El Sombrero of Rock Hill Inc (NYS Health Operation #989380) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 227 Lake Louise Marie ROAD, Rock Hill, NY 12775. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is September 29, 2023.
| NYS Health Operation ID | 989380 |
| NYSDOH Gazetteer | 526300 |
| Facility Name | EL SOMBRERO OF ROCK HILL INC |
| Operation Name | EL SOMBRERO OF ROCK HILL INC |
| Facility Address | 227 Lake Louise Marie ROAD, Rock Hill |
| Permitted Corporation Name | El Sombrero of Rock Hill Inc |
| Permitted Operator Name | Luis Cerna |
| Address | 227 Lake Louise Marie ROAD Rock Hill NY 12775 |
| Municipality | THOMPSON |
| County | SULLIVAN |
| Local Health Department | Middletown District Office |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2024-09-30 |
| Inspection Date | 2023-09-29 |
| Inspection Type | Inspection |
| Total Critical Violations | 1 |
| Total Noncritical Violations | 5 |
| Violations | Item 5E- Critical Violation [RED] 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.; Item 8A- 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); Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 12D- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; |
| Inspection Comments | Hood suppression system tags were observed to be tagged for service in April 2023. Dishwasher was observed to be adequately maintained with sanitizing solution for its final rinse. Bar was observed to be adequately maintained with tree bay sink being set up adequately. Sanitizing solutions were observed to be prepared to adequate concentrations. All foods in refrigerated units and hot holding equipment were observed to be under adequate temperature control. Probe thermometers were observed to be accurate and readily available for use. Had educational discussion about proper ice baths maintenance. Observed that staff were actively cooling a large pot of sauce in the prep sink; sink was filled with ice and cold water while staff was actively stirring liquid. Observed that there were smaller pans set up for dividing cooled liquid. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-09-29 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 11B; 12D; 15B; 5E; 8A; 8E Hood suppression system tags were observed to be tagged for service in April 2023. Dishwasher was observed to be adequately maintained with sanitizing solution for its final rinse. Bar was observed to be adequately maintained with tree bay sink being set up adequately. Sanitizing solutions were observed to be prepared to adequate concentrations. All foods in refrigerated units and hot holding equipment were observed to be under adequate temperature control. Probe thermometers were observed to be accurate and readily available for use.|Had educational discussion about proper ice baths maintenance. |Observed that staff were actively cooling a large pot of sauce in the prep sink; sink was filled with ice and cold water while staff was actively stirring liquid. Observed that there were smaller pans set up for dividing cooled liquid. |
| 2023-04-11 | Inspection | Critical: 4, Noncritical: 4, Violation Items: 11B; 12D; 12E; 15B; 5A; 5E; 6A Product thermometers were observed to be readily available for observation and were accurate. All refrigeration units were observed to have accurate unit thermometers and were storing foods at adequate cold holding temperatures. All foods in dry storage were observed to be adequately maintained. All other foods not cited in this report were observed to be at adequate hot and cold holding temperatures Dishwasher was observed to be well maintained and used chemical sanitizer for its final rinse. Sanitizing solutions were observed to be adequately prepared and maintained. |
| 2022-11-17 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11B; 12E Active food preparation was taking place at time of inspection. Staff were observed to be prepping and cooking raw meats off. All foods temporarily held at room temperature for preparation were observed to be below 45F. All employees were observed to be wearing gloves and using utensils when handling foods. Product thermometer was observed to be accurate and readily available for use. Hood vent system was observed to be adequately maintained. |
| 2022-09-21 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10B; 11D; 12E; 15B; 5A; 6B; 8E Steam table temperatures: Ground beef 147F, beans 145F, refried beans 143F, shredded chicken 152F. Walk-in meat cooler raw beef 38F. Discussed improving setup for prep station hot holding and cold holding (ice bath levels, making sure steam tables have enough hot water). Discussed handling of garnishes with bartender, uses tongs. Product thermometers easily accessible on-site. Observed proper glove use and hair restraints during food prep. Heat lamp solely used for freshly fried tortilla chips. |
| 2021-02-04 | Inspection | Critical: 11 (4 not corrected), Noncritical: 5, Violation Items: 11D; 12C; 12E; 1D; 3B; 3C; 4D; 5B; 5C; 6A; 8E Approximately 20 pounds of raw meat sitting out on ice while the operator was actively trimming the meat. A large quantity of meat out. The meat measured 41 degrees Fahrenheit at the time of inspection and approximately. The operator also placed a deep tray over the meat on ice to help retain the cold temperature of the meat. Discusses working quantity amounts of product with the operator at the time of inspection.|Hot holding unit: ground chicken measured 167 degrees Fahrenheit, beef measured 180 degrees Fahrenheit, bean soup measured 165 degrees Fahrenheit, ground beef measured 160 degrees Fahrenheit. |Rice in rice cooker measured 170 degrees Fahrenheit. |Fish and chip batter stored on ice measured 41 degrees Fahrenheit. |3 door stand up refrigerator: chicken soup measured 41 degrees Fahrenheit |Fridge air stand up refrigerator: Shrimp measured 37 degrees Fahrenheit, Cream measured 41 degrees Fahrenheit |Refrigerator drawer under stove: chicken measured 37 degrees Fahrenheit, baked potatoes measured 39 degrees Fahrenheit |Open top prep refrigerator waiter area: diced tomatoes measured 36 degrees Fahrenheit. |First walk in refrigerator: shredded cheese measured 44 degrees Fahrenheit and salsa measured 41 degrees Fahrenheit. |Second walk in refrigerator area: chicken wing measured 42 degrees Fahrenheit, rice measured 45 degrees Fahrenheit |All staff observed to be wearing masks at time of inspection |Facility fire extinguisher ansul system has been expired since June 2020 |
