McKinney & Doyle Fine Foods
M & D Bakers Ltd


Address: 10 Charles Colman Boulevard, Pawling, NY 12564

McKinney & Doyle Fine Foods (Health Operation# 273908) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 16, 2018.

Business Overview

NYS Health Operation ID 273908
Operation Name McKinney & Doyle Fine Foods
Food Service Description Food Service Establishment - Restaurant
Facility Address 10 Charles Colman Boulevard
Pawling
NY 12564
Municipality PAWLING
County DUTCHESS
Permitted Corporation Name M & D BAKERS LTD
Permitted Operator Name MR. SHANNON MC KINNEY
Permit Expiration Date 05/31/2019
Local Health Department Dutchess County
NYSDOH Gazetteer 136000

Inspection Results

Date: 2018-12-14 Type: Inspection Violations: 0 critical, 1 noncritical
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Comments: Coleslaw on ice 43F; outside walk in cooler beef 44F; protein bain marie beef 43F, raw seafood 43F; finish bain maire sliced tomato 44F; hot hold soup 161F; salad cooler seafood 42F; dish machine 100 ppm chlorine; two door undercounter reach in dressing 41F; one door reach in waitstaff area parmesaen cheese 41F; bar area prep station limes 43F; bar one door reach in under counter jerry sauce 42F.
Date: 2018-10-16 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 8A: 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)
Comments: Coleslaw on ice 42F; outside walk in cooler shortribs 42F; protein bain marie deli turkey 43F, raw chicken 40F; salad cooler cut apples 42F; dish machine 100 ppm chlorine; one door reach in waitstaff area half and half 36F; bar area prep station limes 44F; bar one door reach in under counter fat free milk 38F.
Date: 2018-10-03 Type: Inspection Violations: 3 critical, 9 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 5B (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.
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Item 14A: Insects, rodents present
Item 8A: 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)
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 14C: Pesticide application not supervised by a certified applicator
Comments: Coleslaw on ice 42F; outside walk in cooler beef 43F; protien bain marie deli turkey 43F, raw chicken 43F; finish bain maire scallops 44F; hot hold soup 164F; salad cooler melon 42F; dish machine 100 ppm chlorine; two door undercounter reach in garlic dressing 41F; one door reach in waitstaff area parmesaen cheese 43F; bar area prep station limes 44F; bar one door reach in under counter jerry sauce 44F.
Date: 2018-04-11 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: all temps up to code
Date: 2017-12-15 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8A: 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)
Comments: Cook line protein prep station raw chicken 43F; finish prep station apple slices 42F; Salad prep station top blue cheese 43F bottom sliced tomato 40F; low boy cooler feta cheese 35F; walk in bakery side cooked potatoe 40F; outside walk in half and half 39F; basement vegetable walk in sesame oil 41F; wiping cloths in sanitizing solution of 300 quat solution; Bar area prep station sliced lemons 43F; bar area one door reach in milk 39F; Dishwasher final rinse 50 ppm chlorine.
Date: 2017-09-28 Type: Inspection Violations: 0 critical, 1 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Cook line protein prep station breaded fish 43F; finish prep station sliced tomato 43F; Salad prep station cheese 43F; low boy cooler peaches 41F; walk in bakery side sliced cheese 40F; outside walk in raw chicken 39F; half and half 41F; basement vegetable walk in corn tortilla 41F; wiping cloths in sanitizing solution of 300 quat solution; Bar area prep station sliced lemons 43F; bar area one door reach in milk 39F; Dishwasher final rinse 50 ppm chlorine.
Date: 2017-02-01 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Vegetable walk in cooler pickled ginger 41F; outside meat walk in cooler beef steaks 42F; bakery walk in cooler raw beef 40F, cooked pasta 41F; cook line bain marie top fish 39F; bottom raw burger 41F; cook line bain marie chicken apricot salad 40F; salad bain marie bottom blue cheese 42F; two door reach in cooler sliced peaches 39F; steam table chicken vegetable soup 187F, potato leek soup 170F; bar bain marie sliced lemons 43F; dishwasher 50 ppm chlorine sanitizer.
Date: 2016-12-13 Type: Inspection Violations: 0 critical, 4 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 8A: 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)
Comments: Cook line protien prep top sliced turkey 44F, bottom sausage 40F; cook line finish prep station top sliced tomatoes 43F, bottom seafood salad 41F; steam table potatoe garlic soup 180F; leek soup 165F; Salad prep station top blue cheese 42F; bottom chopped pear 41F; 2 door low boy yogurt 39F; Service pick up cole slaw 44F; Bakery area walk in cole slaw 41F; outside walk in Feta 43, raw pork butt 40F, heavy cream 39F; basement walk in sun dried tomato 42F. wiping cloths in sanitizing solution. Dishwasher final rinse 50 ppm.
Date: 2016-09-16 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Main Kitchen - Cook line protein prep station top pico 44F, Fish 42F; bottom raw hamburger 40F; finish prep station sliced tomato 43F; steam table NE Clam Chowder 180F; Salad prep station lobster 42F; two door under counter sliced cucumber 40F; Prep walk in cooler fish 38, cheese 43 F; outside walk in pistachio pesto 41F, beef tenderloin 43F; basement walk in cooler pico(?) 42F; Bar prep station grilled pineapple 43F; Dishwasher 50ppm chlorine; wiping cloths in 200ppm sanitizing chlorine solution.
Date: 2016-04-14 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Discussed sick food worker policy due to C. diff diagnosis in kitchen staff. Bakery walk in roast beef 42F; Meat dairy cheese walk in smoked salmon 37F; raw chicken 38F; prep station far side salmon 42F; prep station pasta 41F; Waitstaff area sobe reach in half and half 40F; hot hold butternut squash soup 190F; basement walk in cooler egg roll papers 43F. Dishwasher 50 ppm sanitizer final rinse. Wiping cloths in quat solution.
Date: 2016-03-31 Type: Inspection Violations: 2 critical, 0 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Comments: Cook line 1st prep top chicken apricot salad 44F, bottom scallops 44F; 2nd prep top roasted red peppers 44F, meatloaf 42F bottom flank steak 41F; 2 door counter height cooler feta cheese 35F; salad prep parm cheese 44F; Dairy/meat/cheese walk in cooler raw chicken 40F; Prep walk in cooler raw chicken 38F; Basement walk in cooler corn tortillas 40F; Bar cut lemons 43F; side salads on ice pasta salad 44F; dishwasher final rinse 50 ppm chlorine at120F; sani tabs in use for wiping cloths.
Date: 2015-12-28 Type: Inspection Violations: 0 critical, 4 noncritical
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 8A: 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)
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2015-11-24 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2015-11-12 Type: Re-Inspection Violations: 1 critical, 2 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 8A: 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)
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Date: 2015-10-14 Type: Inspection Violations: 2 critical, 3 noncritical
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 8F: Improper thawing procedures used
Item 8A: 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)
Item 14A: Insects, rodents present
Date: 2015-03-04 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8A: 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)
Date: 2014-12-30 Type: Inspection Violations: 2 critical, 4 noncritical
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 14C: Pesticide application not supervised by a certified applicator
Item 8A: 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)
Date: 2014-10-30 Type: Inspection Violations: 0 critical, 4 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

