ACROPOLIS DINER (Health Operation# 273942) 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 | 273942 |
| Operation Name | ACROPOLIS DINER |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
829 Main Street Poughkeepsie NY 12603 |
| Municipality | POUGHKEEPSIE |
| County | DUTCHESS |
| Permitted Corporation Name | JD HUNTER RESTAURANT INC |
| Permitted Operator Name | HRISTOS ZAHARIADIS |
| Permit Expiration Date | 11/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136300 |
| Date: 2018-12-13 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: reinspection due to previously observed cooked soup at counter not kept at proper hot hold. Each of three soups today all kept at stove and >140 degrees today, thank you. | ||
| Date: 2018-12-11 | Type: Inspection |
Violations:
1 critical,
3 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: kitchen grill walk in cooler 40 degrees ambient with turkey breast (cooked and halved) 41 degrees and corned beef hash 112 degrees. As discussed with chef, proper rapid cooling here with finish cook time of hash 45 minutes earlier and placed into cooler 30 minutes ago. Reccomended using stationary probe thermometer to observe to determine when to refrigerate ahead of getting to 120 degrees. kitchen stove walk in cooler whole boxed raw chicken 40 degrees bakery walk in cooler 41 degrees ambient walk in freezer completely frozen and did not temp steam table beef barley soup 162 degrees steam table box cooked sausage 145 degrees grill prep reach in cooler in defrost mode and 45 degrees ambient with sliced ham 44 degrees, consider adjusting colder below counter reach in with raw burgers 36 degrees and 35 degrees ambient |
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| Date: 2018-06-12 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: discussed rapid cooling with chef and owner to assure once cooked food has cooled to 120 degrees air cooling is not allowed. Air cooling medium bowl of chicken stock 144 degrees , egg and vegetagle kish 129 degrees steam table with beef barley soup 159 and steam table box with chicken 148 degrees counter bakery display cooler 40degrees ambient walk in cooler at end of griddle section of cookline cooked beef roast 40 degrees salad prep bain marie reach in cooler with cole slaw 39 degrees griddle below counter cooler with raw chicken 36 degrees walk in cooler at end of cookline near bakery raw chicken breast 38 degrees bakery walk in cooler 38 degrees ambient Observed improved lighting in kitchen, bakery and storeroom. Floor tiles replaced in bakery. New gasket at reach in cooler near griddle | ||
| Date: 2018-02-05 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Cold plate at counter beverage dispensor to be replaced with seperate beverage unit and its own cooling system without cold plate to assure drink ice is not cross contaminated from cold plate Ice machine box in kitchen has drip and tray to collect water beneath. Also due for replacement Floor within storage area next ot bakery has cracked floor tiles and recent tiles replaced Bakery ceiling light fixtures all have tube shields with lamps Drain line redirected from sink to floor drain at dish wash station Walk in cooler at end of cookline with cooked turkey within 38 degrees and 38 degrees ambient Walk in freezer with partial filled buckets of 2-3 gallons tomato sauce at 85-95 degrees within and placed within 1-2 hours prior Walk in cooler at bakery 41 degrees ambient Cookline steam table with brown gravy 172 degrees Hot hold box (adjacent) with beef stew at 160 degrees Drawer cooler with raw burgers 36 degrees and 37 degrees ambient within Upright cooler at soup stove 38 degrees ambient Front counter dessert cooler 40 degrees ambient counter top milk dispensor cooler 39 degrees ambient Gloves in use including hand washing between prep of raw and ready to eat observed. Sanitizer buckets at both end of cookline in use with wiping rags | ||
| Date: 2017-11-22 | Type: Re-Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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: Reviewed: cross contamination between raw and prepared food during prep : hot hold of no less than 140 degrees and rapid cooling where once cooked food has cooled to 120 degrees air cooling is not allowed and this food should already be in a cooler, or ice bath or employ an ice wand. Cooked food on counter / air cooling which is observed at 119 degrees, or less, is a red violation and may result in discard of that food. : the exception of smoked fish cold hold where 38 degrees or less is required Walk in cooler behind salad bain marie 38 degrees ambient with small sections of beef roast 38 and 40 degrees Upright reach in cooler at griddle sliced pastrami 42 degrees Below counter cooler at griddle raw beef burgers 38 degrees Steam table onion soup 158 degrees Reach in hot box at steam table cooked pork sausage 142 degrees Walk in cooler at end of cookline: raw chicken breast boneless 38 degrees and fresh beef porterhouse steak 33 degrees Walk in cooler at bakery fresh strawberry 39 degrees salad prep bain marie 38 degrees ambient with sliced lemon within 40 degrees Pie case cooler at end of counter 36 degrees ambient |
||
| Date: 2017-10-27 | Type: Inspection |
Violations:
3 critical,
15 noncritical |
|
Item 3B (Critical): Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8B: In use food dispensing utensils improperly stored Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8F: Improper thawing procedures used Comments: Acceptable temperatures: brown gravy in steam table @ 161F, baby back ribs from oven @ 201F, raw chicken breasts in WIC @ 37F. Dishwasher chlorine residual following final rinse cycle @ 100 + ppm. |
||
