STISSING HOUSE RESTAURANT (Health Operation# 274952) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 20, 2018.
| NYS Health Operation ID | 274952 |
| Operation Name | STISSING HOUSE RESTAURANT |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
7801 South Main Street Pine Plains NY 12567 |
| Municipality | PINE PLAINS |
| County | DUTCHESS |
| Permitted Corporation Name | CALABRUN LLC |
| Permitted Operator Name | MICHEL JEAN |
| Permit Expiration Date | 01/31/2020 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136100 |
| Date: 2018-12-20 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Comments: Temperatures and measurements during the inspection: Hot water from faucet 125F; the automatic dishwasher is meeting the minimum temps of 120F with 50 ppm free chlorine; Randell prep station - cooked brussel sprouts 38F, quince cit up 38F, marinating duck 38F, cooked short ribs 38F/37F/37F/38F, cooked ziti 38F/38F/38F, cooked spaghetti 37F/38F/38F, soaking peeled poatoes 38F; Bar cooler - peeled lemon 40F, ginger 36F; Haier mini - gallon milk 35F, quart heavy cream 36F; Walk in cooler - creme brule 37F, pacakaged duck 38F, raw beef various 39F/39F/38F/37F/40F/37F, individual beef 38F, cheeses 39F/39F/38F/39F, cooked pasta 37F/37F/38F/38F, smoked salmon 37F, cooked rice 38F, cooked beets 38F/38F, mashed potatoes 38F, other cheeses 38F/38F/37F, shredded cheese 39F, shell eggs 38F, egg whites 38F, gallon milk 38F, cooked cabbage 38F, shrimp 30F, mussels 38F, pepper sauce 41F, red wine sauce 39F, brown gravy 37F, hollandaise sauce 39F. Sanitizing buckets 200 ppm chlorine. |
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| Date: 2018-01-18 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11D: Non food contact surfaces of equipment not clean Comments: Temperatures and measurements during the inspction - The autochlor dishwasher is meeting the minimum 120F with 50 ppm free chlorine; hot water from the faucet is 133F; sanitizing bucket at 200ppm free chlorine - note chlorine test strips on premises - goal for sanitizing buckets is 100 ppm free chlorine; Walk in cooler - raw packaged beef 42F, cooked fingerling potatoes 34F, smoked salmon 34F, ham 38F, oysters 35F, pork 40F, marinating beef 40F, cake 38F, other dessert 37F; walk in cooler window access - gallon milk 37F, quart heavy cream 37F, pepper sauce 36F, thai sauce 37F, red wine shallot sauce 37F, mussells 37F, steak tartar sauce 38F; sea urchin sauce in preparation 45F; Main prep station at line - minced shallots 40F, translucent onion 36F, lima beans 22F, peas 20F, risotto 39F, pork 37F, cooked onions 39F, cooked fingerling potatoes 38F, marinating duck 38F; Randell undercounter lowboy - cooked pork skins 38F, kielbasa 37F, smoked ham 40F; Main pizza prep - pickles 30F, shredded blue potatoes in water 34F, balsamic dressing 34F; Hudson prep station at pizza ovens - portioned ground beef 18F, individual beef steaks 18F, poussan 15F, shredded cheese 35F, cheese mixture 32F; Br cooler - peeled citrus 28F, 1.75L orange juice 40F, quart heavy cream 40F; Haier mini by coffee - quart heavy cream 40F |
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| Date: 2017-12-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures during the inspection: Low boy prep station - chowder 38F; walk in cooler - pourve sauce 37F, quart heavy cream 36F, red shallot sauce 37F, thai sauce 38F, bernaisse sauce 38F, raw beef packages 37F, raw chicken 36F, poussin 37F, cooked chicken 36F, white sauce 36F; the automatic dishwasher is meeting the minimum temp requirements of 120F with 50 ppm chlorine; hot water from the faucet 128F; Randell main prep station - cooked spinach 34F, mushroom cooked 33F, rice 35F; pizza prep station - red sauce 45F, mozzarella cheese 45F, cooked lemons 43F, parmesan cheese 44F, blue potatoes 43F; Burger prep station - bleu cheese 35F, feta cheese mix 37F, swiss 36F, poussin 31F, lamb burgers 31F, beef steaks 30F; coffe station mini fridge - gallon milk 34F, quart heavy cream 32F; reheated poivre sauce 186F, reheat red shallot 185F | ||
| Date: 2017-04-06 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
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: The Auto-Chlor dishwasher is meeting the 120F/120F wash/rinse minimum temperatures with 50 ppm chlorine Hot water from faucet at 3 bay sink 122F Haier mini refrigerator at coffee service - gallon milk 38F, quart heavy cream 41F Left prep station at brick ovens - poussin individually packaged 39F, pickled shredded carrot 39F, feta onion pepper mix 42F Right prep station at brick ovens - red sauce 33F, sliced blue potato 33F, shredded cheese 36F Main line right side prep station - blanched spinach 38F, chopped shallots 37F, tri-color pepper 36F, roasted grape tomatoes 36F, marinating duck breast 36F, marinating duck pieces 36F, couscous 40F, blanched string beans 39F 4 door glass reach in to walk in cooler - Hollandaise sauce 37F, Bernaisse sauce 37F, olive tapenade 37F, french onion soup 40F, mussels 40F Main line left side prep station - garlic in olive oil 37F Walk in cooler - packaged ground pork 38F, packaged beef defrosting 30F, beef just prepared for cooking 44F, individual staeks 38F, large packaged beef 37F, tiramisu 38F, pasta with meat sauce 38F, unknown defrosting 29F, sauce 37F, stock 37F Bar cooler - olives 38F, quart heavy cream 38F |