Office Location

Street Address 10 CHARLES COLMAN BOULEVARD
City PAWLING
State NY
Zip 12564

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
McKinney & Doyle Corner Bakery & Catering M&d Bakers Ltd 10 Charles Colman Boulevard, Pawling, NY 12564 2018-12-14

Nearby food service establishments

Operation Name DBA/Corporation Name Facility Address Last Inspection
FAMILY QUICK STOP The Orangemen of Dutchess Ltd 8 West Main Street, Pawling, NY 12564 2018-12-10
LITTLE RED BAKESHOP Julies Fine Foods LLC 9 East Main Street, Pawling, NY 12564 2014-02-06
TAP HOUSE TAVERN Tap House Tavern, Inc. 42 Charles Colman Boulevard, Pawling, NY 12564 2018-12-05
GREAT WALL RESTAURANT 168 Great Wall Restaurant 168, Inc. 60 Charles Colman Boulevard, Pawling, NY 12564 2018-06-04
GAUDINOS PIZZERIA & RESTAURANT Sabato Gaudino 19 East Main Street, Pawling, NY 12564 2018-03-27
PETITE ON MAIN Petite On Main Inc. 10 East Main Street, Pawling, NY 12564 2015-12-11
MAMA PIZZA II Mama Pizza Two Inc. 46 Charles Colman Boulevard, Pawling, NY 12564 2015-12-08
CHRIS' DELI Christopher Henley 6 Broad Street, Pawling, NY 12564 2013-04-16
MIZZENTOP DAY SCHOOL Mizzentop Day School, Inc. 64 East Main Street, Pawling, NY 12564 2018-11-27
PAWLING ELEMENTARY SCHOOL Pawling Central School District 7 Haight Street, Pawling, NY 12564 2018-10-16

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Dataset Information

Data Provider New York State Department of Health (NYSDOH)
Jurisdiction New York State

This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).