The Rhinecliff Catering, 4 Grinnell Street, Rhinecliff, NY 12574 - Catering Operation inspection findings and violations

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Business Info

Restaurant name: The RHINECLIFF CATERING
Address: 4 Grinnell Street, Rhinecliff, NY 12574
County: Dutchess
Local health department: Dutchess County
Restaurant type: Catering Operation
Total inspections: 28
Last inspection: 01/27/2016
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 01/27/2016Inspection
No violation noted during this evaluation. 10/07/2015Inspection
  • Insects, rodents present
 06/30/2015Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Insects, rodents present
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 06/22/2015Inspection
No violation noted during this evaluation. 03/04/2015Inspection
No violation noted during this evaluation. 11/19/2014Re-Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • In use food dispensing utensils improperly stored
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 10/22/2014Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 07/28/2014Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 04/22/2014Inspection
  • 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)
 09/05/2013Inspection
No violation noted during this evaluation. 08/30/2013Inspection
No violation noted during this evaluation. 05/16/2013Inspection
No violation noted during this evaluation. 12/05/2012Inspection
No violation noted during this evaluation. 10/12/2012Re-Inspection
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 09/06/2012Inspection
No violation noted during this evaluation. 03/23/2012Inspection
No violation noted during this evaluation. 10/28/2011Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
 02/17/2011Inspection
  • 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)
 10/28/2010Inspection
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 07/29/2010Inspection
No violation noted during this evaluation. 06/10/2010Re-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.
 05/18/2010Inspection5A Approx 4 oz smoked salmon filet found in prep kitchen service line cooler at 46 deg F > 2 hr--vol discarded; proper storage of smoked fish discussed with head chef....
No violation noted during this evaluation. 12/10/2009Inspection
No violation noted during this evaluation. 09/09/2009Re-Inspection5A Approx 4-5 lbs. cured salmon filet found at 45 deg F > 2 hr (fish is 3 days as per chef) 5A Approx 8 oz whole garlic cloves in oil (homemade) found in lower cooler on service line at 60 deg F > 2 hr. Otheritems in unit at 45 deg F. It is assumed that the cloves were not held in this same cooler the whole time. Cloves vol discarded
  • Critical: Food workers prepare foods when ill with a disease transmissible by foods such as: diarrhea, hepatitis, acute respiratory infections, vomiting or have infected cuts or burns on their hands.
  • 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.
 09/03/2009Inspection3A During inspection, inspector overhears head chef and other food service employee discussing ""how he is feeling today""?. Upon interview of head chef, Rei, he admitted to me that he had been feeling ill with flu-like symtoms (stomache ache). he also admitted that he had not been involved with direcdt food prep duties. 5A Approx 3 lbs smoked salmon filet found at 43 deg F (taken by sous chef from upstrs W-I-C). Sous chef indicates fish in unit < 2 hr corrected: fish immediately stored on ice set-up 5A Approx. 10 oz whole garlic cloves in oil (homemade) found in top area service line bain marie at 60 deg F > 2 hr. vol discarded
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Non food contact surfaces of equipment not clean
  • Improper use and storage of clean, sanitized equipment and utensils
 03/25/2009Inspection
No violation noted during this evaluation. 12/09/2008Inspection
No violation noted during this evaluation. 10/01/2008Inspection

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