YANKEE CLIPPER (Health Operation# 450251) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 16, 2018.
| NYS Health Operation ID | 450251 |
| Operation Name | YANKEE CLIPPER |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
397 Main Street Beacon NY 12508 |
| Municipality | BEACON |
| County | DUTCHESS |
| Permitted Corporation Name | ADP CORP DINER INC |
| Permitted Operator Name | PETROS PETSAS |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 130100 |
| Date: 2018-11-16 | Type: Inspection |
Violations:
0 critical,
4 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) 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 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 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: Acceptable temperatures: seafood stuffing in WIC #1 @ 38F, cooked, sliced potatoes in WIC # 2 @ 40F, cheese cake in front display cooler @ 40F, shredded pork in cookline RIC @ 43F, tuna salad in bain-marie @ 43F, turkey gravy in steam table @ 155F, homefries on grill @ 181F, N.E. clam chowder hot-held on stove top @ 143F. |
||
| Date: 2018-07-24 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed. Acceptable temperatures: gravy in steam table @ 163F, raw beef steaks in cooling drawer @ 42F, cooked roast beef in basement WIC @ 40F, raw shrimp in low-boy @ 39F, cheesecake in front display cooler @ 43F. Dishwasher chlorine residual following final rinse cycle at 75+ ppm - OK. | ||
| Date: 2018-05-03 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Follow-up to inspection of April 19. All previously issued violations were either corrected during the inspection or have since been corrected. DIscussed with owners the previously issued 5B violation in that the whole roast beef had not been broken down into smaller sections (of less than 7-8 lbs.) to ensure rapid cooling of the meat. This rapid cooling technique applies to all foods, including large quantities of meats, soups, casseroles, stews, rice and gravies, which must be cooled by an approved method as discussed during the inspection. The owners stated the matter has been discussed with all pertinent staff and policies have been implemented. | ||
| Date: 2018-04-19 | Type: Inspection |
Violations:
1 critical,
2 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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Item 8B: In use food dispensing utensils improperly stored Comments: Permit to Operate expires April 30. Renewal application has been received and processed. Acceptable temperatures: brown gravy in steam table @ 162F, raw beef burger patties in cooling drawer @ 42F, salsa in salad bain-marie @ 38F, beef chili in RIC near grill @ 41F, chicken gravy in WIC @ 40F. Dishwasher chlorine residual following final rinse cycle @ 100+ ppm - OK. |
||
| Date: 2017-12-27 | Type: Inspection |
Violations:
0 critical,
4 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Reinspection in one week |
||
| Date: 2017-10-04 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 11D: Non food contact surfaces of equipment not clean Comments: Acceptable temperatures: meatballs and chicken noodle soup in steam table @ 167F, raw steak in bottom cooling drawer @ 43F, salmon in RIC @ 43F, pumpkin cheese cake in front display cooler @ 42F. Dishwasher final rinse cycle chlorine residual at 150 ppm - OK. |
||
| Date: 2017-04-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Permit to Operate expires April 30. Renewal app. & fee has been received. No violations observed during the inspection. Acceptable temperatures: coleslaw in salad bain-marie @ 43F, raw beef burgers in cooling drawer @ 39F, roast beef in WIC @ 43F, meatballs in steam table @ 157F. | ||
| Date: 2016-11-23 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Follow-up to inspection of November 17. All previously issued violations were either corrected during the inspection or since. Dishwasher has been serviced, as required. Able to verify a chlorine residual of 100+ ppm following the final rinse cycle. | ||
| Date: 2016-11-17 | Type: Inspection |
Violations:
3 critical,
5 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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 8B: In use food dispensing utensils improperly stored Comments: Reinspect in one week. Acceptable temperatures: raw burger in cooling drawer @ 41F, turkey gravy in steam table @ 163F, pulled pork in RIC @ 42F, tray of cooked rice in WIC @ 41F. |
||
| Date: 2016-05-27 | Type: Inspection |
Violations:
0 critical,
3 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8B: In use food dispensing utensils improperly stored Comments: Acceptable temperatures: meatballs in steam table @ 164F. Chicken salad in bain-marie @ 43F, cooked rooast beef ion WIC@ 39F, cheesecake in front display cooler @ 43F. Dishwasher chlorine residual at final rinse cycle = 100+ppm. OK |
||
| Date: 2016-01-22 | Type: Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: raw chicken in RIC @37 degrees F, cooked roast beef in low-boy@44 F, New England clam soup in steam table @ 173 F, raw burgers in cooling drawer @ 44 F. |
||
| Date: 2015-09-10 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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: 2015-04-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-04-14 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2015-01-16 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-12-29 | Type: Inspection |
Violations:
0 critical,
3 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
||
| Street Address | 397 MAIN STREET |
| City | BEACON |
| State | NY |
| Zip | 12508 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ARMONK COUNTRY KITCHEN | Ekim, Inc. | 397 Main Street, Armonk, NY 10504 | 2018-10-19 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HOMESPUN FOODS II | Homespun Foods LLC | 259 Main Street, Beacon, NY 12508 | 2018-12-12 |
| NEMMI DELI & PIZZA | Nemmi & M Inc | 451 Fishkill Avenue, Beacon, NY 12508 | 2018-12-10 |
| MR. V'S DELI | Mr. V's Deli, Inc. | 297-c Main Street, Beacon, NY 12508 | 2018-12-05 |
| BARKING FROG | Sky's The Limit of Dutchess Inc | 436 Fishkill Avenue, Beacon, NY 12508 | 2018-11-29 |
| SO. DUTCHESS COUNTRY CLUB-FOOD | Southern Dutchess Country Club | 1209 North Avenue, Beacon, NY 12508 | 2018-11-21 |
| PEKING HOUSE | Peking House Inc | 1020 Wolcott Avenue, Beacon, NY 12508 | 2018-11-20 |
| ROMA NOVA | Ana Ivonne Tapia | 6 Eliza Street, Beacon, NY 12508 | 2018-11-19 |
| BEACON HIGH SCHOOL | Beacon City School District | 101 Matteawan Road, Beacon, NY 12508 | 2018-11-15 |
| ELLA 'S BELLAS | Ella's Bellas LLC | 418-420 Main Street, Beacon, NY 12508 | 2018-11-09 |
| ASIAN GINGER 8 | Vicky Zheng | 451 Fishkill Avenue, Beacon, NY 12508 | 2018-11-09 |
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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).