CAMP YOUNG JUDAEA (TR)

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Inspection history

1. Jul 8, 2026

   ✓

2. Aug 11, 2025

   ✓
   1 violation

   • In use food dispensing utensils improperly stored

3. Jul 10, 2025

   ✓
   1 violation

   • In use food dispensing utensils improperly stored

4. Aug 12, 2024

   ✓

5. Jul 10, 2024

   ✓

6. Aug 11, 2023

   ✓
   1 violation

   • Single service items reused, improperly stored, dispensed, not used when required

7. Jul 12, 2023

   ✓

8. Jul 6, 2022

   ✕
   1 violation

   • Critical:Other potentially hazardous foods requiring cooking are not heated to 140�F or above.

9. Jul 26, 2021

   ✓
   2 violations

   • 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)
   • Improper use and storage of clean, sanitized equipment and utensils

10. Aug 8, 2019

    ✓

11. Jul 18, 2019

    ✓

12. Jun 24, 2019

    ✓

13. Jul 27, 2018

    ✓

14. Jul 2, 2018

    ✓

15. Aug 3, 2017

    ✓

16. Jul 20, 2017

    ✓
    2 violations

    • 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)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

17. Jul 11, 2017

    ✕
    1 violation

    • Critical: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.

18. Aug 12, 2016

    ✓
    1 violation

    • 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)

19. Jun 23, 2016

    ✓
    1 violation

    • 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)

20. Aug 6, 2015

    ✓
    5 violations

    • 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)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • In use food dispensing utensils improperly stored
    • Insects, rodents present
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

21. Jul 29, 2015

    ✕
    15 violations

    • 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 below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • In use food dispensing utensils improperly stored
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Critical: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.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • 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)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Insects, rodents present
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical: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.

22. Jun 18, 2015

    ✓
    3 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • In use food dispensing utensils improperly stored

23. Jun 16, 2015

    ✓
    4 violations

    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

24. Jun 15, 2015

    ✓
    5 violations

    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • 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)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Wiping cloths dirty, not stored properly in sanitizing solutions

25. Aug 8, 2014

    ✓
    1 violation

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions