SQUIRES OF BRIARCLIFF
Squires of Briarcliff, Inc.


Address: 94 North State Road, Briarcliff Manor, NY 10510

SQUIRES OF BRIARCLIFF (Health Operation# 453949) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 16, 2018.

Business Overview

NYS Health Operation ID 453949
Operation Name SQUIRES OF BRIARCLIFF
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 94 North State Road
Briarcliff Manor
NY 10510
Municipality BRIARCLIFF
County WESTCHESTER
Permitted DBA SQUIRES OF BRIARCLIFF
Permitted Corporation Name SQUIRES OF BRIARCLIFF, INC.
Permitted Operator Name KURT KNOX
Permit Expiration Date 03/31/2019
Local Health Department Westchester County
NYSDOH Gazetteer 593102

Inspection Results

Date: 2018-04-16 Type: Re-Inspection Violations: 0 critical, 11 noncritical
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 11D: Non food contact surfaces of equipment not clean
Comments: Discussed: Availability of an adequate amount of cold holding units, refrigeration units must never be overcrowded.; Women's bathroom being renovated at this time. Floors, walls and ceiling to have tile as its finish. Door must be self-closing and adequate ventilation provided. Exterior wall of bathroom must be of an adequate finish (including side closest to the kitchen).; Organization of the dry storage area.; Develop a cleaning schedule.; Replacement of cutting board located below the slicer.; Operator to provided plans for bar floor upgrade by end of summer 2018.; Remaining violations must be corrected as soon as possible and will be checked for compliance during the next routine inspection.
Date: 2018-03-27 Type: Inspection Violations: 2 critical, 17 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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)
Item 11D: Non food contact surfaces of equipment not clean
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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)
Comments: Discussed: Adequate storage location of chemicals.; Availability of an adequate amount of cold holding units, refrigeration units must never be overcrowded.; Lining of prep table shelves with foil must be prohibited.; Men's bathroom being renovated at this time. Door being relocated from the right side to the left side of the bathroom. Floors, walls and ceiling to have tile as its finish. Door must be self-closing and exterior wall of bathroom must be of an adequate finish.; Organization of the dry storage area.; Develop a cleaning schedule.; Re-inspection on or about 4/10/18.
Date: 2017-04-20 Type: Re-Inspection Violations: 0 critical, 11 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Discussed: Ticket #6930 issued for bare hand contact on ready to eat foods at this time. Waiver issued at this time.; Copies of shellfish tags from proveyor provided at this time. Failure to adequate implement required shellfish tag procedures will result in issuance of a ticket.; Wiping cloth procedures.; Cutting board, on top of the dish machine stated to be used to store soiled items, cannot be used to prep food at the same time.; Routine cleaning schedule must be in place.; Bar floor setup discussed with supervisor. Floor setup and material at this time does not meet NYSSC sub-part 14-1 code standards, must be smooth and easily cleanable. Manufacturer's specifications must be provided to prove product is designed for commercial use in a food service establishment.; Remaining violations must be corrected as soon as possible and will be checked for compliance during the next routine inspection. Shellfish tag procedures will be re-evaluated at that time.
Date: 2017-04-17 Type: Inspection Violations: 3 critical, 17 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 1F (Critical): Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
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 8F: Improper thawing procedures used
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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 13A: Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
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 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Discussed: Ticket to be issued for bare hand contact on ready to eat foods.; Wiping cloth procedures.; Cutting board, on top of the dish machine stated to be used to store soiled items, cannot be used to prep food at the same time.; Use and availablity of sanitizer test strips.; Use of thermometer.; Adequate shellfish tag procedure.; Condition of equipment.; Routine cleaning schedule must be in place.; Bar floor setup to be discussed with supervisor.; Reinspection on or about 4/20/17.
Date: 2016-12-22 Type: Re-Inspection Violations: 0 critical, 8 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Accurate 0-220F thermometer provided, no cooling violations or other Red Item violations from previous inspection observed at this time. Remaining violations to be checked for compliance at next routine inspection
Date: 2016-12-08 Type: Inspection Violations: 3 critical, 16 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
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)

Office Location

Street Address 94 NORTH STATE ROAD
City BRIARCLIFF MANOR
State NY
Zip 10510

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Dataset Information

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).