AVISPA FOOD MART DELI
Avispa Food Mart & Deli Corp.


Address: 136 Main Street, Nyack, NY 10960

AVISPA FOOD MART DELI (Health Operation# 566629) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 25, 2018.

Business Overview

NYS Health Operation ID 566629
Operation Name AVISPA FOOD MART DELI
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 136 Main Street
Nyack
NY 10960
Municipality ORANGETOWN
County ROCKLAND
Permitted Corporation Name AVISPA FOOD MART & DELI CORP.
Permitted Operator Name FREDY MAZARIEGO
Permit Expiration Date 09/30/2019
Local Health Department Rockland County
NYSDOH Gazetteer 435200

Inspection Results

Date: 2019-02-11 Type: Inspection Violations: 0 critical, 2 noncritical
Item 14C: Pesticide application not supervised by a certified applicator
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2018-09-25 Type: Inspection Violations: 0 critical, 1 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)
Comments: Recommend issue permit. Gloves in use. Steam table temps at 155 degrees and above.
Date: 2018-07-16 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: All violations corrected.
Date: 2018-06-13 Type: Inspection Violations: 3 critical, 12 noncritical
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.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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 11D: Non food contact surfaces of equipment not clean
Item 14C: Pesticide application not supervised by a certified applicator
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2018-01-26 Type: Inspection Violations: 0 critical, 3 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2017-08-21 Type: Inspection Violations: 0 critical, 2 noncritical
Item 14A: Insects, rodents present
Date: 2017-03-16 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Steam table temps ok. Gloves in use, handwash set up ok.
Date: 2016-09-28 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed. Gloves in use upon my arrival. Hot holding in steam table is above 140 degrees.
Date: 2016-02-22 Type: Inspection Violations: 0 critical, 2 noncritical
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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Steam table temperatures ok. Gloves in use.
Date: 2015-10-05 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2015-02-20 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Date: 2014-11-21 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2014-10-15 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2014-09-19 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: 2014-05-28 Type: Inspection Violations: 0 critical, 2 noncritical
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
Date: 2013-09-17 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-06-04 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-02-07 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-09-28 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-09-10 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: 2012-07-24 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2012-06-22 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: 2012-03-29 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2012-03-15 Type: Re-Inspection Violations: 2 critical, 0 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.

Office Location

Street Address 136 MAIN STREET
City NYACK
State NY
Zip 10960

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
THE COMMUNITY LUNCH BOX Maggie Mortensen 136 Main Street, Saranac Lake, NY 12983 2018-04-09
COOPERSTOWN DINER Cynthia Bissell 136 Main Street, Cooperstown, NY 13326 2018-08-30
LOVETTS PIZZERIA PUB & GRILL Rich Minn Lovett's LLC 136 Main Street, Morris, NY 13838 2018-08-02
ROMA OF MORRIS Roma of Morris, LLC 136 Main Street, Morris, NY 13838 2017-02-17
COOPERSTOWN DINER Sandra Sawyer-dunn 136 Main Street, Cooperstown, NY 13326 2014-02-28
NINA' S PIZZERIA & RESTAURANT Nina's Restaurant, Inc. 136 Main Street, Morris, NY 13838 2012-02-17

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BOXER DONUT Boxer Donut LLC 140 Main Street, Nyack, NY 10960 2018-08-16
BOURBON STREET OF NYACK Bourbon Inc. 132 Main Street, Nyack, NY 10960 2018-02-23
THE LOCAL TAP HOUSE OF NYACK Local Tap House of Nyack Inc 4 South Franklin Street, Nyack, NY 10960 2017-10-03
GYPSY DONUT Gypsy Donut, LLC 140 Main Street, Nyack, NY 10960 2016-09-28

Competitor

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Dataset Information

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).