METRO CAFE
Lisa Mcghee


Address: 4780 Route 22, Amenia, NY 12501

METRO CAFE (Health Operation# 511320) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 4, 2015.

Business Overview

NYS Health Operation ID 511320
Operation Name METRO CAFE
Food Service Description Food Service Establishment - Restaurant
Facility Address 4780 Route 22
Amenia
NY 12501
Municipality AMENIA
County DUTCHESS
Permitted Operator Name LISA MCGHEE
Permit Expiration Date 03/31/2016
Local Health Department Dutchess County
NYSDOH Gazetteer 135000

Inspection Results

Date: 2016-03-22 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Hash 39°F, egg salad in kitchen aid cooler 38°F, Broccoli Cheddar soup 192°F, 3 bay sanitizing 50ppm chlorine, sanitizing bucket at 100ppm. No violations noted.
Date: 2015-11-04 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2015-01-09 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-10-15 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-01-14 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-06-20 Type: Inspection Violations: 0 critical, 1 noncritical
Item 12B: Improperly functioning on-site sewage disposal system, improper
Date: 2013-03-08 Type: Inspection Violations: 0 critical, 3 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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: 2012-10-19 Type: Inspection Violations: 0 critical, 2 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Date: 2012-03-09 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2011-05-31 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2011-04-07 Type: Inspection Violations: 0 critical, 3 noncritical
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Date: 2010-10-05 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-02-18 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2009-11-30 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2009-02-20 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2008-12-03 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2008-10-15 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2007-12-20 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2007-06-28 Type: Re-Inspection Violations: critical, noncritical
Date: 2007-06-11 Type: Inspection Violations: critical, noncritical
Date: 2007-03-08 Type: Re-Inspection Violations: critical, noncritical
Date: 2007-02-27 Type: Inspection Violations: critical, noncritical
Date: 2006-12-08 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: 2006-12-07 Type: Re-Inspection Violations: 2 critical, 0 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
Comments: Full container (~3 quarts) of chili, made around 9:30 AM this morning, in hot holding on back stove in pan of water at 114 degrees F. Chili was put in a front area steam table for 1 1/2 hours after cooking; it was then determined that the steam table was not working properly. Chili then moved to shallow pan of water in back kitchen. - Chili discarded and denatured
Date: 2006-11-24 Type: Inspection Violations: 2 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 8B: In use food dispensing utensils improperly stored
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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: 1 dozen cooked potatoes in metal container in kitchen between 88-93 degrees F., hash browns from same batch nearby on counter at 73 in metal container. Potatoes boiled this morning, finished >2 hours ago. About 1 pound of has browns total. - Potatoes and hash browns discarded About 1 gallon of clam chowder, without potatoes added yet, in rear cooler at 73 degrees F., made around 9:30 AM today, in metal container. - Soup denatured and discarded
Date: 2006-04-18 Type: Re-Inspection Violations: critical, noncritical
Date: 2006-04-14 Type: Inspection Violations: 2 critical, 3 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 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: Foods in top part of bain marie near grill are warm: ham slices, sliced 1 hour prior, between 52-61 degrees F., diced ham 52, sausage patties 52. - All potentially hazardous foods in top of unit moved to bottom of unit-refrigeration worker to be called next week (hot dog in bottom of unit 43)
Date: 2005-12-30 Type: Inspection Violations: 0 critical, 2 noncritical

Office Location

Street Address 4780 ROUTE 22
City AMENIA
State NY
Zip 12501

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Competitor

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Dataset Information

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).

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