Kline Commons Dining Hall (Health Operation# 274861) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is November 2, 2018.
| NYS Health Operation ID | 274861 |
| Operation Name | Kline Commons Dining Hall |
| Food Service Description | Institutional Food Service - College Food Service |
| Facility Address |
1400 Annandale Road Annandale-on-hudson NY 12504 |
| Municipality | RED HOOK |
| County | DUTCHESS |
| Permitted Corporation Name | CHARTWELLS AT BARD |
| Permitted Operator Name | CHAS CERULLI |
| Permit Expiration Date | 09/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136400 |
| Date: 2019-02-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures and measurements during the inspection: Production Chefs walk in cooler - beef various types raw 41F/39F/32F, chicken various types raw 36F/38F/38F/39F/31F, various cheeses 38F/37F/38F/38F/38F/39F, cream cheese 40F; Produce walk in cooler - bagged milk 41, falafel just balled up 45F, cooked zucchini and yellow squash 39F, risotto 40F/40F/40F/40F, cooked chicken 40F/41F, cooked pasta 43F/41F/42F/41F/42F, couscous salad 41F, coconut milk 39F, cut fruit 43F, stcoks 39F/39F; chicken in prep stage 44F; M3Turbo 3 door tallboy - cheese 41F, marinara 43F, pancake batter 45F; True 2 door tallboy near grill - sausage links 44F, cheese 45F/44F, diced tomatoes 42F, waffle batter 43F, dressing 42F; various hot holdings - oatmeal 172F/172F/163F, sausage patties 165F/156F, sunnside up eggs 156F, scrambled eggs 182F, frittatta 164F, breakfast potatoes 177F, sausage links 188F, oatmeal 204F, cream of wheat 165F/170F, vegetable white bean soup 202F; Various service stations - frozen yogurt 19F, cream cheese 32F, milks 40F/38F/37F, deli turkey 38F, cut cucumbers 37F, guacamole 36F, roast beef 36F, salami 40F, cream cheese 34F, sliced cheese 39F, cut tomatoes 45F/33F/33F, hard boiled eggs 38F/36F; salad bar area M3Turbo 3 door tallboy - german potato salad 39F/42F, pasta salad 37F/40F/43F, egg salad 38F, rice salad 41F/41F/40F, tuna salad 39F/38F, lentils 36F, barley 38F, cut cucumbers 44F/40F, corn salad 40F, apple sauce 41F; sanitizing buckets quat 300ppm/300ppm/300ppm all were good; hot water from faucet in staff lounge 131F | ||
| Date: 2018-12-18 | 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Temperatures and measurements during the inspection: Sandwich station - Turkey 36F, cream cheese 36F, sliced tomatoes 36F, cucumbers 36F; True 2 door tallboy - sliced toamtoes 34F, sliced cheese 38F, cold cuts 37F/36F/36F/37F; Center hot line - baked potato 171F, sausage links 145F, eggs 148F/192F, cream of wheat 161F, oatmeal 175F; Salad bar - cut melon 40F, cottage cheese 36F; Warmer - eggs 156F, potatoes 152F, 151F, sausage link 160F/175F; M3 Turbo 3 door tallboy - cucmbers 39F, peas 38F, local chick peas 42F/40F/39F, pasta salad 40F, ham salad 42F, coleslaw 42F, hard boiled eggs 42F, tuna salad 41F, shredded cheese 41F, cucumbers 41F, cut melon 41F, tuna 42F, coleslaw 44F/45F, pasta salad 44F/44F; M3 Turbo tallboy - cut pears 37F, tofu cubed 39F, tapanade 38F, sauce white 38F/38F; Prep station - sausage pieces 38F, chicken 38F, broccolli 36F, sliced cheese 42F/41F/41F; french toast 160F; True 2 door tallboy - waffle batter 43F, shredded cheese 39F, cut mushrooms 37F/38F; Chefs walk in cooler - almond milk 37F, goat cheese 37F/38F, hummus 37F, eggs 37F, cream cheese 38F/37F, raw chicken 31F/30F/32F/32F, raw beef 37F, pork 36F, squash 389F, rice 38F, cooked pasta 38F; walk in cooler - bagged milk 40F, quart heavy cream 39F, baked potato 40F/39F/39F/40F, cooked squash 40F/40F, chicken 40F, pork 40F, chick peas 39F/39F, beef 40F, chicken 41F, ziti 41F/42F, elbow 41F/41F/40F, waffle batter 39F/40F; Hot water from faucet 120F; sanitizining buckets 300ppm/300ppm/300ppm/300/300; |
||
| Date: 2018-11-02 | Type: Inspection |
Violations:
1 critical,
