No violation noted during this evaluation. | 07/20/2015 | Inspection | |
No violation noted during this evaluation. | 08/07/2014 | Inspection | |
No violation noted during this evaluation. | 06/26/2013 | Inspection | |
No violation noted during this evaluation. | 08/07/2012 | Inspection | |
No violation noted during this evaluation. | 07/02/2012 | Inspection | |
No violation noted during this evaluation. | 08/08/2011 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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08/05/2011 | Inspection | A thermometer was brought to the site along with extra ice. |
- 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.
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08/04/2011 | Inspection | 5A- Turkey sandwitch in cooler 66 deg F. Trukey sandwitch in milk cooler is 66 deg F.
5E- Enough refrigerated storage equpment is not presant. |
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