| Date: 2017-05-16 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Discussed sick food workers, hand contact, sanitizer use and rapid cooling including: Once cooked food has cooled to 120 degrees air cooling is not allowed, therefore air cooling food observed at 119 degrees is a red violation and may result in discard of that food. Walk in cooler at near end of cookline sausage and peppers 82 degrees within 1/2 size restaurant tray and fully cooked ~ 1 hour prior and fully cooked beef roast 40 degrees within Walk in cooler at far end of cookline/ice machines raw marinating skirt steak 38 degrees and marinara sauce 138 degrees within and fully cooked ~ 1 hour prior Bakery walk in cooler 40 degrees ambient steam table beef barley soup 178 degrees steam table hot hold cabinet chicken 148 degrees bleow counter cooler beef burgers 37 degrees while digital ambient thermometer indicated 47.5 degrees |
||
| Date: 2017-02-17 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Hot hold cabinent stuffed cabbage 155 degrees Steam table beef stock 162 degrees Walk in cooler in corner at end of cookline 5 lb beef roast 82 degrees and fully cooked approximately 2 hours prior with less than one hour air cooling and then into walk in with 38 degrees ambient. Reviewed rapid cooling with chef during interview. Upright cooler at griddle, spinach cooked 38 degrees Grill reach in cooler below counter beef burgers 38 degrees Walk in cooler, near dishwash with chicken breast 39 degrees |
||
| Date: 2016-11-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Discussed sick food workers, hand contact, sanitizer use and rapid cooling including: once cooling food has reached 120° air cooling is not allowed. Therefore air cooling food observed at 119° is a red violation and may result in discard of that food. Walk in cooler opposite cookline sliced pastrami 40° and 40° ambient Walk in cooler at end of cookline chicken breast 39° Walk in bakery cooler 40° ambient grill prep two door reach in cooler sliced ham 43° grill prep bain marie sliced steak 40° steam table refried beans 148° steam table hot box lamb 145° | ||
| Date: 2016-10-31 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Discussed sick food workers, rapid cooling, hand contact, sanitizer use and recipe. Walk in coolers: across from cookline beef stew 141 and 38 degrees ambient, at end of cookline marinating raw chicken breast 39 and 40 degrees ambient, bakery freezer with rice dish 158 degrees. Counter cooling ~2 gallon bowl of chicken broth 128 degrees. Steam table hot box beef stew 159 degrees and steam table marinara 163 degrees. Salad station bain marie currently in disrepair and ice in use to assure dressings, cole slaw, pickles (etc.) to assure |
||
| Date: 2016-02-24 | Type: Inspection |
Violations:
0 critical,
16 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 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 11D: Non food contact surfaces of equipment not clean Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8B: In use food dispensing utensils improperly stored Comments: grill prep bain marie american cheese 44 degrees. Steam table hot box baked chickeb 145. Griddle drawer cooler raw beef patties 37. upright reach in 40 ambient. |
||
| Date: 2015-12-30 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored 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 8F: Improper thawing procedures used Comments: - Prime rib in front walk-in cooler at 40 degrees F. - Macaroni salad in salad bar at 40 degrees F. - Cheesecake in rear walk-in cooler 37 degrees F. - Chili in large walk-in cooler 39 degrees F. - Discussed ice storage for soda lines/plate and ice for beverages, stored in same bin. Per operator, bin is cleaned at least daily, including lines/plate. |
||
| Date: 2015-09-15 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 829 MAIN STREET |
| City | POUGHKEEPSIE |
| State | NY |
| Zip | 12603 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MRS. T'S DINER | Pamela Toni | 829 Main Street, Niagara Falls, NY 14301 | 2007-07-25 |
| MARY O's SOUL FOOD RESTAURANT | Christina Buzzelli | 829 Main Street, Niagara Falls, NY 14301 | 2008-07-11 |
| HOT STUFF SOUTHERN CAFE' | Ah-shay Enterprises, LLC | 829 Main Street, Niagara Falls, NY 14301 | 2009-10-07 |
| A TASTE OF NIAGARA | Carlos Ferguson | 829 Main Street, Niagara Falls, NY 14301 | 2011-08-10 |
| OVER DOSE CAFE | Over Dose Cafe LLC | 829 Main Street, Niagara Falls, NY 14301 | 2013-06-07 |
| C & S'S HOMESTYLE CAFE | C & S's Homestyle Cafe LLC | 829 Main Street, Niagara Falls, NY 14301 | 2015-10-06 |
| TAQUERIA LA DONA | Orench Enterprise Inc | 829 Main Street, Niagara Falls, NY 14301 | 2017-09-22 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| K & D DELI (POUGHKEEPSIE) | K & D Deli Inc. | 4 Taft Avenue, Poughkeepsie, NY 12601 | 2018-07-13 |
| PIZZERIA UNO | Banta Properties Inc. - Pok | 842 Main Street, Poughkeepsie, NY 12603 | 2017-01-10 |
| DOMINO'S PIZZA #3327 | Group Jb Inc | 10 Taft Avenue, Poughkeepsie, NY 12603 | 2013-12-04 |
| BURGER KING #583 | Carrols, LLC | 53 Dutchess Turnpike, Poughkeepsie, NY 12603 | 2018-08-21 |
| NOSHI'S CONEY ISLAND RESTAURANT | Noshi's Coney Island Restaurant LLC | 803 Main Street, Poughkeepsie, NY 12603 | 2015-10-30 |
| FENG BUFFET 2000 | Dao Yong Li | 53 Dutchess Turnpike, Poughkeepsie, NY 12603 | 2013-07-29 |
| SUSHI VILLAGE RESTAURANT | Sushi Village 8, Inc | 8 Raymond Avenue, Poughkeepsie, NY 12603 | 2018-12-11 |
| TONYS PIZZA PIT | Angelo Balbo | 786 Main Street, Poughkeepsie, NY 12603 | 2018-12-03 |
| THAI SPICE | Darren Chan | 28 Raymond Avenue, Poughkeepsie, NY 12603 | 2018-09-26 |
| BILLY BOB'S BARBEQUE | Billy Bob Restaurant Inc | 35 Fairmont Avenue, Poughkeepsie, NY 12603 | 2018-09-21 |
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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).