AMBAR RESTAURANT
Julio Ramos


Address: 194 Beekman Avenue, Sleepy Hollow, NY 10591

AMBAR RESTAURANT (Health Operation# 752434) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 9, 2018.

Business Overview

NYS Health Operation ID 752434
Operation Name AMBAR RESTAURANT
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 194 Beekman Avenue
Sleepy Hollow
NY 10591
Municipality MT. PLEASANT
County WESTCHESTER
Permitted Operator Name JULIO RAMOS
Permit Expiration Date 10/31/2018
Local Health Department Westchester County
NYSDOH Gazetteer 593200

Inspection Results

Date: 2018-10-24 Type: Re-Inspection Violations: 0 critical, 4 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11D: Non food contact surfaces of equipment not clean
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Comments: Discussed: Ticket # 7872 previously issued for bare hand contact on ready to eat food. Waiver issued at this time.; Operator reducing the quantity of food cooked for service to ease demand for foods needing to be cooled at one time. Any future observance of improper cooling procedures WILL result in issuance of a ticket.; Cooling temperature logs sheets must continue to be utilized and routine cleaning/cleaning schedule must continue to be implemented.; Discussed expiring permit and lack of renewal application provided to this Department.; Re-inspection on or about 11/7/18.
Date: 2018-10-19 Type: Re-Inspection Violations: 2 critical, 0 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Comments: Discussed: Ticket #7872 issued at this time for bare hand contact on ready to eat foods, as cited on report dated 10/16/18. Waiver not issued at this time, eligibility to be determined during the follow-up inspection.; Reviewed adequate cooling procedures. Temperature log posted but not utilized today. Cleaning schedule posted.; Re-inspection on or about 10/23/18.
Date: 2018-10-16 Type: Inspection Violations: 4 critical, 15 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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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 14A: Insects, rodents present
Item 11D: Non food contact surfaces of equipment not clean
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Discussed: Ticket to be issued for bare hand contact. Reviewed proper glove use/elimination of bare hand contact on ready to eat foods.; Repeat red item violations WILL result in issuance of a ticket.; Operator must ensure an adequate amount of hot holding/cold holding equipment is available to meet the needs of the FSE.; Adequate storage of garlic in oil.; Monitoring of potentially hazardous foods. Temperature log must be used going forth to record the temperature of potentially hazardous foods being cooled at periodic time intervals.; Routine cleaning schedule must be developed and will be discussed during the follow-up inspection for furture implementation.; Re-inspection on or about 10/19/18.
Date: 2018-02-09 Type: Re-Inspection Violations: 0 critical, 7 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 11D: Non food contact surfaces of equipment not clean
Item 14A: Insects, rodents present
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: Discussed: Ysoli exterminates monthly, last visit on 2/3/18. Failure to correct rodent situation will result in issuance of at ticket.; Adequate cooling procedures.; Monitoring of potentially hazardous food temperatures.; Remaining violations must be corrected as soon as possible and will be checked or compliance during the next routine inspection.
Date: 2018-01-24 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Discussed: Red item re-inspection only conducted at this time. Previously cited red item violations corrected at this time. Operator MUST continue to implement adequate cooling procedures, as previously discussed.; Routine cleaning.; Blue item violations, from report dated 1/10/18, will be re-inspected on or about 2/7/18.
Date: 2018-01-10 Type: Inspection Violations: 5 critical, 18 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 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 9D: Dressing rooms dirty, not provided, improperly located
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11D: Non food contact surfaces of equipment not clean
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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

Services with the same operation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
AMBAR RESTAURANT Ambar Restaurant Inc. 56-60 Clinton Street, Sleepy Hollow, NY 10591 2019-01-18
AMBAR RESTAURANT Ambar Restaurant Inc. 194 Beekman Avenue, Sleepy Hollow, NY 10591 2018-11-09

Office Location

Street Address 194 BEEKMAN AVENUE
City SLEEPY HOLLOW
State NY
Zip 10591

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
AMBAR RESTAURANT Ambar Restaurant Inc. 194 Beekman Avenue, Sleepy Hollow, NY 10591 2018-11-09
AMBAR RESTAURANT Luis Trinidad 194 Beekman Avenue, Sleepy Hollow, NY 10591 2010-02-12

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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).