RED HOOK DINER & RESTAURANT (Health Operation# 861492) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 6, 2018.
| NYS Health Operation ID | 861492 |
| Operation Name | RED HOOK DINER & RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
7329 South Broadway Red Hook NY 12571 |
| Municipality | RED HOOK |
| County | DUTCHESS |
| Permitted Corporation Name | T&C HOSPITALITY GROUP INC. |
| Permitted Operator Name | ELEFTHERIOS KERAMAS |
| Permit Expiration Date | 06/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 132500 |
| Date: 2018-12-06 | 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) Comments: Temperatures and measurements during the inspection: Hot water at the 3 bay sink 127F; the automatic dishwasher is meeting the minimum temp of 120F with 50ppm chlorine residual; Front display unit - fruit salad 36F, rice pudding 36F, gallon milk 35F, creamers 36F/37F, sour cream 40F, cucmbers 41F; Turbo Air salad bar prep station - coleslaw 41F/41F, oickles 40F, dressings 39F/40F/41F/40F/41F/39F, cranberry 40F; Dessert display unit - apple pie 41F, cherry pie 41F, chocolate mousse 40F, carrot cake 40F, chocolate cake 41F; Turbo Air 2 door tallboy - sour cream 40, cucumbers 39F, dressings 39F/40F/40F/40F/41F/40F; baked potatoes out of cook at 190F cooling on rack; Walk in cooler #1 - gallon milk 36F, shell eggs 37F, french toast mixture 37F, beef various raw 30F/32F/31F/32F, cheeses 38F/38F/37F/37F; walk in cooler #2 - chili 37F, spinach pie 36F, sausage 41F, goulash 36F, hard boiled eggs 37F, brown gravy 36F, roast beef 38F, stuffed peppers 36F, chicken stock 38F, onion soup 37F, whole turkey raw 30F, chicken vegetable soup 38F, taco beef 36F; Turbo Air 1 door prep - spinach pie 38F, sheperds pie 38F, pot roast 38F, stuffed peppers 39F; Reach in drawers near steam table - salmon 39F, shrimp 39F, sole 39F, beef steaks 38F, beef ribs 38F, chciken 37F; hot holding homefries on grill 188F; 2 door lowboy - hamburger meat 36F, chciken wings 36F, london broil 36F; Cooks bain marie prep staion - cut tomatoes 44F, cheese 44F/45F/44F, hard boiled eggs 44F; 2 drawer reach in under grill - turkey sliced 41F, roast beef 41F, pastrami 41F, corner beef 41F, ham cubed 41F; Premium 1 door tallboy - sausage link 39F, sausage patty 39F, french toast 40F, chicken gyro meat 39F; sanitizing buckets 100ppm chlorine solution |
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| Date: 2018-02-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures and measurements during the inspection: Walk in cooler #1 - sliced ham 39F, french toast raw 41F, french toast batter 40F; Walk in cooler #2 - salisbury steak 40F, beef goulash 42F, shepherd pie filling 38F, chicken pot pie filling 37F, french onion soup 37F, chili 37F, raw chicken 37F, guacamole 37F, potato salad 37F, macaroni salad 37F, raw london broil 37F; Salad prep station - sour cream 38F, cut cucumbers 38F, dressings 37F/38F, cold slaw 38/43F/43F; dessert cooler - carrot cake 33F, oreo cake 45F, chhese cake 38F, chocolate cake 42F, blueberry pie 42F; coffe area display cooler - gallon milk 36F, creamers 37F, 1/2 gallon orange juice 37F, rice pudding 38F; Priemere tallboy (cooks cooler) - french toast 37F, canadian bacon 38F, smoked salmon 37F, homefries 36F, shell eggs 41F, batter 41F; hot holding - home fries 185F, peppers 201F, brown gravy 171F, pot roast gravy 168F, turkey gravy 183F, oatmeal 143F, chili 168F, biscuit gravy 164F, hollandaise sauce 154F, meatballs 188F, chicken soup 167F; 2 drawers accross from stove - shrimp 39F, salmon 39F sole 39F, steak 42F, chicken 42F; Turbo Air prep - pastas 39F/39F/39F/39F/39F, macaroni and cheese 39F, spinach pie 39F, pork slovaki 40F; sanitizing bucket 200 ppm (100ppm is the recommended strength); the automatic dishwasher is meeting the miniumum 120F/120F wash rinse temperatures with 50 ppm free chlorine. the hot water from the faucet is 132F. | ||
