MERCATO (Health Operation# 556802) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 11, 2018.
| NYS Health Operation ID | 556802 |
| Operation Name | MERCATO |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
61 East Market Street Red Hook NY 12571 |
| Municipality | RED HOOK |
| County | DUTCHESS |
| Permitted Corporation Name | BUITONI INC |
| Permitted Operator Name | FRANCESCO BUITONI |
| Permit Expiration Date | 11/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136400 |
| Date: 2018-12-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures and measurements during the inspection: Sanitizing buckets 100 mppm chlorine; True 2 door slider - smoked bacon slab 38F, arriabata sauce 40F, tiramisu 40F, mushroom stock 40F, raw clams 41F, chicken stock 41F, salmon 38F, proscuitto spread 38F; Arctic Air 1door tallboy - quart buttermilk 38F, quart heavy cream 39F, shell eggs 39F, cheese 38F/38F/38F/39F/39F; True 2 door tallboy display unit - raw veggies all 40F; Beverage Air prep - sauces 37F/37F/36F/35F, scallops 38F/39F, shrimp 36F, calamari 37F, chicken 40F, chicken liver 38F; Main prep station - cooked brocolli rabe 42F, rice 42F, couscous 41F, lentil 40F, canellini beans 40F; True lowboy - indi beef 38F, beef 40F, salmon 41F, cured beef 40F, proscuitto 41F | ||
| Date: 2018-01-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures and measurements during the inspection / complaint investigation: True 2 door back prep room - cut mushrooms 42F, honey cream 40F, pork belly 41F, cooked squash 45F; mini black Frigidaire - 1/2 gallon 2% milk 45F; True 2 door middle prep area - tiramisu 40F, raw chicken livers 43F, cooked squash 42F, raw chicken 34F, raw sea bass 41F, mussels 41F, beef 42F; Beverage Air prep station - bolognese sauce 30F, chicken livers 30F, arriabatta sauce 33F, other sauce 33F, kale sauce 31F, tomato basil sauce 33F, shrimp 35F, pasta 37F; Arctic Air - quart buttermilk 41F, other cheese 37F, goat chevre 36F, coach brand fresh curd 38F, shell egg on exterior 40F; Sanitizing buckets 100ppm chlorine/ 100 ppm chlorine; The automatic dishwasher is meeting the minimum temp of 120F at 133F with 50ppm free chlorine residual; Main prep station at cook line - cooked short ribs 43F, lentils 40F, rice 39F, cooked kale 39F; True undercounter 2 door cooler - beets 30F, duck 33F, cooked quail 39F, sausage 40F, hangar steak 33F, sea bass 38F | ||
| Date: 2017-12-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures and measurements during the inspection: Hot water from faucet 150F; the Pure Force automatic dishwasher is meeting the minimum temperatures of 120F and has 50 ppm chlorine present for disinfection; Sanitizing buckets 100ppm/100ppm; Mini black Frigidaire - quart 2% milk 45F, cut lemons 45F, grated cheese 45F; Beverage Air prep station - Bolonese 37F, rice 38F, liver 36F, shrimp 35F, scallops 39F; True main prep - pasta 45F, red sauce 39F, cannellini beans 40F, quinoa 40F; True 2 door lowboy - beef 37F, duck breast 38F, sausage 40F, salmon 40F; True 2 door tallboy slider - chicken stock 42F, duck breast 42F, butternut squash 40F, kale pesto 40F, arriabatta 39F, tiramisu 40F; Arctic Air - quart heavy cream 42F, truffle goat cheese 39F, quart buttermilk 39F, 5# goat cheese 37F; True 2 door tall boy slider back prep area - pasta 43F, ravioli stuffing 39F | ||
| Date: 2017-02-16 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Temperatures and measurements during the inspection: Sanitizing buckets - 100 ppm chlorine; 100-200 ppm chlorine (100 ppm is the goal) Mini black frigidaire - cut blood orange 40F, 1/2 gallon milk 41F True 2 door low boy - proscuitto wrapped quail with basil 44F, octopus 41F, hangar steak 41F True 2 door prep station - black venus rice 41F, cannellini beans 40F, calypso beans 40F, lentils 40F, cooked pasta 40F, raw chicken 44F, cooked potato wedges 43F, cooked cut small chicken breast pieces 45F Beverage Air 1 door prep station - marinara 36F, chicken livers 41F, arrabbiata sauce 41F, tomato basil sauce 41F, bolognese 42F, quart heavy cream 44F Hot water from faucet 156F Automatic dishwasher meeting minimum temp with 50 ppm chlorine residual True 2 door tall boy - fresh pasta 44F, cut lemons 41F Arctic Air tall boy - mozzarella 37F, quart milk 41F, quart goat milk 38F, ewe's blue 38F True 2 door tall boy - bechamel 41F, ravioli 38F, tiramisu 40F, vegetable in sauce 43F, tomato basil sauce 43F, hangar steak 43F, chicken vegetable mix cooked 42F |
||
| Date: 2016-12-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures during the inspection: Hot water from faucet 153F True lowboy (protein cooler) - lasagna 42F, quail 42F, lamb chops 42F, beef 42F Main prep station - risotto 42F, black rice 41F, beans 40F, broccoli raab 41F, chicken livers 34F, bolognese sauce 38F, arriabba sauce 38F Arctic Air tallboy - quart heavy cream 43F, gallon cider 37F, hard cheese wedge 42F True 2 door tall boy - pacakged meats 37F/38F/39F, baby clams 39F, lasanga 39F, cooked penne 40F, ravioli 41F, tiramisu 40F/41F, chicken broth 41F True 2 door glass slider tall boy - raw celery 41F, whole lemon 41F, cheese cake filling 42F | ||
