CAMP YOUNG JUDAEA SPROUT LAKE

6 SPROUT LAKE CP, VERBANK, NY 12585 · Restaurant (Children's Camp Food Service)

47 inspections

1. InspectionAug 11, 2025

   1 infraction

   • 8B: In use food dispensing utensils improperly stored
     • Not Critical Violation
2. InspectionJul 10, 2025

   0 infractions

3. InspectionAug 12, 2024

   0 infractions

4. InspectionJul 10, 2024

   0 infractions

5. InspectionAug 11, 2023

   1 infraction

   • 8D: Single service items reused, improperly stored, dispensed, not used when required
     • Not Critical Violation
6. InspectionJul 12, 2023

   0 infractions

7. InspectionAug 15, 2022

   0 infractions

8. InspectionJul 6, 2022

   1 infraction

   • 7E: Other potentially hazardous foods requiring cooking are not heated to 140�F or above.
     • Critical Violation
9. InspectionJul 26, 2021

   2 infractions

   • 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
   • 8C: Improper use and storage of clean, sanitized equipment and utensils
     • Not Critical Violation
10. InspectionAug 8, 2019

    0 infractions

11. InspectionJul 18, 2019

    0 infractions

12. Re-InspectionJun 24, 2019

    0 infractions

13. InspectionJun 21, 2019

    10 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
    • 5A: 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.
      • 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
    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 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
    • 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
14. InspectionJul 27, 2018

    0 infractions

15. InspectionJul 2, 2018

    2 infractions

    • 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
    • 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
16. InspectionAug 3, 2017

    0 infractions

17. Re-InspectionJul 20, 2017

    2 infractions

    • 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
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
18. InspectionJul 11, 2017

    1 infraction

    • 5A: 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.
      • Critical Violation
19. InspectionAug 8, 2013

    0 infractions

20. InspectionJun 20, 2013

    1 infraction

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
21. InspectionAug 15, 2012

    0 infractions

22. InspectionJul 24, 2012

    0 infractions

23. InspectionJun 26, 2012

    0 infractions

24. InspectionAug 10, 2011

    0 infractions

25. InspectionJul 11, 2011

    0 infractions

26. InspectionJun 24, 2011

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
27. InspectionJun 30, 2010

    0 infractions

28. Re-InspectionJun 22, 2010

    0 infractions

29. InspectionAug 12, 2009

    0 infractions

30. InspectionJul 22, 2009

    0 infractions

31. InspectionJun 18, 2009

    0 infractions

32. Re-InspectionJul 18, 2008

    3 infractions

    • 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
      • Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
33. InspectionJul 15, 2008

    0 infractions

34. InspectionJun 16, 2008

    0 infractions

35. Re-InspectionAug 17, 2007

    0 infractions

36. InspectionAug 15, 2007

    0 infractions

37. InspectionAug 9, 2007

    2 infractions

    • 3C: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
      • Critical Violation
    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
38. Re-InspectionJul 23, 2007

    0 infractions

39. Re-InspectionJun 26, 2007

    0 infractions

40. InspectionJul 10, 2006

    2 infractions

    • 5D: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
      • Critical Violation
    • 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
41. InspectionAug 11, 2005

    0 infractions

42. InspectionJul 19, 2005

    0 infractions

43. InspectionAug 11, 2003

    0 infractions

44. InspectionJul 16, 2003

    0 infractions

45. InspectionAug 6, 2002

    0 infractions

46. InspectionJul 12, 2002

    0 infractions

47. InspectionJun 13, 2002

    0 infractions