29 Restaurants In Orange County With Health Code Violations
These 29 restaurants in Orange County had critical health inspection violations last month. Orange County has published a list of restaurants with critical health code violations during their latest inspections in November.
***Includes non-restaurants
1. SING LOONG KITCHEN
102 WINDERMERE AVENUE, GREENWOOD LAKE
Item 5B- Critical Violation [RED] 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.
2. PLANET PIZZA & RESTAURANT
126 WINDERMERE AVENUE, GREENWOOD LAKE
Item 5B- Critical Violation [RED] 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.
3. A BETTER PLACE BAR & GRILL
200 ROUTE 32, CENTRAL VALLEY
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 8C- Improper use and storage of clean, sanitized equipment and utensils
Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans.
4. ANA
22 SPRING STREET, WARWICK
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
5. FRANKS PIZZA PASTA & WINGS
154 SOUTH PLANK ROAD, NEWBURGH
Item 1F- Critical Violation [RED] Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
6. PLANET PIZZA
39 NORTH PLANK ROAD, NEWBURGH
Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
7. SORRENTO'S PIZZA
15 MAIN STREET, GOSHEN
Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 16- Miscellaneous, Economic Violation, Choking Poster, Training.
8. NEW YUAN FU CHINESE RESTAURANT
251 HIGHLAND AVENUE, MIDDLETOWN
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 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.
9. ALWAYS YUMMY
202 SOUTH PLANK ROAD, NEWBURGH
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 8D- Single service items reused, improperly stored, dispensed, not used when required.
10. RESTAURANT ENTRE TIERRAS'S
66 MILLPOND PARKWAY, MONROE
Item 5B- Critical Violation [RED] 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.
11. FRANCO'S BRICK OVEN PIZZA
74 OAK STREET, WALDEN
Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
12. GREAT WALL CHINESE RESTAURANT
115 TEMPLE HILL ROAD, NEW WINDSOR
Item 5B- Critical Violation [RED] 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 8F- Improper thawing procedures used.
13. SUSHI KING
323 MAIN STREET, HIGHLAND FALLS
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 8D- Single service items reused, improperly stored, dispensed, not used when required.
14. KENNEDY FRIED CHICKEN
357 OLD FORGE HILL RD, SUITE 200, NEW WINDSOR
Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 8B- In use food dispensing utensils improperly stored.
15. TAINO'S KITCHEN
400 ROUTE 17M SUITE 19, MONROE
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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).
16. PARM
498 RED APPLE COURT SUITE 448, CENTRAL VALLEY
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
17. NO. 1 CHINESE FOOD
120 NORTH STREET, MIDDLETOWN
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 5A- Critical Violation [RED] 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 5B- Critical Violation [RED] 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 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.
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).
18. GUS'S TAVERN & TRULY SCRUMPTIOUS
10 QUASSAICK AVENUE, NEW WINDSOR
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
19. FOUR BROTHER'S PIZZERIA & RESTAURANT
92 WINDERMERE AVENUE, GREENWOOD LAKE
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 14B- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans.
20. SUBWAY
125 DOLSON AVENUE, MIDDLETOWN
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.
21. TOKYO PLUM HOUSE
65 MAIN STREET, WARWICK
Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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).
22. OCTY'S PIZZERIA
102 SOUTH LANDER STREET, NEWBURGH
Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).
23. BAGEL STATION DELI
1 WEST MAIN STREET, PORT JERVIS
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
24. TOSCO'S PIZZERIA
400 ROUTE 17M, MONROE
Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).
Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures.
Item 9B- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas.
25. FORTUNE BUFFET
470 ROUTE 211 EAST, MIDDLETOWN
Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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 8F- Improper thawing procedures used.
Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).
26. QQ ASIAN BISTRO
367 WINDSOR HIGHWAY, NEW WINDSOR
Item 4A - Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 7A- Critical Violation [RED] All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165°F or above.
Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).
27. PANDA RESTAURANT
266 QUASSAICK AVENUE, NEW WINDSOR
Item 1D- Critical Violation [RED] Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans).
Item 2E- Critical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 5C- Critical Violation [RED] 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 8F- Improper thawing procedures used.
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 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.
28. GREENVIEW TAVERN
10 RAILROAD AVENUE, WARWICK
Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
29. SAKURA
55 QUAKER AVE-STE 101, CORNWALL
Item 1B- Critical Violation [RED] Water/ice: unsafe, unapproved sources, cross connections.
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 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.
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