THE SHACK (Health Operation# 824540) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 14, 2018.
| NYS Health Operation ID | 824540 |
| Operation Name | THE SHACK |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Facility Address |
399 Manchester Road Poughkeepsie NY 12603 |
| Municipality | LAGRANGE |
| County | DUTCHESS |
| Permitted Corporation Name | ROSE TOMPKINS & TAYLOR, LLC |
| Permitted Operator Name | KENDELL TAYLOR |
| Permit Expiration Date | 02/28/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 135700 |
| Date: 2018-12-14 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: Small one door coke cooler: pulled pork 100F, chef states that pork was just out of the smoker about an hour ago, temperature of pulled pork a half hour later - 70F and 80F in two different areas, pork belly 42F. Warmer: chili 164F. Hot hold on stove: mashed potaotes 175F. Large coke one door cooler: pulled pork 35F, large container of cole slaw 48F chef states that it was just prepared about an hour ago, small container of cole slaw 41F. Walk in cooler: raw chicken 38F, pulled pork 38F. Two door stainless cooler: chocolate cream pie 38F. Pastry display cooler: prepared salad 44F. Wiping cloths in 300 ppm quat solution. Observed that the floor parameter and under the shelves and equipment has been cleaned a violation from last inspection. Chef states that he is in the process of preparing the concrete floor to be sealed. |
||
| Date: 2018-10-12 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Small one door coke cooler: BBQ sauce 43F. Pulled pork dinner from steam bain marie to be served: 145F. Steam table bain marie baked beans 164F. Large coke one door cooler: collard greens 37F. Walk in cooler: cooked chicken 44F, onions in butter milk 42F. Two door stainless cooler: between packages of wraps 37F. Pastry display cooler: cherry cobbler 44F. |
||
| Date: 2018-03-20 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Walk in cooler mac and cheese 39F; prep station L side sauce 43F; R side black beans 43F; Soup 178F; |
||
| Date: 2017-12-20 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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: Walk in cooler cooked chicken breast with bone 34° Upright reach in cooler at grill with Cooked boneless chicken breast at grill prep bain marie 41° Crock pot hot hold beef barley soup 162° |
||
| Date: 2017-10-30 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2017-10-19 | Type: Inspection |
Violations:
1 critical,
5 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 45°F as required. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 14A: Insects, rodents present Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8F: Improper thawing procedures used Comments: Discussed sick food workers, hand contact, norovirus, sanitizer use and rapid cooling where once cooked food has cooled to 120 degrees air cooling is not allowed. Therefore air cooling food observed at 119 degrees is a red violation and may result in discard of that food item. Walk in cooler 43 degrees ambient with block butter 44 degrees and cooked small squares of chicken 43 degrees within Crock hot hold split pea soup 171 degrees Upright reach in cooler 2 door 38 degrees ambient with ground beef 40 degrees within |
||
| Date: 2017-04-07 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Observed split pea soup at crock pot hot hold 160 degrees | ||
| Date: 2017-04-06 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12A: Hot, cold running water not provided, pressure inadequate Comments: Sanitizer with wiping rags provided during visit Walk in cooler 40 degrees ambient with beef burger 39 degrees and 1/2 filled large pot with ~1-2 gallons of chicken stock 40 degrees within Grill prep bain marie reach in cooler with chile at 45 degrees. Therefore: monitor and respond as needed to assure |
||
| Date: 2016-12-14 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed as facility is clean and properly organized including gloved RTE food prep and sanitizer with wiping rags at each station. Discussed sick food workers, hand contact, sanitizer use and rapid cooling including: air cooling of cooked food is not allowed once food has reach 120 degrees, therfore air cooling food observed at 119 degrees is a red violation and may result in discard of that food. Walk in cooler 36 degrees ambient Upright reach in cooler at grill 38 degrees ambient with grilled zucchini and peppers 36 degrees Counter cooler case with prepared foods 41 degrees ambient Steam table beef and bean chile 168 degrees | ||
| Date: 2016-11-02 | Type: Inspection |
Violations:
0 critical,
2 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 Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2016-05-18 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: Discussed: Rapid cooling to assure 120 - 70 degrees within 2 hours followed by 70 - 45 degrees within the next 4 hours. Please note air cooling is not an approved method and food observed air cooling at 119 degrees is a red violation and may result in discard of this food. Sanitizer use including recipe and air drying/contact time. Sick food worker policy Hand contact Observed sanitizer bucket with wiping rag available and in use Temperatures observed as follows: Grill prep bain marie smoked salmon 39 degrees Reach in coolers 32 degrees ambient grillside and 38 degrees at kitchen center Counter display case cooler 41 degrees ambient walk in cooler sliced roast beef 34 degrees no hot hold today Note: "bulk" ice cream by the scoop added and in service today Frozen ice drink machine and soft serve ice cream units present but not yet in service. |
||
| Date: 2015-12-31 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2015-09-14 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-03-27 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-03-20 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2014-12-18 | 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: 2014-11-12 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2014-09-15 | 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: 2014-08-14 | Type: Inspection |
Violations:
2 critical,
3 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 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 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2013-11-19 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Comments: Max seating capacity exceedance |
||
| Date: 2013-04-04 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THE SHACK | Felcher Enterprises LLC | 4918 State Hwy 28, Cooperstown, NY 13326 | 2017-10-13 |
| Street Address | 399 MANCHESTER ROAD |
| City | POUGHKEEPSIE |
| State | NY |
| Zip | 12603 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SUSHI VILLAGE RESTAURANT | Sushi Village 8, Inc | 8 Raymond Avenue, Poughkeepsie, NY 12603 | 2018-12-11 |
| ACROPOLIS DINER | Jd Hunter Restaurant Inc | 829 Main Street, Poughkeepsie, NY 12603 | 2018-12-11 |
| DCOA ST SIMEON II | Dc Office for The Aging | 24 Beechwood Avenue, Poughkeepsie, NY 12603 | 2018-12-06 |
| JUNIORS LOUNGE | Louis Rossi | 503 Salt Point Turnpike, Poughkeepsie, NY 12603 | 2018-12-06 |
| PC'S PADDOCK | D&r's PC's Paddock Inc. | 273 Titusville Road, Poughkeepsie, NY 12603 | 2018-12-05 |
| MOLE GRILL | Rosa Ortiz | 357 Hooker Avenue, Poughkeepsie, NY 12603 | 2018-12-04 |
| CHINA HOUSE RESTAURANT | Yan Hing Cheng | 298 Hooker Avenue, Poughkeepsie, NY 12603 | 2018-12-04 |
| POUGHKEEPSIE MIDDLE SCHOOL | Poughkeepsie City School | 55 College Avenue, Poughkeepsie, NY 12603 | 2018-12-04 |
| TONYS PIZZA PIT | Angelo Balbo | 786 Main Street, Poughkeepsie, NY 12603 | 2018-12-03 |
| PIZZERIA BACIO | Carino Bacio Corp | 7 College View Avenue, Poughkeepsie, NY 12603 | 2018-11-30 |
Please comment or provide details below to improve the information on THE SHACK.
| 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).