Fetch Bar & Grill, 48 Main Street, Warwick, NY 10990 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: FETCH BAR & GRILL
Address: 48 Main Street, Warwick, NY 10990
County: Orange
Local health department: Orange County
Restaurant type: Food Service Establishment
Total inspections: 11
Last inspection: 01/19/2016
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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
  • Improper thawing procedures used
 01/19/2016Re-InspectionAll other violations from 11_09_15 have been corrected. Note: Large containers of food are now rapidly cooled using an ice wand so that food is rapidly cooled at or below 45F.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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 contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 11/09/2015Re-Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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.
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Insects, rodents present
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 09/04/2015Inspection
No violation noted during this evaluation. 03/13/2015Inspection
No violation noted during this evaluation. 11/28/2014Inspection
No violation noted during this evaluation. 04/07/2014Re-Inspection
  • 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.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Improper thawing procedures used
 03/19/2014Inspection
No violation noted during this evaluation. 09/17/2013Inspection
No violation noted during this evaluation. 03/15/2013Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 09/24/2012Re-Inspection
  • 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/12/2012Inspection

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