VILLAGE DINER (Health Operation# 274016) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 26, 2018.
| NYS Health Operation ID | 274016 |
| Operation Name | VILLAGE DINER |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
7550 No Broadway Red Hook NY 12571 |
| Municipality | RED HOOK |
| County | DUTCHESS |
| Permitted Corporation Name | ARSAMS INC |
| Permitted Operator Name | SAMUEL HARKINS |
| Permit Expiration Date | 08/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136400 |
| Date: 2018-12-13 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Temperatures and measurements during the inspection: Grill drawers - potatoes for home fries 41F, chicken raw 41F, sausage patties 42F, raw hamburgers 44F/42F, cubed poatoes 39F, shredded potatoes 40F, meatloaf 39F, whole baked potatoes 39F; Hot holding - home fries on grill top 186F, gravies 190F/167F/165F, hollandaise sauce 140F, chili 170F, soups 185F/178F; Main prep station - sliced tomatoes 45F/41F diced tomatoes 41F, coleslaw 39F/38F/40F, tuna salad 40F, chicken salad 40F; Hot water from fauect 134F; The automatic dishwasher is meeting the minimum wash/rinse temp of 120F with 50 ppm free chlorine residual; Prep station - cubed chicken 39F, tuna salad 39, chicken salad 39F, hard boiled eggs; Walk in cooler - bagged milk 42F, rice 41F, clam chowder 44F, squash soup 44F, split pea soup 44F, hollandaise sauce 42F, chicken rice soup 42F, tomato and black bean soup, cooked shredded 34Fpotatoes 44F, rice pudding 40F, cooked roast beef 40F, packaged meats 42F, cooked meatloafs 41F, raw beefs 41F/41F/42F; Sanitizing buckets 100 ppm/100ppm/200ppm (target strength is 100ppm); salad bar cottage cheese 41F, pasta salad 41F, shredded cheese 41F; Dessert cooler - various dessesrts 34F/33F/36F/34F; Display cooler front end - whipped topping 43F; 6 door tallboy - 1/2 gallon half and half 41F, 1/2 pint heavy cream 44F |
||
| Date: 2018-02-26 | Type: Inspection |
Violations:
0 critical,
4 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Temperatures and measurements during the inspection: walk in cooler - macaroni salad 42F, stuffing 41F, chicken salad 42F, chicken soup 41F pancake mix 41F, waffle mix 41F, beef or onion broth 44F, spaghetti 41F, rice 41F, butternut soup 42F, nolla sauce 42F, potato salad 42F, corned beef packages 40F, cold cuts 40F, turkey breast cooked 40F, raw burgers 42F, sliced tomatoes 42F; undercounter 2 door lowboy - sliced tomatoes 41F/41F/42F, individual steaks 40F, sausage gravy canned 41F, macaroni salad 40F/40F, waffle mix 41F; Hot Holding - sausage gravy 150F, cheese sauce 140F, beef gravy 167F, turkey gravy 166F, chili 151F, beef vegetable soup 140F; the automatic dishwasher is meeting the minimum temp of 120 F wash and rinse with 50 pppm chlorine present; hot water from faucet 125F; sanitizing buckets 100ppm/100ppm/100ppm; 6 door tall boy -1/2 gallon half and half 43F, 1/2 gallon fat free milk 45F; 4door cooler under stove top - ham 40F, sausage patties 43F, links 40F, shredded potatoes cooked 40F, cuber potatoes cooked 40F, baked potatoes 39F; dessert cooler - blueberry pie 38F, cherry pie 36F, apple pie 40F; salad bar - cottage cheese 45F, am cuber 45F, chick peas 45F; main prep station - cheese 43F/41F, sliced tomatoes 40F, macaroni salad 34F/38F/38F, sliced tomatoes 37F, coleslaw 38F, chicken salad 35F; milk dispenser at front counter 37F |
||
| Date: 2017-12-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures and measurements during the inspection: main prep station - cut tomatoes 39F, potato salad 36F, chicken salad 38F, tuna salad 39F, sliced ham 38F, diced ham 37F cheese 41F/42F; True 2 door u/c lowboy #1 - sliced tomato 43F, diced tomato 43F, potato salad 41F, macaroni salad 43F, inidvidual beef steaks 43F; True 2 door u/c lowboy #2 - chicken salad 39F, tuna salad 39F, diced chicken 38F, hard boiled eggs 37F, egg salad 40F; Walk in cooler - beef orzo soup 42F, chicken orzo soup 44F, potato salad 42F, macaroni salad 43F, chicken kale soup 43F, cooked meatloaf 42F, raw beef package 42F; dessert cooler - pies 32F/33F/33F/33F/34F; salad bar - ham diced 39F, cottage cheese 43F, shredded cheese 40F, hard boiled eggs 42F; milk dispenser 38F; front end display cooler - cream cheese individuals 41F, whipped topping 41F; 6 door tall boy - 1/2 gallon orange juice 40F, 1/2 gallon half and half 40F; hot water from the faucet 135F; the CMA automatic dishwasher is meeting the minimum temp with 50 ppm chlorine residual; sanitizing buckets 100ppm/100ppm/100ppm chlorine; Hot holding - chili 167F, butternut soup 149F, tomato basil soup 150F, homefries 180F, shredded potatoes 189F, red sauce 154F, turkey gravy 169F, brown gravy 169F, mashed potatoes 155F, sausage gravy 150F, cheese sauce 167F; under grill drawers chicken 42F, sausage patties 43F, hamburgers 43F, homefries 42F, shredded potatoes 42F, baked potatoes 39F, canadian bacaon 39F | ||
