NELLY'S RESTAURANT
Nelly's Restaurant, Inc.


Address: 400 Main Street, Poughkeepsie, NY 12601

NELLY'S RESTAURANT (Health Operation# 851121) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 10, 2017.

Business Overview

NYS Health Operation ID 851121
Operation Name NELLY'S RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 400 Main Street
Poughkeepsie
NY 12601
Municipality POUGHKEEPSIE
County DUTCHESS
Permitted Corporation Name NELLY'S RESTAURANT, INC.
Permitted Operator Name FIOR DALIZA RODRIGUEZ
Permit Expiration Date 11/30/2017
Local Health Department Dutchess County
NYSDOH Gazetteer 130200

Inspection Results

Date: 2017-04-10 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: All items noted on previous have been corrected:
Date: 2017-04-04 Type: Inspection Violations: 1 critical, 2 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: Hot box – cooked chicken 143F, yellow rice – 156F, Steam table – white rice 154F, Cooked Chicken 173. Walk-in cooler – raw beef 36F.
Date: 2016-12-19 Type: Inspection Violations: 0 critical, 3 noncritical
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Comments: Hot box's - Cooked beef 142F, White Rice 181F, Steam table - Cooked Chicken 190F and Cooked beef 144F, Walk-in cooler - raw beef 44F.
Date: 2016-09-19 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)
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: Facility added another hot box. Hot box - rice and beans 157F, Steam table - oxtail - 172F, Cooked chicken 169F, Walk-in cooler - raw beef - 41F.
Date: 2016-06-16 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: All violations noted April 2016 have been corrected. Hot box, Hot holding -Pork 160F.
Date: 2016-04-27 Type: Inspection Violations: 2 critical, 4 noncritical
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot holding.
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Item 8B: In use food dispensing utensils improperly stored
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: Steam table cooked chicken 145F - beef stew 174F, Wic cooler cooked chicken 43F, front hot box Spare ribs - 168F.
Date: 2015-12-02 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2015-10-30 Type: Inspection Violations: 1 critical, 3 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot 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)
Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Date: 2015-08-13 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No Violations observed during inspection
Date: 2015-01-28 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2014-12-22 Type: Inspection Violations: 0 critical, 1 noncritical
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Date: 2014-10-24 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-07-29 Type: Re-Inspection Violations: 0 critical, 1 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
Date: 2014-06-12 Type: Re-Inspection Violations: 1 critical, 0 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot holding.
Date: 2014-03-07 Type: Inspection Violations: 4 critical, 1 noncritical
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140oF during hot holding.
Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises.
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Comments: Cheesecake in front display has mold-like growth on several pieces of individual portion slices. - Discarded Stem thermometer not being used to evaluate potentially hazardous foods during cooking, cooling, etc. Thermometer was found in a cooler. - Explained thermometer use to staff Observed bare hand contact: male worker observed cutting and handling lime with bare hands, lime was then wrapped and given to customer to add to a soup for takeout. - Lime discarded, bare hand contact discussed About 3 pounds of pork roast found in hot box at 115, in unit almost 2 hours after being cooked. Temperature of pork after cooking not taken. Other foods in unit are at least 140, but unit will be monitored. - Pork reheated in oven to 165, replaced in hot box
Date: 2013-12-31 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-12-04 Type: Inspection Violations: 0 critical, 0 noncritical

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Office Location

Street Address 400 MAIN STREET
City POUGHKEEPSIE
State NY
Zip 12601

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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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