| Date: 2017-12-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Very well run, clean and organized. Temperatures and measurements during the inspection: Sanitizing buckets 100 ppm chlorine; The automatic GFS dishwasher is meeting the minimum temperature with 50 ppm free chlorine; Hot holding - home fries 185F/210F, onions 208F, peppers 206F, hollandaise sauce 154F, sausage gravy 153F; Walk in cooler #1 - french toast batter 43F, shredded cheese 40F, beef 40F, kielbasa 40F, ground beef 32F; walk in cooler #2 mousaka 38F, turkey broth 37F, chicken ala king 38F, whole cooked chickens 38F, baked potatoes 41F, onion soup 39F, chili 38F, stuffing 41F, macaroni salad 37F; Chef's bain marie prep station - chhese 42F/45F/43F, chcken salad 40F, tuna salad 40F, potato salad 40F; refrigerated ddrwaers salmon 39F, sole 39F; Premiere 1 door tallboy - - homefries 36F salmon 38F, gyro meat 35F; Dessert display cooler - napoleon 40F, carrot cake 42F; under counter cooler - turkey burgers 37F, hamburgers 37F, chicken 37F; Chili reheated 185F throughout; coffee counter cooler - lemons cut 38F, fruit salad 37F, rice pudding 36F, gallon milk 36F; waiters bain marie prep station - coleslaw 42F, dressings 39F/39F, sour cream 39F; Turbo Air tall boy glass doors - dressings 41F/41F | ||
| Date: 2017-11-20 | 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) Comments: Temperatures and measurements during the inspection: Sanitizing buckets 100ppm/150ppm (the correct strength is 100 ppm); Dessert display case - lemon meringue pie 39F, cheesecake 41F, chocolate cake 42F; 2 door glass display cooler at coffee station - individual creamers 37F, rice pudding 37F, fruit salad 37F; Salad prep station - coleslaw 40F, dressing 39F, sour cream 39F, cut cucumbers 39F, cut onion 39F, coleslaw 44F, coleslaw 43F; Turbo Air 2 door glass slider - sour cream 43F, cut lemons 43F, caesar dressing 44F; GFS automatic dishwasher is meeting the minimum wash/rinse temps of 120F/120F with 50 ppm free chlorine in unit; Hot water from faucet 137F; left Walk in Cooler - cut tomatoes 44F, portioned pastrami 39F, diced ham 39F, dairy based batter 40F, raw whole chickens 32F, sliced cheese 41F, cooked sausages 43F, raw whole turkeys 39F; right Walk in Cooler - cream of broccolli soup 39F, shepherds pie mixture 37F, goulash 38F, steak and peppers 39F, salisbury steak 39F, french onion soup 39F, chicken stock 41F, chicken stock 44F, meatloaf 38F, marinating chicken breast 39F; Turbo Air prep - linguini 38F, fetticine 39F, penne 39F, spaghetti 41F, shepherds pie 39F; Under counter cooler left of fryer - raw hamburgers 40F, marinating raw chicken 42F, chicken wings 40F; Hot holding - homefries 209F, chicken breast 157F, Turbo Air main prep station - grated cheese 40F, cut tomatoes 45F, sliced cheese 44F, hard boiled eggs 40F, diced tomatoes 43F, cubed feta cheese 43F, bleu cheese crumbled 44F, potato salad 40F, tuna salad 40F, chicken salad 40F; Premiere tall boy 1-door - gyro meat 38F, smoked salmon 37F, homefries 37F |
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| Date: 2017-09-08 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2017-08-29 | Type: Re-Inspection |
Violations:
1 critical,
0 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. |
||
| Date: 2017-08-24 | Type: Inspection |
Violations:
