NEW HOPE COMMUNITY, INC. - Food
New Hope Community Inc.


Address: 5 New Hope Community Drive, Loch Sheldrake, NY 12759

NEW HOPE COMMUNITY, INC. - Food (Health Operation# 822651) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 23, 2019.

Business Overview

NYS Health Operation ID 822651
Operation Name NEW HOPE COMMUNITY, INC. - Food
Food Service Description Institutional Food Service - Institution Food Service
Facility Address 5 New Hope Community Drive
Loch Sheldrake
NY 12759
Municipality FALLSBURG
County SULLIVAN
Permitted Corporation Name New Hope Community Inc.
Permitted Operator Name Carl Santos
Permit Expiration Date 03/31/2020
Local Health Department Monticello District Office
NYSDOH Gazetteer 525400

Inspection Results

Date: 2019-01-23 Type: Inspection Violations: 0 critical, 4 noncritical
Item 11D: Non food contact surfaces of equipment not clean
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: Facility was at the end of there scheduled lunch. Foods were put away. Cleanup was taking place during my inspection. Temperature checks raw eggs 41 degrees Fahrenheit, Pastrami soup 144 degrees Fahrenheit. Discussed previous inspection when operator was not present. Person had filled in for operator and lacked food handling knowledge. Through discussion the facility is planning on expanding. We would need kitchen floor plans if building a new kitchen. Also discussed getting staff trained in food safety.
Date: 2018-10-12 Type: Inspection Violations: 5 critical, 12 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
Item 11D: Non food contact surfaces of equipment not clean
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 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
Comments: Cook: Corinne. // Hot foods stored on counter during inspection (except for extra pans of chicken stored in oven with heat, or for additional cooking), observed to be under active preparation in that all food was dispensed into take-out containers and served within 45 minutes. These foods included: one pan of fried plantains: 156F, large pot of yellow rice and beans: 175F, large pot of collard greens 190F, pans of baked chicken legs: 179F, 189F, 186F. // Walk-in cooler unit thermometer 42F, pan of macaroni within walk-in cooler: 41F. // Most surfaces throughout kitchen were observed to be dirty or encrusted with grease, grime and food debris. Thorough cleaning of kitchen is required. Discussed proper cooking, cooling, reheating and holding procedures, as well as proper thermometer use during these processes.
Date: 2018-02-20 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Comments: Kitchen closing down at time of inspection. Hot-holding temperatures: Chicken and rice soup 180F. New safety mats on kitchen floor. Handwash sink no longer obstructed. Discussed cold-holding techniques: new salad prep dish with ice packs added to prep table for cut vegetables. Product thermometer and chlorine test strips to evaluate concentration of sanitizing solution provided. Observed proper glove use.
Date: 2017-12-04 Type: Inspection Violations: 3 critical, 9 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 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 11D: Non food contact surfaces of equipment not clean
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Hot holding temperatures: Broccoli Cheddar soup 187F; Fryer Basket: fried chicken tenders 159F. All fridges and freezers observed to have accurate thermometers. Product thermometer provided.
Date: 2017-07-31 Type: Inspection Violations: 0 critical, 6 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
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 8C: Improper use and storage of clean, sanitized equipment and utensils
Comments: One Sink in kitchen Filled with dishes, Designated Handwash sink blocked by large industrial fan, third sink easily accessible, had soap and paper towels.
Date: 2016-11-16 Type: Re-Inspection Violations: 1 critical, 3 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 8F: Improper thawing procedures used
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2016-10-24 Type: Inspection Violations: 2 critical, 6 noncritical
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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 8B: In use food dispensing utensils improperly stored
Comments: Cook (filling in for regular cook): Karin. // Walk-in cooler holding at 43F. // Chicken noodle soup hot-holding at 190F on stove. // Observed proper glove use by food workers.
Date: 2016-05-19 Type: Re-Inspection Violations: 2 critical, 3 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

Office Location

Street Address 5 New Hope Community DRIVE
City Loch Sheldrake
State NY
Zip 12759

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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).