THE GOURMET TASTE
The Corporate Gourmet, Inc.


Address: 800 Westchester Avenue, Rye Brook, NY 10573

THE GOURMET TASTE (Health Operation# 526149) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 9, 2018.

Business Overview

NYS Health Operation ID 526149
Operation Name THE GOURMET TASTE
Food Service Description Food Service Establishment - Food Service Establishment
Facility Address 800 Westchester Avenue
Rye Brook
NY 10573
Municipality RYE
County WESTCHESTER
Permitted Corporation Name THE CORPORATE GOURMET, INC.
Permitted Operator Name ROBIN BADINI
Permit Expiration Date 04/30/2019
Local Health Department Westchester County
NYSDOH Gazetteer 594200

Inspection Results

Date: 2018-02-09 Type: Inspection Violations: 0 critical, 5 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: AT TIME OF INSPECTION DISCIUSSED WITH OPERATOR THE PROPER COLD AND HOT HOLDING TEMPS. REQUIRED FOR SALAD BARS AND FOOD STATIONS. ALL NOTED VIOLATIONS MUST BE CORRECTED BEFORE NEXT INSPECTION. CONDUCTED A HACCP INSPECTION ON PAPER AT TIME OF INSPECTION.
Date: 2017-02-02 Type: Inspection Violations: 0 critical, 4 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: ALL NOTED VIOLATIONS MUST BE CORRECTED BEFORE NEXT ROUTINE INSPECTION. CONDUCTED A HACCP INSPECTION ON PAPER AT TIME OF VISIT.
Date: 2016-03-28 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: REINSPECTION SHOWED ALL NOTED VIOLATIONS FROM REPORT DATED 2/4/2016 WERE FOUND CORRECTED. NOTE: BOTH OPERATORS HAVE COMPLETED THE SERVSAFE COURSE SINCE THE ORIGINAL INSPECTION. DEEP CLEANING CONTINUES ON A DAILY BASES.
Date: 2016-02-04 Type: Inspection Violations: 0 critical, 7 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 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
Comments: DISCUSSED WITH OPERATOR THE PROPER TEMPERATURES FOR COLD HOLDING AT SALAD BARS. ALL PROTINES MUST BE HELD AT 45 DEGREES OR LESS DURING SERVICE. MUST PROVIDE ALLERGY STATEMENT ON ALL PRINTED MENUS. RECOMMEND THAT MORE THAN ONE FOOD WORKER HAS SERV-SAFE. MUST HAVE A SERV-SAFE CERTIFED PERSON ON SITE DURING OPERATION AT ALL TIMES. RE-INSPECTION WILL BE ON OR ABOUT MARCH 28, 2016. ALL NOTED VIOLATIONS MUST BE CORRECTED BY THAT TIME.
Date: 2015-05-29 Type: Inspection Violations: 0 critical, 7 noncritical
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 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: 2014-12-10 Type: Inspection Violations: 4 critical, 5 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
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 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Date: 2014-04-10 Type: Inspection Violations: 1 critical, 4 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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
Date: 2013-03-28 Type: Inspection Violations: 2 critical, 5 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2012-11-13 Type: Inspection Violations: 2 critical, 6 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 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 8D: Single service items reused, improperly stored, dispensed, not used when required
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
Date: 2012-06-11 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2012-05-31 Type: Inspection Violations: 1 critical, 4 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.

Office Location

Street Address 800 WESTCHESTER AVENUE
City RYE BROOK
State NY
Zip 10573

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
PURE FITNESS Pure Fitness Group LLC 800 Westchester Avenue, Rye Brook, NY 10573 2014-08-04
THE GOURMET TASTE 800 Westchester Avenue, Rye Brook, NY 10573 2007-11-13

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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).