| Date: 2017-10-30 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: Temperatures and measurements during the inspection: Six-door stainless steel tall boy - 1/2 gallon half and half 40F; Display cooler at counter - individual cream cheeses 30F, dressing creamy italian 25F, lemonade 30F; Salad bar - diced ham 33F, chick peas 33F, pasta salad 34F, cottage cheese 37F, hard boiled eggs 37F; Dessert display cooler - cherry pie 45F, pecan pie 44F; Milk dispenser milk 40F; Ginsburg automatic dishwasher is meeting the minimum temperature 120F with 50ppm chlorine; Hot water from the faucet 127F; Hot holding - chcken with kale and veg soup 165F, manhattan clam chowder 158F, chili with beans 177F; Hot hold at line - cheese sauce 140F, cream of beef w/peas 184F, sausage gravy 159F, mashed potatoes 156F, marinara 179F, turkey gravy 177F, beef gravy 178F; Drawers under grill - sausage patties 42F, ham 42F, ham 45F, cubed potatoes 43F, shredded potatoes 41F, raw chicken 41F, cubed potatoes 43F, meatloaf 40F; Continental prep station at grill - cut tomatoes 42F, macaroni salad 39F, tuna salad 38F, chicken salad 39F, ham 42F; Walk in cooler - stuffing 41F, rice 41F, spaghetti 41F, split pea soup 41F, cole slaw 42F, cut tomatoes 43F, baked potato 41F, meatloaf 41F, turkey breast 41F; Prep station low boy #1 - cut tomato 41F, individual beef steaks 41F, cole slaw 41F, strawberries 42F; Prep station low boy #2 - chicken salad 40F; egg salad 39F, tuna salad 39F |
||
| Date: 2017-01-27 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: 5B correct....all soups in walk in cooler at proper temepratures throughout food product... sweet pea soup 41F, sweet pea soup 41, italian wedding soup 41F, cream of spinach soup 42F, cream of spinach soup 42F, sweet poato soup 42F, hollandaise sauce 42F | ||
| Date: 2017-01-19 | 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. Comments: Temperatures and measurements during the inspection: Salad bar - cottage cheese 42F, potato salad 39F, diced ham 36F, shredded cheese 44F Dessert display cooler - cherry pie 34F, apple pie 34F Walk in cooler - cooked yams 40F, pre-chilled tuna 40F, cooked beets 41F, pasta salad 42F, potato and leak soup small continer 41F, shredded cheese 41F, turkey breast whole 40F, deli roast beef 41F, corned beef 41F 2-door low boy #1 - hard boiled eggs 35F, tuna salad 39F, cubed chicken 39F, chicken salad 39F, chicken salad #2 39F 2-door low boy #2 - sliced tomatoes 41F, potato salad 39F, potato salad #2 39F 6-door s/s tall boy - 1/2 gallon orange juice 42F, individual cream cheese 43F, 1/2 gallon half and half 42F Sanitizing bucket 100 ppm chlorine; hot water from the faucet at 132F Automatic dishwasher is meeting the minimum wash/rinse temps of 120/120F with 50 ppm chlorine resdiual present Prep station at grill - cubed ham 40F, shredded cheese 41F, sliced tomatoes 39F/39F, elbow pasta salad 36F, potato salad 38F, tuna salad 37F, chicken salad 38F Refrigerated drawers under the grill top - cubed potatoes 40F, chicken breast 38F, yams 37F, canadian bacon 4F, breakfast sausage patties 42F, raw burgers 40F Hot holding - cheese sauce 166F, mashed potatoes 173F, brown gravy 172F, turkey gravy 180F, homefries 180F, meat bean chili 156F, Chicken orzo soup 168F |
||
| Date: 2016-12-30 | 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: 2016-12-19 | Type: Inspection |
Violations:
1 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 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 holdinh mashed potatoes 146F, red sauce 148F, turkey gravy 167F, brown gravy 168F, cheese sauce 179F, sausage gravy 180F Milk dispenser - dispensed milk 43F; Pie display cooler - pie 32F 4 drawer under grill cooler drawers - potatoes 40F, hamburgers 36F, chicken 38F 6 door s/s tallboy - half gallon of half and half 41F Salad bar - cottage cheese 37, cut up ham 38F, Hard boiled eggs 41F Walk in cooler - rice 41F, stuffing 41F, another stuffing 41F, spaghetti 41F, cold cuts 39F, chicken 39F, raw bef 39F True under counter low boy - cut tomatoes 38F, pasta salad 38F, coleslaw 38F No name under counter low boy - hard boiled eggs 38F, elbows with meat sauce38F, chicken salad 40 Hot water from faucet 130F; sanitizing buckets 100ppm; automatic dishwasher is meeting the minimum 120F with 50 ppm chlorine residual |
||
| Date: 2016-11-10 | Type: Inspection |
Violations:
0 critical,
