Dunkin Donuts - Red Hook, 112 South Broadway, Red Hook, NY 12571 - Restaurant inspection findings and violations

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Business Info

Restaurant name: DUNKIN DONUTS - RED HOOK
Address: 112 South Broadway, Red Hook, NY 12571
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 24
Last inspection: 10/28/2015
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Inspection findings

Inspection date

Type

Comments
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 10/28/2015Inspection
  • 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)
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 01/05/2015Inspection
No violation noted during this evaluation. 06/16/2014Inspection
No violation noted during this evaluation. 01/16/2014Inspection
No violation noted during this evaluation. 09/19/2013Inspection
No violation noted during this evaluation. 01/28/2013Inspection
No violation noted during this evaluation. 09/28/2012Inspection
No violation noted during this evaluation. 01/30/2012Inspection
No violation noted during this evaluation. 11/09/2011Inspection
  • Non food contact surfaces of equipment not clean
 03/08/2011Inspection
No violation noted during this evaluation. 08/10/2010Inspection
No violation noted during this evaluation. 01/06/2010Inspection
No violation noted during this evaluation. 10/22/2009Inspection
  • In use food dispensing utensils improperly stored
 01/06/2009Inspection
No violation noted during this evaluation. 08/21/2008Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 02/28/2008Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 11/05/2007Inspection
No violation noted during this evaluation. 05/18/2007Re-Inspection
  • In use food dispensing utensils improperly stored
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 04/30/2007Re-InspectionAgain, hot holding tray unit not keeping foods at or above 140 degrees F.: egg patty at 120. - 2 egg patties discarded, staff unsure how long they were in unit. Nothing else in unit.
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • In use food dispensing utensils improperly stored
  • 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)
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 04/20/2007InspectionSausage patty at 125 degrees F., egg patty 121 in hot holding tray unit; patties are microwaved to about 155 (processed foods) then placed in trays. These patties in unit 30 minutes. - Patties discarded; service call to be placed for warming unit
No violation noted during this evaluation. 11/28/2006Re-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.
  • 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.
 11/20/2006InspectionMain reach-in cooler not keeping foods at < or equal to 45 deg F; pre-cooked sausage patties found at approx 60 deg F and pre-cooked egg product at 50 deg F. (exterior display on unit read approc 53 deg F). Corrected: Both items voluntarily discarded and remaining pto. haz. items replocated to another unit .
No violation noted during this evaluation. 03/16/2006Inspection
No violation noted during this evaluation. 10/05/2005Inspection

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