Bernie'S/Crust (NYS Health Operation #783542) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 277 Rock Hill DRIVE, Rock Hill, NY 12775. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is October 14, 2021.
| NYS Health Operation ID | 783542 |
| NYSDOH Gazetteer | 526300 |
| Facility Name | BERNIE'S CRUST |
| Operation Name | BERNIE'S/CRUST |
| Facility Address | 277 Rock Hill DRIVE, Rock Hill |
| Permitted Corporation Name | RHO LLC |
| Permitted Operator Name | Randy Resnick |
| Address | 277 Rock Hill DRIVE Rock Hill NY 12775 |
| Municipality | THOMPSON |
| County | SULLIVAN |
| Local Health Department | Monticello District Office |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2022-06-30 |
| Inspection Date | 2021-10-14 |
| Inspection Type | Inspection |
| Total Critical Violations | 6 |
| Total Noncritical Violations | 5 |
| Violations | Item 1B- Critical Violation [RED] Water/ice: unsafe, unapproved sources, cross connections; Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.; Item 5A- Critical Violation [RED] 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.; 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 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 11D- Non food contact surfaces of equipment not clean; Item 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; 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; |
| Inspection Comments | No evidence of Reduced Oxygen Packaging (ROP) equipment or foods products observed on-site. Chef indicated that operator and manager declined to continue with using their ROP equipment since they were not able to get approval for their ROP application. Foods in upper comparments of both prep coolers in pizza kitchen were measured to be 45-47F. Discussed with cook that lids for these coolers must be kept shut. Foods located within the front of the bottom compartment of these coolers were measured to be 45-47F as well. Food items located in the rear of the bottom compartments (coldest section of the units) were measured to be 43-45F. Requested that the thermostat for these (side by side) coolers to be adjusted so that foods can be held at an ideal temperature of 41F or less. All steam-table food temperatures in both kitchen were measured to be 140F or greater. Discussed process for preheating steam table prior to placing cooked/reheated foods - acceptable. All other coolers not mentioned above were observed to be holding foods at 45F or less. All shellfish tags, for at least the past 90 days, were observed to be retained on site. No signs of cock roaches observed during the inspection. Chef stated that pest control company services facility once a week. Automatic dishwasher observed to be operating properly. Unit sanitizes using high heat, and was observed to reach at least 180F during the rinse cycle. Discussed replaces two of the damaged temperature gauges. No bare hand contact observed. Disposable gloves properly used and hand-wash sinks properly maintained (except for behind bar). Product thermometer readily available for use. Discussed proper cooling procedures for numerous food products, and cooks were found to be knowledgeable of correct techniques. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2021-10-14 | Inspection | Critical: 6, Noncritical: 5, Violation Items: 11B; 11D; 12C; 12E; 15A; 1B; 1H; 5A; 5C No evidence of Reduced Oxygen Packaging (ROP) equipment or foods products observed on-site. Chef indicated that operator and manager declined to continue with using their ROP equipment since they were not able to get approval for their ROP application. |Foods in upper comparments of both prep coolers in pizza kitchen were measured to be 45-47F. Discussed with cook that lids for these coolers must be kept shut. Foods located within the front of the bottom compartment of these coolers were measured to be 45-47F as well. Food items located in the rear of the bottom compartments (coldest section of the units) were measured to be 43-45F. Requested that the thermostat for these (side by side) coolers to be adjusted so that foods can be held at an ideal temperature of 41F or less. |All steam-table food temperatures in both kitchen were measured to be 140F or greater. Discussed process for preheating steam table prior to placing cooked/reheated foods - acceptable. All other coolers not mentioned above were observed to be holding foods at 45F or less. All shellfish tags, for at least the past 90 days, were observed to be retained on site. No signs of cock roaches observed during the inspection. Chef stated that pest control company services facility once a week. Automatic dishwasher observed to be operating properly. Unit sanitizes using high heat, and was observed to reach at least 180F during the rinse cycle. Discussed replaces two of the damaged temperature gauges. No bare hand contact observed. Disposable gloves properly used and hand-wash sinks properly maintained (except for behind bar). Product thermometer readily available for use. Discussed proper cooling procedures for numerous food products, and cooks were found to be knowledgeable of correct techniques. |