| 2020-11-24 | Inspection | Critical: 4, Noncritical: 3, Violation Items: 11A; 14B; 4D; 7F COVID-19 compliance notes:|Staff were observed to wear masks at all times while in the kitchen and dining area. All tables within the dining room were observed to be spaced greater than 6 feet apart. Pairs of bar stools were separated from other pairs around the bar to allow for proper social distancing (spaced at least 6 feet apart). In addition, all COVID-related required signage was observed to be posted, including one-way directional signage requiring guests to enter through one door and exit through a separate door. Restrooms were properly equipped with soap, paper towels and hand sanitizer, and in addition hand sanitizer was available in the dining room for staff and patrons at the entrance waiting area. Sanitizing spray was also readily available for disinfecting high contact surfaces. Operator discussed how he had printed out all necessary and extra COVID-related guidance and affirmed that he and all staff have read through the guidance.| |General inspection notes:|Cold-holding temperatures: |Pull-out drawer beneath tall grill - chicken 35F|Drawer beneath short grill - sauce 39F|Waitress cooler - cucumbers 39F|Three-door reach-in cooler - chicken wings 37F|Stand-up fridge - shrimp 39F|Bus pan with ice on food prep counter - garlic and oil 41F, salsa 40F|Containers of chicken stock and garlic were observed to be stored on prep table, but was measured to be 40-42F (just removed from cooler). Discussed keeping product on ice or in cooler. |Hot-holding: |Steam table properly preheated, and water within reservoir was measured to be 155F. Steam table consisted of large bus pan with hot water and stored on the stove to create a steam bath. Discussed adding more water to the pan to allow for the hot water to surround food containers at a greater depth. Operator stated that all items in steam bath were made fresh today, except for ground beef (see 7F above). The following items were held in this steam table: sauce 150F, chicken chunks 156F, mashed potat |
| 2019-12-26 | Inspection | Critical: 3, Noncritical: 2, Violation Items: 11B; 16; 2E; 4A; 6A Beef broth on stove 210F, Ranch dressing open top salad cooler 37F, Thawing chicken filet in water on counter 28F, Walk in cooler brisket at 40F, shrimp thawing properly on counter 30F |
| 2018-12-14 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 10B; 11B; 15A; 1B Baked beans in the walk in cooler 42F, Marinade sauce in the three door walk in cooler temped at 40F. |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1B | Critical Violation | Water/ice: unsafe, unapproved sources, cross connections |
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 3B | Critical Violation | Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 4D | Critical Violation | Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)} |
| 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. |
| 6B | Critical Violation | Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| 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 |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 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 |
| 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) |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| Street Address |
227 Lake Louise Marie ROAD |
| City | Rock Hill |
| State | NY |
| Zip Code | 12775 |
Address: 227 Lake Louise Marie ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2007-11-16 |
Address: 227 Lake Louise Marie ROAD, Rock Hill, NY 12775 Food Service Description: Restaurant Inspection Date: 2000-12-21 |
Address: 227 Lake Louise Marie ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2011-08-24 |
Address: 227 Lake Louise Marie ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2012-02-10 |
Address: 227 Lake Louise Marie ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2005-10-28 |
Address: 227 Lake Louise Marie ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2008-03-28 |
Address: 195 Lake Louise Marie ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2012-05-25 |
Address: 195 Lake Louise Marie ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2006-01-20 |
Address: 196 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2023-09-20 | |||
Address: 277 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2021-10-14 | |||
Address: 61 Glen Wild ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2018-09-06 | |||
Address: 61 Emerald DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2016-01-26 | |||
Address: 195 Lake Louise Marie ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2012-05-25 | |||
Address: 200 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2014-07-07 | |||
Address: 191 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2017-12-04 | |||
Address: 280 Rock Hill DRIVE, Rock HIll, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2023-04-11 | |||
Address: 253 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2021-02-11 | |||
Address: 361 Glen Wild ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2018-11-30 | |||
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Address: 206 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2018-09-12 |
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Address: 191 Rock Hill DRIVE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2017-12-04 |
Address: 233 Spook Rock Road, Suffern, NY 10901 Food Service Description: Food Service Establishment Inspection Date: 2021-06-08 |
Address: 23 Mill Street, Sloatsburg, NY 10974 Food Service Description: Food Service Establishment Inspection Date: 2020-01-10 |
Address: 111 County Route 41, Hudson Falls, NY 12839 Food Service Description: Food Service Establishment Inspection Date: 2023-01-05 |
Address: 19 Exchange Street, Glens Falls, NY 12801 Food Service Description: Restaurant Inspection Date: 2018-09-12 |
Address: 61 Glen Wild ROAD, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2018-09-06 |
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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.