CIBO (Health Operation# 541686) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 20, 2015.
| NYS Health Operation ID | 541686 |
| Operation Name | CIBO |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
1126 Main Street Fishkill NY 12524 |
| Municipality | FISHKILL |
| County | DUTCHESS |
| Permitted Corporation Name | CIBO INC |
| Permitted Operator Name | THOMAS VOLPE |
| Permit Expiration Date | 10/31/2016 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 135500 |
| Date: 2016-05-09 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Deli light shielded. | ||
| Date: 2016-03-24 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2015-11-20 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-10-22 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 14A: Insects, rodents present |
||
| Date: 2015-04-17 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-04-01 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-03-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-11-05 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-10-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-04-08 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-03-19 | Type: Inspection |
Violations:
3 critical,
3 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 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 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. Baine Marie sandwich dooler: foods between 54-55F. Lids were open at start of inspection. CDI: lids kept closed (bottom compartment 42F). 5B. Observed apx 3 gal cooked marinara sauce in large pot (apx 10" deep) in WIC. Chef said product has been in WIC 30 minutes. CDI: sauce broken down into shallow pans, convered, to facilitate rapid cooling. |
||
| Date: 2013-11-01 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-10-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-03-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-11-26 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-10-24 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-03-20 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-03-09 | 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. In WIC: covered stockpot w apx 1 gal cooked chili, product depth 10" , 51F. Manager: chili had been placed in WIC last night. Product not able to cool to 45F in 6 hrs. CDI: voluntarily discarded. |
||
| Date: 2011-10-26 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-10-17 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-05-09 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-04-28 | Type: Inspection |
Violations:
3 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 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: 5B. Stored in unplugged hot-holding box: 10 lbs cooked turkey breast, 106F, 3 lbs cooked onions, 85F. Chef said turkey was cooekd 1.5 hr prior, onions 0.5 hr prior and were place there to cool "because it's too hot in the kitchen." CDI; tiems place in WIC to rapidly cool. 5E. Prep top sandwich cooler: product 52-63F,upper and lower compartments. CDI: ice placed in cooler, service call placed. 5A. 2 doz Shell eggs stored at ambient, on counter. CDI: put in cooler. |
||
| Date: 2010-10-19 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-05-28 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-04-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-10-01 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-04-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-11-12 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-10-21 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2008-05-08 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2008-04-02 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-10-05 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-05-11 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2007-02-26 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2006-12-07 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2006-11-06 | Type: Inspection |
Violations:
critical,
noncritical |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| CIBO-POUGHKEEPSIE | Cibo Inc | 2265 South Road, Poughkeepsie, NY 12601 | 2017-05-17 |
| Street Address | 1126 MAIN STREET |
| City | FISHKILL |
| State | NY |
| Zip | 12524 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| KINDA KOZY | Blazes 1126, LLC | 1126 Main Street, Fishkill, NY 12524 | 2018-11-29 |
| MAIN STREET GOURMET | Joseph Santosky | 1126 Main Street, NY | 2006-02-27 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| IL BARILOTTO | Eduardo Lauria | 1113 Main Street, Fishkill, NY 12524 | 2018-12-05 |
| SAPORE | Sapore LLC | 1108 Main Street, Fishkill, NY 12524 | 2018-12-05 |
| ELEVEN - 11 GRILLE & SPIRTS | Fishkill Food Art Inc | 1111 Main Street, Fishkill, NY 12524 | 2018-11-29 |
| TRATTORIA LOCANDA | Trattoria Locanda, Inc. | 1105 Main Street, Fishkill, NY 12524 | 2018-10-18 |
| TOMATO CAFE | Tomato Cafe LLC | 1123 Main Street, Fishkill, NY 12524 | 2018-09-06 |
| WHITE HOUSE | Michael Hayden | 1107 Main Street, Fishkill, NY 12524 | 2018-03-13 |
| MAIZIE'S TEA ROOM | Sandra Lee | 1129 Main Street, Fishkill, NY 12524 | 2013-02-01 |
| BIG BITE SANDWICH SHOP | Gary Pettorossi | 1140 Main Street, Fishkill, NY 12524 | 2013-01-07 |
| FISHKILL ELEMENTARY SCHOOL | Wappingers Central School District | Church Street, Fishkill, NY 12524 | 2018-10-30 |
| PIANO PIANO WINE BAR | Piano Piano Wine Bar LLC | 1064 Main Street, Fishkill, NY 12524 | 2018-03-15 |
Please comment or provide details below to improve the information on CIBO .
| 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).