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| Date: 2016-12-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures during the inspection: Hot water from faucet 122F; AutoChlor automatic dishwasher meeting the 120F minimum with 50 ppm chlorine resdiual Walk in cooler - meat sauce 36F, quarts heavy cream 40F, pate 37F, smoked bacon 37F, beet root cooked 36F, mashed potato 36F, beef steaks 32F, beef 37F Beef delivery upon arrival 38F Mini Haier at coffee station - cut lemons 33F, heavy cream 39F, gallon milk 38F 4 glass sliding door access at walk in cooler - salsa 36F, brown sauces 37F/36F/37F Main prep station on the left side at cook line - cooked fingerling potatoes 37F Main prep station on the right side at cook line - peas 29F, lima beans 30F, cooked onions 40F, veal chops 38F, minced shallot 33F, roasted cherry tomatoes 37F Pizza prep station on right side - shredded cheese 35F, cooked lemon 32F, garlic in oil 34F, red sauce 31F, onion sauce 29F Pizza prep station on left side - burgers 40F, shredded cheese 41F Bar cooler - pear nectar 40F, gallon apple cider 41F | ||
| Date: 2016-11-17 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Hot water from faucet 126F The automatic dishwasher is meeting the minimum specs of 50ppm chlorine and 120F 5A corrected - Pizza prep station (on left) - quart sofrito 42F, sliced cheese 42F 5C corrected - all food observed stored away in cold holding as should be All blue violations from 11/10/2016 have been addressed and corrected The new replacement for the marble top at the pizza station is expected to arrive next week (MJ) from Herrington's in Hillsdale, NY | ||
| Date: 2016-11-10 | Type: Inspection |
Violations:
4 critical,
6 noncritical |
|
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 8B: In use food dispensing utensils improperly stored Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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: Temperatures/measurements: Hot water from faucet 120F 4-door access to Walk in Cooler - Hollandaise sauce 39F; crab cakes 39F Prep station left of stove (not facing) - fish 30F; cooked string beans 40F Beer/wine cooler at bar - cut oranges 38F Walk in Cooler - packaged chunk raw meat 42F; dessert 39F; smoked salmon 36F; cooked beets 37F; cheese balls 36F; french onion soup 37F Stove prep station - peas 29F; string beans 33F; rice 39F; pasta 41F; bok choy 39F; meat 42F; meat 42F Pizza perp station - shredded cheese 42F; mozzarella small cheese logs 40F; onion puree 33F Prep station - shredded cheese 41F Note: interview (MJ) reports that new marble board for the pizza prep station is on order but is taking a very long time to be delivered, in the mean time the cracks were patched with a food grade epoxy that is on hand, but since the cracks are still evident cutting boards are being used on top of the marble board in the meantime to prep the pizzas at the station |
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| Date: 2016-04-14 | Type: Re-Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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) |
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| Date: 2016-02-26 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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 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 8B: In use food dispensing utensils improperly stored Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2015-09-11 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-08-21 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 14A: Insects, rodents present 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 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
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| Date: 2015-02-11 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-02-06 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 8C: Improper use and storage of clean, sanitized equipment and utensils Item 14A: Insects, rodents present |
||
| Date: 2014-05-02 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-03-31 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-02-18 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
||
| Date: 2013-12-05 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-04-16 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-03-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-11-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-08-24 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Street Address | 7801 SOUTH MAIN STREET |
| City | PINE PLAINS |
| State | NY |
| Zip | 12567 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| PINE PLAINS PLATTER RESTAURANT | The Pine Plains Baking Company, Inc. | 2987 Church Street, Pine Plains, NY 12567 | 2018-10-29 |
| S SMITH INTERMEDIATE LEARNING CTR | Pine Plains Central Schools | 41 Academy Street, Pine Plains, NY 12567 | 2018-09-25 |
| STISSING MOUNTAIN JR/SR HIGH SCHOOL | Pine Plains Central School District | 2829 Church Street, Pine Plains, NY 12567 | 2018-09-20 |
| TOWER PIZZA & RESTAURANT | Bread and Butter Works Inc | 2947 Church Street, Pine Plains, NY 12567 | 2018-03-22 |
| NEW CHINA TOWN | Ye Guang Bao | 675 South Main Street, Pine Plains, NY 12567 | 2018-03-16 |
| LIAS MOUNTAIN VIEW RESTAURANT | Lia Italian Restaurant Inc | 7685 Route 82, Pine Plains, NY 12567 | 2018-02-20 |
| Mashomack Fish & Game Preserve Dining Hall | 7435 Route 82, Pine Plains, NY 12567 | 2018-01-18 | |
| TOPS DINER | Tops Diner, Inc. | 2938 West Church Street, Pine Plains, NY 12567 | 2017-12-18 |
| SPUD SHACK | Spud Shack, Inc. | 2953 Church Street, Pine Plains, NY 12567 | 2019-02-27 |
| NEW AGE DINER | Jeremy Heiser | 2938 West Church Street, Pine Plains, NY 12567 | 2018-12-03 |
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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).