2 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Temperatures and measurements during the inspection: Produce walk in cooler - Shepard pie cooked mix 41F/40F/39F/40F/40F/41F, cooked pork ribs 41F/41F, baked potatoes 40F/39F/39F, farro 39F, tofu 39F, tempah with white sauce 39F/39F, cooked pastas 42F/41F/41F/41F/41F, cooked lentils 39F, squash soup 41F/40F, black eye peas 39F, frrekah 39F, tzaziki sauce 40F, milk bagged 41F; Shaam hot holding - oatmeal 148F/142F, grits 168F; Hot water from faucet 144F; hot water at hand sink 140F; Alto shaam warmer #2 - meatballs 143F/162F/158F, breakfast sausage links 159F/160F, pulled pork 152F; Chef/production cooler - cheese 38F/38F/38F, goat cheese 37F, hard boiled eggs 38F, buttermilk quarts 40F, chicken cooked 38F, raw pork 38F, 31F, sausage meat raw 36F, beef raw 37F, raw chicken 38F/40F; M3 Turbo Air tallboy (pizza) - cheese 43F, macaroni and cheese 35F/38F/35F, cooked carrots 37F, chopped ginger 35F, cooked butternut squash 40F; True prep station - pepperoni 41F, sausage balls 38F, 42F, cooked eggplant 37F, brocolli 37F, ham 39F, shredded cheese 42F; True 2 door tallboy - pies 45F/44F/42F, cheese 44F, cut tomatoes 36F, cut sausage 42F/41F/40F, quarts buttermilk 43F; automatic dishwasher - prewash/wash/rinse 141F/155F/190F; cold breakfast bar - vegetable cream cheese 41F, sliced turkey 40F, guacamole 40F, hard biled eggs 37F; TRue 2 door tallboy - cut tomatoes 34F, cheam cheese 42F/36F, sliced cheese 40F/39F, cold cuts 38F/37F/36F/37F; Fruit salad bar - cottage cheese 38F, yogurt 40F, fruit salad 41F; M3 Turbo Air 3 door tallboy - yogurt 41F, shredded cheese 43F, pasta salad 42F, eggs 43F/42F, tuna salad 42F, cut fruit 42F, edamame 41F, hummus 40F, pasta salad 41F, apple sauce 44F; milk stations - left side 39F, right side 35F; breakfast potatoes 154F, eggs scrambled 168F, oatmeal 170F, grits 158F/172F; Hot service line - sausage patties 197F, sausage links 169F, |
||
| Date: 2018-04-04 | Type: Re-Inspection |
Violations:
1 critical,
0 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: Walk in cooler - macaroni and cheese 43F, gemelli pasta 40F |
||
| Date: 2018-02-27 | Type: Inspection |
Violations:
1 critical,
0 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: Temperatures and measurements during the inspection: Bagel station cream cheese 40F; milk dispenser left hand side unit milk 41F, right unit 38F; M3 Turbo Air tall boy at pizza station - tofu 37F, cut eggplant 40F, shredded cheese 40F/39F, red sauce 39F; Pizza station prep - sausge toppping 39F, stripped ham 39F, chunked ham 38F, cooked mushroom 44F, raw mushrooms 41F, white pesto 40F; Produce walk in cooler - baked potatoes 39F, chicken broth 39F, gemeli pasta 39F/39F, black beans 40F, quinoa 40F, cannelli beans 40F, wild rice 40F, sweet potatoes 39F, ribs 40F, pork loin 40F, milk bags 40F; Alto Shaam hot holding farina 168F, oatmeal 168F; Production walk in cooler - bagged pork loin 37F/36F, cubed cheese 36F, cheese blocks 36F, almond milk 36F, eggs 37F, cream cheese 37F, pork chop 36F, beef 36F, beef 36F, steak 36F; the automatic dishwasher is meeting the minimum temp requirements of 152F wash and 184F rinse at 155F and 197F respectively based on external thermometer readout on the unit; hot holding warmer - potatoes 151F, sausage links 175F; hot water from the faucet 140F; True 2 door tall boy - sliced cheese 41F, diced tomato 39F, whipped cream 41F, brownies 38F, waffle batter 41F; deli station - cream cheese 37F, mayo 37F; True 2 door tallboy at deli - sliced tomatoes 33F/33F, deli sliced ham 37F, cream cheese 33F, deli sliced corned beef 36F; Salad bar - yogurt 37F, apple sauce 37F, tangerines 37F; M3 Turbo Air at salad bar - potato salad 40F, cut cucumber 38F, potato salad 38F, large potato salad 41F, cubed chicken 40F, pasta salad 39F, large pasta salad 40F; Victory warmer - scrambled eggs 148F/150F, sausage links 145F; Main servery station - sausage links 167F, farina 188F, cubed potatoes 180F, oatmeal 188F, cheesy eggs 191F. |
||
| Date: 2017-12-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures during the inspection: Walk in cooler #1 - cooked peppers 38F, cheese 37F, cheese 37F, pork 35F, chicken 32F, gumbo 37F; Hot holding - soup 180F, carrot onion celery mix 168F, macaroni and cheese 172F, macaroni and cheese 171F, macaroni and cheese 181F, red sauce 160F, chicken in preparation 167F; Walk in cooler #2 - milk bags 40F, sweet potatoes 40F, black beans 42F, mashed potatoes 40F, sqush 39F, seitan 40F, pasta 38F, tzasiki sauce 40F; Salad bar M3 unit - potato salad 40F, beets 41F, dressing 41F, chicken salad 41F, macaroni salad 42F, b;ack bean salad 42F, chopped eggs 41F; True tallboy - sliced deli turkey 41F, ham 42F, corned beef 41F, turkey 41F; Milk dispenser on left - milk 37F, Milk dispenser on right milk - 36F, Pizza station - cheese 45F, sausage 33F, cooked brocolli 41F, capacola 40F, pepperoni 39F, tofu 39F, chipolte dressing 45F | ||
