J&s Fairgrounds Cafe, 6550 Spring Brook Avenue, Rhinebeck, NY 12571 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: J&S FAIRGROUNDS CAFE
Address: 6550 Spring Brook Avenue, Rhinebeck, NY 12571
County: Dutchess
Local health department: Dutchess County
Restaurant type: Food Service Establishment
Total inspections: 21
Last inspection: 08/24/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 08/24/2015Inspection
No violation noted during this evaluation. 05/01/2015Inspection
No violation noted during this evaluation. 08/20/2014Inspection
  • 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)
 06/06/2014Inspection
No violation noted during this evaluation. 08/21/2013Inspection
  • 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)
 10/20/2012Inspection
No violation noted during this evaluation. 05/04/2012Inspection
No violation noted during this evaluation. 10/15/2011Inspection
No violation noted during this evaluation. 08/25/2011Inspection
No violation noted during this evaluation. 05/06/2011Inspection
No violation noted during this evaluation. 08/27/2010Inspection
No violation noted during this evaluation. 08/24/2010Inspection
No violation noted during this evaluation. 05/01/2010Inspection
No violation noted during this evaluation. 10/17/2009Inspection
  • 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.
 08/26/2009Inspection5A/5E. WIC: 48F eggs, sauce at 53F. Note door opened and closed repeatedly during previous 30 min. CDI: door left closed, service call placed, temperature observed dropping.
No violation noted during this evaluation. 05/02/2009Inspection
  • 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)
 10/19/2008Inspection
  • Garbage storage areas not properly constructed or maintained, creating a nuisance
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 08/24/2008Inspection2 large double chicken breasts in hot holding on stove (<1 hour) between 118-128 degrees F. - Chicken relocated to grill, reheated to >165 and will not be stacked as high while hot holding
  • Hot, cold running water not provided, pressure inadequate
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/23/2008InspectionAgain, sausage patties <140 degrees F. on grill in hot holding (~1 dozen)-actual temperature 125. - About 1 dozen sausage patties reheated to at least 165 in current position Egg and cheese breakfast sandwiches under heat lamp in hot holding, there < 30 minutes, between 102-112. - Sandwiches discarded, as it is nearing lunchtime
No violation noted during this evaluation. 08/19/2008Inspection6A, 6B Approx one dozen cooked sausage patties on aluminum tray on left-side grill in hot holking at 117 deg F. Operator states patties were cooked on grill a short time ago Corrected: patties reheated to > 165 deg Fon grill, will be kept on stove. 3C Employee observed buttering a hard roll with his bare hands-roll not intending to be cooked/grilled corrected: roll discarded, glove use discussed
  • 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)
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • In use food dispensing utensils improperly stored
 06/14/2008Inspection

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