Orangetown-Monsey Hebrew School · O-Town Monsey/Hebrew Sch.Ool · Orangetown Monseyhebrew School

91 West Carlton Road, Suffern, NY 10901

Overview

Orangetown-Monsey Hebrew School (NYS Health Operation #302993) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 91 West Carlton Road, Suffern, NY 10901. The food service type is Institutional Food Service - School K-12 Food Service. The last inspection date is November 1, 2023.

Facility Overview

NYS Health Operation ID302993
NYSDOH Gazetteer435300
Facility NameORANGETOWN-MONSEY HEBREW SCHOOL
Operation NameORANGETOWN-MONSEY HEBREW SCHOOL
Facility Address91 WEST CARLTON ROAD, SUFFERN
Permitted DBAO-TOWN MONSEY/HEBREW SCH.OOL
Permitted Corporation NameORANGETOWN MONSEYHEBREW SCHOOL
Permitted Operator NameORANGETOWN - MONSEY HEBREW SCHOOL
Address91 West Carlton Road
Suffern
NY 10901
MunicipalityRAMAPO
CountyROCKLAND
Local Health DepartmentRockland County
Food Service DescriptionInstitutional Food Service - School K-12 Food Service
Permit Expiration Date2024-10-31

Last Inspection Results

Inspection Date2023-11-01
Inspection TypeInspection
Total Noncritical Violations4
ViolationsItem 14C- Pesticide application not supervised by a certified applicator; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.;
Inspection CommentsPlease be aware that any violation of the NYS Sanitary Code Subpart 14-1 may be subject to a civil penalty up to $2,000 per day.

Inspection Results

Inspection DateInspection TypeViolations
2023-11-01InspectionCritical: 0, Noncritical: 4, Violation Items: 14C; 15A; 15B; 16
Please be aware that any violation of the NYS Sanitary Code Subpart 14-1 may be subject to a civil penalty up to $2,000 per day.
2023-06-06InspectionCritical: 2, Noncritical: 4, Violation Items: 15A; 16; 1H; 5A; 8A; 8F
Please be aware that any violation of the NYS Sanitary Code Subpart 14-1 may be subject to a civil penalty up to $2,000 per day.
2023-04-24InspectionCritical: 0, Noncritical: 6, Violation Items: 12C; 15A; 16; 8A; 8E; 8F
Please be aware that any violation of the NYS Sanitary Code Subpart 14-1 may be subject to a civil penalty up to $2,000 per day.
2022-11-08InspectionCritical: 0, Noncritical: 1, Violation Items: 8A
Recommend issue permit |Handwashing stations are stocked with soap and paper towels. Pest log kept up to date.
2022-02-08Re-InspectionCritical: 2, Noncritical: 2, Violation Items: 16; 1D; 4A; 8A
Violations discussed with E.B.
2022-01-25InspectionCritical: 3, Noncritical: 6, Violation Items: 11B; 14C; 16; 2E; 4A; 5C; 8A
Violations discussed with E.B.
2021-10-21InspectionCritical: 0, Noncritical: 6, Violation Items: 12E; 14A; 14C; 15B; 15C; 8A
2021-03-08InspectionCritical: 0, Noncritical: 5, Violation Items: 15B; 15C
Grade: A|Permit#: F0730302 - Rajbhog Long Island Inc - Exp: 10/31/21|FMTC#: 46527 - S.T. - Exp: 11/30/22|Seats: 32
2019-12-05Re-InspectionCritical: 0, Noncritical: 1, Violation Items: 15C
No evidence observed that operator is vacuum sealing foods. Foods are stored in ziplock bags. Observed operator storing food in a ziplock bag during inspection.
2019-10-30InspectionCritical: 1, Noncritical: 3, Violation Items: 14A; 1C; 8A
2019-05-16InspectionCritical: 0, Noncritical: 1, Violation Items: 8A
2018-10-24InspectionCritical: 1, Noncritical: 1, Violation Items: 16; 2C
Recommend issue permit.
2018-04-30InspectionCritical: 0, Noncritical: 5, Violation Items: 10A; 15C; 16; 8A
2017-10-19InspectionCritical: 0, Noncritical: 4, Violation Items: 11C; 15B; 8A
2017-06-08Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
No violations observed.
2017-05-16InspectionCritical: 3, Noncritical: 1, Violation Items: 5C; 5D; 8D
Fish sticks on a tray stored on a mobile cart in kitchen temped at 80 degrees F. Operator states they are cooked to make them crispy, left at room temperature and they cooked again to 165 degrees F just prior to being set out for service. This process was later witnessed by the inspector during the inspection. I advised operator it would be better to keep under refrigeration and only cooked to temp once, immediately prior to being set out for service (or as close as reasonable possible to avoid patron injury from burning).
2016-11-08InspectionCritical: 0, Noncritical: 5, Violation Items: 14A; 14B; 15A; 15B
2016-05-12InspectionCritical: 0, Noncritical: 0, Violation Items:
Gloves in use. No violations observed.
2015-10-27InspectionCritical: 0, Noncritical: 0, Violation Items:
2015-02-25InspectionCritical: 0, Noncritical: 1, Violation Items: 15B
2014-10-21InspectionCritical: 0, Noncritical: 2, Violation Items: 15A; 15B
2014-04-29InspectionCritical: 0, Noncritical: 1, Violation Items: 11C
2013-10-07InspectionCritical: 0, Noncritical: 0, Violation Items:
2013-01-30InspectionCritical: 0, Noncritical: 0, Violation Items:
2012-10-18InspectionCritical: 0, Noncritical: 0, Violation Items:
2012-03-21Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2012-02-28InspectionCritical: 1, Noncritical: 0, Violation Items: 7A
2011-10-26InspectionCritical: 0, Noncritical: 0, Violation Items:
2011-03-31Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2011-03-23InspectionCritical: 0, Noncritical: 0, Violation Items:
2010-10-28InspectionCritical: 0, Noncritical: 0, Violation Items:
2010-03-23InspectionCritical: 0, Noncritical: 0, Violation Items:
2009-10-29InspectionCritical: 0, Noncritical: 0, Violation Items:
2009-03-24InspectionCritical: 0, Noncritical: 0, Violation Items:
2008-10-27InspectionCritical: 1, Noncritical: 1, Violation Items: 4A
2008-03-13InspectionCritical: , Noncritical: , Violation Items:
2007-10-31Re-InspectionCritical: , Noncritical: , Violation Items:
2007-10-09InspectionCritical: 2, Noncritical: 0, Violation Items: 3C; 4A
2007-04-24InspectionCritical: , Noncritical: , Violation Items:
2006-10-23InspectionCritical: , Noncritical: , Violation Items:
2006-02-15Re-InspectionCritical: , Noncritical: , Violation Items:
2006-02-08InspectionCritical: 1, Noncritical: 3, Violation Items: 5C
2005-11-03InspectionCritical: , Noncritical: , Violation Items:
2004-10-14InspectionCritical: , Noncritical: , Violation Items:
2003-09-25InspectionCritical: , Noncritical: , Violation Items:
2002-10-16InspectionCritical: , Noncritical: , Violation Items:
2001-08-29Re-InspectionCritical: , Noncritical: , Violation Items:
2001-05-30InspectionCritical: , Noncritical: , Violation Items:
2001-01-18InspectionCritical: , Noncritical: , Violation Items:
1995-05-02InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1CCritical ViolationHome canned goods, or canned goods from unapproved processor found on premises
1DCritical ViolationCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
1HCritical ViolationFood from unapproved source, spoiled, adulterated on premises.
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
2ECritical ViolationAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
3CCritical ViolationFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
4ACritical ViolationToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
5ACritical ViolationPotentially 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.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
5DCritical ViolationPotentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines.
7ACritical ViolationAll poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
Not Critical Violation
10ANot Critical ViolationFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
11CNot Critical ViolationFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
14ANot Critical ViolationInsects, rodents present
14BNot Critical ViolationEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
14CNot Critical ViolationPesticide application not supervised by a certified applicator
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
15CNot Critical ViolationPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
16Not Critical ViolationMiscellaneous, Economic Violation, Choking Poster, Training.
8ANot Critical ViolationFood 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)
8DNot Critical ViolationSingle service items reused, improperly stored, dispensed, not used when required
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
8FNot Critical ViolationImproper thawing procedures used

Businesses with the same name

Address: 91 West Carlton Road, Suffern, NY 10901
Food Service Description: Food Service Establishment
Inspection Date: 2023-01-25

Location Information

Street Address 91 WEST CARLTON ROAD
CitySUFFERN
StateNY
Zip Code10901

Businesses in the same location

Address: 91 West Carlton Road, Suffern, NY 10901
Food Service Description: Food Service Establishment
Inspection Date: 2023-01-25

Businesses in nearby locations

Address: 70 Highview Road, Monsey, NY 10952
Food Service Description: Catering Operation
Inspection Date: 2002-10-16
Address: 84 Highview Road, Suffern, NY 10901
Food Service Description: Food Service Establishment
Inspection Date: 2023-10-18
Address: 70 Highview Road, Monsey, NY 10952
Food Service Description: Food Service Establishment
Inspection Date: 2008-12-10
Address: 70 Highview Road, Monsey, NY 10952
Food Service Description: SED Self Preparation Feeding Site
Inspection Date: 2007-08-02
Address: 70 Highview Road, Monsey, NY 10952
Food Service Description: Food Service Establishment
Inspection Date: 2012-06-26

Businesses in the same zip code

Address: 25 Lafayette Avenue, Suffern, NY 10901
Food Service Description: Food Service Establishment
Inspection Date: 2023-08-21
Address: 114 Orange Avenue, Suffern, NY 10901
Food Service Description: Food Service Establishment
Inspection Date: 2023-11-06
Address: 28 Lafayette Avenue, Suffern, NY 10901
Food Service Description: Food Service Establishment
Inspection Date: 2023-11-09
Address: 35 Lime Kiln Road, Suffern, NY 10901
Food Service Description: School K-12 Food Service
Inspection Date: 2023-10-20
Address: 1 Heather Drive, Suffern, NY 10901
Food Service Description: School K-12 Food Service
Inspection Date: 2023-10-23
Address: 36 Lafayette Avenue, Suffern, NY 10901
Food Service Description: Food Service Establishment
Inspection Date: 2023-11-07
Address: 218 Route 59, Suffern, NY 10901
Food Service Description: Food Service Establishment
Inspection Date: 2023-08-30
Address: 400 Rella Boulevard, Montebello, NY 10901
Food Service Description: Food Service Establishment
Inspection Date: 2023-11-06
Address: 84 Highview Road, Suffern, NY 10901
Food Service Description: Food Service Establishment
Inspection Date: 2023-10-18
Address: 32 Orange Avenue, Suffern, NY 10901
Food Service Description: Food Service Establishment
Inspection Date: 2023-11-08
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Businesses with similar names

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Dataset Information

This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.

There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.

To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.