DAILY PLANET/AN AMERICAN DINER (Health Operation# 274708) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 30, 2018.
| NYS Health Operation ID | 274708 |
| Operation Name | DAILY PLANET/AN AMERICAN DINER |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
1202 Route 55 Lagrangeville NY 12540 |
| Municipality | LAGRANGE |
| County | DUTCHESS |
| Permitted Corporation Name | TNP CORP |
| Permitted Operator Name | CONSTANTINO VANIKIOTIS |
| Permit Expiration Date | 06/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 135700 |
| Date: 2018-11-30 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Re-inspection after repair of four drawer cooler in kitchen area. Top left drawer raw burger 42F, bottom right drawer cooked meatloaf 38F. Noted thermometer in each of the drawers to monitor temperature, owner states that the cooler will now maintain consistant temperature, receipt of repair will be emailed to this Department next week. | ||
| Date: 2018-11-27 | Type: Inspection |
Violations:
1 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Prep bain marie on side wall of kitchen: top - cut tomatoes 42F, blue cheese dressing 40F, bottom - cut tomatoes 46F just cut and placed into the cooler, deli beef 44F. Cook area: bain marie 1: top- sliced tomatoes 47F just sliced and put into cooler, salsa 42F, roasted red pepper 41F, bottom - cooked sausage 35F. Raw marinating chicken in bucket with bucket in ice bath on counter: 40F. Steam table: brown gravey 162F. Prep bain marie 2:top - relish 44F, bottom four drawers: top - egg roll 36F, raw beef 37F, bottom - chicken tenders 41F, cooked pot pie mixture 38F. Prep bain marie 3: top - spinach dip 38F, bottom four drawers: top - pasta 41, deli meat 40F, bottom - raw chicken 38F, cut uncooked vegtables 41F. Two door reach incooler: cut tomatoes 32F. Soup steam table: soup 180F. Salad prep bain marie: top - thousand island dressing 40F, bottom - apple sauce 36F. Walkin cooler: raw turkey 40F, cooked potatoes just cooked and put into cool about half hour ago 97F, cooked turkey 40F. Dishwasher final rinse: 186F. Basement area: Walkin cooler: raw cut onion 42F. Five door glass walk in cooler: apple pie filling 40F. Front counter area: Bain marie top - potato salad 41F, bottom - cole slaw 39F. Dessert cooler: cheese cake 42F. Coffee area three door counter height cooler: OJ 42F. Small one door cooler in ice cream area: pineapple topping 32F. |
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| Date: 2018-04-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Main kitchen line prep station 1 cheese sauce 43F; prep station 2 chicken pot pie filling 44F; steam table chicken 172F; prep station 3 sliced tomato 43F; prep station 4 sliced tomato 44F; along wall behind main line salad prep station dressing 43F; soup steam tables chicken soup 144F; vegetable soup 154F; upstairs walk in chicken pot pie filling 43F; two door reach in quesadilla filling 41F; Basement walk in cooler vegetable ambient 40F; meat cooler raw beef 38F; bakery/dairy cooler cheddar cheese 41F; upstairs dishwasher final rinse 186F; wiping cloths in sanitizing solution of 200 + ppm chlorine. Several prep stations were borderline in temperature due to being left open during busy parts of the day. Remind all cook staff to keep lids to prep stations closed when not directly in use to help keep proper temperatures in the coolers. | ||
| Date: 2017-12-06 | Type: Re-Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Comments: Re-inspection of following: Proper hot hold, rice previously observed at 133 degrees today at 162 degrees Gaskets, handles and doors on refrigeration equipment in disrepair, repaired Take out containers stored face up on line, inverted Ice cream scoop in stagnant water now within sanitizer and allowing air drying prior to use Plastic lids of food containers degrading/chipped, discarded Several electrical fixtures missing covers and exposed wires in meat WIC still requires attention 2 walk in cooler doors not closing properly/in disrepair in basement with replacement door on hand and repairs immenent In use CO2 tank not secured in basement continues Stainless steel cleaner stored alonside food on bakery shelf (rack) no longer stored in bakery Personal clothing (hat) hung on food rack in bakery, removed Water softener backwash line directly plumbed into waste line which now empties into floor drain including air gap Cut tomatoes 53 degrees in stack above container level in bain marie, now at container level Sliced cheese 56 degreees in tall stack above container level line on line bain marie now at container level Accumulation of refuse in dumpster corral on ground surface no longer Several light fixtures unshielded in food storage areas in basement continues |
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| Date: 2017-12-05 | Type: Inspection |
Violations:
3 critical,
11 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. 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 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections 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 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance Comments: Follow- up for cross-connection for tomorrow, Dec. 6. Acceptable temperatures: scallops in cooling drawer on cook line @ 38F, roast beef in salad cooler @ 43F, rice on stove top @ 176F, steaks in kitchen WIC @ 41F. Dishwasher final rinse temperature @ 181F |
