FLIK INTERNAT'L/FRESH AIR FD
Flik International Corp


Address: Sharpe Reservation, Fishkill, NY 12524

FLIK INTERNAT'L/FRESH AIR FD (Health Operation# 274729) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is April 16, 2009.

Business Overview

NYS Health Operation ID 274729
Operation Name FLIK INTERNAT'L/FRESH AIR FD/Inactive
Food Service Description Food Service Establishment - Catering Operation
Facility Address Sharpe Reservation
Fishkill
NY 12524
Municipality FISHKILL
County DUTCHESS
Permitted Corporation Name FLIK INTERNATIONAL CORP
Permitted Operator Name ELSIE LA COURT
Permit Expiration Date 06/30/2009
Local Health Department Dutchess County
NYSDOH Gazetteer 135500

Inspection Results

Date: 2009-04-16 Type: Inspection Violations: 2 critical, 2 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: 6A/6B. 4 bowls taco meat, 105F. chef said it was in hot-holder 30 min ago. Warmer on low setting. CDI: thermometer setting adjusted, temperature rise observed
Date: 2009-02-19 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2008-08-21 Type: Inspection Violations: critical, noncritical
Date: 2008-08-04 Type: Inspection Violations: critical, noncritical
Date: 2008-08-01 Type: Inspection Violations: critical, noncritical
Date: 2008-07-18 Type: Inspection Violations: critical, noncritical
Date: 2008-07-02 Type: Inspection Violations: critical, noncritical
Date: 2008-07-01 Type: Inspection Violations: critical, noncritical
Date: 2008-06-30 Type: Inspection Violations: critical, noncritical
Date: 2008-04-24 Type: Re-Inspection Violations: critical, noncritical
Date: 2008-04-22 Type: Inspection Violations: critical, noncritical
Date: 2008-02-19 Type: Inspection Violations: critical, noncritical
Date: 2007-08-17 Type: Re-Inspection Violations: critical, noncritical
Date: 2007-08-14 Type: Inspection Violations: critical, noncritical
Date: 2007-08-08 Type: Inspection Violations: critical, noncritical
Date: 2007-07-27 Type: Re-Inspection Violations: critical, noncritical
Date: 2007-07-06 Type: Inspection Violations: critical, noncritical
Date: 2007-07-05 Type: Inspection Violations: critical, noncritical
Date: 2007-07-03 Type: Inspection Violations: 2 critical, 0 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Comments: 3C. Observed worker chopping melons for consumption, bare hands. CDI: stopped worker, washed hands, gloves put on, food discarded. Worker admitted he had chopped all the melons. 6A. Apx 6 full trays of prepared, breaded chicken pattied in hot holding box, 114-120F. Chef said there were cooked 20 min ago. CDI: hot holding adjusted, 165 F seen after 10 min.
Date: 2007-07-02 Type: Inspection Violations: critical, noncritical
Date: 2007-04-03 Type: Re-Inspection Violations: critical, noncritical
Date: 2007-02-20 Type: Inspection Violations: 2 critical, 1 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
Comments: 3C. Observed worker putting pears in bowl for service, no gloves. CDI: Pears voluntarily discarded, gloves put on, educated staff. 6A. Apx 2 lbs cooked rice on counter, 1235F. Chef said it was made 1 hr earlier. CDI: reheated to 165, hot held at 140F.
Date: 2006-08-09 Type: Re-Inspection Violations: critical, noncritical
Date: 2006-08-01 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2006-07-31 Type: Inspection Violations: 1 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.
Comments: 5b. Tommy: WIC: large pot, 100 hard boiled eggs stacked 12" deep, 120F. Chef said they were cooked 30 min ago. CDI: water drained, eggs spread on shallow pan to cool.
Date: 2006-07-19 Type: Re-Inspection Violations: critical, noncritical
Date: 2006-07-14 Type: Re-Inspection Violations: critical, noncritical
Date: 2006-07-03 Type: Inspection Violations: critical, noncritical
Date: 2006-06-30 Type: Inspection Violations: critical, noncritical
Date: 2006-04-18 Type: Inspection Violations: critical, noncritical
Date: 2006-02-22 Type: Inspection Violations: critical, noncritical
Date: 2005-11-30 Type: Re-Inspection Violations: critical, noncritical
Date: 2005-11-02 Type: Inspection Violations: critical, noncritical

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Office Location

Street Address SHARPE RESERVATION
City FISHKILL
State NY
Zip 12524

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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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