No violation noted during this evaluation. | 11/03/2015 | Inspection | |
No violation noted during this evaluation. | 04/07/2015 | Re-Inspection | |
- 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.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Hot, cold running water not provided, pressure inadequate
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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03/05/2015 | Inspection | |
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11/06/2014 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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03/27/2014 | Inspection | |
No violation noted during this evaluation. | 11/04/2013 | Inspection | |
No violation noted during this evaluation. | 03/22/2013 | Re-Inspection | |
- 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.
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03/14/2013 | Inspection | |
No violation noted during this evaluation. | 01/04/2013 | Re-Inspection | |
No violation noted during this evaluation. | 12/21/2012 | Re-Inspection | |
No violation noted during this evaluation. | 12/06/2012 | Re-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.
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11/14/2012 | Inspection | |
No violation noted during this evaluation. | 09/04/2012 | Re-Inspection | |
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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08/14/2012 | Inspection | |
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