CAMP KINDER RING

335 SYLVAN LAKE ROAD, HOPEWELL JUNCTION, NY 12533 · Restaurant (Restaurant)

52 inspections

1. InspectionAug 5, 2025

   2 infractions

   • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
     • Not Critical Violation
   • 8F: Improper thawing procedures used
     • Not Critical Violation
2. InspectionJul 2, 2025

   0 infractions

3. InspectionAug 15, 2024

   1 infraction

   • 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
     • Critical Violation
4. InspectionJul 5, 2024

   2 infractions

   • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
     • Critical Violation
   • 8D: Single service items reused, improperly stored, dispensed, not used when required
     • Not Critical Violation
5. InspectionAug 8, 2023

   0 infractions

6. InspectionJun 28, 2023

   0 infractions

7. InspectionJun 20, 2023

   0 infractions

8. InspectionJul 20, 2022

   0 infractions

9. InspectionJun 30, 2022

   0 infractions

10. InspectionJul 27, 2021

    0 infractions

11. InspectionJul 2, 2021

    1 infraction

    • 5E: 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.
      • Critical Violation
12. InspectionAug 8, 2019

    0 infractions

13. InspectionJul 2, 2019

    0 infractions

14. InspectionAug 8, 2018

    9 infractions

    • 4C: Foods or food area/public area contamination by sewage or drippage from waste lines.
      • Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
    • 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
      • Not Critical Violation
    • 8D: Single service items reused, improperly stored, dispensed, not used when required
      • Not Critical Violation
    • 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
      • Not Critical Violation
    • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
      • Not Critical Violation
    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
    • 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)
      • Not Critical Violation
    • 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
      • Not Critical Violation
15. InspectionJun 13, 2018

    0 infractions

16. InspectionAug 16, 2017

    0 infractions

17. InspectionMay 18, 2017

    0 infractions

18. InspectionJul 21, 2016

    0 infractions

19. InspectionJun 23, 2016

    0 infractions

20. InspectionAug 13, 2015

    0 infractions

21. InspectionJul 6, 2015

    0 infractions

22. InspectionAug 14, 2014

    0 infractions

23. InspectionJun 26, 2014

    0 infractions

24. InspectionJul 18, 2013

    0 infractions

25. InspectionJun 25, 2013

    0 infractions

26. InspectionJul 23, 2012

    0 infractions

27. InspectionJun 29, 2012

    0 infractions

28. InspectionMay 17, 2012

    0 infractions

29. InspectionAug 10, 2011

    0 infractions

30. Re-InspectionJul 8, 2011

    0 infractions

31. InspectionJul 1, 2011

    2 infractions

    • 5B: 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 Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
32. InspectionAug 4, 2010

    0 infractions

33. Re-InspectionJul 16, 2010

    0 infractions

34. InspectionJul 1, 2010

    0 infractions

35. InspectionAug 18, 2009

    0 infractions

36. InspectionJul 2, 2009

    0 infractions

37. InspectionAug 11, 2008

    0 infractions

38. Re-InspectionJul 21, 2008

    0 infractions

39. InspectionJul 2, 2008

    0 infractions

40. InspectionJul 26, 2007

    0 infractions

41. InspectionJun 28, 2007

    0 infractions

42. InspectionAug 17, 2006

    0 infractions

43. InspectionJun 29, 2006

    0 infractions

44. InspectionAug 5, 2005

    0 infractions

45. InspectionJul 1, 2005

    0 infractions

46. InspectionJun 16, 2005

    0 infractions

47. Re-InspectionJul 9, 2004

    0 infractions

48. InspectionJul 2, 2004

    0 infractions

49. InspectionAug 13, 2003

    0 infractions

50. InspectionJul 2, 2003

    0 infractions

51. InspectionAug 15, 2002

    0 infractions

52. InspectionJul 3, 2002

    0 infractions