THE SENSATION/Dormant |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
175 Route 59 Spring Valley NY 10977 |
| Municipality | RAMAPO |
| County | ROCKLAND |
| Permitted Corporation Name | BUFFET CORONA 59 CORP. |
| Permitted Operator Name | MAURICIO MAZARIEGO |
| Permit Expiration Date | 01/31/2012 |
| Local Health Department | Rockland County |
| NYSDOH Gazetteer | 435300 |
| Date: 2011-01-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-09-14 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-08-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-08-02 | Type: Inspection |
Violations:
2 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2010-01-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-05-29 | Type: Re-Inspection |
Violations:
2 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2009-05-04 | Type: Inspection |
Violations:
2 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2009-03-23 | 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 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. |
||
| Date: 2009-02-03 | Type: Re-Inspection |
Violations:
4 critical,
3 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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. |
||
| Date: 2009-01-28 | Type: Inspection |
Violations:
4 critical,
13 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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. |
||
| Date: 2008-11-19 | Type: Re-Inspection |
Violations:
4 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
||
| Date: 2008-11-04 | Type: Re-Inspection |
Violations:
2 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2008-10-22 | Type: Inspection |
Violations:
2 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2008-05-21 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2008-05-12 | Type: Re-Inspection |
Violations:
2 critical,
1 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 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. |
||
| Date: 2008-05-05 | 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. |
||
| Date: 2008-02-21 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2008-02-07 | Type: Re-Inspection |
Violations:
4 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 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. |
||
| Date: 2008-02-04 | Type: Inspection |
Violations:
6 critical,
12 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
||
| Department of State (DOS) ID | 3491735 |
| Entity Name | BUFFET CORONA 59 CORP. |
| Initial DOS Filing Date | 2007-03-20 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | BUFFET CORONA 59 CORP. |
| DOS Process Address |
1 Maiden Lane 5th Fl. New York NEW YORK 10038 |
| Street Address | 175 ROUTE 59 |
| City | SPRING VALLEY |
| State | NY |
| Zip | 10977 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| POLLERIA EL GRAN ASADOR RESTAURANT | El Gran Asador Corp. | 175 Route 59, Spring Valley, NY 10977 | 2018-08-17 |
| SABOR ISPANO RESTAURANTE | Sabor Ispano Restaurante, Inc. | 175 Route 59, Spring Valley, NY 10977 | 2018-01-05 |
| POPEYES | Spring Valley Chicken, LLC | 175 Route 59, Spring Valley, NY 10977 | 2019-01-04 |
| SPRING VALLEY CAFETERIA DINER | Spring Valley Cafeteria, Inc. | 175 Route 59, Spring Valley, NY 10977 | 2015-05-07 |
| NO. 1 COUNTRY BUFFET | No. 1 Country Buffet, Inc. | 175 Route 59, Spring Valley, NY 10977 | 2007-02-08 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| REY DEL POLLO | Rey Del Pollo Inc. | 95 North Main Street, Spring Valley, NY 10977 | 2018-12-12 |
| EL BANDIDO MEXICAN RESTAURANT | El Bandido Restaurant, Inc. | 196 Route 59, Spring Valley, NY 10977 | 2018-12-12 |
| HACIENDA RESTAURANT | Jonbar, Inc. | 207 West Route 59, Spring Valley, NY 10977 | 2018-12-12 |
| FOOD STAR KITCHEN | Food Star Kitchen Inc. | 32 North Main Street, Spring Valley, NY 10977 | 2018-12-10 |
| NEW GOLDEN ACRES | The New Golden Acres LLC | 11 Prospect Street, Spring Valley, NY 10977 | 2018-12-06 |
| EVERGREEN COURT | Csls Management Corp | 65 Lafayette Street, Spring Valley, NY 10977 | 2018-12-06 |
| FLEETWOOD SCHOOL | Whitsons School Nutrition Corp. | Fleetwood Road, Spring Valley, NY 10977 | 2018-11-29 |
| MARTIN LUTHER KING MULTI-PURPOSE CTR. | Martin Luther King Center · Martin Luther King Multi-purpose Ctr | 110 Bethune Boulevard, Spring Valley, NY 10977 | 2018-11-29 |
| DELIZIOSA PIZZERIA | Deliziosa Corp. | 25 Spring Valley Marketplace, Spring Valley, NY 10977 | 2018-11-21 |
| TROPICAL HUT PHILIPPINE CUISINE | Auss Food (ny), Inc. | 1 Spring Valley Market Place, Spring Valley, NY 10977 | 2018-11-21 |
Please comment or provide details below to improve the information on THE SENSATION.
| 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).