RESORTS WORLD CATSKILLS

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Inspection history

1. Feb 27, 2026

   ✕
   2 violations

   • 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.
   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

2. Dec 1, 2025

   ✕
   4 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)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • 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.
   • In use food dispensing utensils improperly stored

3. Jan 16, 2025

   ✓

4. Nov 1, 2024

   ✓
   1 violation

   • Wiping cloths dirty, not stored properly in sanitizing solutions

5. May 1, 2024

   ✕
   3 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • 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.

6. Sep 7, 2023

   ✓
   1 violation

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

7. Apr 26, 2023

   ✕
   1 violation

   • 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.

8. Sep 19, 2022

   ✕
   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.

9. Dec 14, 2021

   ✕
   4 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • 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.
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • 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)

10. Mar 3, 2021

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions

11. Dec 31, 2020

    ✕
    3 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • In use food dispensing utensils improperly stored
    • 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.

12. Oct 8, 2020

    ✓

13. Nov 12, 2019

    ✕
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

14. Dec 27, 2018

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions