Rock Hill Diner · Steven Moss Concessions Inc.

191 Rock Hill DRIVE, Rock Hill, NY 12775

Overview

Rock Hill Diner (NYS Health Operation #347484) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 191 Rock Hill DRIVE, Rock Hill, NY 12775. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is December 4, 2017.

Facility Overview

NYS Health Operation ID347484
NYSDOH Gazetteer526300
Facility NameROCK HILL DINER
Operation NameROCK HILL DINER
Facility Address191 Rock Hill DRIVE, Rock Hill
Permitted Corporation NameSteven Moss Concessions Inc.
Permitted Operator NameSteven Moss
Address191 Rock Hill DRIVE
Rock Hill
NY 12775
MunicipalityTHOMPSON
CountySULLIVAN
Local Health DepartmentMonticello District Office
Food Service DescriptionFood Service Establishment - Food Service Establishment
Permit Expiration Date2018-05-31

Last Inspection Results

Inspection Date2017-12-04
Inspection TypeInspection
Total Critical Violations4
Total Noncritical Violations11
ViolationsItem 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140oF during hot holding.; Item 7A- Critical Violation [RED] All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.; 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 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; 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;

Inspection Results

Inspection DateInspection TypeViolations
2017-12-04InspectionCritical: 4, Noncritical: 11, Violation Items: 11B; 12E; 15A; 15B; 5C; 6A; 7A; 8A
2016-06-13InspectionCritical: 0, Noncritical: 1, Violation Items: 16
513-5272 fax
2016-04-04Re-InspectionCritical: 1, Noncritical: 11, Violation Items: 10B; 11A; 11B; 11C; 15A; 15B; 5A; 8A; 9B
Operator had to leave for a meeting during inspection. Breakfast prep cooler to left of grill holding foods at proper temperature - sliced ham in cooler measured at 39F. Roast beef in walk-in cooler - 37F.
2016-01-28InspectionCritical: 4, Noncritical: 19, Violation Items: 10A; 10B; 11B; 11C; 11D; 12E; 15A; 15B; 1H; 3C; 5A; 8A; 8E
Reach-in cooler opposite dishwasher repaired - contains digital thermometer reading 37F. Cocktail cherries in this cooler measured at 38F. // Walk-in cooler - chili 38F.
2015-10-23InspectionCritical: 4, Noncritical: 34, Violation Items: 10B; 11A; 11B; 11C; 11D; 15A; 15B; 16; 5A; 5C; 5E; 8A; 8E; 9B
ATOI = at time of inspection. dF = degrees Fahrenheit. New mechanical dishwasher installed ( sanitizing chemical) - observed that that minimum temperature requirements are met according to manufacturers label - ok. Cold-hold temperatures - large open-top food-prep cooler: sliced tomato 45 dF, cooked spinach 46 dF. Discussed hot-holding of prepared home fries and observed that they were properly hot-held in pan over flame on grill (temp measured to be 185 dF) - ok. Cheese and egg batter in medium food-prep cooler lower compartment 41 and 43 dF - ok. Walk-in cooler: Roast beef halves (approx 6-7 pounds each) internal temperature measured to be 38 dF and mashed potatoes 40 dF- ok (demonstrates proper cooling). Improper thawing not observed (foods only observed to be thawing in cooler). Hot-held soups and gravy temperatures measured to range from 141 to 165 dF - ok.
2015-07-15InspectionCritical: 0, Noncritical: 1, Violation Items: 16
Operating without a permit. Full inspection not completed.
2015-04-13Re-InspectionCritical: 10, Noncritical: 15, Violation Items: 11B; 12D; 12E; 15A; 15B; 5A; 5C; 5E; 6A; 8A
2015-02-17InspectionCritical: 9 (1 not corrected), Noncritical: 22, Violation Items: 10A; 10B; 11B; 11D; 15A; 15D; 2C; 4A; 5A; 5B; 5C; 5E; 8A; 8E; 8F
Atoi = at time of inspection. Discussed obtaining test strips for chlorine sanitizing solution. Large cooler food prep unit - spinach: 42 degrees F, medium cooler food prep unit - coleslaw 47 degrees Fahrenheit and small food prep unit - roast beef: 38 degrees Fahrenheit. Hole in wall by waffle maker has been repaired, along with overall repairs to the wall in that area (including by potato storage shelf).
2014-12-18Re-InspectionCritical: 0, Noncritical: 10, Violation Items: 10B; 11D; 15A
this is the second Reinspection. facility is not in compliance with subpart 14-1.
2014-11-06Re-InspectionCritical: 0, Noncritical: 11, Violation Items: 10B; 11D; 15A
2014-10-22InspectionCritical: 0, Noncritical: 22, Violation Items: 10B; 11C; 11D; 15A; 15B; 8A
2014-03-13InspectionCritical: 0, Noncritical: 12, Violation Items: 10B; 11D; 12D; 15A; 8A
new floors installed thru out diner, kitchen and walk in cooler. new shelves for walk in cooler on premises but not installed yet. turkey in large Bain Marie 42oF, chicken salad 41oF, middle Bain Marie sliced tomatoes 46 oF, mushrooms in small Bain Marie 42oF. chicken soup 182oF.
2013-12-03Re-InspectionCritical: 0, Noncritical: 7, Violation Items: 10B; 11D; 12D; 15B