3 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/measurements during inspection: Walk in cooler: rice 42F; chili 41F; shredded potatoes 42F; burgers 39F; turkey breast 40F; mash potatoes 38F; cheese 35F; corned beef 40F; tuna 4 salad 38F; eggs 40F Griddle prep station: cut tomatoes 41F; sliced cheese 41F; diced tomates 39F; shredded potatoes 41F 6 door s/s McQuay cooler: half gallons of half & half 42F; half gallons orange juice 42F True u/c cooler: cut tomatoes 39F; diced tomatoes 41F; elbow pasta salad 44F; rotini pasta salad 39F; raw individually wrapped steaks 39F Dessert Display cooler: apple pie 35F; cherry pie 33F; crumb pie 35F True u/c salad prep station: hard boiled eggs 39F; chicken salad 41F; egg salad 42F; tuna salad 41F Salad bar: hard boiled eggs 42F; cottage cheese 38F; sliced cheese 41F; pasta salad 37F Hot holding: oatmeal 169F; sausages 176F; gravy 168F; gravy 177F; mashed potaoes 151F; meatballs 151F; beef bean chili 171F; clam soup 153F; chicken soup 163F Star Ultra max cooler: chicken 39F; potaoes 39F; meatloaf 43F; sausage patties 41F; raw burgers 41F; potato shredded 44F; potaotes cubed 38F Milk dispenser: dispensed milk 40F Sanitizing buckets: 100 ppm chlorine - good Ginsberg automatic dishwasher meeting minimum of 120F with 50 ppm chlorine Hot water from faucet 128F |
||
| Date: 2016-09-08 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Comments: Salad bar hard boiled eggs 42F; cooler with glass doors on top whipped cream 38F; Soup/chilli steam units beef barley soup 161F, chilli 167F; Prep station cole slaw 40F; 2 door low boy sliced tomatoes 38F; 2 door low boy shrimp salad 42F. Walk in cooler cooked turkey 38F; wiping cloths in 200ppm solution. Dishwasher 50ppm chlorine rinse. |
||
| Date: 2015-04-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-01-28 | Type: Inspection |
Violations:
0 critical,
2 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 Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2014-10-21 | 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) |
||
| Date: 2014-05-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-01-28 | Type: Inspection |
Violations:
0 critical,
1 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 |
||
| Date: 2013-11-25 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
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) |
||
| Date: 2013-02-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-01-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-10-16 | Type: Inspection |
Violations:
0 critical,
1 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 |
||
| Date: 2012-01-18 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-11-14 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-05-05 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-01-20 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-10-19 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
||
| Date: 2010-04-27 | Type: Inspection |
Violations:
0 critical,
2 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 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2010-02-02 | Type: Inspection |
Violations:
0 critical,
2 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2009-11-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-04-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-01-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-11-05 | 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) |
||
| Date: 2008-06-19 | Type: Inspection |
Violations:
0 critical,
2 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) |
||
| Date: 2008-03-04 | 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) |
||
| Date: 2007-12-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2007-10-01 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Village Diner | Two Degrees North, Inc. | 22 Depot Street, Potsdam, NY 13676 | 2018-09-12 |
| VILLAGE DINER | Urruita, Ltd. | 140 Main Street, Saugerties, NY 12477 | 2018-01-25 |
| VILLAGE DINER | Vasilios Avramidis | 1090 Troy-schenectady Road, Latham, NY 12110 | 2006-02-03 |
| Street Address | 7550 NO BROADWAY |
| City | RED HOOK |
| State | NY |
| Zip | 12571 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| 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 |
| VILLAGE PIZZA III | Robert Tiedtke | 7514 North Broadway, Red Hook, NY 12571 | 2018-04-30 |
| CHARLIE O'S | Charlie O's Inc. | 23 B East Market Street, Red Hook, NY 12571 | 2018-02-26 |
| BLACK STAR SOCIAL | S Corp | 7496 South Broadway, Red Hook, NY 12571 | 2017-04-26 |
| J & J'S GOURMET CAFE | J&j Gourmet Corp. | 1 East Market Street, Red Hook, NY 12571 | 2015-09-23 |
| TELLO'S GREEN FARM | Tello's Green Farms Store & Deli Corp | 19 West Market Street, Red Hook, NY 12571 | 2014-04-08 |
| LUCY'S TACO | Lucy's Taco LLC | 8 East Market Street, Red Hook, NY 12571 | 2013-04-12 |
| GOLDEN WOK HONG KONG KITCHEN | Golden Wok Hong Kong Kitchen Inc | 7479 So Broadway, Red Hook, NY 12571 | 2018-12-11 |
| SALVATORE'S PIZZERIA | North Broadway Pizza & Cafe Inc | 7588 North Broadway, Red Hook, NY 12571 | 2018-05-07 |
Please comment or provide details below to improve the information on VILLAGE DINER.
| 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).