Rhinebeck Middle/High School, 45 North Park Road, Rhinebeck, NY 12572 - School K-12 Food Service inspection findings and violations

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Business Info

Restaurant name: RHINEBECK MIDDLE/HIGH SCHOOL
Address: 45 North Park Road, Rhinebeck, NY 12572
County: Dutchess
Local health department: Dutchess County
Restaurant type: School K-12 Food Service
Total inspections: 27
Last inspection: 01/27/2016
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Inspection findings

Inspection date

Type

Comments
  • In use food dispensing utensils improperly stored
 01/27/2016Inspection
No violation noted during this evaluation. 10/05/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/26/2015Re-Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/11/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 09/24/2014Inspection
  • 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
 04/02/2014Inspection
No violation noted during this evaluation. 09/24/2013Inspection
No violation noted during this evaluation. 02/20/2013Inspection
No violation noted during this evaluation. 09/18/2012Inspection
No violation noted during this evaluation. 02/23/2012Inspection
No violation noted during this evaluation. 09/20/2011Inspection
No violation noted during this evaluation. 03/08/2011Inspection
No violation noted during this evaluation. 10/22/2010Inspection
  • Insects, rodents present
 03/24/2010Inspection
No violation noted during this evaluation. 10/06/2009Inspection
No violation noted during this evaluation. 02/11/2009Inspection
No violation noted during this evaluation. 10/28/2008Inspection
No violation noted during this evaluation. 04/22/2008Re-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)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 03/13/2008Inspection2C Two Flats raw eggs found in kitchen prep cooler directly on top of tomatoes and plastic bags of baby carrots--corrected 4A One spray can stainless steel cleaner and one spray bottle ""Suprox"" peroxide concentrate cleaner found located on top of case of hinged-lid containers--corrected
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 10/18/2007Re-Inspection6A Approx 1/2 dozen pre-cooked , commercially processed chicken patties found on serving line steam table at 121 deg F or = 140 deg F Cook will substitute deeper steam pans for chicken patties in future
  • 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.
 09/12/2007Inspection5B Two full trays cooked spiral pasta found in W-I-C at 50 deg F (top) 52 deg F (bottom) and stacked upon each other...Interview with kitchen manager at Chancellor Livingston revealed that the pasta was cooked the day before in the afternoon, and transported to the High/Middle School this morning. It appears the pasta was not properly cooled. One full tray of same pasta product found at the Chancellor Elementary School at 60 deg F!! also cooked yesterday..all pasta trays voluntarily discarded
No violation noted during this evaluation. 04/18/2007Re-Inspection
  • 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.
  • Single service items reused, improperly stored, dispensed, not used when 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.
  • 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)
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 04/13/2007InspectionApprox 2 dozen breaded fish sticks found on high school side serving line at 124 deg F (< 2 hr) at steam table; corrected: fish reheated to 165 deg F or higher and returned to hot holding Approx 10 pieces sliced gyro meat found on middle school side serving line at 124 deg F ( < 2 hr) reheated to 165 deg F or higher and returned to steam table Approz 2 lbs pototo salad found on middle school side serving line counter at 61 deg F(< 2hr); salad relocated to cooler tuna fish sandwich found at middle schol side serving line at 61 deg F ( < 2hr);
No violation noted during this evaluation. 09/22/2006Inspection
No violation noted during this evaluation. 02/06/2006Inspection
No violation noted during this evaluation. 11/17/2005Re-Inspection
No violation noted during this evaluation. 11/09/2005Inspection

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