manager stated a new floor will be installed in walk in cooler. no time frame known.
2013-10-28InspectionCritical: 0, Noncritical: 14, Violation Items: 10B; 11C; 11D; 12D; 15A; 15B; 8A
facility in need of a thorough cleaning. no improvement noted. pasta soup 181oF, sliced tomatoes in Bain Marie 44oF.
2013-04-08InspectionCritical: 0, Noncritical: 12, Violation Items: 10B; 11B; 11D; 12E; 8A; 8B
chicken soup 159oF tomatoes in Bain Marie 41oF. Facility in need of a good cleaning. the equipment is dirty, all coolers,reach ins. are not kept clean
2012-11-27InspectionCritical: 0, Noncritical: 10, Violation Items: 10B; 11D; 12C; 15B; 15C
2012-03-14InspectionCritical: 1, Noncritical: 12, Violation Items: 10B; 11C; 11D; 12D; 15B; 5A; 8A
2011-12-19Re-InspectionCritical: 0, Noncritical: 8, Violation Items: 10B; 11D; 15A; 15B
2011-11-18InspectionCritical: 1, Noncritical: 28, Violation Items: 10B; 11B; 11C; 11D; 12D; 12E; 15A; 15B; 5B; 8A; 8D; 8F; 9D
2011-02-08InspectionCritical: 0, Noncritical: 10, Violation Items: 10A; 10B; 11B; 11D; 8A; 8E
2010-12-30Re-InspectionCritical: 1, Noncritical: 3, Violation Items: 10B; 11B; 5A; 8A
2010-11-01InspectionCritical: 3, Noncritical: 16, Violation Items: 10B; 11B; 11C; 11D; 12D; 4A; 5A; 8A
2010-05-26Re-InspectionCritical: 1, Noncritical: 8, Violation Items: 10B; 11B; 11C; 11D; 5C; 8A; 8E
2010-04-12InspectionCritical: 0, Noncritical: 14, Violation Items: 10B; 11C; 11D; 15B; 8A; 8E
2009-12-14Re-InspectionCritical: 0, Noncritical: 6, Violation Items: 10B; 11D
2009-10-30InspectionCritical: 1, Noncritical: 16, Violation Items: 10B; 11B; 11D; 15A; 5C; 8A; 8B; 8D; 8E
2009-04-10InspectionCritical: 1, Noncritical: 14, Violation Items: 10A; 10B; 11B; 11C; 12E; 15A; 15B; 5C; 8A; 8B; 8E
2008-09-23Re-InspectionCritical: , Noncritical: , Violation Items: None
2008-09-22InspectionCritical: 1, Noncritical: 9, Violation Items: 10A; 10B; 11D; 12C; 15A; 5C; 8C
2008-04-03InspectionCritical: 0, Noncritical: 8, Violation Items: 10A; 10B; 11D; 15A; 15B
2007-11-06Re-InspectionCritical: 1, Noncritical: 4, Violation Items: 10B; 15B; 5E
2007-09-05InspectionCritical: 5 (1 not corrected), Noncritical: 3, Violation Items: 10B; 15A; 2C; 5A; 5E; 8D
2007-04-27InspectionCritical: 5, Noncritical: 17, Violation Items: 1D; 1H; 5C; 6A
2007-01-29Re-InspectionCritical: 0, Noncritical: 9, Violation Items: 10B; 11D; 15B; 8A; 8C
no substantial improvement
2006-12-18Re-InspectionCritical: 0, Noncritical: 9, Violation Items: 10B; 11D; 8A; 8B
2006-11-15InspectionCritical: 2, Noncritical: 16, Violation Items: 3C; 5E
2006-01-10InspectionCritical: 0, Noncritical: 3, Violation Items: None
2005-12-15InspectionCritical: 1, Noncritical: 9, Violation Items: None
3- 15 lb. bags of rice found on store room floor laden with rat feces. Owner stated that exterminator had been at facility on 12/13/05 and put down bait traps and powder in crawlspaces. Directed owner to clean up all rice immediately. Corrected ATOI. Inspector called Ehrlick Pest Control and verified their treatments and confirmed that they would return on 12/16/05.

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
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.
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.
5BCritical ViolationPotentially 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.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
5ECritical ViolationEnough 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.
6ACritical ViolationPotentially hazardous foods are not kept at or above 140°F during hot holding.
7ACritical ViolationAll poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
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)
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
12DNot Critical ViolationToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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
15DNot Critical ViolationImproper storage of cleaning equipment, linens, laundry unacceptable
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)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8CNot Critical ViolationImproper use and storage of clean, sanitized equipment and utensils
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
9BNot Critical ViolationTobacco is used; eating, drinking in food preparation, dishwashing food storage areas
9DNot Critical ViolationDressing rooms dirty, not provided, improperly located

Businesses with the same name

Address: 206 Rock Hill DRIVE, Rock Hill, NY 12775
Food Service Description: Food Service Establishment
Inspection Date: 2018-09-12

Location Information

Street Address 191 Rock Hill DRIVE
CityRock Hill
StateNY
Zip Code12775

Businesses in nearby locations

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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.