REDLINE DINER (Health Operation# 786629) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 11, 2018.
| NYS Health Operation ID | 786629 |
| Operation Name | REDLINE DINER |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
588 Route 9 Fishkill NY 12524 |
| Municipality | FISHKILL |
| County | DUTCHESS |
| Permitted Corporation Name | REDLINE DINER LLC |
| Permitted Operator Name | THEODORE VANIKIOTIS |
| Permit Expiration Date | 11/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 135500 |
| Date: 2018-12-11 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Comments: Adequate temperatures observed: lemon meringue pie 36F, hashbrown potatoes hot held on grill 185F, walk-in cooler beef 37F. |
||
| Date: 2018-09-05 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 14A: Insects, rodents present Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Adequate temperatures observed during inspection: walk-in cooler raw salmon 37F, grill drawer raw chicken breasts 41F, hot held brown gravy 150F. |
||
| Date: 2018-04-11 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Reinspect in one week Adequate temperatures observed during inspection: walk-in cooler roasted chicken 37F, hot held gravy in steam table unit 158F, cooler drawer raw calamari 35F, dishwashing unit final rinse 186F. |
||
| Date: 2017-11-27 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Reinspection from previous report of 11/9/17. Items corrected | ||
| Date: 2017-11-09 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 14A: Insects, rodents present 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 in 2 weeks |
||
| Date: 2017-08-29 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: reinspection from previous report of 7/28/17 | ||
| Date: 2017-07-28 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 14A: Insects, rodents present Comments: Reinspection in 2 weeks |
||
| Date: 2017-04-04 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2017-03-21 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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: 8A. Double-stacked foods items in prepcooler. 12. Obstructed handwash sink. 12C. Leak from mop sink affecting basement area (not in food/utensil storage) |
||
| Date: 2016-11-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2016-08-19 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2016-07-26 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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) Comments: 7F. Hot holding box: pilaf at 122F, meatloaf at 97F, bread stuffing 115F. Chef said it was there 20 min. CDI: reheated to 165F in oven, hot held at 140F. |
||
| Date: 2016-04-12 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: items corrected | ||
| Date: 2016-03-16 | Type: Inspection |
Violations:
2 critical,
2 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. 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 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 Comments: reinspection one week |
||
| Date: 2015-11-23 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-11-16 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. Comments: 2B. Observed chef (wearing gloves) cracking shell eggs for omlette, proceeded to other jobs at prep station without glove change, handwashing. CDI: Chef instructed, gloved changed, hands washed. |
||
| Date: 2015-09-10 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-07-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-04-01 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-03-25 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: 6A. Steam table: 1 doze3n cooked sausages, 122-130F. Chef said they were cooked 1 hr prior. CDI: reheated to 165, hot held at 140F. |
||
| Date: 2015-01-08 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-01-02 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 588 ROUTE 9 |
| City | FISHKILL |
| State | NY |
| Zip | 12524 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| STARBUCKS COFFEE CO #10047 | Starbucks Corporation | 1 Merritt Boulevard, Fishkill, NY 12524 | 2018-11-21 |
| CRACKER BARREL OLD COUNTRY STORE #350 | Cracker Barrel Old Country Store Inc | 4 Merrit Boulevard, Fishkill, NY 12524 | 2018-09-12 |
| KFC & A&W RESTAURANT | Arj Management Corp | West Merritt Boulevard, Fishkill, NY 12524 | 2018-07-10 |
| LITTLE ASIA | Little Asia | 17 Merritt Boulevard, Fishkill, NY 12524 | 2018-11-13 |
| MC DONALDS 29526 at Wal-Mart | Fishkill Two Enterprises Inc | 26 W Merritt, Fishkill, NY 12524 | 2018-10-19 |
| PANERA BREAD FISHKILL 4356 | Take Home The Bread, LLC | 11 Merritt Blvd Ste 100, Fishkill, NY 12524 | 2018-08-08 |
| COLD STONE CREAMERY | Jnp Management LLC | 11 Merritt Blvd Space #106, Fishkill, NY 12524 | 2018-06-01 |
| SUBWAY - MERRITT BLVD | R&m Sub LLC | 17 Merritt Blvd Ste 1, Fishkill, NY 12524 | 2014-07-10 |
| COURTYARD BY MARRIOTT FISHKILL FOOD SERVICE | 17 Westage Drive, Fishkill, NY 12524 | 2018-11-29 | |
| HILTON GARDEN INN FOOD SERVICE | 25 Westage Drive, Fishkill, NY 12524 | 2018-11-27 |
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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).