Cortlandt Farms Cafe

Inspection history 7 visits

1. 2026
2. Passed May 26 Score 38 ▲1

   Re-Inspection

   10 violations, 1 critical

   • Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor 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)
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Miscellaneous, Economic Violation, Choking Poster, Training.
   • Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
3. Passed Apr 20 Score 37 no change

   Re-Inspection

   13 violations, 2 critical

   • 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.
   • Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
   • Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Minor Improper thawing procedures used
   • Minor Miscellaneous, Economic Violation, Choking Poster, Training.
   • Minor 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)
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
4. Passed Mar 17 Score 37 no change

   Re-Inspection

   17 violations, 2 critical

   • Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
   • Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Miscellaneous, Economic Violation, Choking Poster, Training.
   • Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Minor 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)
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Pesticide application not supervised by a certified applicator
5. Passed Mar 4 Score 37 ▼24

   Inspection

   21 violations, 4 critical

   • Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
   • 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.
   • Minor Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Minor Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Minor Non food contact surfaces of equipment not clean
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Pesticide application not supervised by a certified applicator
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Miscellaneous, Economic Violation, Choking Poster, Training.
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Minor 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)

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