Rella Cafe 400 LLC

400 Rella Boulevard, Montebello, NY 10901

Overview

Rella Cafe 400 LLC (NYS Health Operation #929471) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 400 Rella Boulevard, Montebello, 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 ID929471
NYSDOH Gazetteer435300
Facility NameRELLA CAFE
Operation NameRELLA CAFE
Facility Address400 RELLA BOULEVARD, MONTEBELLO
Permitted Corporation NameRELLA CAFE 400 LLC
Permitted Operator NameJACOB SCHWED
Address400 Rella Boulevard
Montebello
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 Violations6
ViolationsItem 6B- Critical Violation [RED] Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.; Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 12A- Hot, cold running water not provided, pressure inadequate; 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; 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: 6, Violation Items: 12A; 12C; 12E; 15A; 16; 6B; 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.
2023-02-14Re-InspectionCritical: 0, Noncritical: 2, Violation Items: 15A; 16
2023-01-18InspectionCritical: 2, Noncritical: 5, Violation Items: 11D; 15A; 15B; 16; 1G; 6A; 8A
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.
2022-03-30Re-InspectionCritical: 0, Noncritical: 2, Violation Items: 12C; 15A
2022-02-14Re-InspectionCritical: 0, Noncritical: 3, Violation Items: 12C; 15A; 8A
2022-02-01Re-InspectionCritical: 0, Noncritical: 3, Violation Items: 12C; 15A; 8A
Operator had a new thermostat installed on his cold holding bain-marie at front counter.
2022-01-12InspectionCritical: 3, Noncritical: 5, Violation Items: 11C; 11D; 12C; 12E; 15A; 2C; 3C; 5E
Violations discussed with J.S. Operator put on notice that failure to correct plumbing violations is likely to prevent the issuance of a permit to operate for 2022 - 2023.
2021-03-25InspectionCritical: 0, Noncritical: 7, Violation Items: 10A; 11D; 12C; 12E; 14C; 15A; 8E
2020-01-06InspectionCritical: 1, Noncritical: 4, Violation Items: 12C; 15A; 5A; 8E
2019-05-13Re-InspectionCritical: 0, Noncritical: 1, Violation Items: 14C
No sign of vermin infestation observed.
2019-03-12InspectionCritical: 0, Noncritical: 1, Violation Items: 14A
2019-01-03Re-InspectionCritical: 0, Noncritical: 2, Violation Items: 15B; 16
Owner Ricky stated she will order labels today. She won’t put out food until labels list everything as was written on John Stoughton’s compliance letter. Inspector told Ricky that Manager must take next food safety class.
2019-01-02InspectionCritical: 5, Noncritical: 14, Violation Items: 11C; 11D; 12E; 15A; 15B; 16; 2E; 5A; 5C; 5D; 8A
Food service establishment placarded and ordered closed. Owner must call John Stoughton at 845-364-2600 for a reinspection.
2018-01-22InspectionCritical: 0, Noncritical: 4, Violation Items: 11C; 12C; 15A; 16
2017-05-22Re-InspectionCritical: 0, Noncritical: 3, Violation Items: 12C; 16; 8A
2017-05-09InspectionCritical: 3, Noncritical: 5, Violation Items: 12C; 15A; 16; 2E; 5C; 6A; 8A; 8D
2017-03-21Re-InspectionCritical: 0, Noncritical: 0, Violation Items:
Violations ok. Steam table temps ok.
2017-03-06Re-InspectionCritical: 1, Noncritical: 0, Violation Items: 6A
2017-01-11InspectionCritical: 3, Noncritical: 8, Violation Items: 11D; 12E; 15A; 15B; 16; 2E; 6A; 7E
2016-09-29InspectionCritical: 0, Noncritical: 4, Violation Items: 12E; 14C; 8D; 8E

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1GCritical ViolationCracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
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.
3CCritical ViolationFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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).
5DCritical ViolationPotentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines.
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.
6BCritical ViolationEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
7ECritical ViolationOther potentially hazardous foods requiring cooking are not heated to 140°F or above.
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)
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
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
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
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)
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

Location Information

Street Address 400 RELLA BOULEVARD
CityMONTEBELLO
StateNY
Zip Code10901

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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.