KARENS DRIVE IN (Health Operation# 273898) 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 | 273898 |
| Operation Name | KARENS DRIVE IN |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
56 Route 22 Pawling NY 12564 |
| Municipality | PAWLING |
| County | DUTCHESS |
| Permitted Corporation Name | ROUTE 22 CORP |
| Permitted Operator Name | KAREN HANSEN |
| Permit Expiration Date | 11/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136000 |
| Date: 2019-02-26 | Type: Inspection |
Violations:
2 critical,
1 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Acceptable temperatures: Basement cooler: meatloaf, 42F. Hot-holding on stove, corned beef, 154F. Steam unit: soup at 172F. Wiping rags in 100 ppm chlorine sanitizer. Upstairs frigidare cooler, 44F, cheese. Prep top refrigerator unit, 41F cut tomatoes. |
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| Date: 2018-12-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: One door glass reach in deli ham 43F; one door reach in stainless cooked beef 40F; one door snapple reach in cheese 42F; walk in cooler cooked potato 41F; Kitchen one two door household refrigerator cooked chicken 43F; bain marie sliced tomato 43F; three bay sink sanitizing bay 50 ppm chlorine. | ||
| Date: 2018-09-21 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Walk in cooler cooked potatoes 39F; stainless steel one door reach in cooked beef 42F; glass one door snapple reach in sliced tomatoes 42F; one door glass reach in cheese 44F; steam table soup 198F; two door household refrigerator cooked chicken 43F; prep station sliced tomatoes 43F. Wiping cloths in sanitizing solution of 200 ppm chlorine. | ||
| Date: 2018-09-17 | Type: Inspection |
Violations:
1 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 45°F as required. Comments: Walk in cooler cooked potatoes 38F; stainless steel one door reach in cooked beef 40F; glass one door snapple reach in macaroni salad 42F; one door glass reach in deli ham 44F; two door under counter reach in sour cream 41F; steam table soup 141F; sauce 176F; two door household refrigerator cooked chicken 44F. Wiping cloths in sanitizing solution of 200 ppm chlorine. Keep an eye on the glass door cooler as items were borderline in temperature. |
||
| Date: 2018-04-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: all temps up to code | ||
| Date: 2018-01-10 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Walk in cooler cooked chicken 33F; Sanapple cooler sliced tomato 42F; One door stainless reach in cooked lasagna 43F; one door glass reach in cheese 44F; Under counter reach in butter 40F; household reach in ham 43F; bain marie sliced tomato 43F. |
||
| Date: 2017-11-28 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. 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 Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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) |
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| Date: 2017-09-13 | 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: One door glass reach in cooler deli turkey breast 43F; one door stainless steel reach in cooler cooked pork chops 43F; one door glass true reach in cooler sliced melon 39F; walk in cooler cooked chicken 41F; two door household refirgerator sliced tomato 41F; bain marie top sliced tomato 42F, bottom pickels 39F. wiping cloths in sanitizing solution of 100 ppm chlorine. Observed proper use of three bay sink for wash rinse sanitize (100 ppm). |
||
| Date: 2017-03-09 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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) Comments: Walk in cooler soup 39F, cooked potato 42F; glass one door cooler cooked peppers 38F; one door stainless steel cooler cooked turkey 39F, cooked roast beef 38F; artic air glass one door reach in cooler deli ham 44F, cheese 43F; Kitchen two door reach in household refrigerator cooked chicken 42F; prep station sliced tomato 40F, cole slaw 39F; service counte two door glass cooler cheese 43F; countertop cooler sliced lemon 41F; Three bay sink set up for sanitizing with 100 ppm chlorine detected. |
||
| Date: 2016-12-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Plain glass one door reach in chicken salad 40F; Snapple one door reach in meatloaf 39F; Stainless Steel one door reach in stuffed peppers 41F; Artic Air one door reach in cooked ham 42F; Walk in cooler cooked potatoes 43F; Kitchen side by side refrigerator sliced tomatoes 43F; cooked potatoes held on grill 167F; prep station top sliced tomatoes 39F; bottom cole slaw 39F; steam table soup 145F; wiping cloths in 200 ppm solution. | ||
