Camp Ramah (TR) Dining Hall (Health Operation# 277575) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is July 27, 2018.
| NYS Health Operation ID | 277575 |
| Operation Name | Camp Ramah (TR) Dining Hall |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
91 Ramah Road Wingdale NY 12594 |
| Municipality | DOVER |
| County | DUTCHESS |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 135300 |
| Date: 2018-07-27 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: milk in dairy cooler 41 | ||
| Date: 2018-07-26 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 5B (Critical): 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. Comments: Meat cooler cooked chicken 38F; vegetable cooler hummus 42F; dairy cooler milk 41F; hot holding perogies 141F; dishwasher dairy side 182F; |
||
| Date: 2018-07-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Breakfast bar main dining hall yogurt 44F, hard boiled eggs 44; breakfast bar side room yogurt 43F, peaches 43F; dairy cooler milk 41, cream cheese 41; vegetable cooler egg salad 41; meat cooler cooked beef roast 39F; two door reach in creamer 44F; | ||
| Date: 2017-08-14 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Dairy cooler milk 40F; vegetable cooler tuna salad 39F; meat cooler cooked chicken 39F; dishwasher dairy side final rinse 185F; | ||
| Date: 2017-08-02 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5B (Critical): 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. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Dairy cooler gluten free pancake mix 38F; vegetable cooler sliced tomato 38F; meat cooler tuna salad 38F; hot holding meat side cooked turkey 145F; hot holding blintzes 141F; salad bar cut tomato 44F; hot holding steam table blintzes 142F; meat side dishwasher final rinse 185F; wiping cloths in quat solution of 300 ppm. |
||
| Date: 2017-07-21 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5E (Critical): 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. Comments: Dairy cooler milk 42F; meat cooler sliced tomato 39F; bakery two door reach in cooler whipped topping 40F; |
||
| Date: 2017-07-12 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Comments: Hot holding Hot boxes dairy side perogies 142F; mixed vegetables 141F; meat side beef kabob 145F; dairy cooler milk 44F; meat cooler bbq sauce 39F; vegetable cooler sliced tomato 42F; bakery two door reach in non dairy whipped cream 41F; Meat dishwasher final rinse 189F; dairy dishwasher final rinse 191F. As discussed, try to minimize the amount of items cooled in the dairy cooler when possible and make sure all employees know to check and make sure all doors are closed to keep items within correct temperature ranges. |
||
| Date: 2016-08-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Salad bar cooler yogurt 43F; meat cooler raw chicken 33F; Produce cooler cooked pasta 38F; Dairy cooler yogurt 37F; Bakery 2-door reach in liquid eggs 41F; Hot box A Dairy side pasta 143F. New procedure for pasta - cooked, held hot, and served. Both dishwashers reached temperatures above 180F for the final rinse. | ||
| Date: 2016-08-01 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2016-07-27 | Type: Inspection |
Violations:
4 critical,
2 noncritical |
|
Item 5B (Critical): 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. Item 5A (Critical): 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: Hot box tortellini 149F; Dairy cooler shredded cheese 40F; Produce cooler sliced tomato 35F; Meat cooler mashed potato 37F; hot holding line tortellini 158F; Salad bar tomatos 44F. Dishwasher dairy side final rinse 182F. |
||
| Date: 2016-05-19 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 8C: Improper use and storage of clean, sanitized equipment and utensils |
||
| Date: 2015-08-26 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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) |
||
| Date: 2015-07-08 | Type: Inspection |
Violations:
2 critical,
7 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
||
| Date: 2015-06-23 | Type: Re-Inspection |
Violations:
4 critical,
3 noncritical |
|
Item 5A (Critical): 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): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2015-06-22 | Type: Inspection |
Violations:
6 critical,
5 noncritical |
|
Item 5E (Critical): 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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 5A (Critical): 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 5D (Critical): Potentially 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. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
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| Department of State (DOS) ID | 6770529 |
| Initial DOS Filing Date | 2022-12-22 |
| Entity Type | FOREIGN LIMITED LIABILITY COMPANY |
| DOS Process Address |
10th Ave N Suite 400 Lake Worth FL 33461 |
| Street Address | 91 RAMAH ROAD |
| City | WINGDALE |
| State | NY |
| Zip | 12594 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Camp Ramah in the Berkshires (CC) Dining | 91 Ramah Road, Wingdale, NY 12594 | 2018-07-27 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Camp Berkshire (TR) Dining Hall | 680 Berkshire Road, Wingdale, Ny, NY 12594 | 2018-11-19 | |
| WESTCHESTER MODULAR HOMES | Westchester Modular Homes, Inc. | 30 Reagans Mill Road, Wingdale, NY 12594 | 2018-08-29 |
| RIVERVIEW TAVERN | Riverview Webatuck Corp | 6521 Route 55, Wingdale, NY 12594 | 2018-10-04 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BIG W'S ROADSIDE BAR-B-Q | Big W's Bbq Inc. | 1475 Route 22, Wingdale, NY 12594 | 2018-12-06 |
| Camp Berkshire (TR) Dining Hall | 680 Berkshire Road, Wingdale, Ny, NY 12594 | 2018-11-19 | |
| EL UNIVERSAL | El Universal Corp | 1456 Route 22, Wingdale, NY 12594 | 2018-11-15 |
| WINGDALE ELEMENTARY | Dover Union Free School Dist | 6413 Route 55, Wingdale, NY 12594 | 2018-10-22 |
| RIVERVIEW TAVERN | Riverview Webatuck Corp | 6521 Route 55, Wingdale, NY 12594 | 2018-10-04 |
| WESTCHESTER MODULAR HOMES | Westchester Modular Homes, Inc. | 30 Reagans Mill Road, Wingdale, NY 12594 | 2018-08-29 |
| COUSINS PIZZA | Adb Pizza Inc | 1815 Route 22, Wingdale, Ny, NY 12594 | 2018-08-28 |
| HARLEM VALLEY GOLF CLUB | Michael Baruffo | 109 Wheeler Road, Wingdale, NY 12594 | 2015-10-06 |
| COUSINS CAFE | Gotta Be Juice Inc | 1726 Route 22, Wingdale, NY 12594 | 2019-02-07 |
| PEKING KITCHEN LIN | Ya Qin Wu | 1815 Route 22 Merchants Square #5, Wingdale, NY 12594 | 2019-01-30 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).