FLATIRON (Health Operation# 669410) 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 | 669410 |
| Operation Name | FLATIRON |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
7488 South Broadway Red Hook NY 12571 |
| Municipality | RED HOOK |
| County | DUTCHESS |
| Permitted Corporation Name | FLATIRON OF RED HOOK INC |
| Permitted Operator Name | JESSICA STINGO |
| Permit Expiration Date | 08/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136400 |
| Date: 2019-02-07 | Type: Inspection |
Violations:
0 critical,
9 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Recommendation: an informal hearing at MDO to address ongoing unaddressed violations. Temperatures and measurements during the inspection: walk in cooler - cheeses 43F/43F/43F/42F/44F, fish 44F, rice 42F, cream sauce 43F, raw beef 45F/41F/42F/41F, chicken wing 44F quart milk 43F, marinating duck 45F, pasta 43F; Ciontinental lowboy - beef 39F, duck pate 38F, french fries 39F; Automatic dishwasher is meeting the minimum temps of 120F with 100 ppm chlorine in unit; Hot water from faucet 148F; bar cooler - lemons/ornages/olives 38F; Main food prep station - individuaL beef 39F/40F, burgers 40F, shrimp 44F, duck 40F, sausage 40F, shredded chicken 44F, string beans 45F, mushrooms 43F, pasta 40F, spaghetti squash 40F, spinach 39F, stick 40F, veg medley 40F |
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| Date: 2018-12-28 | Type: Re-Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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 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: Recommendation going forward is a informal meeting at MDO to address ongoing unaddressed violations. |
||
| Date: 2018-11-16 | Type: Inspection |
Violations:
0 critical,
8 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 11D: Non food contact surfaces of equipment not clean 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 15D: Improper storage of cleaning equipment, linens, laundry unacceptable 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: Temperatures and measurements during the inspection: Walk in cooler - chestnut soup 43F, garlic oil 45F, pork ribs 44F, beef slab 44F, individual portioned beef 44F, burgers 44F, chicken stock 43F, mashed potatoes 44F; wait station cooler - quart milk 39F, quart heavy cream 39F; Beverage Air prep station - gnocchi 39F, octopus 41F, pasta 39F, chestnut soup 39F, cooked kle 38F, cooked pototoes 41F, cooked apple 41F, sunchokes 42F, cooked cauliflower 38F, hard cheese 42F, individually portioned beef 40F, scallops 39F, beef 39F, burgers 40F, duck 41F, pork 40F; sanitizing bucket 200ppm chlorine solution (100ppm is the target strength); Hot water from faucet 145F; Pure Force automatic dishwasher is functioning well with 120F water and 50 ppm chlorine residual; Continental 2 door lowboy - par cooked french fries 41F/42F/41F, oysters 39F, squash in panko bread crumbs 40F, deviled eggs 40F, steak for tartar appetizer 40F |
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| Date: 2018-02-09 | Type: Inspection |
Violations:
0 critical,
5 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Temperatures and measurements during the inspection: Sanitizing bucket with cloth 100 ppm chlorine, dishwasher is meeting the minimum temperture requirement of 120F/120F wash rinse with 50 ppm chlorine present; hot water from the faucet 159F; Walk in cooler - grits 44F, hot and sour soup 45F, tomato sauce 44F, chicken stock 44F, chili 44F/45F, packaged raw beef hunks 44F, individual beef steaks 45F, pork 31F, duck 44F, quail 37F, marinating chicken 44F, hard cheeses 42F/43F, qt heavy cream 45F, raw shrimp 29F, cauliflower 45F; Main prep station - cooked chestnuts 40F, sliced cheese 44F, hot and sour soup 40F, blue potatoes 40F pasta 42F rouille 39F chicken pieces cooked 40F, brocollini 41F, butternut squash 41F, root veg mix 40F, spaghetti squash 41F, portioned beef 41F, cut up beef 43F, hamburgers 40F/40F/40F, individual steaks 43F, fish 42F; Salad prep station - oysters 38F, french fries 39F, pasta 38F; Wait station cooler - quart milk 43F, quart heavy cream 42F/40F |
