Emmett Mahoney's Irish Pub, 35 Main Street, Poughkeepsie, NY 12601 - Restaurant inspection findings and violations

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Business Info

Restaurant name: EMMETT MAHONEY'S IRISH PUB
Address: 35 Main Street, Poughkeepsie, NY 12601
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 36
Last inspection: 01/25/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 01/25/2016InspectionNo violations observed during inspection.
No violation noted during this evaluation. 10/27/2015InspectionNo violations found during inspection.
No violation noted during this evaluation. 06/26/2015Re-InspectionAll violations in the previous inspection have been addressed.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 06/15/2015InspectionNoticed home depot buckets in down stairs dry food storage area. Advised chef that home depot buckets are not food grade containers. Buckets were not being used to store food at time of inspection.
No violation noted during this evaluation. 02/24/2015InspectionNo violations observed during inspection.
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 12/24/2014InspectionObserved prepared chicken added to a paninni with bare hands. CDI: paninni voluntarily discarded.
No violation noted during this evaluation. 11/07/2014Re-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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • 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)
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Insects, rodents present
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 10/29/2014Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 01/16/2014Inspection
No violation noted during this evaluation. 05/30/2013Re-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.
 05/16/2013InspectionBane Marie top holduing, 48 degs F. About 1/2 gal each Blue Cheese & Russian Dressing volintarly discarded.
No violation noted during this evaluation. 01/16/2013Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 01/10/2013Inspection6A ) 1 gal of artichoke mix was held at 125 degs F for over 2 hours; Voluntarily discarded.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 04/04/2012Inspection
  • 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.
 01/09/2012Inspection5A Potentially hazardous foods not kept at or below 45 degs F during coldinb
No violation noted during this evaluation. 07/20/2011Re-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.
 07/06/2011Re-InspectionPotentially hazardous food not kept at or below 45 deg's.
  • 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Pesticide application not supervised by a certified applicator
 06/20/2011Inspection2E- No thermometers in Bane Marie's and reach in coolers. 5A- Potentially hazardous foods are no kept at or below 45 deg. F during cold holding. 14C- Can of insect spray was on the upstairs service bar.
  • 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)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 02/18/2011Inspection
No violation noted during this evaluation. 09/15/2010Re-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.
 09/10/2010Inspection
No violation noted during this evaluation. 05/11/2010Inspection
No violation noted during this evaluation. 11/19/2009Inspection
No violation noted during this evaluation. 06/15/2009Inspection
  • 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)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 11/17/2008Inspection
No violation noted during this evaluation. 06/25/2008Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 06/18/2008Inspection
No violation noted during this evaluation. 11/21/2007Re-Inspection
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 11/14/2007Inspection
No violation noted during this evaluation. 05/15/2007Re-Inspection
No violation noted during this evaluation. 05/08/2007Inspection
No violation noted during this evaluation. 10/04/2006Inspection
No violation noted during this evaluation. 04/10/2006Inspection
No violation noted during this evaluation. 11/04/2005Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 10/24/2005Re-Inspection
No violation noted during this evaluation. 10/12/2005Inspection

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