Slammin Salmon Fish & Gourmet, Franklin Avenue, Millbrook, NY 12545 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: SLAMMIN SALMON FISH & GOURMET
Address: Franklin Avenue, Millbrook, NY 12545
County: Dutchess
Local health department: Dutchess County
Restaurant type: Food Service Establishment
Total inspections: 25
Last inspection: 02/09/2016
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Inspection findings

Inspection date

Type

Comments
  • 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: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 02/09/2016Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/14/2015Inspection
  • 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
 02/24/2015Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/18/2014Inspection
No violation noted during this evaluation. 04/09/2014Re-Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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)
  • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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.
 03/18/2014Inspection
No violation noted during this evaluation. 03/22/2013Inspection
No violation noted during this evaluation. 12/27/2012Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/16/2012Inspection
No violation noted during this evaluation. 03/07/2012Inspection
No violation noted during this evaluation. 12/15/2011Inspection
  • In use food dispensing utensils improperly stored
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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)
 01/13/2011Inspection
No violation noted during this evaluation. 12/21/2010Inspection
No violation noted during this evaluation. 02/23/2010Inspection
No violation noted during this evaluation. 12/23/2009Inspection
  • 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)
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 03/25/2009Inspection
No violation noted during this evaluation. 01/13/2009Inspection
No violation noted during this evaluation. 10/28/2008Inspection
No violation noted during this evaluation. 06/16/2008Inspection
No violation noted during this evaluation. 01/11/2008Re-Inspection
  • 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.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 12/28/2007Inspection
No violation noted during this evaluation. 02/16/2007Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 02/07/2007Inspection
No violation noted during this evaluation. 06/30/2006Inspection
No violation noted during this evaluation. 12/29/2005Inspection

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