CIA - AMERICAN BOUNTY
The Culinary Institute of America


Address: 1946 Campus Drive, Hyde Park, NY 12538

CIA - AMERICAN BOUNTY (Health Operation# 273870) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 7, 2018.

Business Overview

NYS Health Operation ID 273870
Operation Name CIA - AMERICAN BOUNTY
Food Service Description Food Service Establishment - Restaurant
Facility Address 1946 Campus Drive
Hyde Park
NY 12538
Municipality HYDE PARK
County DUTCHESS
Permitted Corporation Name THE CULINARY INSTITUTE OF AMERICA
Permitted Operator Name MARIA KRUPIN
Permit Expiration Date 12/31/2019
Local Health Department Dutchess County
NYSDOH Gazetteer 135600

Inspection Results

Date: 2019-02-13 Type: Inspection Violations: 0 critical, 2 noncritical
Item 8B: In use food dispensing utensils improperly stored
Item 8C: Improper use and storage of clean, sanitized equipment and utensils
Comments: Food temperatures checked in cold and hot holding and all temperatures were code compliant.
Date: 2018-12-13 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Food temperatures checked in refrigeration and hot holding and all temdperatures were code compliant.
Date: 2018-11-07 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: 2018-07-17 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Food temperatures checked in refrigeration and hot holding and all temperatures were code compliant. Dishwasher wash at 155 F, sanitizing rinse at 185 F.
Date: 2018-03-22 Type: Inspection Violations: 0 critical, 1 noncritical
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: Food temperatures were checked in refrigeration and hot holding and all temperatures were code compliant. Dishwasher operating properly, wash temperature was 150 F and final rinse temperature was 181 F.
Date: 2017-10-26 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Re-inspection to check previously cited walk-in cooler. Walk-in cooler is working as it should, food temperatures measured at or below 42 F.
Date: 2017-10-20 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.
Date: 2017-09-07 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Temperatures obtained: raw hamburger in walk-in cooler at 42: pea soup in walk-in cooler at 36 F; chicken stock in walk-in cooler in cooling process at 48F.
Date: 2017-08-29 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: Obtained: mussels in walk-in cooler at 35 F; raw hamburger in low boy at 43 F; trout in walk-in cooler at 35 F.
Date: 2017-04-20 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Obtained during inspection: raw hamburger in low boy cooler at 42 F; chicken stock in walk-in cooler at 41 F; raw beef in walk-in cooler at 42 F; dishwasher wash temperature at 150 F, rinse temperature at 185 F.
Date: 2016-12-16 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Vegetable stock in walk-in cooler at 38 F; sausage in prep cooler at 45 F
Date: 2016-09-29 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Soup in Walk-n cooler at 39 F; Dishwasher final rinse at 184 F; Carrot spread in prep cooler at 38F.
Date: 2016-04-13 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: No violations observed at time of inspection
Date: 2015-11-13 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: 2015-09-17 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: 2015-04-10 Type: Inspection Violations: 0 critical, 3 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)
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 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: 2014-12-17 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-09-17 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2014-09-11 Type: Inspection Violations: 4 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.
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: 5A/5E- left hand lowboy cookline cooler not operating to keep foods at or less 45 F. The following were in unit greater than two hours: approx 1/2 dozen raw chicken thighs at 54 F; approx 1 qt cooked mushrooms at 55 F; 3 raw scallops at 54 F; 2 dozen meatballs at 55 F; approx 2 cups quinoa chili at 59 F; aprox 2 cups cooked asparagus at 54 F. Corrected- all foods noted above voluntarily discarded and service call placed. 5A/5E- In use low boy cooler off cook line found unplugged. Raw pork in unit at 49 F, raw egg balls in unit at 54 F, both in unit less than 2 hours. Corrected- unit plugged in and operating properly.
Date: 2014-05-02 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: 2013-08-21 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-08-12 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2013-08-09 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.
Date: 2013-02-08 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: 2012-10-05 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-04-20 Type: Inspection Violations: 0 critical, 1 noncritical
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: 2011-12-01 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Date: 2011-04-26 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Date: 2011-02-18 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-12-10 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-09-10 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: 2010-02-24 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2009-11-18 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2009-10-29 Type: Re-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 8F: Improper thawing procedures used
Date: 2009-09-10 Type: Inspection Violations: 2 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.

Services with the same corporation name

Operation Name DBA/Corporation Name Facility Address Last Inspection
CIA - APPLE PIE BAKERY CAFE The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2018-10-18
CIA - POST ROAD BREW HOUSE The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2018-09-24
CIA - CATERINA DE MEDICI The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2018-09-18
CIA - THE EGG / STUDENT COMMONS The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2018-05-24
CIA - TEACHING KITCHENS The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2018-03-29
CIA- BOCUSE RESTAURANT The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2019-02-13

Office Location

Street Address 1946 CAMPUS DRIVE
City HYDE PARK
State NY
Zip 12538

Services in the same location

Operation Name DBA/Corporation Name Facility Address Last Inspection
CIA - APPLE PIE BAKERY CAFE The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2018-10-18
CIA - POST ROAD BREW HOUSE The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2018-09-24
CIA - CATERINA DE MEDICI The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2018-09-18
CIA - THE EGG / STUDENT COMMONS The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2018-05-24
CIA - TEACHING KITCHENS The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2018-03-29
CIA- BOCUSE RESTAURANT The Culinary Institute of America 1946 Campus Drive, Hyde Park, NY 12538 2019-02-13
CIA - ESCOFFIER ROOM Carol Dipper 1946 Campus Drive, Hyde Park, NY 12538 2012-04-20

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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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