Fosters Coach House Tavern, 6411 Montgomery Street, Rhinebeck, NY 12572 - Restaurant inspection findings and violations

Inspection findings	Inspection date	Type	Comments
Non food contact surfaces of equipment not clean 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)	11/25/2015	Inspection
No violation noted during this evaluation.	06/10/2015	Re-Inspection
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.	06/03/2015	Re-Inspection
Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. Improper thawing procedures used Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. 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)	05/27/2015	Inspection
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)	02/26/2015	Re-Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) In use food dispensing utensils improperly stored 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: Cooked or prepared foods are subject to cross-contamination from raw foods. Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	02/19/2015	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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)	10/30/2014	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	08/13/2014	Re-Inspection
Insects, rodents present Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin	07/29/2014	Inspection
Improper thawing procedures used 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 Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	04/08/2014	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Wiping cloths dirty, not stored properly in sanitizing solutions	12/05/2013	Inspection
No violation noted during this evaluation.	09/11/2013	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Miscellaneous, Economic Violation, Choking Poster, Training.	04/23/2013	Re-Inspection
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Non food contact surfaces of equipment not clean	02/19/2013	Re-Inspection
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	01/25/2013	Inspection	3C Upon entry into kitchen, food service worker was observed assembling a grilled cheese sandwich onto plate with bare hands 4A Open bag of de-icer found stored next to loaves of bagged bread in back kitchen area; 6A sauteed onions found stacked on pie tin on hot plate (not on direct heat source) at 90 deg F < 2 hr 6A Chicken breast and steak (par cooked) found neqr grill at 75 deg F < 2 hr
No violation noted during this evaluation.	10/16/2012	Inspection
No violation noted during this evaluation.	01/17/2012	Inspection
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	09/15/2011	Inspection
No violation noted during this evaluation.	05/17/2011	Inspection
No violation noted during this evaluation.	02/04/2011	Re-Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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.	01/27/2011	Inspection	6A,6B Approx 8 racks pork ribs found on stove plate on hot holding at between 124-125 deg F < 2 hr; ribs also double-stacked on top of inverted pie plates. corrected: ribs relocated to larger hotel pan and set into water/broth mixture to retain heat and set directly on stove plate to reheat and hold at 140 deg F min. one london broil steak found in dry steamer at between 112 and 114 deg F < 2 hr; steak transferred to pan with liquids to reheat and retain heat at 140 deg F or better. 5B Approx 2 gallons of white bean soup found on counter top at 100-101 deg F < 2 hr; soup relocated to shallow hotel pans and submerged into ice bath for rapid cooling. 6A Approx 1/2 lb. cooked onions on stovetop plate and also set on top of pie plate at 111 deg F < 2 hr; corrected: onions reheated to 165 deg F min. and returned directly to surface of stove plate for hot hot holding; proper holding techniques discussed with line cook,,, 5C One covered container pre-portioned squares of precooked stuffing mixture found on shelf near service line stove at 63 deg F; corrected: relocated to cooler, proper storage measures discussed,.
No violation noted during this evaluation.	10/29/2010	Inspection
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) Non food contact surfaces of equipment not clean	06/16/2010	Inspection
No violation noted during this evaluation.	01/28/2010	Inspection
No violation noted during this evaluation.	10/28/2009	Re-Inspection
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Critical: Cooked or prepared foods are subject to cross-contamination from raw 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. 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.	10/09/2009	Inspection	3C Upon entering back kitchen door, inspector witnesses head cook slicing ready to eat dill pickles for consumption with bare hands. One 5 gallon pail of sliced pickles observed next to cook on floor. Pickles voluntarily discarded. 2C Raw, pre-formed burger patties stored directly next to open containers of ready to eat cranberry sauce and mayo for sandwiches in service line cooler drawer; sauces discarded 2C Raw fish filets and beef steaks stored directly next to re4ady to eat tomatoes and sliced peppers for sandwiches (as per cook) in secondary service line cooler drawer --produce discarded 5A, 5E Approx 5 chicken breasts found on ""double boiler"" type setup on oven on service line between 116 deg F and 125 deg F. Head cook Luiz states chicken was out since lunch rush and was intended to be thrown out. Chicken voluntarily discarded.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.	07/23/2009	Inspection	6A,B 16 strffed clams and 2 portions lasagna found stored in shelf grill at 108 deg F for > 2hr; corrected: proper hot holding discussed; food voluntarily discarded 2E Staff are not regularly using a stem probe thermometer to monitor foods during cooking, hot holding etc....
Pesticide application not supervised by a certified applicator Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	03/20/2009	Inspection	2C One tray breaded raw chicken breasts found stored over ready-to-eat ham and roast beef in W-I-C. corrected: proper storage procedures discussed, tray of chicken relocated
No violation noted during this evaluation.	12/23/2008	Inspection
No violation noted during this evaluation.	11/07/2008	Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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. Miscellaneous, Economic Violation, Choking Poster, Training.	09/24/2008	Inspection	6A, 6B Approx. one pound cooked beef (portioned) observed in steam table setup near grill at 101 deg F. > 2hrs. Two burgers found at 97 deg F. (approx. 15 min.) Head cook states beefin unit more than two hours. Beef vol discarded/denatured. Burgers reheated on grill to > 165 deg F. Steamer was not plugged in. 6A Approx. one pound each of cooked green beans and cooked broccoli found in back kitchen on side of stove at 117 deg F and 119 deg F respectively. Head cook states vegetables stored here < 2 hr. Veg returned to stove and reheated to 165 deg F. Will hold at 140 deg F.
No violation noted during this evaluation.	03/21/2008	Inspection
No violation noted during this evaluation.	12/28/2007	Inspection
No violation noted during this evaluation.	12/17/2007	Inspection
No violation noted during this evaluation.	11/07/2007	Re-Inspection
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.	10/02/2007	Inspection	6A, B Approx one dozen pre-cooked chicken breasts in juices found in container set aside from grill top. Top breast at 90 -99 deg F; bottom breast at 115 deg F. Head cook states chicken cooked only 1 hr ago.Corrected: chicken breast regrilled to > or = 165 deg F and returned to pan which was also relocated to top of grill. Proper hot holding temps discussed.
No violation noted during this evaluation.	03/07/2007	Inspection
No violation noted during this evaluation.	12/06/2006	Inspection
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.	10/03/2006	Inspection	Approx. 2 portions roastbeef and 2 portions sliced deli turkey meat found stored under raw chicken breast in line reach-in. Head kitchen food manager states meats were not intended to be cooked so he decided to voluntarily discarded them.--proper storage discussed
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.	02/02/2006	Inspection	Several different potentially hazardous foods found in dwnstrs Walk-in cooler found at 49 deg F; all pot haz foods re-located to meat walk-in until unit serviced
No violation noted during this evaluation.	11/29/2005	Inspection

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Fosters Coach House Tavern, 6411 Montgomery Street, Rhinebeck, NY 12572 - Restaurant inspection findings and violations

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