Re-Inspection
May 4, 2026
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 4, 2026 · Original Source
School K-12 Food Service · Rockland County, NY
50 Slinn Avenue
Last inspected May 4, 2026 · View Map ↗ · Compare ↗
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Re-Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 4, 2026 · Original Source
Inspection
2 recorded violations
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from New York State Department of Health, Mar 5, 2026 · Original Source
Inspection
1 recorded violation
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from New York State Department of Health, Nov 3, 2025 · Original Source
Re-Inspection
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 4, 2025 · Original Source
Inspection
2 recorded violations
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturePotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, Feb 11, 2025 · Original Source
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