ROUNDHOUSE AT BEACON FALLS FOOD SERVICE (Health Operation# 772366) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is August 29, 2018.
| NYS Health Operation ID | 772366 |
| Operation Name | ROUNDHOUSE AT BEACON FALLS FOOD SERVICE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2 East Main Street Beacon NY 12508 |
| Municipality | BEACON |
| County | DUTCHESS |
| Permit Expiration Date | 08/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 130100 |
| Date: 2018-12-27 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8C: Improper use and storage of clean, sanitized equipment and utensils 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: Acceptable temperatures: RESTAURANT KITCHEN - hummus in low-boy # 1 @ 43F, bread pudding in dessert low-boy @ 41F, scrambled eggs off grill @ 196F, sausages in breakfast bufffet chafing tray @ 153F, miso in 4-door RIC @ 43F, sea bass in WIC (on ice) @ 34F, beef brisket in WIC @ 38F. Dishwasher: final rinse cycle temp @ 184F- OK. EVENT SPACE KITCHEN - shredded short ribs in low-boy # 3 @ 42F, shrimp in cooling drawer @ 37F, parsnip puree in WIC @ 38F, butter in pastry low-boy @ 40F. Dishwasher final rinse cycle temp @ 189F - OK. |
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| Date: 2018-08-29 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 14A: Insects, rodents present Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Permit to Operate expires August 30. Renewal app. & fee has been received by this Dept. Acceptable temperatures: EVENT SPACE- cooked beef brisket in WIC @ 41F, garlic confit in low-boy (prep area) @ 37F, vegetable stock on stove top @ 208F, lemon curd in pastry low-boy @ 3F, cooked risoto in cookline low-boy @ 42F. MAIN RESTAURANT - rib-eye steaks in WIC @ 38F, elote' in 4-door RIC @ 43F, tapenade in corner low-boy @ 40F, lemon curd in pastry low-boy @ 42F, bruschetta in prep area low-boy @ 41F. DISHWASHERS: event = 185F at final rinse cycle; main = 182F - both OK. Patio area: sanitizing glassware dishwasher in place - OK. |
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| Date: 2018-05-03 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Comments: Follow-up to inspection of April 26. Continental brand garnishe' cooler has been serviced as required. Foods within were at temperatures between 39-40F - OK. All other violations were corrected during the inspection or can be followed up at the next routine inspection (new lids for bulk, dry food containers at the event kitchen space). |
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| Date: 2018-04-26 | Type: Inspection |
Violations:
1 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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: Reinspection to take place within one week, specifcally to check on status of Continental brand cooler. Acceptable temperatures within the hotel/restaurant kitchen area: lamb stock on stove top @ 188F, chicken marinade in 4-door RIC @ 42F, raw egg yolks in dessert low-boy @ 40F, raw scallops in WIC @ 38F, cooling drawers at Chef's island @ 40F (empty at time of inspection). Dishwasher final rinse temperature @ 184F- OK. Acceptable temperatures within Event Space kitchen: cooked shrimp in low-boy # 3 @ 42F, cream filling in dessert low-boy @ 38F, raw cod filets in WIC @ 37F, hummus in low-boy # 1 @ 38F. Dishwasher final rinse temperature @ 186F- OK. Bi-valve mollusk tags checked within both kitchens. |
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| Date: 2017-11-28 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8F: Improper thawing procedures used 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 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8B: In use food dispensing utensils improperly stored Comments: Inspection report includes the main kitchen, as well as the event kitchen and all associated bar/lounge areas. Acceptable temperatures in main kitchen: beef ragout in chefs' island bain-marie @ 37F, halibut in cooling drawer @ 35F, poached pineapple in dessert low-boy @ 40F, duck breast in WIC @ 40F. Dishwasher temp @ final rinse cycle @ 180F. Acceptable temperatures in the Event kitchen: beef barbarcoa in low-boy near stove @ 36F, hummus in WIC @ 39F, brown chicken stock on stove top @ 191F. Dishwasher temp. at final rinse cycle = 184F. |
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| Date: 2017-06-15 | 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 Comments: Reinspection completed at the event space. Sprayhead gooseneck fixture has been secured to wall with temporary copper bracket while the appropriate, permanent mount is on back-order. Temporary remediation corrects the cross connection between the potable and waste water systems. Hot water to hand-washing sink was corrected during the re-inpection. |
