CAFE MAYA - WAPPINGERS (Health Operation# 662882) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 13, 2018.
| NYS Health Operation ID | 662882 |
| Operation Name | CAFE MAYA - WAPPINGERS |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2776 West Main Street Wappingers Falls NY 12590 |
| Municipality | WAPPINGER |
| County | DUTCHESS |
| Permitted Corporation Name | CAFE MAYA ASSO. INC |
| Permitted Operator Name | LUIS PINTO |
| Permit Expiration Date | 07/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136800 |
| Date: 2019-01-03 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Follow- up to inspection of December 28. All previously issued violations were corrected. Walk-in cooler was serviced during the last inspection. Acceptable temperatures within WIC: refried beans @ 43F, pico de gallo @ 41F. Also reiterated proper methods of cooling large volumes of hot foods with staff during today's visit. No new violations observed. | ||
| Date: 2018-12-28 | Type: Inspection |
Violations:
3 critical,
1 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 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 8F: Improper thawing procedures used Comments: Reinspect in one week. Acceptable temperatures: ground beef in steam table @ 177F, refried black beans in steam table @ 173F, rice in steam table (double-nested) @ 162F, flan in small dessert RIC @ 38F, guacamole in bain-marie # 1 @ 43F, raw shrimp in small bain-marie @ 40F, chili rellenos in low-boy @ 41F. Dishwasher: final rinse cycle chlorine residual @ 100+ ppm- OK. |
||
| Date: 2018-06-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed during the inspection. Permit to Operate expires July 31. Please remit renewal app. & fee by then. Acceptable temperatures: refried black beans in WIC @ 42F, raw shrimp in low-boy @ 39F, chicken filling in steam table @ 181F, ground beef in steam table @ 174F, refried beans in steam table @ 178F, cooked rice in bain-marie @ 45F. | ||
| Date: 2018-02-26 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Follow-up to inspection of February 21. Dishwasher has been serviced as required. A chlorine residual of 100+ ppm was verified within the unit following the final rinse cycle- OK. Other issued violations have been corrected either since or during the inspection. No new violations observed. | ||
| Date: 2018-02-21 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Reinspect on Monday, February 26. Acceptable temperatures: black beans in steam table @ 163F, cooked ground beef in WIC @ 43F, tamales in low-boy @ 38F, shrimp in bain-marie @ 43F. |
||
| Date: 2017-12-04 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: Acceptable temperatures: raw shrimp in bain-marie @ 40F, shredded chicken/sauce in steam table @ 151F, cooked black beans in WIC @ 42F. Dishwasher chlorine residual following final rinse cycle @ 100 + ppm. |
||
| Date: 2017-08-03 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Follow-up to inspection of July 21. All previously issued violations have been corrected. Facility is shutting down until August 11 due to a death in the owner's family. During the visit, facility was making preparations for the extended period of closure. | ||
| Date: 2017-07-21 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Permit to Operate expires July 31. Please remit renewal app. & fee by then. Reinspect in 1-2 weeks. Acceptable temperatures: ground beef in steam table @ 161F, black beans in steam table @ 178F, raw chicken in low-boy @ 41F, pico de gallo in bain-marie @ 43F. Dishwasher chlorine residual @ 100 ppm, following final rinse cycle - OK. |
||
| Date: 2017-04-11 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Follow-up to inspection of March 29. All previously issued violations have been corrected No new violations have been observed. | ||
| Date: 2017-03-29 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8B: In use food dispensing utensils improperly stored Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Comments: Reinspect in 3 weeks. Acceptable temperatures: Ground beef in steam table @ 171F, salsa in small bain-marie @ 43F, raw pork in middle bain-marie, cooked ref. black beans in WIC @ 43F. Dishwasher chlorine residual following final rinse cycle @ 100+ ppm - good. |
||
| Date: 2016-12-08 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Follow-up to inspection of November 14. All previously issued violations were either corrected during the inspection or since. No new violations observed during the visit. | ||
| Date: 2016-11-14 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 8B: In use food dispensing utensils improperly stored 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: Reinspect in two weeks. Acceptable temperatures: raw beef strips in low-boy @ 42F, refried black beans in WIC @ 43F, shredded chicken in steam table @ 167F. Dishwasher chlorine residual at 200 ppm following final rinse cycle. |
||
| Date: 2016-08-05 | Type: Re-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: Follow-up to inspection of July 26. Dishwasher has been serviced and chlorine residual is testing at 100+ ppm following the final rinse cycle. Produce washing sink has also been repaired and is now fully functioning. |
||
| Date: 2016-07-25 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: Permit to Operate expires July 31. Please remit renewal app. and fee by then. Reinspect in one week. Acceptable temperatures: ground beef in steam table at 163F, shrimp, raw, in small bain-marie 43F, refried black beans in WIC @ 42F, raw chicken cutlets in low-boy @ 42F. |
||
| Date: 2016-03-30 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2016-03-23 | 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: 2015-12-02 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Street Address | 2776 WEST MAIN STREET |
| City | WAPPINGERS FALLS |
| State | NY |
| Zip | 12590 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| DIRTY BASSDARDO'S GRUB & PUB | Juliano Enterprises of Ny Ltd | 2776 West Main Street, Wappingers Falls, NY 12590 | 2007-08-08 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ST MARY'S SCHOOL-WAPPINGERS | St. Mary's School In Wappingers | 2 Convent Avenue, Wappingers Falls, NY 12590 | 2018-10-10 |
| VICTOR L BARCONE VFW POST 5913 | George Hemroth | 8 School Street, Wappingers Falls, NY 12590 | 2018-11-28 |
| GROUND HOG | The Ground Hog Inc | 2703 West Main Street, Wappingers Falls, NY 12590 | 2018-12-11 |
| CHINATOWN RESTAURANT | 9 Mall Chinatown Restaurant, Inc. | Nine Mall Plaza, Wappingers, NY 12590 | 2018-09-20 |
| VILLAGE CREAMERY | Village Creamery Inc | 14 Mill Street, Wappingers Falls, NY 12590 | 2018-09-13 |
| PALACE DUMPLINGS | Palace Dumplings Inc | 1671 Route 9, Wappingers Falls, NY 12590 | 2018-08-23 |
| WAGON WHEEL PIZZA | Wagon Wheel Pizza Inc | 2654 Route 9d, Wappinger Falls, NY 12590 | 2018-07-17 |
| QUIET MAN PUB | Grandoner Ltd | 2652 East Main Street, Wappingers Falls, NY 12590 | 2015-10-21 |
| KNIGHTS OF COLUMBUS #1646 | John Gorman | 2660 East Main Street, Wappingers Falls, NY 12590 | 2018-10-30 |
| HOLIDAY LANES | Mardi-bob Management Inc | 1677 Route 9, Wappingers Falls, NY 12590 | 2014-07-15 |
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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).