Bluestone Bistro, 10 Ibm Road, Poughkeepsie, NY 12601 - Restaurant inspection findings and violations

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Business Info

Restaurant name: BLUESTONE BISTRO
Address: 10 Ibm Road, Poughkeepsie, NY 12601
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 8
Last inspection: 12/15/2015
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Inspection findings

Inspection date

Type

Comments
  • 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
  • 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)
 12/15/2015Inspection
  • 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)
 09/02/2015Re-Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Improper storage of cleaning equipment, linens, laundry unacceptable
  • Non food contact surfaces of equipment not clean
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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.
 08/28/2015InspectionLeft hand bain marie in kitchen, top, not keeping all foods at or below 45 degrees F.: chicken cakes (4) 55, raw steaks (8) 57, ~1/2 pound mozzarella cheese 50. Foods in bottom of unit are in acceptable temperature ranges. - All potentially hazardous foods in top of unit relocated to walk-in cooler temporarily, then will be replaced on ice for dinner. In unit above 45 < 2 hours.
No violation noted during this evaluation. 04/07/2015Re-Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • In use food dispensing utensils improperly stored
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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)
  • Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Pesticide application not supervised by a certified applicator
 03/27/2015InspectionCeiling is in disrepair with water leaking over salad prep station. Pot is catching water. Uncovered foods and single use containers are under leak area. - No drippage observed in food or containers, items relocated. Owner in contact with landlord for repair. Can of RAID insect spray stored in kitchen. - Discarded
  • In use food dispensing utensils improperly stored
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Non food contact surfaces of equipment not clean
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 10/28/2014Inspection
No violation noted during this evaluation. 05/16/2014Re-Inspection
  • 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.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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 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.
  • 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)
 05/05/2014InspectionAbout 1 pound of cooked pot pie mixture (cream, cooked vegetables) in right-hand bain marie in container double stacked at 55 degrees F., made 2 days ago. Lid open at time of inspection. - Mixture voluntarily discarded About 5 pounds cooked Israeli couscous on counter, covered with plastic wrap, at 74 degrees F., cooked ~1 1/2 hours ago per chef. - Couscous moved to freezer for rapid cooling and will be made into a cold salad

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