| Date: 2017-11-13 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: Temperatures and measurements during the inspection: M3 Turbo 3 door tallboy at salad station - cut tomatoes 36F, cut cucumbers 38F, elbow mac salad 37F, farro lentil black chinese rice mix 38F, chicken salad 36F, chipotle vinegarette 36F; Breakfast/Sandwich station - cottage cheese 38F, yogurt 36F, cream cheese 39F, whipped cream 6F; True 2 door tallboy at sandwich station - cut tomatoes 44F, roast eef 41F, salami 43F, capicola 43F; Center service station - hot holding - potatoes 186F, breakfast links 186F, scrambled eggs 150F and 162F, cream of wheat 197F, oatmeal 178F; milk dispensers right 39F, left 39F; Pizza station marinara 165F, M# Turbo at pizza - mozzarella cheese 41F, tofu 40F; True 2 door tall boy - apple pie 41F; Hard steamed eggs out of oven for servcie 188F; Hot holding red unit - broccolli soup 153F, chicken noodle 163F, chicken noodle 168F; reheated from frozen - sausage links 206F, sausage patties 197F; Cleveland unit hot holding - rice 209F, rice 210, rice 207F; Walk in cooler (veg/production) - milk bags 40F, par cooked chicken 40F, sausage patties 40F, pork 40F, potatoes 40F, cooked chicken 40F, pork 40F, rice 40F elbow macaroni 40F; The automatic dishwasher is meeting the minimum wash/rinse temps of 152F/184 based on readout on the unit; hot water from faucet 133F; Walk in cooler - (meat/catering production) cream cheese 39F, pork butts 32F, cheese 38F, bagged cheese 39F, packaged cheese 39F, deli turkey sliced 37F, deli roast beef sliced 38F, raw chicken 38F; Staff service line - beans 184F, rice 178F, chicken salad 40F, chinese rice salad 40F; sanitizing buckets 300ppm |
||
| Date: 2017-03-13 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Corrective action - Hot holding - turkey breakfast sausage removed from the menu - operator (CM) reports that the turkey sausage even while greater than 165F out of oven and placed into the steam well on high heat in a covered pan will not keep temperature required of 140F -so therefore the item has been discontinued from the menu. | ||
| Date: 2017-03-09 | Type: Re-Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Comments: Temperatures and measurements during the inspection: Hot holding - turkey breakfast sausage varied throughour product 127F-147F **see 6A; sausages in hot box at 165F - 168F Omelet station cold holding in compliance (violation 5A from 3/7/17 erroneously stated salad bar - should have read omelet bar): Blanched broccolli 39F, diced tomatoes 39F, shedded mozzarella cheese 40F, 6 cups cheese mix 41F, 1 lb sliced pepper jack cheese at 40F |
||
| Date: 2017-03-07 | Type: Inspection |
Violations:
2 critical,
2 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 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) Comments: Temperatures and measurements during the inspection: Deli station - cut tomatoes 43F; cut onions 43F Salad area M3 Turbo - therm 41F, hummus 43F, tuna salad 42f, macaroni salad 42F, fruit salad 42F, yogurt 39F, pudding 37F Hudson Valley Fresh milk dispenser #1 - whole milk 41F; Huson Valley Fresh milk dispenser #2 - fat free milk 40F HOt holding - hashbrowns 193F, scrambled eggs 158F, oatmeal 171F, meatless sausage patty 165F, eggplant creole 160F/164F, baked potatoes 153F, cream of broccolli soup 182F, pork 177F, baked potato 174F, red beans 180F, eggplant creole 172F, braised greens 169F Cold display - beets 43F, cake 44F, cut tomatoes 36F, cut melon 39F, pasta 36F, hummus 36F, tuna salad 38F, bean corn mix 38F, cut cucumbers 42F Superior Low Boy - sour cream 43F Sanitizing buckets (quat) 200 ppm, 200ppm, 400ppm, 300ppm True 2 door Tall Boy - cheese cake 42F Hot water from faucet 147F; Jackson automatic dishwasher spec wash/rinse 152F/184F display readouts wash/rinse 157F, 205F Walk in cooler (vegetable) - cooked beets 43F, milk bags 40F/41F, mashed potatoes 40F/40F, cooked potatoes 40F, rice 40F, ribs 40F, cooked rutabaga turnip 41F, fajita tofu 41F, fried rice 40F, pork 41F/41F, rice 40F/40F, carrots 39F, elbow macaroni 41F Walk in cooler (meat/dairy) - deli turkey 39F, pastrami 41F, cubed chicked packages 40F/40F, bleu cheese 40F, bean salad 41F |