| Date: 2016-11-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures/measurements during the inspection: Hot water from faucet 145F Ecolab automatic dishwasher (wash rinse spec 120F/120F w/ 50 ppm Chlorine) actual run 124F wash / 142F rinse with 50 ppm chlorine residual True glassslide 2 door tall boy - blood orange peel 36F, partially peeled lemon 36F Pasta station - pasta 40F, kale sauce 36F, bean sauce for pasta fusilli 36F, red sauce 38F, bolognese sauce 37F Main line prep station - cannelini beans 39F, lentils 42F, risotto rice 42F, cavatelli 39F Salad fridge True low boy - hangar steak 43F, chicken stock 41F; Mini black Frigidaire - half gallon milk 41F Sanitizing solution buckets (chlorine) - 100 ppm, 150ppm True 2-door slide tall boy - sweet potato mash 45F, duck confit 39F, individually wrapped beef steaks 43F, raw quail 39F, chicken stock 41F, dessert 39F Large white 1-door tall boy - shell eggs 41F, quart egg nog 37F, butter 37F, cheese wedge 36F | ||
| Date: 2016-09-16 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 8B: In use food dispensing utensils improperly stored |
||
| Date: 2015-11-02 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-04-16 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-01-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-12-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-10-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-08-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-01-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-11-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-03-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-01-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-09-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-02-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-12-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-10-13 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
||
| Date: 2011-02-04 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
||
| Date: 2010-12-01 | 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: 2010-05-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-03-04 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2009-12-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-09-15 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2009-02-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-12-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-09-26 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-09-05 | Type: Inspection |
Violations:
1 critical,
0 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. Comments: 5A) Approximately 1 pound sausages and approximately 2 pounds of hanger steak found in "beverage air" cooler at 68 degrees F. The cooler was not plugged in at time of inspection. Operator Francesco Buitoni states that "the cooler must have gotten unplugged during cleaning the previous night". - Correction: The sausages and hanger steaks voluntarily discarded and the unit plugged back in and is working. |
||
| Date: 2008-05-02 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-12-14 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-10-18 | 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2007-01-30 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2007-01-11 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MERCATO | Ne Olean, LLC | 213 North Union Street, Olean, NY 14760 | 2019-02-26 |
| Department of State (DOS) ID | 3388417 |
| Entity Name | BUITONI INC. |
| Initial DOS Filing Date | 2006-07-14 |
| Entity Type | DOMESTIC BUSINESS CORPORATION |
| DOS Process Name | C/O MARK ROSENBLUM, CPA |
| DOS Process Address |
37 Brighton 11th Street Brooklyn NEW YORK 11235 |
| Location Name | F DUITONE |
| Location Address |
37 Brighton 11th St Brooklyn NEW YORK 11235 |
| Street Address | 61 EAST MARKET STREET |
| City | RED HOOK |
| State | NY |
| Zip | 12571 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| RED HOOK CURRY HOUSE | Red Hook Curry House Inc | 28 East Market Street, Red Hook, NY 12571 | 2018-12-11 |
| VILLAGE PIZZA III | Robert Tiedtke | 7514 North Broadway, Red Hook, NY 12571 | 2018-04-30 |
| VILLAGE DINER | Arsams Inc | 7550 No Broadway, Red Hook, NY 12571 | 2018-02-26 |
| CHARLIE O'S | Charlie O's Inc. | 23 B East Market Street, Red Hook, NY 12571 | 2018-02-26 |
| BLACK STAR SOCIAL | S Corp | 7496 South Broadway, Red Hook, NY 12571 | 2017-04-26 |
| J & J'S GOURMET CAFE | J&j Gourmet Corp. | 1 East Market Street, Red Hook, NY 12571 | 2015-09-23 |
| LUCY'S TACO | Lucy's Taco LLC | 8 East Market Street, Red Hook, NY 12571 | 2013-04-12 |
| GOLDEN WOK HONG KONG KITCHEN | Golden Wok Hong Kong Kitchen Inc | 7479 So Broadway, Red Hook, NY 12571 | 2018-12-11 |
| FLATIRON | Flatiron of Red Hook Inc | 7488 South Broadway, Red Hook, NY 12571 | 2018-11-16 |
| SALVATORE'S PIZZERIA | North Broadway Pizza & Cafe Inc | 7588 North Broadway, Red Hook, NY 12571 | 2018-05-07 |
Please comment or provide details below to improve the information on MERCATO.
| 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).