| 2021-03-18 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 14A; 5B; 5E Note that only a partial inspection was conducted as a result of incidental observations while verifying proposed ROP (reduced oxygen packaging) equipment to be used on-site. MDO staff were already on-site reviewing facilitys proposal to implement ROP procedures, provided education on process for completing ROP plan to submit for final review and approval. |Operator signature not obtained due to COVID 19 restrictions. |
| 2020-10-20 | Inspection | Critical: 6, Noncritical: 14, Violation Items: 10A; 10B; 11B; 11C; 11D; 15B; 2E; 4A; 5C; 5E; 8A; 8C; 8E Observed several raw meats stored in reduced oxygen packages. Through conversation with kitchen staff, it was learned that the facility purchases its meats in large whole pieces and sends it to a meat processing facility for processing, packaging, and storage. Processed meats are delivered to the facility on an as-needed basis. Observed that facility is keeping clam tags. Observed proper re-heating temperatures at the steam-bath station. With the exception of item 5C, proper cold-holding temperatures were observed in all other units. Observed staff to be wearing face masks. |
| 2020-03-12 | Re-Inspection | Critical: 2, Noncritical: 0, Violation Items: 1B; 4C Observed raw steaks in vacuum bags that resemble bags used by this restaurant and Vacuum system observed on and ready for use in the kitchen with empty bags stored nearby. Manager and staff have stated that they are no longer using vacuum packer until approved and they state that the steaks were purchased from Nat Kagan Meat and Poultry in Woodbridge. Manager was directed to remove all vacuum packing items and equipment until approval for ROP. Observed equipment removed.|Inspector will confirm source of meats and re-inspect next day to confirm corrections: BWO posted , ice discarded, vacuum packing equipment removed and leak in walk in repaired or mitigated. | Gave pizza time for discard policy and will collect tomorrow.|Discussed bread crumbs must be sifted to remove wet clumps ever 4 hours , kept covered overnight and discarded at least every seven days.|Water repair company reset trouble mode and trouble code returned minutes later water company staff was directed to submit device spec for replacement UV to engineer at MDO Glenn I. |
| 2020-02-27 | Inspection | Critical: 5, Noncritical: 6, Violation Items: 10B; 11C; 12A; 12C; 1B; 1C; 5C; 8B; 8D Boil water order given.|Gave ROP guidance.|Will provide guidance for breading discard.|Satisfactory hot and cold food temperatures observed. |Must prevent any contamination from condensation leaks in the walk in.|Operator stated cooling wands used for rapid cooling.|Observed clam tags with product and kept in a file. |
| 2019-02-14 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10B; 12D; 8A Main Kitchen Temperatures:|Mashed potatoes in the the walk in cooler 38F, Oil and Garlic in the top section of the prep cooler furthest from furthest from the pizza kitchen 45F, rice and vegetables in the top section of the prep cooler closest to the pizza kitchen temped at 38F, stew onions in the steam table temped at 161F.|Pizza Kitchen Temperatures:|Chicken cutlets in refrigerator next to pizza dough prep table 39.7F, Meatballs in steam table near grill 140F, Ranch in cold beverage cooler near pizza oven: 41.9F, Meatballs in pizza prep station cooler: 45F. |
| 2018-12-14 | Inspection | Critical: 0, Noncritical: 4, Violation Items: 10B; 11B; 15A Sliced tomatoes in pizza prep cooler temped at 42F, Alfredo sauce in the pizza kitchen prep cooler temped at 40F, puréed beets in the main kitchen prep cooler temped at 44F. Pizza sauce in the steam table temped at 145F. |
| 2017-12-15 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10A; 11B; 15A; 1D Butter garlic sauce in steam table 170F|Beef stew in the pizza steam table 165F|Sliced tomatoes in both prep table coolers top sections 38F. |
| 2016-10-21 | Inspection | Critical: 2, Noncritical: 6, Violation Items: 11A; 11B; 12A; 5C; 5E; 8A; 9B |
| 2016-01-22 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 11B; 11D; 15B; 5C; 8A |
