Table Talk Diner, 2521c South Road, Poughkeepsie, NY 12601 - Restaurant inspection findings and violations

Business Info

Restaurant name: TABLE TALK DINER
Address: 2521c South Road, Poughkeepsie, NY 12601
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 18
Last inspection: 01/08/2016

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Inspection findings	Inspection date	Type	Comments
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Single service items reused, improperly stored, dispensed, not used when required 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)	01/08/2016	Inspection
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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)	12/14/2015	Inspection
No violation noted during this evaluation.	05/04/2015	Re-Inspection	All violations noted in the previous inspection have been addressed.
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. Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	04/24/2015	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Non food contact surfaces of equipment not clean	01/14/2015	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) Insects, rodents present In use food dispensing utensils improperly stored Non food contact surfaces of equipment not clean Wiping cloths dirty, not stored properly in sanitizing solutions Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	12/05/2014	Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) In use food dispensing utensils improperly stored 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.	09/10/2014	Re-Inspection	Right hand bain marie again warm: 1 quart caesar dressing 54 degrees F.,1 quart blue cheese dressing 51; 1/4 pound feta 53; all in top of unit, in addition fo 1/2 pound sliced mozzarella 53. In bottom drawers: 1/4 pound tuna salad 59; ~2 pounds tzatiki sauce 54. All foods in unit >2 hours. Unit lids not providing adequate seals. - Above foods discarded 3 pounds of smoked salmon in new tall cooler at 44. Salmon was relocated from rear walk-in cooler (raw chicken 38, batter 38) ~ 4 hours prior. - Salmon voluntarily discarded
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: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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.	08/27/2014	Re-Inspection	Right hand bain marie again not keeping foods at or below 45 degrees F.-TOP-1 pound American cheese 54; feta cheese, ~1/2 pound, 50; ~1/2 pound blue cheese dressing 60; ~1/2 pound caesar dressing 60; BOTTOM-1 pound fresh mozzarella 65; ~1/2 pound tzatiki sauce 67. All foods in unit >2 hours. - These foods all discarded Left hand bain marie, bottom, again not keeping foods at or below 45: 3 salmon filets 47; raw chicken breasts 50; crabcakes 52. Foods in unit <2 hours. - These foods all relocated to walk-in coolers Single door cooler at end of service line not keeping all foods at or below 45: ~1/2 pound sliced turkey 55; beef roasts, ~10 pounds, 51; 1/2 pound smoked salmon 52; 1/2 pound Gorgonzola 50; 1 pound American cheese 57. - Turkey, beef relocated as they were in unit 2 hours Low cooler under grill not keeping foods at or below 45. All the following were discarded, in unit >2 hours: 1/4 pound cooked broccoli 62; 1/4 pound diced ham 62; 1/2 pound cooked portabello mushrooms 66; 1/4 pound cooked onions 63; 1/4 pound grilled eggplant 62; 1/4 pound grilled zucchini 63; 1/2 pound blue cheese 62; 2 gallons housemade pancake batters 58; housemade waffle batter, 2 quarts, 57; sausage for breakfast, 2 pounds, 60; 2 pounds sliced steak 61; 5 pounds sausage links 50; 8 cheese blintzes 62; chopped steak, ~1/2 pound, 59. Pan of ~1/2 pound flour, pan of ~1/2 pound breadcrumbs stored on counter at 82, were used to bread chicken, in use >2 hours. - Discarded 3 1/2 flats raw eggs on counter at 81, out ~1/2 hour from cooler. - Eggs relocated to cooler (walk-in)
In use food dispensing utensils improperly stored Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 above 140oF during hot holding. 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. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	08/20/2014	Inspection	Left-hand service line bain marie, bottom, running warm: salmon 51-53 degrees F., scrod 53, raw chicken 52, shrimp 54, cooked vegetables 50, breaded chicken 58, cooked pasta 52. Foods in top of unit: pulled pork 36, stock 38. Foods placed in unit around noon, moved from walk-in coolers. - All foods in bottom of unit relocated to walk-in coolers. Ice buildup in top of unit. Right-hand service line bain marie running warm: in top-~2 pounds of sliced American cheese 68; ~1 pound feta 56; bleu cheese dressing (homemade, ~1/2 gallon) 56; cut tomatoes 56, ~1 pound. In bottom: mozzarella cheese, ~1/3 pound, 64; 5 hard boiled eggs 60; tzatiki sauce 65, ~1/2 pound. These foods may have been in unit since opening of restaurant, around 7 AM. Some foods were restocked around noon, but unsure which foods were mixed during replenishment. - All potentially hazardous foods discarded Salad station bain marie running warm: top- pasta salad, ~1/2 pound, 63; potato salad, ~1/2 pound, 63; bleu cheese dressing 45. No foods in bottom of unit. Foods in unit >2 hours. - Salads discarded, not made today End of line service line single door cooler running warm: on bottom shelf-bleu cheese, ~1/2 pound, 62; smoked salmon, 4 slices, 54. Cold cuts on top shelf 45-46. - Items on bottom shelf discarded, in unit all day long. Meats on top shelf relocated. Pan of water collecting on top shelf under fan. Cold cuts moved to rear of unit where temperatures were lower-to be monitored. Four baked potatoes in small hot box 120-124, in unit >2 hours. - Potatoes discarded Pan of ~1/4 pound flour, pan of ~1/2 pound breadcrumbs stored on counter at 78 and 74 respectively, were used to bread chicken, in use >2 hours. - Discarded
No violation noted during this evaluation.	03/19/2014	Inspection
Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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)	12/17/2013	Inspection	A can with a dented seal was found in the canned goods storage area; this despite a sign clearly stating to inspect cans before placing on the racks. Advised manager to add sign with the same message in Spanish, as many workers are Hispanic. Can was removed from racks. 3 roasts, beef, pork, stored on the floor in the freeezer. Appeared to have fallen from shelving. This was corrected immediately. A thermometer was missing from the coolers at the coffee station. A thermometer was found and placed in the cooler.
No violation noted during this evaluation.	09/04/2013	Inspection
No violation noted during this evaluation.	04/23/2013	Inspection
Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)	09/19/2012	Inspection	Severely dented cans found stored with all the other canned goods. They were seperated out and put aside.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot 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: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)	05/18/2012	Inspection	Large pot of soup on stove temperature 130F. Instructed to reheat to 165F and then break it down into smaller containers and put in the walk-in cooler. 2 cans found in severe dents in the seal. These cans were removed from the shelves.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	06/28/2011	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. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	02/22/2011	Inspection	5E- Ambient temperature of salad bain marie at 60 F at 3:00 pm. Macaroni salad and potato salad in unit at 58 F and 57 F respectively. Corrected- Approximatley 5 lbs each of macaroni and potato salad voluntarily discarded. Bain marie unit was found to be unplugged and at close of inspection ambient temperature of unit was at less than 45 F (after plugged back in). As salad bain marie appeared to be working as it should at end of inspection, owner was advised that unit was okay to use.
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) Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	10/08/2010	Inspection

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