Friday's #172, 4482 Palisades Center Drive, West Nyack, NY 10994 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: FRIDAY'S #172
Address: 4482 Palisades Center Drive, West Nyack, NY 10994
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 33
Last inspection: 03/02/2016
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
 03/02/2016Inspectionno evidence of rodents. Temps ok and Handwashing is ok.
  • Insects, rodents present
  • In use food dispensing utensils improperly stored
 11/16/2015Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 09/28/2015Inspection
No violation noted during this evaluation. 03/31/2015Re-Inspection
  • Non food contact surfaces of equipment not clean
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 03/09/2015Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 11/14/2014Inspection
  • Insects, rodents present
  • Non food contact surfaces of equipment not clean
  • 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)
 03/20/2014Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 11/08/2013Inspection
No violation noted during this evaluation. 07/01/2013Inspection
No violation noted during this evaluation. 03/14/2013Re-Inspection
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 02/25/2013Inspection
No violation noted during this evaluation. 10/25/2012Inspection
No violation noted during this evaluation. 03/29/2012Re-Inspection
No violation noted during this evaluation. 03/15/2012Inspection
No violation noted during this evaluation. 10/31/2011Inspection
No violation noted during this evaluation. 03/07/2011Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 11/09/2010Inspection
No violation noted during this evaluation. 03/01/2010Inspection
No violation noted during this evaluation. 11/25/2009Inspection
No violation noted during this evaluation. 03/10/2009Inspection
No violation noted during this evaluation. 12/17/2008Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 10/29/2008Inspection
No violation noted during this evaluation. 03/20/2008Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 03/10/2008Inspection
No violation noted during this evaluation. 10/25/2007Inspection
No violation noted during this evaluation. 03/28/2007Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 03/02/2007Inspection
No violation noted during this evaluation. 10/25/2006Inspection
No violation noted during this evaluation. 08/14/2006Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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.
 08/02/2006Inspection
No violation noted during this evaluation. 02/24/2006Inspection
No violation noted during this evaluation. 11/21/2005Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • 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.
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 10/27/2005Inspection

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