Bagel Boys - Suffern (NYS Health Operation #768089) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 9 North Airmont Road, Suffern, NY 10901. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is November 6, 2023.
NYS Health Operation ID | 768089 |
NYSDOH Gazetteer | 435300 |
Facility Name | BAGEL BOYS - SUFFERN |
Operation Name | BAGEL BOYS - SUFFERN |
Facility Address | 9 NORTH AIRMONT ROAD, SUFFERN |
Permitted Corporation Name | M & E BAGELS, INC. |
Permitted Operator Name | MARK FRIED |
Address | 9 North Airmont Road Suffern NY 10901 |
Municipality | RAMAPO |
County | ROCKLAND |
Local Health Department | Rockland County |
Food Service Description | Food Service Establishment - Food Service Establishment |
Permit Expiration Date | 2024-01-31 |
Inspection Date | 2023-11-06 |
Inspection Type | Inspection |
Total Critical Violations | 1 |
Total Noncritical Violations | 4 |
Violations | Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 11D- Non food contact surfaces of equipment not clean; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.; |
Inspection Comments | 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. |
Inspection Date | Inspection Type | Violations |
---|---|---|
2023-11-06 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11D; 12E; 16; 5C; 8E 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. |
2023-10-23 | Re-Inspection | Critical: 0, Noncritical: 3, Violation Items: 11B; 11D; 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. |
2023-06-13 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 11D; 15A; 15B; 16; 8A Findings discussed with D.F. |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. |
2023-02-14 | Re-Inspection | Critical: 1, Noncritical: 3, Violation Items: 11D; 15A; 16; 2C |
2022-12-13 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 11D; 14A; 15A; 16; 2C; 5C; 8E |
2022-02-07 | Re-Inspection | Critical: 0, Noncritical: 2, Violation Items: 11B; 16 Ambient temperature inside the deli display cooler closest to the grab-n-go case (the case used to store smoked salmon) is 35 degrees F at time of inspection. All potentially hazardous foods inside case at this time are at an acceptable temperature. Violations discussed with A.G. |
2022-01-24 | Re-Inspection | Critical: 1, Noncritical: 5, Violation Items: 11B; 12E; 15A; 16; 5A; 8A Discussed violations with DF and AG. EF was at location at the beginning of the inspection. |
2021-12-29 | Inspection | Critical: 4, Noncritical: 23, Violation Items: 10A; 10B; 11A; 11B; 11C; 11D; 12C; 12D; 12E; 14C; 15A; 15B; 15C; 16; 5A; 5B; 5E; 8A Violations discussed with E.F. |
2021-03-23 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 11D; 15B; 15C |
2020-01-14 | Inspection | Critical: 0, Noncritical: 8, Violation Items: 11C; 11D; 12E; 15A; 15B; 15C; 8A |
2019-06-21 | Re-Inspection | Critical: 0, Noncritical: 2, Violation Items: 10A; 15B |
2019-05-15 | Inspection | Critical: 0, Noncritical: 9, Violation Items: 10A; 11D; 12E; 15A; 15B; 16; 8E |
2018-12-28 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10A; 11D; 15A; 15B Recommend issue permit. Spoke to owner Eric and he will replace ceiling tiles before next routine inspection. |
2018-04-18 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 11D; 12C; 15B; 16 |
2017-12-20 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 10A; 12E; 8A; 8E |
2017-05-05 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 12A; 12D; 8A; 8B; 8E |
2017-01-23 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 12E; 15A; 15B; 8A |
2016-06-29 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 12E; 15B; 8A |
2016-02-09 | Re-Inspection | Critical: 3, Noncritical: 2, Violation Items: 12E; 6A; 7F; 8E Food course must be attended on March 7 & 8 at the Fire Training Center. Pre-cooked foods must be reheated to at least 165 degrees F within two hours and a metal stem thermometer must be used to ensure proper temperatures. Packaged food moved from the cooler must be heated to 140 degrees within two hours. |
2016-01-14 | Inspection | Critical: 3 (1 not corrected), Noncritical: 12, Violation Items: 11C; 11D; 12C; 12E; 14B; 15B; 2E; 6A; 7F; 8A; 8E Operator to be scheduled for Food Safety Course March 7 & 8 by US Mail. |
2015-06-01 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
2015-05-18 | Inspection | Critical: 1, Noncritical: 6, Violation Items: 11D; 15A; 15B; 6A |
2015-02-06 | Re-Inspection | Critical: 0, Noncritical: 1, Violation Items: 8A |
2014-12-30 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 11D; 12E; 15A; 15B; 5C; 8A; 8C; 9B |
2014-01-13 | Inspection | Critical: 0, Noncritical: 7, Violation Items: 11D; 15A; 8A |
2013-06-12 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
2013-04-29 | Inspection | Critical: 3, Noncritical: 0, Violation Items: 5A; 5C; 5E |
2013-01-25 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
2012-12-17 | Inspection | Critical: 6, Noncritical: 0, Violation Items: 5A; 5C; 5E |
2012-06-05 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
2012-05-18 | Re-Inspection | Critical: 4, Noncritical: 0, Violation Items: 2E; 5A; 5B; 5C |
2012-05-02 | Inspection | Critical: 2, Noncritical: 0, Violation Items: 1D; 5A |
2011-12-27 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
2011-09-21 | Re-Inspection | Critical: 0, Noncritical: 0, Violation Items: |
2011-08-11 | Inspection | Critical: 0, Noncritical: 0, Violation Items: |
Violation Item | Critical Violation | Violation Description |
---|---|---|
1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
5A | Critical Violation | Potentially 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. |
5B | Critical Violation | 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. |
5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
5E | Critical Violation | Enough 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. |
6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
Not Critical Violation | ||
10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
12A | Not Critical Violation | Hot, cold running water not provided, pressure inadequate |
12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
14A | Not Critical Violation | Insects, rodents present |
14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
14C | Not Critical Violation | Pesticide application not supervised by a certified applicator |
15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
8A | Not Critical Violation | 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) |
8B | Not Critical Violation | In use food dispensing utensils improperly stored |
8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
Address: 214 Route 59, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2011-02-11 |
Street Address |
9 NORTH AIRMONT ROAD |
City | SUFFERN |
State | NY |
Zip Code | 10901 |
Address: 214 Route 59, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2023-01-11 |
Address: 214 Route 59, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2015-02-17 |
Address: 214 Route 59, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2017-02-07 |
Address: 214 Route 59, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2023-11-06 |
Address: 14 North Airmont Road, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2010-01-11 |
Address: 214 Route 59, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2012-06-19 |
Address: 211 Route 59, Airmont, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2021-03-09 |
Address: 214 Route 59, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2011-02-11 |
Address: 211 Route 59, Airmont, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2018-06-11 |
Address: 214 Route 59, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2018-04-30 |
Address: 41 Lafayette Avenue, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2023-11-08 | |||
Address: 214 Route 59, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2023-11-06 | |||
Address: 221 Route 59, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2023-11-09 | |||
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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.
Subject | Business and Economy |
Jurisdiction | State of New York |
Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
Source | data.ny.gov |
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.