Marist-Campus Dining Hall, 3399 North Road, Poughkeepsie, NY 12601 - College Food Service inspection findings and violations

Inspection findings	Inspection date	Type	Comments
Non food contact surfaces of equipment not clean 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)	12/01/2015	Inspection
No violation noted during this evaluation.	09/18/2015	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. 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 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.	09/08/2015	Inspection	5A/5E Table top cold well at burrito station found unplugged. Diced tomatoes in unit at 56 F. Chef manager stated foods were in unit less than 2 hours. Corrected- Approx 6 ounces of diced tomatoes voluntarily discarded and cold well plugged in and food temperatures in unit to be monitored. 5A/5E Refigerated drawers below flate top at breakfast station not maintaining foods at or below 45 F. Grilled chicken at 52 F and pre-cooked hamburger at 53 F, both in drawers less than 2 hours per chef. Corrected- Grilled chicken and hamburgers moved to reach-in cooler and refrigerated drawers not to be used to store TCS foods until adjusted or serviced and is able to maintain proper temperature.
No violation noted during this evaluation.	03/30/2015	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)	12/09/2014	Inspection
No violation noted during this evaluation.	09/04/2014	Re-Inspection
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. 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)	08/29/2014	Inspection
No violation noted during this evaluation.	01/31/2014	Re-Inspection
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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.	01/23/2014	Inspection	5C- Two containers of garlic in oil at 12:45pm at 59F and 69F on counter in kitchen. Worker stated product was prpared greater than two hours ago. Corrected- Approximately 3 1/2 lbs total of garlic in oil voluntarily discarded and refrigeration of potentially hazardous foods discussed. 5B/5C- 20 breaded cooked chicken breasts on sheet pan rack at 12:45pm in kitchen at 67F. Worker stated chicken was cooked around 10:00am and was waiting to be re-cooked for service. Correction- 20 pieces of cooked chicken voluntarily discarded and proper cooling and refrigeration of potentially hazardous foods discussed.
No violation noted during this evaluation.	10/02/2013	Inspection
No violation noted during this evaluation.	05/23/2013	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)	03/27/2013	Inspection
Non food contact surfaces of equipment not clean 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	11/13/2012	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) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	09/11/2012	Inspection
Non food contact surfaces of equipment not clean 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	02/15/2012	Inspection
No violation noted during this evaluation.	12/02/2011	Re-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. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	11/29/2011	Inspection	5E- Ambient temperature of reach-in cooler in Cabaret at 71 F. Sushi rolls in cooler at 63- 65 F. 30 individual portion containers of sushi rolls voluntarily discarded. Refrigeration technician called and on-site. Refrigeration unit not to be used to store Time/Temperature Controlled for Safety foods until serviced and is able to maintain foods at 45 F or less.
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	09/23/2011	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)	03/23/2011	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)	12/09/2010	Re-Inspection
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.	12/02/2010	Inspection	6B- Approximatley 1 1/2 gallon or Chicken noodle soup in kettle at 122 F at 130 pm. Told by staff that soup was placed out for service around 10:30 am. Corrected- Approximatley 1 1/2 gallon of chicken noodle soup voluntarily discarded and proper hot holding explained. 2E- Thermometer not used to evaluate hot holding temperature of chicken noodle soup.
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	10/05/2010	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	02/26/2010	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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	11/12/2009	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Non food contact surfaces of equipment not clean Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	05/05/2009	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Non food contact surfaces of equipment not clean	01/30/2009	Inspection
No violation noted during this evaluation.	10/10/2008	Inspection
No violation noted during this evaluation.	06/11/2008	Inspection
Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.	01/22/2008	Inspection	Four Sheet pans of chicken fillets at 92 F- 105 F. Per manager, chicken was just par cooked on grill for grill marks and was to be placed in walk-in cooler, with cooking process completed the next day. Corrected- chicken placed in oven and cooked to at least 165 F. Explained that chicken must be heated to at least 165 F with no interruption of the cooking process.
No violation noted during this evaluation.	10/04/2007	Re-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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	10/01/2007	Inspection	5C Pot of alfredo sauce on counter at pasta station at 56 F. As per staff product out of refrigeration less than two hours. Corrected- alfredo sauce relocated to refrigeration. 5E Shredded chicken in cold table at 58 F at "" Action Station"". Interviewed staff- unit had been off and was turned on at time of service at 11:30am (same time food placed in unit). Temperatures of food products to be monitored to ensure proper refrigeration temps are obtained. All foods to be discarded if temps of products do not drop to 45 F or less by 1:30pm
No violation noted during this evaluation.	05/01/2007	Inspection
No violation noted during this evaluation.	01/30/2007	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. 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.	01/24/2007	Inspection	5A- ham and swiss sandwiches and crab wraps on platter over pan of ice at deli staion @ 54 F. Supervisor stated items out greater than 2 hours. 9 pinsheel wraps and 4 sandwiches voluntarily discarded. Better method of keeping sandwiches/wrap cold to be developed. 5E- meatball in cold counter in Cabaret at 52 F. Worker stated item placed in cell greater than 2 hours prior. Approximately 8 oz of diced meatball voluntarily discarded. Unit not to be used to store potentially hazardous foods until serviced and can maintain food temps of 45 F or less.
No violation noted during this evaluation.	09/01/2006	Inspection
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.	04/21/2006	Inspection	Approximately 50 oz of canned rice pudding in bowl on bakery line @ 68 F. Rice pudding was was on ice that had melted. Pudding was not prechilled prior to service and was out on bakery line > 2 Hrs. Supervisor voluntarily discarded rice pudding.
No violation noted during this evaluation.	01/19/2006	Inspection

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Marist-Campus Dining Hall, 3399 North Road, Poughkeepsie, NY 12601 - College Food Service inspection findings and violations

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