Il Barilotto, 1113 Main Street, Fishkill, NY 12524 - Restaurant inspection findings and violations

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Business Info

Restaurant name: IL BARILOTTO
Address: 1113 Main Street, Fishkill, NY 12524
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 37
Last inspection: 12/02/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/02/2015Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 11/19/2015Inspection2C. Walk in cooler: pallet of shell eggs stored directly over uncovered box of lemons. CDI: items rotated
No violation noted during this evaluation. 04/28/2015Inspection
No violation noted during this evaluation. 12/31/2014Re-Inspection
No violation noted during this evaluation. 11/20/2014Inspection
No violation noted during this evaluation. 04/11/2014Inspection
No violation noted during this evaluation. 01/30/2014Re-Inspection
No violation noted during this evaluation. 11/21/2013Inspection
No violation noted during this evaluation. 04/18/2013Inspection
No violation noted during this evaluation. 10/05/2012Inspection
No violation noted during this evaluation. 05/15/2012Re-Inspection
No violation noted during this evaluation. 04/13/2012Inspection
No violation noted during this evaluation. 10/31/2011Re-Inspection
No violation noted during this evaluation. 10/14/2011Inspection
No violation noted during this evaluation. 04/28/2011Re-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.
 04/15/2011Inspection5E. Left side baine marie compartmetn: food product temps 50-55F. CDI: service call placed, ice put under compartments.
No violation noted during this evaluation. 11/09/2010Re-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.
 10/26/2010Inspection5E. Baine marie across from pasta machine: foods from 50-57F.CDI service call made, ice put under food compartments, foods moved to another cooler.
No violation noted during this evaluation. 04/12/2010Inspection
No violation noted during this evaluation. 11/12/2009Re-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: 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.
 10/30/2009Inspection5A/5E. Prep top baine marie, 51-52F food temp. CDI: lids kept on, service call made
No violation noted during this evaluation. 04/26/2009Re-Inspection
No violation noted during this evaluation. 04/07/2009Inspection
No violation noted during this evaluation. 11/07/2008Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 10/30/2008Re-Inspection3C. Employee assembling cold dessert dish with bare hands, grating chocolate for garnish, no gloves. CDI: voluntarily discarded.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 10/21/2008Inspection2C. Pallet of eggs directly over uncovered box of lemons in WIC (no contamination seen). CDI: items moved.
No violation noted during this evaluation. 04/21/2008Re-Inspection
No violation noted during this evaluation. 04/07/2008Inspection
No violation noted during this evaluation. 11/01/2007Re-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.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 10/26/2007Inspection5A/5E. Left-side, refrigerated baine marie: butter 51F, stock 50F. TRay was missing causing gap in refrigerated compartments. CDI: tray replaced, temps dropped below 45F in 10 minutes. 6A. 1/2 gallon cooked lentil soup, 119F. On side of stove, no heat. Chef said it was made 1 hr prior. CDI: reheated to 165F, hot-held at 140 so it could be offered as a daily special.
No violation noted during this evaluation. 03/22/2007Re-Inspection
No violation noted during this evaluation. 03/13/2007Inspection
No violation noted during this evaluation. 10/12/2006Re-Inspection
No violation noted during this evaluation. 10/05/2006Inspection
No violation noted during this evaluation. 04/17/2006Inspection
No violation noted during this evaluation. 10/28/2005Re-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.
 10/24/2005InspectionWalk-in-cooler ambient temp 46-48 degrees. Unable to maintiai phfs at 45 or below or cool phfs properly; phfs removed from cooler & cooler scheduled to be defrosted

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