MC GRATH'S TAVERN (Health Operation# 698956) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 10, 2018.
| NYS Health Operation ID | 698956 |
| Operation Name | MC GRATH'S TAVERN |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
146 East Main Street Pawling NY 12546 |
| Municipality | PAWLING |
| County | DUTCHESS |
| Permitted Corporation Name | MC GRATH'S TAVERN INC |
| Permitted Operator Name | KATHLEEN MC GRATH |
| Permit Expiration Date | 06/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136000 |
| Date: 2018-12-10 | 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 8D: Single service items reused, improperly stored, dispensed, not used when required 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: Walk in cooler cooked vegetables 43F; one dooor stainless steel reach in cooked beef 40F; steam table gravy 146F; bain marie sliced tomato 42F, bottom raw chicken 41F; four door glass reach in cooked chicken wings 43F; soup in soup warmer 142F; |
||
| Date: 2018-10-16 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Walk in cooler cheese 44F; four door reach in cooked chicken wings 41F; protein reach in cooler beef 36F; prep station top corn salsa 41F, bottom raw chicken 38F. | ||
| Date: 2018-10-03 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Walk in cooler cooked pasta 43F; four door reach in cooked chicken wings 41F; steam table gravy 145F; soup warmer chicken soup 142F; protein reach in cooler beef kabobs 40F; |
||
| Date: 2018-02-22 | Type: Re-Inspection |
Violations:
0 critical,
2 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 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Steam table soup 146F; four door glass reach in wings 41F; one door stainless steel reach in raw beef 39F; walk in cooler mashed potoato 42F; raw burger 43F; dishwasher final rinse 50 ppm chlorine sanitizer. Wiping cloths in 100 ppm chlorine sanitizing solution. Bar cooler, milk 37F; wait staff area small undercounter reach in half and half 40F. |
||
| Date: 2018-02-14 | 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8B: In use food dispensing utensils improperly stored Comments: Steam table chicken gravy 154F; four door glass reach in par cooked fries 39F; one door stainless steel reach in raw beef 42F; walk in cooler mashed potoato 42F; raw burger 43F; dishwasher final rinse 50 ppm chlorine sanitizer. Wiping cloths in 100 ppm chlorine sanitizing solution. Bar cooler, milk 37F; wait staff area small undercounter reach in half and half 40F. |
||
| Date: 2017-12-29 | Type: Re-Inspection |
Violations:
0 critical,
2 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 Comments: Steam table soup 154F; four door glass reach in cole slaw 42F; one door stainless steel reach in raw burger 42F; walk in cooler raw chicken wings 42F; dishwasher final rinse 50 ppm chlorine sanitizer. Wiping cloths in 100 ppm chlorine sanitizing solution. Bar cooler, milk 37F; wait staff area small undercounter reach in half and half 40F. |
||
| Date: 2017-11-02 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2017-10-20 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 8C: Improper use and storage of clean, sanitized equipment and utensils 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2017-04-24 | 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Steam table chicken gravy 154F; four door glass reach in sliced tomato 39F; one door stainless steel reach in raw burger 42F; walk in cooler mashed potato 42F; raw burger 43F, sliced tomato 43F; dishwasher final rinse 50 ppm chlorine sanitizer. Wiping cloths in 100 ppm chlorine sanitizing solution. Bar cooler, milk 37F; wait staff area small undercounter reach in half and half 40F. |
||
| Date: 2017-01-19 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Steam table chicken gravy 154F; prep station cooked shrimp 39F, sliced tomato 39F, bottom raw chicken 40F; four door glass reach in sliced tomato 39F; one door stainless steel reach in short ribs 40F; walk in cooler raw salmon 39F; raw burger 43F, sliced tomato 43F; dishwasher final rinse 50 ppm chlorine sanitizer. Wiping cloths in 100 ppm chlorine sanitizing solution. Bar cooler, milk 37F; wait staff area small undercounter reach in half and half 36F. |
||
| Date: 2016-11-18 | Type: Inspection |
Violations:
2 critical,
5 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. 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 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: Prep station tomatoes 42F; bottom raw chicken 41F; steam table gravy 147F; soup warmers french onion soup 158F, cream soup 156F; four door glass reach in cut tomatoes 41F; one door reach in cooler raw beef 36F; walk in cooler raw hamburger patties 41F; |
||
| Date: 2016-04-22 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Walk in cooler raw hamburger 44F, raw chicken 44F, cream of broccoli soup 43F; prep station diced tomatoes 39F, raw breaded chicken 38F; 4 door reach in cut tomatoes 35F; french onion soup 170F, potato soup 140F; triple steam table brown gravy 170F; one door SS reach in cooked ribs 35F; wiping cloths in 100 ppm chlorine sanitizing solution. waitstaff area mini fridge cream 44F; dishwasher final rinse 50 ppm chlorine sanitizer. |
||
| Date: 2016-03-01 | Type: Re-Inspection |
Violations:
1 critical,
3 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8F: Improper thawing procedures used 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: Walk in cooler mashed potatoes 40F; prep station sliced tommatoes 37F; wiping cloths in sanitizing solution of 100ppm of chlorine. |
||
| Date: 2016-02-08 | Type: Inspection |
Violations:
2 critical,
5 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. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Street Address | 146 EAST MAIN STREET |
| City | PAWLING |
| State | NY |
| Zip | 12546 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MC KEEVERS RESTAURANT | Mulhaven Inc | 146 East Main Street, Pawling, NY 12564 | 2009-02-10 |
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| MANNA DEW CAFE | Karen Trivelli | 54 Main Street, Millerton, NY 12546 | 2018-12-10 |
| 52 MAIN | Independent Industries, LLC | 52 Main Street, Millerton, NY 12546 | 2018-12-05 |
| NUMBER NINE REST @ SIMMONS WAY INN | Samandella Inc | 53 Main Street, Millerton, NY 12546 | 2013-12-05 |
| MC DONALDS | Mjd Wong Corp | East 130 Route 44, Millerton, NY 12546 | 2015-12-10 |
| THE MOVIEHOUSE | Movies Millerton Inc | 48 Main Street, Millerton, NY 12546 | 2018-12-10 |
| IRVING FARM COFFEE ROASTERS | 44 Main Street Coffee Corp. | 44 Main Street, Millerton, NY 12546 | 2018-12-05 |
| OAKHURST DINER | Millerton Diner LLC | 19 Main Street, Millerton, NY 12546 | 2018-08-20 |
| TAROS | Peter Delcantaro | 18 Main Street, Millerton, NY 12546 | 2018-04-12 |
Please comment or provide details below to improve the information on MC GRATH'S TAVERN.
| 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).