- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper use and storage of clean, sanitized equipment and utensils
- 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)
|
10/13/2015 | Re-Inspection | |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Improper use and storage of clean, sanitized equipment and utensils
|
10/02/2015 | Re-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.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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.
- Non food contact surfaces of equipment not clean
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
|
09/29/2015 | Re-Inspection | Prep cooler at cook line not maintaining TCS foods in top of unit at or below 45F. Cut and diced ham between 51-53F, Assorted sliced cheeses at 53F, Sliced tomatoes at 51 F. Per cook, foods were in unit less than 2 hours. Corrected- tomatoes, ham and cheese relocated to reach in cooler and prep cooler not to be used to store TCS foods until adjusted or repaired and able to hold foods ator below 45 F. |
- Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
- Insects, rodents present
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Non food contact surfaces of equipment not clean
- 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.
- 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)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Improper use and storage of clean, sanitized equipment and utensils
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- 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)
|
09/21/2015 | Inspection | 1G- Approximately 4 dozen pooled raw unpasteurized eggs (from shell) found in container at cook line. Corrected- eggs voluntarily discarded.
5A-Liquid egg product found in ice bath at cook line at 62F. Ice around product not sufficient to keep food at or below 45 F. Approximately4 cups of egg product voluntarily discarded.
5C- Flat of 5 raw shell eggs by flat top grill at 69 F. Per cook, eggs were out of refrigeration less than 2 hours. Corrected- eggs moved to refrigeration.
1H- Cardboard container of hash browns found sitting in pooled stagnant water in bottom of prep cooler at cook line. Corrected- potentially contaminated hash browns (approx 5 lbs) voluntarily discarded. |
- Improper use and storage of clean, sanitized equipment and utensils
- Hot, cold running water not provided, pressure inadequate
|
02/11/2015 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
09/24/2014 | Inspection | |
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Insects, rodents present
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
|
07/23/2014 | Inspection | |
| No violation noted during this evaluation. | 01/27/2014 | Inspection | |
| No violation noted during this evaluation. | 10/29/2013 | 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)
- Improper use and storage of clean, sanitized equipment and utensils
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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.
|
06/27/2013 | Inspection | Delivery os frozen egg product, and4 boxes of bacon sitting in the hallway by the back door. Person putting these things away was clled to assist on the line when restaurant giot busy. Did not return to put these thing in the freezer.
Many food items stored in coolers and the freezer were not covered.
Ductworrk under hood over fryer was dirtty |
| No violation noted during this evaluation. | 01/27/2013 | Inspection | |
| No violation noted during this evaluation. | 12/21/2012 | Inspection | |
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- 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)
- Wiping cloths dirty, not stored properly in sanitizing solutions
|
12/13/2012 | Inspection | 8A Containers of pancake/waffle batter, and pudding stored uncovered on the bottom shelf of the cooler, allowing the possibility of any debris from the top shelves to fall in. Clean plates were stored under the prep area in front of the grill. Food debris falls from the prep area onto the top plate. Cook says he looks to see that plates are clean before use. Asked that these plates be moved to a more suitable storage area.
9B Employee's iced coffee found on the prep table in the food service area.
11B No wiping cloths near salad bar.
11C Cutting board not clean at salad bar station. |
| No violation noted during this evaluation. | 01/26/2012 | Inspection | |
- Critical: Commercially processed precooked potentially hazardous foods are not heated to 140oF or above within two hours.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Commercially processed precooked potentially hazardous foods are not heated to 140oF or above within two hours.
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
|
11/17/2011 | Re-Inspection | |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Non food contact surfaces of equipment not clean
|
10/14/2011 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Single service items reused, improperly stored, dispensed, not used when required
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
|
03/25/2011 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Improper use and storage of clean, sanitized equipment and utensils
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
|
11/10/2010 | Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
|
01/21/2010 | Inspection | Sliced ham @ 58 degrees on top of bain -marie well. One hour by interview - relocated to proper refrigeration. |
| No violation noted during this evaluation. | 10/26/2009 | Re-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.
- Non food contact surfaces of equipment not clean
- Improper use and storage of clean, sanitized equipment and utensils
- 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.
|
10/22/2009 | Inspection | Diced tomatoes and mayo at 52F and 53F on top section of kitchen prep station. Note lid was open and station located directly in front of grill. Staff states that items placed in use less than 2 hours prior to my arrival. Lid closed and items back to 45F after 30-40 minutes |
- 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)
|
01/23/2009 | 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.
|
09/04/2008 | Inspection | |
| No violation noted during this evaluation. | 04/21/2008 | Inspection | |
| No violation noted during this evaluation. | 01/08/2008 | Inspection | |
| No violation noted during this evaluation. | 10/09/2007 | Inspection | |
| No violation noted during this evaluation. | 05/10/2007 | Inspection | |
| No violation noted during this evaluation. | 01/12/2007 | Inspection | |
| No violation noted during this evaluation. | 09/15/2006 | Inspection | |
| No violation noted during this evaluation. | 05/19/2006 | Inspection | |
| No violation noted during this evaluation. | 01/09/2006 | Inspection | |
Restaurant representatives - add corrected or new information about Ihop #4688, 2550 South Road, Poughkeepsie, NY 12601 »