SPRING VALLEY CAFETERIA DINER
Spring Valley Cafeteria, Inc.


Address: 175 Route 59, Spring Valley, NY 10977

SPRING VALLEY CAFETERIA DINER (Health Operation# 688061) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is May 7, 2015.

Business Overview

NYS Health Operation ID 688061
Operation Name SPRING VALLEY CAFETERIA DINER/Inactive
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 SPRING VALLEY CAFETERIA, INC.
Permitted Operator Name NERY ORANTES
Permit Expiration Date 01/31/2016
Local Health Department Rockland County
NYSDOH Gazetteer 435300

Inspection Results

Date: 2015-05-07 Type: Inspection Violations: 0 critical, 9 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 14C: Pesticide application not supervised by a certified applicator
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2015-01-05 Type: Inspection Violations: 0 critical, 4 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)
Item 14A: Insects, rodents present
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2014-08-28 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2014-07-11 Type: Re-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: 2014-06-16 Type: Inspection Violations: 1 critical, 3 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 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
Item 11D: Non food contact surfaces of equipment not clean
Date: 2014-01-28 Type: Inspection Violations: 0 critical, 3 noncritical
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training.
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)
Date: 2013-03-14 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-02-22 Type: Inspection Violations: 2 critical, 0 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 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: 2012-12-28 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-11-02 Type: Inspection Violations: 2 critical, 0 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 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: 2012-05-25 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2012-05-14 Type: Inspection Violations: 3 critical, 0 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 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: 2012-01-04 Type: Inspection Violations: 1 critical, 0 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Date: 2011-11-17 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2011-11-04 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2011-10-17 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-05-02 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-12-20 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2010-12-16 Type: Inspection Violations: 3 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 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: 2010-05-26 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2010-04-20 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.

Office Location

Street Address 175 ROUTE 59
City SPRING VALLEY
State NY
Zip 10977

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THE SENSATION Buffet Corona 59 Corp. 175 Route 59, Spring Valley, NY 10977 2011-01-21
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Nearby food service establishments

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RICE KING Tt Chen Inc. 180 East Route 59, Spring Valley, NY 10977 2014-06-13
DERA FOOD Dera Food Inc. 180 East Central Avenue, Spring Valley, NY 10977 2014-05-05
VIRGINIA PIZZA RESTAURANT Virginia Pizza Restaurant Inc. 180 East Central Avenue, Spring Valley, NY 10977 2014-01-24
FRANK'S PIZZA RESTAURANT Cr Salto, LLC 180 East Central Avenue, Spring Valley, NY 10977 2011-01-18
FRANK'S PIZZA 11 E. Central Ave Pizza Corp. 180 East Central Avenue, Spring Valley, NY 10977 2009-01-14
RICE KING Zhong Hua Chen 180 East Route 59, Spring Valley, NY 10977 2008-11-07

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).

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