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| Date: 2017-09-19 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2017-04-05 | Type: Inspection |
Violations:
0 critical,
2 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) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Discussed sick food workers, hand contact, sanitizer use and rapid cooling, including once cooked food has cooled to 120 degrees air cooling is not allowed, therefore air cooling food observed at 119 degrees is a red violation and may result in discard of that food. Cook line below counter drawer coolers: sea scallops 38, marinating beef brisket 38, beef burgers 43, and cooked meatloaf 39 degrees Bain marie opposite breakfast griddle Tuna salad 44 degrees. Please monitor and respond to assure |
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| Date: 2016-12-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Discussed sick food workers, hand contact, norovirus, sanitizer use, and rapid cooling including: air cooling of food is not allowed once it has reached 120°, therefore air cooling food observed at 119° is a red violation and may result in discard of that food. Temperatures: Cookline Far end drawers boneless chicken breast 40° and cooked chicken wings 36° Center steam table turkey gravy 158° Near end below counter reach in cooler corned beef 38° and side bain marie with cooked rast beef section 44 degrees and 43 degrees ambient. Please monitor and respond as needed to assure | ||
| Date: 2016-10-31 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed sick food workers, hand contact, rapid cooling and sanititizer use. Kitchen walk in cooler cooked turkey breast 39° and 40 °ambient, steam table yankee bean soup 178°. Cookline, steam table marinara sauce 178°, drawer coolers raw chicken breast 41°, raw breaded chicken cutlet 37°, calamari 30°. Basement walk in coolers #6 35°ambient, #4 gound beef 37°and 38 °ambient, #2 -8°ambient, #1 38° ambient. |
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| Date: 2016-06-16 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed: Rapid cooling where 120-70 degrees within 2 hours followed by 70-40 deggrees within next 4 hours. Note food air cooling at 119 degrees is not approved, a red violation, and may result on discard of that food. :Sick food workers :Hand contact :Sanittiizer use including recipe and contact time. :below counter reach in observed at 45 degrees. Please monitor and respond as needed Observed: :Kitchen walk in cooler 39 degrees ambient with 41 degrees beef stek within. :steam table kitchen split pea soup 188 degrees :kitchen bain marie humus 41 degrees :kitchen air cooling tray of cooked chicken wings 150 degrees and turkey breast 140 degrees :cookline drawer coolers raw chicken breast 39 and skirt steak 37 degrees :cookline below counter reach in cooked sausage patties 45 degrees :cookline steam table cooked chicken breast 172 degrees :basement walk in coolers #6 38 degrees ambient #4 chicken 37 degrees and #1 40 degrees ambient |
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| Date: 2015-12-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-08-03 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8B: In use food dispensing utensils improperly stored Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2015-02-18 | Type: Inspection |
Violations:
0 critical,
2 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: Scoop stored in the ice at drink station. Scoop was removed and placed in holder. Thermometer missing in pastry cooler. A new one was placed in the cooler. |
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| Date: 2014-11-10 | Type: Inspection |
Violations:
1 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 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean |
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| Street Address | 1202 ROUTE 55 |
| City | LAGRANGEVILLE |
| State | NY |
| Zip | 12540 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ARLINGTON SR. HIGH SCHOOL | Arlington Central School District | 1157 Route 55, Lagrangeville, NY 12540 | 2018-11-14 |
| CAFE DELI-ICIOUS - LAGRANGE | Cafe Delicious LLC | 1097 Route 55, Lagrangeville, NY 12540 | 2018-10-15 |
| MC DONALDS #11527 | Lagrange Restaurant Corp | 1111 Route 55, Lagrangeville, NY 12540 | 2018-10-15 |
| DUNKIN DONUTS HV | Cafua Management LLC | 1151 Route 55, Lagrange, NY 12540 | 2017-01-25 |
| SAGE | Iebba Inc | 1167 Route 55, Lagrangeville, NY 12540 | 2015-10-22 |
| ARLINGTON ATHLETIC BOOSTER CLUB | Arlington Central School District | 1157 Route 55, Lagrange, NY 12540 | 2013-05-13 |
| CICCIO'S | Chef Ciccio's Restaurant Inc | 1151 State Route 55, Lagrange, NY 12540 | 2013-05-01 |
| LAGRANGE MIDDLE SCHOOL | Arlington Central School District | 110 Stringham Road, Lagrangeville, NY 12540 | 2018-11-07 |
| EAGLES NEST CATERING | Eagles Nest Catering, Inc. | 280 Clubhouse Road, Pleasant Valley, NY 12569 | 2015-10-29 |
| ROBOS DELI | Lcre Corp. | 1482 Route 55, Lagrangeville, NY 12540 | 2018-10-30 |
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| 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).