2 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. 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. Comments: Note: this facility is very clean! Temperatures and measurements during the inspection: Hot water from faucet 124F; Gordon Food Service automatic dishwasher meeting minimum 120F with 50 ppm free chlorine sanitizer Turbo Air 1door 1 flip prep station - shepherds pie 38F, moussaka 38F, pastas 38F/38F/35F/39F Salad prep station - sour cream 35F, cucumber 34F, blue cheese dressing 37F, coleslaw 39F/43F Turbo Air 2 door tallboy - caeser dressing 41F, sour cream 40F Vegetable Walk in Cooler - sliced cheese 41F, french toast wash 45F, shredded cheese 41F, hollandaise sauce 41F, gallons milk 42F, beef top round 41F Chefs Walk in Cooler - spaghetti 38F/40F, meatloaf 38F, rice 39F, chicken wings 39F/40F, turkey stock 38F, au jus 37F, pot roast gravy 37F, chicken stocks 38F/39F/38F/40F, onion soup 38F Just cooked out to cool protected on bakers rack - beef stew 167F, swedish meatballs 165F Turbo Air 2 door under counter unit - hamburgers 35F/36F, chicken wings 36F Hot holding - homefries 218F, chicken 197F, peppers and onions 203F, chicken gravy 169F, beef gravy 188F, turkey gravy 169F, oatmeal 147F, chili 168F, soups 174F/168F/167F; Turbo Air 2 drawer under counter unit - shrimp 37F, salmon 39F, beef 39F Premiere 1 door tall boy - swiss cheese 39F, smoked salmon 37F |
||
| Date: 2016-11-02 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2016-10-27 | Type: Inspection |
Violations:
1 critical,
1 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 8B: In use food dispensing utensils improperly stored |
||
| Date: 2016-09-08 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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: Salad prep station thousand island dressing 41F; sandwich prep station tuna salad 44F; Steam table poultry gravy 143F, au jus 154F; Fish cooler drawer cod 38F; Pasta prep station linguini 40F, cooked meatloaf 39F; cook line walk in rice 39F; vegetable cooler buttermilk 40F. 2 door glass reach in cottage cheese 40F. Dishwasher final rinse 50 ppm chlorine. Wiping cloths in 200ppm chlorine solution. Service line 2 door reach in cut fruit 44F. |
||
| Date: 2015-10-26 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Date: 2015-03-24 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-03-16 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 |
||
| Date: 2015-01-30 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-01-22 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
||
| Date: 2014-10-24 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-10-21 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
||
| Date: 2014-09-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-06-16 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 7329 SOUTH BROADWAY |
| City | RED HOOK |
| State | NY |
| Zip | 12571 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| AN APPLE A DAY DINER | San Castell Co Inc | 7329 South Broadway, Red Hook, NY 12571 | 2012-10-05 |
| 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 |
| RED HOOK CURRY HOUSE | Red Hook Curry House Inc | 28 East Market Street, Red Hook, NY 12571 | 2018-12-11 |
| FLATIRON | Flatiron of Red Hook Inc | 7488 South Broadway, Red Hook, NY 12571 | 2018-11-16 |
| TASTE BUDDS BAKERY | Taste Budds Inc | 239 Linden Avenue (rt 79), Red Hook, NY 12571 | 2018-11-15 |
| HOLY COW | R.m.b. Enterprises Inc | 7270 South Broadway, Red Hook, NY 12571 | 2018-10-15 |
| RED HOOK HIGH SCHOOL | Red Hook Central School District | 103 West Market Street, Red Hook, NY 12571 | 2018-09-27 |
| MILL ROAD ELEMENTARY SCHOOL | Red Hook Central School District | 9 Mill Road, Red Hook, NY 12571 | 2018-09-27 |
| SIDELINES RESTAURANT | Sidelines Pub Inc. | 7909 Albany Post Road, Red Hook, NY 12571 | 2018-08-03 |
| Taconic Retreat Dining Hall | 64 White Drive, Red Hook, NY 12571 | 2018-07-16 | |
| SALVATORE'S PIZZERIA | North Broadway Pizza & Cafe Inc | 7588 North Broadway, Red Hook, NY 12571 | 2018-05-07 |
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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).