JOSEPH'S STEAKHOUSE (Health Operation# 785014) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 27, 2016.
| NYS Health Operation ID | 785014 |
| Operation Name | JOSEPH'S STEAKHOUSE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
728 Violet Avenue Hyde Park NY 12538 |
| Municipality | HYDE PARK |
| County | DUTCHESS |
| Permitted Corporation Name | SOUTH BEACH WINGS & GRILL, INC. |
| Permitted Operator Name | JOSEPH WILSON |
| Permit Expiration Date | 10/31/2017 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 135600 |
| Date: 2016-12-27 | Type: Inspection |
Violations:
0 critical,
2 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 Comments: Temps: beef in walk-in cooler at 37 F; beef in reach-in cooler at 43 F; breaded chicken in prep cooler at 45 F |
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| Date: 2016-10-11 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Previously cited prep cooler is maintaining foods at or below 45 F. Operator using ice baths in top of unit. | ||
| Date: 2016-09-20 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. 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 45oF as required. Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Cheese in bottom of prep cooler at 45 F; beef in reach-in cooler at 42 F; soup in walk-in cooler at 43 F. |
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| Date: 2016-04-08 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All violations cited on previous inspection were corrected or not observed, no violations observed at time of inspection. | ||
| Date: 2016-03-31 | 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Item 8F: Improper thawing procedures used Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
||
| Date: 2016-01-06 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All violations in the previous inspection have been addressed | ||
| Date: 2015-12-24 | Type: Inspection |
Violations:
1 critical,
0 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. |
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| Date: 2015-10-30 | Type: Re-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: 2015-10-26 | Type: Re-Inspection |
Violations:
2 critical,
0 noncritical |
|
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 45oF as required. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Comments: Top of kitchen bain marie not keeping foods at or below 45 degrees F.: 1 pint heavy cream 48, 6 ounces blue cheese dressing 49, ~3/4 pound Gruyere cheese 49, all in unit >2 hours. - Above items voluntarily discarded |
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| Date: 2015-10-09 | Type: Re-Inspection |
Violations:
3 critical,
3 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. 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 45oF as required. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 14C: Pesticide application not supervised by a certified applicator Comments: Top of kitchen bain marie not keeping foods at or below 45 degrees F.: 1 quart crumbled blue cheese 57, 1 pint heavy cream 51, > 2 hours in unit. - Foods discarded; another call to be placed for repair 7 quarts of crumbled blue cheese on counter in kitchen at 58-60. Chef states he was mixing 2 types together and left it on counter as he stepped out of kitchen briefly. - Cheese moved to cooler, was out < 30 minutes |
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| Date: 2015-09-18 | Type: Inspection |
Violations:
7 critical,
13 noncritical |
|
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 45oF as required. Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Item 11D: Non food contact surfaces of equipment not clean 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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) Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 8B: In use food dispensing utensils improperly stored Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| JOSEPH'S STEAKHOUSE-DC FAIR | South Beach Wings & Grill, Inc. | 12 Fair Exhibit Way Dc Fair, Rhinebeck, NY 12572 | 2017-06-09 |
| Street Address | 728 VIOLET AVENUE |
| City | HYDE PARK |
| State | NY |
| Zip | 12538 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| GEORGIE O'S | George Ose Enterprises Inc | 787 Violet Avenue, Hyde Park, NY 12538 | 2018-12-05 |
| INSIDE SCOOP | Tina Lombardi | 815 Violet Avenue, Hyde Park, NY 12538 | 2013-04-15 |
| THE CUPCAKERY | Jessica Peets | 810 Violet Avenue, Hyde Park, NY 12538 | 2012-08-28 |
| HAVILAND MIDDLE SCHOOL | Hyde Park Central School District | Haviland Road, Hyde Park, NY 12538 | 2018-10-09 |
| TNF PIZZA | Rosa Gemmati | 600 Violet Avenue, Hyde Park, NY 12538 | 2018-08-13 |
| 9G GRILL | 9g Grill, LLC | 864 Violet Avenue, Hyde Park, NY 12538 | 2017-10-30 |
| ANGELINA'S PIZZA N PASTA | Jaag Restaurant Corp | 870 Violet Avenue, Hyde Park, NY 12538 | 2014-04-03 |
| HYDE ON THE HUDSON | Conforti Corp | 547 Violet Avenue, Hyde Park, NY 12538 | 2015-08-10 |
| Hillcrest House | 28 Snow Terrace, Poughkeepsie, NY 12603 | 2018-10-29 | |
| RALPH R SMITH ELEMENTARY SCHOOL | Hyde Park Central School District | 16 Smith Court, Hyde Park, NY 12538 | 2018-10-16 |
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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).