VICKY'S PLACE/Inactive · Vicky & Sons Place Inc.

540-578 Nepperhan Avenue, Yonkers, NY 10701

Overview

VICKY'S PLACE/Inactive (NYS Health Operation #458839) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 540-578 Nepperhan Avenue, Yonkers, NY 10701. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is May 13, 2013.

Facility Overview

NYS Health Operation ID458839
NYSDOH Gazetteer590707
Operation NameVICKY'S PLACE/Inactive
Facility Address540-578 NEPPERHAN AVENUE, YONKERS
Permitted DBAVICKY & SONS PLACE
Permitted Corporation NameVICKY & SONS PLACE INC.
Address540-578 Nepperhan Avenue
Yonkers
NY 10701
MunicipalityYONKERS
CountyWESTCHESTER
Local Health DepartmentWestchester County
Food Service DescriptionFood Service Establishment - Food Service Establishment
Permit Expiration Date2014-03-31

Last Inspection Results

Inspection Date2013-05-13
Inspection TypeInspection
ViolationsNone-

Inspection Results

Inspection DateInspection TypeViolations
2013-05-13InspectionCritical: 0, Noncritical: 0, Violation Items:
2012-11-20InspectionCritical: 0, Noncritical: 4, Violation Items: 10B; 11D; 15A; 15B
2012-03-19InspectionCritical: 0, Noncritical: 3, Violation Items: 15A; 15B
2011-11-02Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2011-10-05InspectionCritical: 0, Noncritical: 5, Violation Items: 14A; 14B; 15A; 15C
2011-03-01InspectionCritical: 0, Noncritical: 5, Violation Items: 12D; 12E; 14C; 15B
2010-10-13InspectionCritical: 0, Noncritical: 5, Violation Items: 12E; 14A; 15A
2009-11-12Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2009-11-05InspectionCritical: 2 (2 not corrected), Noncritical: 3, Violation Items: 12E; 14A; 15C; 5A; 5E
2009-04-10Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2009-04-02InspectionCritical: 3, Noncritical: 3, Violation Items: 14A; 15A; 16; 2C; 4A; 5C
2008-09-30InspectionCritical: 0, Noncritical: 6, Violation Items: 11A; 11D; 12E; 14A; 14C; 15D
2008-04-02Re-InspectionCritical: , Noncritical: , Violation Items:
2008-03-21InspectionCritical: , Noncritical: , Violation Items:
2007-11-27InspectionCritical: , Noncritical: , Violation Items:
2007-04-24InspectionCritical: , Noncritical: , Violation Items:
2006-10-02InspectionCritical: , Noncritical: , Violation Items:
2006-02-10Re-InspectionCritical: , Noncritical: , Violation Items:
2006-01-24InspectionCritical: , Noncritical: , Violation Items:
2005-02-25Re-InspectionCritical: , Noncritical: , Violation Items:
2005-02-17InspectionCritical: , Noncritical: , Violation Items:
2004-11-01Re-InspectionCritical: , Noncritical: , Violation Items:
2004-10-18InspectionCritical: , Noncritical: , Violation Items:
2004-03-12Re-InspectionCritical: , Noncritical: , Violation Items:
2004-03-03InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw 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).
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.
Not Critical Violation
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
11DNot Critical ViolationNon food contact surfaces of equipment not clean
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
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
15DNot Critical ViolationImproper storage of cleaning equipment, linens, laundry unacceptable
16Not Critical ViolationMiscellaneous, Economic Violation, Choking Poster, Training.

Location Information

Street Address 540-578 NEPPERHAN AVENUE
CityYONKERS
StateNY
Zip Code10701

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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.