Eleven - 11 Grille & Spirts, 1111 Main Street, Fishkill, NY 12524 - Restaurant inspection findings and violations

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Business Info

Restaurant name: ELEVEN - 11 GRILLE & SPIRTS
Address: 1111 Main Street, Fishkill, NY 12524
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 28
Last inspection: 12/30/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/30/2015Re-Inspection
  • 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 12/23/2015Re-Inspection5a/5E: Salad prep cooler: cut tomatoes 52f, cdi: ice placed under foods, service call placed.
  • 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.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Improper thawing procedures used
 12/16/2015Inspection5E. Salad prep cooler: cut tomatoes in baine marie at 53F. CDI: service call placed, tomatoes moved to alternate location. 6A. 2 grilled chicken breasts on bowl on top of steam table, 90F. Chef did not know how long they were there. CDI: voluntarily discarded.
No violation noted during this evaluation. 07/27/2015Re-Inspection
  • 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 07/15/2015Re-Inspection5a/5e. True cooler: cut tomatoes, 54F. CDI; service call placed, ice used. Flip top cooler: Fresh mozzarella 54F. CDI: lids kept closed, service call placed, ice used.
  • 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.
 06/11/2015Inspection
No violation noted during this evaluation. 12/31/2014Re-Inspection
  • 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 12/10/2014Inspection5a/5e. Salad prep cooler, baine marie: chopped tomatoes 54F, crumbled feta 51F. Chef did not know how long it was warm. CDI: service call placed, items iced down.
No violation noted during this evaluation. 07/15/2014Re-Inspection
  • 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 06/19/2014Inspection5A/5E. Outdoors WIC: temperatures 50-53F. Owner said door was open during prepartion. CDI: call placed.
No violation noted during this evaluation. 01/30/2014Re-Inspection
No violation noted during this evaluation. 12/19/2013Inspection
No violation noted during this evaluation. 07/25/2013Re-Inspection
No violation noted during this evaluation. 06/18/2013Inspection
No violation noted during this evaluation. 01/30/2013Re-Inspection
No violation noted during this evaluation. 12/12/2012Inspection
No violation noted during this evaluation. 07/13/2012Re-Inspection
No violation noted during this evaluation. 06/19/2012Inspection
No violation noted during this evaluation. 12/28/2011Re-Inspection
No violation noted during this evaluation. 07/14/2011Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • 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.
 06/10/2011Inspection3C. Waitress garnishing beverage by grabbing lemon slice with bare hands; chef slicing cucumbers for salad with bare hands. CDI: foods voluntarily discarded, gloves used. 5E. Prep top cooler next to stove: Foods 50-55F. CDI: service call placed.
No violation noted during this evaluation. 01/20/2011Re-Inspection
No violation noted during this evaluation. 12/23/2010Inspection
No violation noted during this evaluation. 07/12/2010Re-Inspection
No violation noted during this evaluation. 06/10/2010Inspection
No violation noted during this evaluation. 12/30/2009Inspection
No violation noted during this evaluation. 12/28/2009Inspection
No violation noted during this evaluation. 08/21/2009Inspection

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