FAMILY QUICK STOP
The Orangemen of Dutchess Ltd


Address: 8 West Main Street, Pawling, NY 12564

FAMILY QUICK STOP (Health Operation# 273915) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 10, 2018.

Business Overview

NYS Health Operation ID 273915
Operation Name FAMILY QUICK STOP
Food Service Description Food Service Establishment - Delicatessen
Facility Address 8 West Main Street
Pawling
NY 12564
Municipality PAWLING
County DUTCHESS
Permitted Corporation Name THE ORANGEMEN OF DUTCHESS LTD
Permitted Operator Name HENRY SCHABER
Permit Expiration Date 02/28/2019
Local Health Department Dutchess County
NYSDOH Gazetteer 136000

Inspection Results

Date: 2019-02-14 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: two door glass reach in cooked breaded chicken 40F; deli cooler tuna salad 43F; milk cooler milk 43F; prep station sliced tomato 41F; milk in dispensers at coffee station 44F;
Date: 2018-12-10 Type: Inspection Violations: 1 critical, 0 noncritical
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
Comments: Two door reach in cooked chicken 40F; bain marie sliced tomato 43F, ham 42F; deli cooler potato salad 41F, deli turkey 42F; steam table beef barley soup 178F;
Date: 2018-02-22 Type: Re-Inspection Violations: 0 critical, 1 noncritical
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: Two door glass reach in cooler cooked chicken 44F; Deli display case ham 41F; steam table meatballs 143F; mashed potato 142F; wiping cloths in 200 + chlorine solution.
Date: 2018-02-14 Type: Inspection Violations: 2 critical, 5 noncritical
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 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Item 11D: Non food contact surfaces of equipment not clean
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Two door glass reach in cooler cooked chicken 44F; Deli display case bologna 43F; prep station sliced tomato 42F; wiping cloths in 200 + chlorine solution. Keep an eye on the two door glass cooler as items are close to being out of temperature
Date: 2017-09-25 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Two door glass reach in hash browns 41F; deli case cloe slaw 39F, prep station sliced tomatoes top and bottom 43F; milk in pepsi cooler 39F; wiping cloths in bleach solution of 200 ppm chlorine
Date: 2017-02-01 Type: Inspection Violations: 0 critical, 3 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Two door glass reach in meatballs 41F; deli case egg salad 43F, coleslaw 41F, bottom cheese 40F; milk in pepsi cooler 39F;
Date: 2016-10-28 Type: Inspection Violations: 1 critical, 1 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 8F: Improper thawing procedures used
Comments: Two door glass reach in cooler sliced tomatos 40F; deli case macaroni salad 43F, roast beef 42F; sausage hot hold on grill 168F;
Date: 2016-03-31 Type: Re-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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Deli display case macaroni salad 42F; deli display case deli ham 42F; italian wedding soup lower portion of deli case 116F, soup placed in shallow container to allow for proper cooling time. Two door glass reach in sliced american cheese 43F;
Date: 2016-03-01 Type: Inspection Violations: 2 critical, 2 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 8F: Improper thawing procedures used
Comments: 2 Door reach in cooler shredded cheese 43F; deli case tuna salad 37F; wiping cloths in saniizing solution of greater than 200ppm chlorine;
Date: 2015-12-22 Type: Inspection Violations: 0 critical, 4 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Date: 2015-10-14 Type: Re-Inspection Violations: 2 critical, 0 noncritical
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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.
Comments: 15 raw eggs in crate over grill at 84 degrees F., > 2 hours. - Eggs discarded 4 cooked chicken breasts in pan over grill at 81, cooked > 2 hours ago. - Chicken discarded
Date: 2015-10-09 Type: Re-Inspection Violations: 0 critical, 4 noncritical
Item 14C: Pesticide application not supervised by a certified applicator
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Date: 2015-09-17 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)
Date: 2015-09-09 Type: Inspection Violations: 5 critical, 3 noncritical
Item 1G (Critical): Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
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 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 5E (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 45°F as required.
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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)

Office Location

Street Address 8 WEST MAIN STREET
City PAWLING
State NY
Zip 12564

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Competitor

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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).