No violation noted during this evaluation. | 08/07/2015 | Inspection | |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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08/07/2014 | 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.
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07/31/2013 | 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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08/28/2012 | Inspection | 5A- Soft cooler, turkey sandwiches; cooler #1- 57degs F. cooler #2- 53degs F.
Hard cooler 60degs F. |
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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.
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08/04/2011 | Re-Inspection | 5A-On site refrigerator ambient temp 52 deg F, Turkey sandwatches 56 deg F. Sandwatches voluntarily discarded.
8E- Thermometers not used to evaluate refrigerator temp. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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07/27/2011 | Inspection | Refrigerator in kitchen, ambient temp. 77 degs F, freezer 21 degs F. Maintenance is going to repaiir the refiigeorator. A small box of half & half was thrown out. |
No violation noted during this evaluation. | 08/16/2010 | Inspection | |
No violation noted during this evaluation. | 07/28/2009 | Inspection | |
No violation noted during this evaluation. | 08/12/2008 | Inspection | |
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