||
| Date: 2016-10-27 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8F: Improper thawing procedures used Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Cold holding: prepared salad 39F, eggs 36F, cut tomatoes 35F, pasta 36F, hummus 36F, cream cheese 45F, roast beef 41F Hot holding: Seitan 154F, chicken 156F, potatoes 159F, soup 174 F, soup 172F, soup 187 F, soup 161 F, rice 176 F, Brussel sprouts 147F, seitan 168 F, mushrooms 149 F, pasta with cheese 200F, chicken 169F, seitan 161F, mashed potatoes 148F, rice 209F, tofu scramble 140F, onions & peppers 179F Walk in cooler: milk in 3 gallon bag 41F, pork loin 41F, pork 43F, cut melon 41F, beans soaking 40F, mashed potatoes 40F HV Fresh milk dispenser: milk 36F, milk 39F Jackson automatic dishwasher: wash 150F, rinse 204F (display on unit) Walk in cooler: bagged chunk cheese 43F, butternut soup 39F, wheat with soybeans 42F, cut melon 41F |
||
| Date: 2016-03-29 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2015-08-04 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 11D: Non food contact surfaces of equipment not clean 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 |
||
| Date: 2015-06-24 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8F: Improper thawing procedures used 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 11D: Non food contact surfaces of equipment not clean 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) |
||
| Date: 2015-03-11 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-02-25 | Type: Inspection |
Violations:
1 critical,
1 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 |
||
| Date: 2014-10-30 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean 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) |
||
| Date: 2014-07-15 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-06-24 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 14A: Insects, rodents present Item 12A: Hot, cold running water not provided, pressure inadequate |
||
| Date: 2014-02-28 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 11D: Non food contact surfaces of equipment not clean Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BARD COLLEGE MANOR HOUSE | Chartwells At Bard | 84 Manor Road, Annandale-on-hudson, NY 12504 | 2018-06-28 |
| Down the Road Cafe | Chartwells At Bard | Ravine Road, Annandale-on-hudson, NY 12504 | 2018-02-27 |
| Street Address | 1400 Annandale Road |
| City | ANNANDALE-ON-HUDSON |
| State | NY |
| Zip | 12504 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Down the Road Cafe | Chartwells At Bard | Ravine Road, Annandale-on-hudson, NY 12504 | 2018-02-27 |
| TWO BOOTS BARD | Across The Road, LLC | 4604 Route 9g Suite 1, Red Hook, NY 12571 | 2015-04-17 |
| SPIEGELTENT FOOD SERVICE | Compass Group Usa Inc. / Cartwells | 82 Manor Road, Annadale On Hudson, NY 12504 | 2018-08-17 |
| BARD COLLEGE MANOR HOUSE | Chartwells At Bard | 84 Manor Road, Annandale-on-hudson, NY 12504 | 2018-06-28 |
| UNIFICATION THEOLOGICAL SEMINARY | Reiko Mickler | 30 Seminary Drive, Barrytown, NY 12507 | 2018-02-14 |
| ANTIQUE VINEYARD | Antique Vineyard Inc | 4275 Route 9g, Red Hook, NY 12571 | 2014-12-04 |
| GREAT FOOD & CO @ RH/RB Elks | Great Food & Company Inc | Route 9g, Red Hook, NY 12571 | 2014-04-16 |
| TASTE BUDDS BAKERY | Taste Budds Inc | 239 Linden Avenue (rt 79), Red Hook, NY 12571 | 2018-11-15 |
| RED HOOK HIGH SCHOOL | Red Hook Central School District | 103 West Market Street, Red Hook, NY 12571 | 2018-09-27 |
| TASTE BUDD'S CAFE | Taste Budd's Cafe Inc | 40 West Market Street, Red Hook, NY 12571 | 2018-05-02 |
Please comment or provide details below to improve the information on Kline Commons Dining Hall.
| 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).