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| Date: 2017-06-08 | Type: Inspection |
Violations:
2 critical,
5 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 1B (Critical): Water/ice: unsafe, unapproved sources, cross connections Item 8D: Single service items reused, improperly stored, dispensed, not used when required 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8B: In use food dispensing utensils improperly stored Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. 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: This inspection report covers the MAIN KITCHEN only. Lounge bar, outdoor patio bar area, and restaurant bar area were included in the inspection. Reinspection in one month. Acceptable temperatures: white rice in steamer @ 156F, raw octopus in cooling drawer (Chef's island) @ 43F, cooked pork belly in WIC @ 38F. Dishwasher temperature at final rinse cycle- gauge reads 184F. |
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| Date: 2017-02-17 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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: Follow-up to inspection of January 25. Met w/ Chef Latta to discuss the submission of completed ROP forms for waiver request. |
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| Date: 2017-01-25 | Type: Inspection |
Violations:
2 critical,
3 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 1H (Critical): Food from unapproved source, spoiled, adulterated on premises. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8B: In use food dispensing utensils improperly stored Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Reinspect in two weeks. Acceptable temperatures: duck pate in salad/dessert area low-boy @ 39F, raw lamb burgers @ 39F, cooked beef brisket in WIC @ 38F, duck glaze on range top @ 146F. Dishwasher final rinse cycle at 186F- ok. |
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| Date: 2016-08-11 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: Permit to Operate expires August 31. Please remit renewal app. & fee by then. This inspection report is linked to the Event Building space only. A reinspection of the main kitchen was also conducted on this date. |
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| Date: 2016-08-03 | Type: Inspection |
Violations:
1 critical,
7 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
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| Street Address | 2 EAST MAIN STREET |
| City | BEACON |
| State | NY |
| Zip | 12508 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| HARVEY C FENNER ELEMENTARY CAFETERIA | Personal Touch Food Service | 2 East Main Street, Falconer, NY 14733 | 2018-11-30 |
| MAMA LOYE'S CAFE | Akua Akyea | 2 East Main Street, Dryden, NY 13053 | 2018-11-10 |
| Roys Corner at Homers | Roys Family Diner & Pizzeria | 2 East Main Street, Port Jervis, NY 12771 | 2018-11-02 |
| New Wing Hing Chinese Restaurant | New Wing Hing Chinese Restaurant Inc. | 2 East Main Street, Middletown, NY 10940 | 2018-11-01 |
| FABRIZIO NEW YORK PIZZERIA | Fabrizio Gangi | 2 East Main Street, Trumansburg, NY 14886 | 2018-10-10 |
| Bickering Twins Catering | Bickering Twins Catering LLC | 2 East Main Street, Dryden, NY 13053 | 2017-12-20 |
| ANDERSON'S RESTAURANT FSE | Dennis Long | 2 East Main Street, Frewsburg, NY 14738 | 2017-04-05 |
| J's Grand Bistronomie | Jeff Uher | 2 East Main Street, Dryden, NY 13053 | 2017-02-01 |
| GROKS | Slainte Mhaith LLC | 2 East Main Street, Dryden, NY 13053 | 2015-12-03 |
| River Town Diner | Mary Ann Lezama | 2 East Main Street, Port Jervis, NY 12771 | 2015-02-27 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SUKHOTHAI RESTAURANT | East West Systems Inc | 516-518 Main Street, Beacon, NY 12508 | 2018-10-02 |
| THE VINTAGE CAFE | Rebecca Mensch | 512 Main Street, Beacon, NY 12508 | 2013-04-04 |
| BEACON FALLS CAFE | Rdn Enterprises of Peekskill Ny | 472 Main Street, Beacon, NY 12508 | 2018-10-30 |
| JOE'S IRISH PUB | Joe's Irish Pub Inc | 455 Main Street, Beacon, NY 12508 | 2018-08-24 |
| BROTHER'S TRATTORIA | Brothers Trattoria Inc | 465 Main Street, Beacon, NY 12508 | 2018-05-31 |
| BEACON BAGEL | Art Burns Inc | 466 Main Street, Beacon, NY 12508 | 2016-01-29 |
| SEOUL KITCHEN | Seoul Kitchen, Inc. | 469 Main Street, Beacon, NY 12508 | 2015-12-11 |
| THE HOP | The Hop Beacon, LLC | 554 Main Street, Beacon, NY 12508 | 2015-10-28 |
| TABERNACLE CHURCH SED SITE | 483 Main Street, Beacon, NY 12508 | 2015-08-03 | |
| DIM SUM VAULT | Ming Qiang Wang | 448 Main Street, Beacon, NY 12508 | 2012-10-17 |
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| 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).