Aroi Thai Restaurant, 55 East Market Street, Rhinebeck, NY 12572 - Restaurant inspection findings and violations

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Business Info

Restaurant name: AROI THAI RESTAURANT
Address: 55 East Market Street, Rhinebeck, NY 12572
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 32
Last inspection: 12/04/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/04/2015Re-Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 11/02/2015Inspection
No violation noted during this evaluation. 06/15/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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)
 03/09/2015Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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)
 11/03/2014Inspection
No violation noted during this evaluation. 08/14/2014Inspection
No violation noted during this evaluation. 04/18/2014Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 04/11/2014Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 11/18/2013Inspection
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
 05/01/2013Re-Inspection
  • Insects, rodents present
  • Hot, cold running water not provided, pressure inadequate
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 04/18/2013Inspection
  • Insects, rodents present
 01/18/2013Inspection
No violation noted during this evaluation. 11/08/2012Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 05/17/2012Inspection
No violation noted during this evaluation. 02/03/2012Inspection
No violation noted during this evaluation. 12/21/2011Inspection
  • 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)
 10/13/2011Inspection
No violation noted during this evaluation. 04/28/2011Inspection
  • 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)
 11/19/2010Inspection
No violation noted during this evaluation. 07/29/2010Inspection
No violation noted during this evaluation. 01/28/2010Inspection
No violation noted during this evaluation. 11/05/2009Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 10/16/2009Re-InspectionObserved food worker sprinkle raw scallions as garnish onto a lunch plate with her bare hand. Then, same worker grabbed a handful of raw carrot shreds for consumption with bare hands. - Carrots and scallions discarded; hands washed, gloves worn
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold 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 45oF as required.
 10/08/2009Re-InspectionAgain, basement cooler running warm. Unit thermometer reading ~50 degrees F., raw eggs 47-49, tofu on door 46. Other meats in cooler <45 because they are defrosting. Chef turned temperature up because vegetables were freezing. - Temperature of unit turned down, hazardous foods relocated to alternate cooler
  • Pesticide application not supervised by a certified applicator
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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 45oF as required.
  • Insects, rodents present
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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
 09/14/2009InspectionBasement cooler not keeping foods at or below 45 degrees F.: raw egg 62, unit thermometer reading ~60. Owner states eggs were delivered this morning, but could produce no invoice. Other foods in unit <45/defrosting. - Eggs relocated to alternate coolers
No violation noted during this evaluation. 07/30/2009Inspection
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Improper thawing procedures used
 01/30/2009Inspection
No violation noted during this evaluation. 09/05/2008Inspection
No violation noted during this evaluation. 03/06/2008Inspection
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • 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 45oF as required.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 09/10/2007Re-Inspection5A, 5E Multiple items were found in plastic bin neaar grill station (ice has all melted): chicken strips 74 deg F, cooked mussels 55 deg F, cooked shrimp 72 deg F, cooked salmon 75 deg F fresh salmon 49 deg F (submerged in icy liquid). Cook indicates all items prepared fresh this morning and transferred to ice bath at 9:30 AM (> 2hr) all items vol discarded except for fresh salmon filets which were re-located to prep cooler 6A, 6B 6 assorted soups found in plastic bin next to grill station (no ice ). According to the owner, Supark, the cook is monitoring soup temps continously and when one gets below 140 deg F, she is instructed to return entire pot to stove to reheat .....all soups > 140 deg F except curry-based soup at 127 deg F< 2 hr Steam table has been delivered to facilty but is not in use Owners instructed to set up 6-well steam table to keep soups above 140 or higher immediately
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 09/07/2007Inspectionsix containers of assorted soups found at between 80 deg F and 99 deg F in ice baths near stove. Supark, operator, indicates soups were made fresh daily and put into ice bath at approx 11:30 AM. The entire container will then be heated if customers order it and then it is returned to ice bath. (Tomyum""root"" soup 99 deg F) Galanga ""ginger root"" 86 deg F, Tomyum and coconut milk soup 80 deg F. operator ordered a 6-well steam table while inspector on site to keep soups in holding throughout the entire day. all soups re-heated to 165 deg F cooled and stored in cooler until ready to heat for customer. Ice baths removed.
No violation noted during this evaluation. 06/15/2007Inspection

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