Bagel Boys - Suffern · M & E Bagels, Inc.

9 North Airmont Road, Suffern, NY 10901

Overview

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.

Facility Overview

NYS Health Operation ID768089
NYSDOH Gazetteer435300
Facility NameBAGEL BOYS - SUFFERN
Operation NameBAGEL BOYS - SUFFERN
Facility Address9 NORTH AIRMONT ROAD, SUFFERN
Permitted Corporation NameM & E BAGELS, INC.
Permitted Operator NameMARK FRIED
Address9 North Airmont Road
Suffern
NY 10901
MunicipalityRAMAPO
CountyROCKLAND
Local Health DepartmentRockland County
Food Service DescriptionFood Service Establishment - Food Service Establishment
Permit Expiration Date2024-01-31

Last Inspection Results

Inspection Date2023-11-06
Inspection TypeInspection
Total Critical Violations1
Total Noncritical Violations4
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 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 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
2023-11-06InspectionCritical: 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.
2023-10-23Re-InspectionCritical: 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.
2023-06-13InspectionCritical: 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.
2023-02-14Re-InspectionCritical: 1, Noncritical: 3, Violation Items: 11D; 15A; 16; 2C
2022-12-13InspectionCritical: 2, Noncritical: 5, Violation Items: 11D; 14A; 15A; 16; 2C; 5C; 8E
2022-02-07Re-InspectionCritical: 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.
2022-01-24Re-InspectionCritical: 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.
2021-12-29InspectionCritical: 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.
2021-03-23InspectionCritical: 0, Noncritical: 4, Violation Items: 11D; 15B; 15C
2020-01-14InspectionCritical: 0, Noncritical: 8, Violation Items: 11C; 11D; 12E; 15A; 15B; 15C; 8A
2019-06-21Re-InspectionCritical: 0, Noncritical: 2, Violation Items: 10A; 15B
2019-05-15InspectionCritical: 0, Noncritical: 9, Violation Items: 10A; 11D; 12E; 15A; 15B; 16; 8E
2018-12-28InspectionCritical: 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.
2018-04-18InspectionCritical: 0, Noncritical: 4, Violation Items: 11D; 12C; 15B; 16
2017-12-20InspectionCritical: 0, Noncritical: 5, Violation Items: 10A; 12E; 8A; 8E
2017-05-05InspectionCritical: 0, Noncritical: 5, Violation Items: 12A; 12D; 8A; 8B; 8E
2017-01-23InspectionCritical: 0, Noncritical: 6, Violation Items: 12E; 15A; 15B; 8A
2016-06-29InspectionCritical: 0, Noncritical: 3, Violation Items: 12E; 15B; 8A
2016-02-09Re-InspectionCritical: 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.
2016-01-14InspectionCritical: 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.
2015-06-01Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2015-05-18InspectionCritical: 1, Noncritical: 6, Violation Items: 11D; 15A; 15B; 6A
2015-02-06Re-InspectionCritical: 0, Noncritical: 1, Violation Items: 8A
2014-12-30InspectionCritical: 1, Noncritical: 8, Violation Items: 11D; 12E; 15A; 15B; 5C; 8A; 8C; 9B
2014-01-13InspectionCritical: 0, Noncritical: 7, Violation Items: 11D; 15A; 8A
2013-06-12Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2013-04-29InspectionCritical: 3, Noncritical: 0, Violation Items: 5A; 5C; 5E
2013-01-25Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2012-12-17InspectionCritical: 6, Noncritical: 0, Violation Items: 5A; 5C; 5E
2012-06-05Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2012-05-18Re-InspectionCritical: 4, Noncritical: 0, Violation Items: 2E; 5A; 5B; 5C
2012-05-02InspectionCritical: 2, Noncritical: 0, Violation Items: 1D; 5A
2011-12-27InspectionCritical: 0, Noncritical: 0, Violation Items:
2011-09-21Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
2011-08-11InspectionCritical: 0, Noncritical: 0, Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1DCritical ViolationCanned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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.
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.
7FCritical ViolationPrecooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
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)
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
12ANot Critical ViolationHot, cold running water not provided, pressure inadequate
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
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)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8CNot Critical ViolationImproper use and storage of clean, sanitized equipment and utensils
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
9BNot Critical ViolationTobacco is used; eating, drinking in food preparation, dishwashing food storage areas

Businesses with the same name

Address: 214 Route 59, Suffern, NY 10901
Food Service Description: Food Service Establishment
Inspection Date: 2011-02-11

Location Information

Street Address 9 NORTH AIRMONT ROAD
CitySUFFERN
StateNY
Zip Code10901

Businesses in nearby locations

Address: 214 Route 59, Suffern, NY 10901
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Inspection Date: 2023-01-11
Address: 214 Route 59, Suffern, NY 10901
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Inspection Date: 2015-02-17
Address: 214 Route 59, Suffern, NY 10901
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Inspection Date: 2017-02-07
Address: 214 Route 59, Suffern, NY 10901
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Address: 214 Route 59, Suffern, NY 10901
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Address: 214 Route 59, Suffern, NY 10901
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Inspection Date: 2011-02-11
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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.