GATE HILL DAY CAMP

750 GATE HILL ROAD, STONY POINT, NY 10980 · Restaurant (Food Service Establishment)

25 inspections

InspectionAug 6, 2025
0 infractions
InspectionJul 22, 2024
1 infraction
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
InspectionAug 8, 2023
0 infractions
InspectionAug 1, 2022
1 infraction
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  - Not Critical Violation
InspectionJul 30, 2021
0 infractions
InspectionAug 6, 2019
0 infractions
InspectionJul 20, 2018
0 infractions
InspectionJul 31, 2017
1 infraction
- 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
InspectionJul 11, 2016
1 infraction
- 1B: Water/ice: unsafe, unapproved sources, cross connections
  - Critical Violation
InspectionAug 14, 2015
0 infractions
InspectionJul 16, 2014
0 infractions
InspectionJul 25, 2013
0 infractions
Re-InspectionJul 31, 2012
0 infractions
InspectionJul 2, 2012
0 infractions
Re-InspectionAug 9, 2011
0 infractions
InspectionAug 1, 2011
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
InspectionJul 19, 2010
0 infractions
InspectionAug 4, 2009
0 infractions
InspectionJun 18, 2009
0 infractions
Re-InspectionAug 11, 2008
0 infractions
InspectionJul 30, 2008
5 infractions
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  - Critical Violation
- 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
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - 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
- 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
InspectionJul 17, 2007
0 infractions
InspectionJun 12, 2007
0 infractions
InspectionAug 14, 2006
0 infractions
InspectionJul 27, 2005
0 infractions