CHARLIE O'S
Charlie O's Inc.


Address: 23 B East Market Street, Red Hook, NY 12571

CHARLIE O'S (Health Operation# 742258) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 26, 2018.

Business Overview

NYS Health Operation ID 742258
Operation Name CHARLIE O'S
Food Service Description Food Service Establishment - Restaurant
Facility Address 23 B East Market Street
Red Hook
NY 12571
Municipality RED HOOK
County DUTCHESS
Permitted Corporation Name CHARLIE O's INC.
Permitted Operator Name MICHAEL LUECK
Permit Expiration Date 08/31/2019
Local Health Department Dutchess County
NYSDOH Gazetteer 136400

Inspection Results

Date: 2018-12-27 Type: Inspection Violations: 0 critical, 7 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 9D: Dressing rooms dirty, not provided, improperly located
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Comments: Temperatures and measurements during the inspection: HOt water from 3 bay sink 165F; sanitizing buckets - 100ppm/100ppm (chlorine); Tthe automatic dishwasher is meeting minimum wash/rinse temps of 150F/180F 37F, ; True 2 door tallboy - macaroni salad 45F, macaroni and cheese 44F/44F, calamari frozen defrosting properly within cooler at 31F, bleu cheese dressing 44F, mashed potatoes 43F, honey mustard sauce 43F, stuffed clams 37F; Hot holding red sauce 165F, turkey gravy 160F, brown gravy 164F, chili beef with beans 170F, chicken stock 165F; Prep station - raw burgers 42F, raw shrimp 43F, raw chicken 43F, coleslaw 41F, sliced tomatoes 43F, cheese 44F/45F, sour cream 40F, sliced cheeses41F/41F/42F/40F, individual packaged steaks 41F, blue cheese dressing 44F; walk in cooler - pork packaged 41F, french fries 36F/36F, coleslaw 41F, roast beef cooked 38F/38F; Turbo Air - quart milk 38F, apple pie 36F
Date: 2018-02-26 Type: Re-Inspection Violations: 0 critical, 1 noncritical
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
Comments: Sanitizing buckets 100ppm/100ppm.
Date: 2018-02-14 Type: Inspection Violations: 2 critical, 1 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 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Note - 1) after sitting enetering data on inspection report for 24 minutes the program closed and lost all data. 2) happened again after an additional 5 minute entering data - program closed on its own and wiped out info again. Temperatures and measurements during the inspection: Main prep station - shrimp 45F, raw chicken 41F, sliced tomatoes 44F, cut veggies 45F, coleslaw 43F, individual steaks 42F; Hot holding - cream of mushroom soup 183F, french onion soup 177F, chili 165F; Walk in cooler - pasta 39F, chili 39F, frenh fries 40F/40F; Turbo Air 2 door combp unit - cheesecake 40F, carrot cake 38F, quart half nd half 41F gallon milk 38F; Bar cooler - gallon ilk 35F, egg nog 37F, 64oz strawberry 36F; hot water from the faucet 137F; sanitizing bucket in kitchen 100ppm; True 2 door tallboy - sliced cooked potatoes 40F, macaroni and cheese 41F/42F, gallon milk 44F, macaroni salad 42F, chicken wings 39F, garlic in oil 41F, mashed potatoes 40F; 2 door lowboy - chili 40F
Date: 2017-12-04 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8B: In use food dispensing utensils improperly stored
Comments: Temperatures and measurements during the inspection: Turbo Air fridge/freezer split door tallboy - gallon milk 39F, quart half and half 35F, carrot cake 39F, turtle cheesecake 39F; Bar cooler - gallon milk 37F, gallon apple cider 36F, hot water from the faucet 142F; True 2 door tallboy - macaroni salad 43F, gallon milk 44F, mac and cheese 40F, mac and cheese 43F, chicken wings 42F; Hobart 2 door prep station - sliced corned beef 42F, chili with beans 44F, chopped meat 41F; Main prep station - cooked angel hair pasta 44F, quart heavy cream 44F, raw burgers 43F, coleslaw 44F, sour cream 45F, raw chicken breast 43F, shrimp 42F; Hot Holding - turkey gravy 155F, chicken broth 157F, New england clam chowder 179F, beef chili with beans 180F, onion soup 190F; True 3 door tallboy freezer - french fries par cooked 39F, french fries par cooked 33F; sanitizing buckets 100 ppm chlorine. French fries out cooling following par cook abut 15 minutes done 153F - good. Thank you.
Date: 2017-02-23 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Sanitizing buckets at 100ppm. Hot water from faucet 140F Note: 2nd reinspection submitted as original did not include corrections listed as intended.... 8A corrected: Margarita mix container violation corrected: Observed 5 gallon water jug currently holding cache of margarita mix, yellow diesel plastic vessel observed in use on last inspection removed from premises. 8E corrected: Observed thermometer in bar back cooler now obtained, as well as additional thermometers for back ups. 11A corrected: Sanitizing strips obtained and in use..
Date: 2017-02-16 Type: Inspection Violations: 1 critical, 2 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 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
Comments: Temperatures and measurements during the inspection: Turbo Air up/down R/F - apple pie 35F, quart half & half 36F Bar Back cooler 2 door below mirror - qallon milk 36F, 1/2 gallon strawberry mix 38F True 2 door tall boy - macaroni salad 37F, german potato salad 38F, raw wings 37F Hobart 2 door undercounter - corned beef 39F, onion soup 43F, marinara 42F Prep station 3 door - beef patties 39F, marinating chicken 39F, raw shrimp 42F, feta chese 40F, cooked shrimp 42F, cut tomatoes 40F, beef 39F Walk in cooler - chicken wings 41F, angus steaks 38F, cooked turmey breast 39F, cooked meatloaf 39F
Date: 2016-12-19 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Comments: Temperatures / measurements during the inspection: Turbo Air combo 2 door tall boy - quart half and half 40F, turtle cheesecake 40F Hot water from faucet 141F; automatic dishwasher meeting 120F minimum temperature with 50 ppm chlorine residual; sanitizing buckets 100ppm chlorine True 2 door tallboy - chicken wings 41F, elbow macaroni salad 38F, cooked sliced potatoes 40F, sour cream 40F 2 door under counter lowboy - salsa 42F, calamari 42F, pastrami 41F, packaged beef - 41F 3 door lowboy with prep top - raw chicken 39F, raw burgers 41F, shrimp 38F, coleslaw 38F, pulled pork 41F, cooked shrimp 39F Chicken cutlet off grill at 173F, hamburger (medium) off grill at 161F Hot holding - chili 160F, beef barley soup 172F, french onion soup 166F, chicken stock 150F, red sauce 147F
Date: 2016-11-10 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2016-02-18 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2016-02-03 Type: Inspection Violations: 1 critical, 3 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 8B: In use food dispensing utensils improperly stored
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
Date: 2015-09-10 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2015-01-07 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-09-24 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-04-03 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-01-10 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2013-10-01 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-03-29 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 8F: Improper thawing procedures used
Date: 2013-01-11 Type: Inspection Violations: 0 critical, 1 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2012-11-29 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-09-13 Type: Inspection Violations: 0 critical, 2 noncritical
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)
Date: 2012-02-10 Type: Inspection Violations: 0 critical, 2 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 11D: Non food contact surfaces of equipment not clean
Date: 2011-11-02 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-05-19 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-02-16 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-12-09 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-10-14 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)

Office Location

Street Address 23 B EAST MARKET STREET
City RED HOOK
State NY
Zip 12571

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Dataset Information

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).