| 2015-12-02 | Inspection | Critical: 1, Noncritical: 9, Violation Items: 10A; 11B; 11C; 12E; 7F; 8A; 8E |
| 2015-04-13 | Inspection | Critical: 3, Noncritical: 7, Violation Items: 11B; 16; 7F; 8A |
| 2014-10-17 | Inspection | Critical: 0, Noncritical: 13, Violation Items: 10A; 11A; 11C; 11D; 16; 8A; 8B; 8F bacon 41, tomato sauce 151, smoke fish 37, Ansul 2014, time card system in place on Crust side |
| 2014-04-10 | Inspection | Critical: 1, Noncritical: 9, Violation Items: 10A; 11A; 11D; 12D; 14B; 15A; 1B; 8C; 8E Ansul 2014 |
| 2013-10-17 | Inspection | Critical: 1, Noncritical: 11, Violation Items: 10B; 11A; 11B; 11D; 12E; 7E; 8A; 8B; 8E Ansul system tagged June 2012. Discussed raw foods stored above ready-to-eats foods with Crust side employees (no violations observed). Discussed proper cooling procedures of gravy, soups, sauces with Martin- Bernie's side (no violations observed). |
| 2013-05-23 | Inspection | Critical: 0, Noncritical: 6, Violation Items: 10A; 11D; 8A; 8E; 8F; 9B uv system ok, green light on. ansul system tagged June 2012, thermometers and gloves in use upon arrival for inspection, time card system in place upon arrival at Crust eatery. Discussed with Randy need for one water sample after June 1st. |
| 2013-04-22 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11D; 15B; 6A mushroom gravy 147 degrees, ansul a system tagged dec 2012, chicken 42 degrees |
| 2012-12-19 | Inspection | Critical: 0, Noncritical: 3, Violation Items: 11D; 8A; 8B |
| 2012-04-18 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 11B; 11C; 12D; 15B; 6A; 8A; 8E |
| 2011-12-08 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 10B; 11B; 11C; 1D |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1C | Critical Violation | Home canned goods, or canned goods from unapproved processor found on premises |
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 4C | Critical Violation | Foods or food area/public area contamination by sewage or drippage from waste lines. |
| 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. |
| 7E | Critical Violation | Other potentially hazardous foods requiring cooking are not heated to 140°F or above. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| 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 |
| 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 |
| 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 |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
Address: 283 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2018-04-18 |
| Street Address |
277 Rock Hill DRIVE |
| City | Rock Hill |
| State | NY |
| Zip Code | 12775 |
Address: 277 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2009-12-29 |
Address: 283 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2011-12-12 |
Address: 206 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2012-11-02 |
Address: 207 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2023-11-09 |
Address: 238 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2011-02-23 |
Address: 238 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2020-02-04 |
Address: 206 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2022-12-20 |
Address: 283 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2023-06-05 |
Address: 195 Lake Louise Marie ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2012-05-25 |
Address: 238 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2008-02-25 |
Address: 207 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2008-10-16 |
Address: 1432 New Road, Mountaindale, NY 12775 Food Service Description: Commissary Inspection Date: 2008-12-16 | |||
Address: 283 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2023-06-05 | |||
Address: 227 Lake Louise Marie ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2023-09-29 | |||
Address: 66 Bowers ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2023-08-10 | |||
Address: 253 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2021-02-11 | |||
Address: 200 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2014-07-07 | |||
Address: 16 Frontier DRIVE, Rock Hill, NY 12775 Food Service Description: Day Care Center Food Service Inspection Date: 2017-11-28 | |||
Address: 61 Glen Wild ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2018-09-06 | |||
Address: 195 Lake Louise Marie ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2012-05-25 | |||
Address: 40 Katrina Falls ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2012-05-02 | |||
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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.