SWAGAT HALAL INDIAN CUISINE (Health Operation# 731874) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 25, 2018.
| NYS Health Operation ID | 731874 |
| Operation Name | SWAGAT HALAL INDIAN CUISINE |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
19 North Broadway Tarrytown NY 10591 |
| Municipality | GREENBURG |
| County | WESTCHESTER |
| Permitted Corporation Name | SWAGAT HALAL INDIAN CUISINE INC. |
| Permitted Operator Name | HUMAYUN KHAN |
| Permit Expiration Date | 03/31/2019 |
| Local Health Department | Westchester County |
| NYSDOH Gazetteer | 591100 |
| Date: 2019-01-25 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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 |
||
| Date: 2018-06-25 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Discussed: Red item inspection only conducted at this time.; Previously cited red item violations corrected at this time. Remaining blue item violations, from report dated 5/15/18, to be checked for compliance during the next routine inspection.; Sneeze guard ordered and in place for cold held foods. Discussed rearrangement of food to accommodate rice pudding below the sneeze guard. | ||
| Date: 2018-05-17 | Type: Re-Inspection |
Violations:
3 critical,
0 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: Discussed: Red item re-inspection only conducted at this time. Repeat red item violations will result in issuance of a ticket.; Thermometer must be used to monitor the temperature of potentially hazardous foods during all processes/at all times. Food at the buffet line must have temperature checks at least every 30 minutes. Food must be constantly stirred and ice must be monitored and replenished as needed.; Re-inspection on or about 5/21/18. |
||
| Date: 2018-05-15 | Type: Inspection |
Violations:
5 critical,
12 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 7A (Critical): All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above. 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 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8B: In use food dispensing utensils improperly stored 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) 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 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: Facility exterminated monthly by Eco lab, last visit on 4/23/18.; Temperature monitoring and repeat red item violations will result in issuance of a ticket.; Sliced melon is a potentially hazardous food.; Relocation of soda syrups.; Re-inspection on or about 5/17/18. |
||
| Date: 2017-11-15 | Type: Re-Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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) Comments: Discussed: Ticket # 7314 issued at this time for bare hand contact, as observed on report dated 11/13/17. Waiver issued at this time.; Remaining violations must be corrected as soon as possible and will be checked for compliance during the next routine inspection.; Additional staff must be certified in a serv-safe food course and will be checked during the next routine inspection.; Sneeze guard installed over one buffet line and covers to be used for the other buffet line. |
||
| Date: 2017-11-03 | Type: Inspection |
Violations:
5 critical,
19 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 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 14A: Insects, rodents present 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8B: In use food dispensing utensils improperly stored Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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 may be issued for bare hand contact.; Additional certification of staff in a serv-safe food course.; Adequate setup using ice for cold holding.; Facility exterminated monthly by EcoLab, last visit on 9/20/17.; Reinspection on or about 11/8/17.; Fax# 914-332-0944 |
||
| Date: 2017-03-22 | Type: Re-Inspection |
Violations:
0 critical,
7 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) |
||
| Street Address | 19 NORTH BROADWAY |
| City | TARRYTOWN |
| State | NY |
| Zip | 10591 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| KABAB ZONE | Kabab Zone Inc | 19 North Broadway, Hicksville, NY 11801 | 2015-10-04 |
| CAFE TANDOOR | Cafe Tandoor Inc | 19 North Broadway, Tarrytown, NY 10591 | 2009-11-24 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE TAPP | Drink LLC | 17 North Broadway, Tarrytown, NY 10591 | 2018-12-12 |
| YOGURT LE CREPE | Yogurt Le Crepe Inc. | 61a North Broadway, Tarrytown, NY 10591 | 2018-11-09 |
| YOGURT LE CREPE - FROZEN DESSERT | 61a North Broadway, Tarrytown, NY 10591 | 2018-11-09 | |
| MR. NICK'S BRICK OVEN PIZZA | Xvs Pizza Corp. | 21 North Broadway, Tarrytown, NY 10591 | 2018-05-17 |
| SILVER TIPS TEA ROOM | Silver Tips, Inc. | 3 North Broadway, Tarrytown, NY 10591 | 2017-10-26 |
| TARRYTOWN PASTRY CHEF | Kathy's Pastry Shop Inc | 57 North Broadway, Tarrytown, NY 10591 | 2013-04-26 |
| TARRYTOWN PASTRY CHEF FROZEN DESSERTS | 57 North Broadway, Tarrytown, NY 10591 | 2013-04-26 | |
| CARAVELA RESTAURANT | Cabral Corporation | 53 North Broadway, Tarrytown, NY 10591 | 2012-12-03 |
| YOGO BERRY | Yogo Berry Corporation | 15 North Broadway, Tarrytown, NY 10591 | 2012-10-25 |
| BRUTE ON 9 | Brute LLC | 17 North Broadway, Tarrytown, NY 10591 | 2011-12-20 |
Please comment or provide details below to improve the information on SWAGAT HALAL INDIAN CUISINE.
| 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).