| Date: 2016-09-16 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: One door reach in by door mac salad 40F; Snapple reach in roast beef 42F; True one door reach in stuffed peppers 38F; meatloaf on counter cooling 155F; prep station top sliced tomato 43F, bottom sliced deli meats 38F; side by side refrigerator chicken 40F; 2 door under counter soup 42F; steam table vegetable soup 175F; one door counter top reach in cooler lemons 41F; wiping cloths in solution of 200ppm chlorine. Keep an eye on the artic air cooler as temperatures are borderline. Move hazardous foods out of the cooler if it is not able to maintain temperatures below 45F. | ||
| Date: 2016-03-04 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: One door glass cooler sliced deli ham 42F; one door stainless steel cooler tuna salad 42F; Snapple one door cooler cooked chicken 42F; second snapple cooler cooked mushrooms 38F; steam table chicken soup 182F; kitchen refrgerator homefries 43F; prep station sliced tomatoes 40F; cooked mushrooms 38F; wiping cloths in sanitizing solution of greater than 200ppm chlorine. Hand wash sinks adequate, observed three bay sink being used properly with bleach sanitizing level over 100ppm clorine. |
||
| Date: 2015-12-22 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2015-12-16 | 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 15D: Improper storage of cleaning equipment, linens, laundry unacceptable |
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| Date: 2015-10-14 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Comments: Observed female food worker handling bread with bare hands. She was buttering the bread for a turkey club sandwich order. - Bread discarded; hands washed, gloves put on |
||
| Date: 2015-10-02 | Type: Re-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 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: 7 sausage links in plastic container on kitchen counter 59 degrees F., out of cooler < 2 hours. - Sausage put back into cooler |
||
| Date: 2015-09-17 | Type: Inspection |
Violations:
3 critical,
4 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 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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) Comments: Observed female worker handling and slicing lemons with bare hands. Lemons were for beverages. - Lemons discarded 3 containers of about 12 pounds of hash brown potatoes and onions found in downstairs middle cooler between 92-99 degrees F. Owner states potatoes have been in cooler ~1 1/2 hours. - Potatoes relocated to freezer About 3/4 pound cooked hash browns stored in bowl under grill at 100, there < 2 hours. - Reheated to >165 |
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| Date: 2014-11-24 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2014-09-26 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2014-09-23 | Type: Inspection |
Violations:
4 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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: 2013-11-18 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-04-17 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| ROUTE 22 DINER | Route 22 Corp | 11008 State Route 22, Whitehall, NY 12887 | 2018-11-28 |
| Street Address | 56 ROUTE 22 |
| City | PAWLING |
| State | NY |
| Zip | 12564 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BLONDIES DELI & CATERING | Blondies Deli and Catering Inc | 31 Route 22 #9, Pawling, NY 12564 | 2015-10-02 |
| RINCON LATINO RESTAURANT | Rincon Latino Restaurant Corp. | 118 Route 22, Pawling, NY 12564 | 2013-12-30 |
| TOWNE CRIER CAFE | Towne Crier Inc | 130 Route 22, Pawling, NY 12564 | 2012-09-28 |
| MING GUANG CHINESE RESTAURANT | Ming Guang Restaurant, Inc. | 158 Route 22, Pawling, NY 12564 | 2018-11-27 |
| KFC OF PAWLING | Kfc of Pawling Inc | 145 Route 22, Pawling, NY 12564 | 2018-10-30 |
| HONG KONG KITCHEN OF PAWLING | Hong Kong Kitchen of Pawling LLC | 145 Route 22 Suite 106, Pawling, NY 12564 | 2014-12-31 |
| TIO'S MEXICAN AMERICAN RESTAURANT | Tio's Restaurant Corp. | 3161 Rte. 22, Patterson, NY 12563 | 2018-08-28 |
| POST 22 | Post 22, Inc. | 3161 Rte. 22, Patterson, NY 12563 | 2015-11-30 |
| AMALFI TRATTORIA | Amalfi Trattoria Inc. | 3161 Rte. 22, Patterson, NY 12563 | 2013-02-19 |
| D'AMBROZIO FAMILY RESTAURANT | D'ambrozio Family Restaurant & Tavern LLC | 3161 Rte. 22, Patterson, NY 12563 | 2010-01-29 |
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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).