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| Date: 2017-12-14 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2017-01-19 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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: Note #1: Various violations cited on this report were also cited on the last inspection. This Department will give one week's time for compliance on 1) the food storage totes, 2) the issue with hand priming the automatic dishwasher, and 3) and the dish caddies. Please comtact this Department by email at [email protected] once these items are corrected that a re-inspection can be completed and we can clear the violations formally. Note #2: the Food Service permit from this Department is intended to be displayed for customer view in the dining room. Temperatures / measurements during the inspection: Hot water from the faucet 150F; sanitizing buckets 100ppm / 200 ppm (100 ppm is the goal) The automatic dishwasher meets the 120F minimum temperature requirement, with 50 ppm free chlorine after priming sanitizer into unit Walk in cooler - mussels 40F, duck stock 43F, butternut soup 43F, lamb burgers 44F, raw chicken 29F, cheese logs 42F, beef steaks 43F, quart buttermilk 43F Service lowboy for wait staff - quart heavy cream 39F, quart milk 40F, butter 39F Continental 2door 2drawer lowboy - pistachio base 37F, egg yolk 37F, sour cream mixture 36F, raw oysters 40F Bar cooler - whole orange 45F, quart milk 44F Mini white under counter refrigerator - camenbert cheese 45F, washed rind cheese 41F, bleu cheese 41F Grill prep station - rouille 40F, tomato relish 41F, steak sauce 40F, habanero sauce 40F, bleu cheese 45F, sausage meat 42F, duck 40F, chicken 40F, steak 40F, burgers 42F, cod 39F |
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| Date: 2016-12-21 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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) Item 11D: Non food contact surfaces of equipment not clean Comments: Temperatures / measurements during the inspection: Hot water from the faucet 152F; automatic dishwasher meets the 120F minimum temp with 50 ppm chlorine residual; sanitizing bucket 200 ppm (100ppm is required) Walk in cooler - quart heavy cream 42F, 3# sour cream tub 42F, quarts milk 39F, cooked patsta 42F, fondoo sauce 42F, steaks 42F Continental 2door 2 drawer loyboy - chocolate sauce 35F, pate 39F |
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| Date: 2016-11-03 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty 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) Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Walk in cooler: burgers 42F, chops 41F, beef 41F, chicken stock 44F, soup 45F Grill Prep station: pasta 41F, cooked chopped meat 40F, garlic paste 37F, kale 37F, beef burgers raw 38F, raw lamb burgers 38F, steak 37F, steak 37F Continental low boy (salad/dessert): lemon creme 34F, chocolate cream 37F, pate 36F Bar cooler: coconut milk 39F, cut lemons 40F Automatic dishwasher: good with 120F minumum wash/rinse achieved with 50 ppm chlorine |
||
| Date: 2016-03-18 | Type: Re-Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
||
| Date: 2016-03-02 | Type: Inspection |
Violations:
0 critical,
10 noncritical |
|
Item 8F: Improper thawing procedures used 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) |
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| Street Address | 7488 SOUTH BROADWAY |
| City | RED HOOK |
| State | NY |
| Zip | 12571 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| LIBBY MCKEE'S RESTAURANT | Club Catering of Rhinebeck Inc | 7488 South Broadway, Red Hook, NY 12572 | 2008-04-02 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| GOLDEN WOK HONG KONG KITCHEN | Golden Wok Hong Kong Kitchen Inc | 7479 So Broadway, Red Hook, NY 12571 | 2018-12-11 |
| 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 |
| RED HOOK CURRY HOUSE | Red Hook Curry House Inc | 28 East Market Street, Red Hook, NY 12571 | 2018-12-11 |
| TASTE BUDD'S CAFE | Taste Budd's Cafe Inc | 40 West Market Street, Red Hook, NY 12571 | 2018-05-02 |
| 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 |
| ME-OH-MY PIE SHOP & CAFE | Debra Every | 7466 South Broadway, Red Hook, NY 12571 | 2014-09-24 |
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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).