KFC OF PAWLING (Health Operation# 275069) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is October 30, 2018.
| NYS Health Operation ID | 275069 |
| Operation Name | KFC OF PAWLING |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
145 Route 22 Pawling NY 12564 |
| Municipality | PAWLING |
| County | DUTCHESS |
| Permitted Corporation Name | KFC OF PAWLING INC |
| Permitted Operator Name | ARTHUR WINDRAM |
| Permit Expiration Date | 08/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136000 |
| Date: 2019-03-04 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Hot holding service line fried chicken 143F; chicken strips 156F; potato wedges 145F; corn 147F; hot trays popcorn chicken 154F; chicken wings 151F; hot chicken wings 154F; hot holding chicken strips 172F; cold holding shredded cheese 43F; one door under counter reach in butter spread 35F; walk in cooler R side pot pie filling 38F; walk in cooler L side raw chicken 41F; sanitizing bay 300 ppm quat solution. | ||
| Date: 2018-10-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Hot holding service line fried chicken 141F; chicken strips 143F; potato wedges 167F; gravy 141F; hot trays popcorn chicken 145F; chicken wings 150F; hot chicken wings 154F; hot holding chicken strips 142F; cold holding shredded cheese 43F; one door under counter reach in butter spread 35F; walk in cooler R side pot pie filling 40F; walk in cooler L side raw chicken 41F; sanitizing bay 300 ppm quat solution. | ||
| Date: 2018-01-10 | Type: Inspection |
Violations:
0 critical,
1 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) Comments: Walk in cooler L side cole slaw 39F; service line cold holding shredded cheese 40F; hot holding gravy 162F; popcorn chicken 147F; macaroni and cheese 141F; fries 157F; cooked fried chicken 143F; hot holding backup fried chicken 156F; breaded tenders 152F; wash rinse sanitize properly set up in sink with sanitizer at 400 ppm quat solution. |
||
| Date: 2017-09-08 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Comments: Walk in cooler L side cole slaw 40F; service line cold holding shredded cheese 41F; hot holding gravy 154F; popcorn chicken 156F; corn on the cobb 153F; fries 164F; cooked fried chicken 143F; cooked grilled chicken 144F; hot holding backup fried chicken 156F; breaded tenders 152F; wash rinse sanitize properly set up in sink with sanitizer at 400 ppm quat solution. |
||
| Date: 2017-01-27 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Hot holding line fried chicken wings 143F; grilled chicken 147F; fried chicken thigh 161F; popcorn chicken 163F; chicken strips 161F; fries 157F; individual portions mac and cheese 165F; steam table gravy 174F; cold holding shredded cheese 41F; rear wall hot holding fried chicken 169F; fried chicken wings 164F; cold holding cole slaw pre packed 39F; walk in cooler right side chicken pot pie filling 42F; walk in left side raw chicken 39F; three bay sink sanitizing solution 78F and 200 ppm Quat detected. | ||
| Date: 2016-09-14 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Serving line - fried chicken warmer 1 chicken thigh 155F; warmer 2 chicken breast 150F; steam table mac and cheese 165F; boneless chicken warmer trays popcorn chicken 143F, chicken strips 146F; cold section cole slaw 34F. Backup line chicken warmer top chicken thigh 170F, bottom mac and cheese 175F; walk in cooler right side chicken pot pie filling 42F; walk in cooler left side raw chicken 35F; wiping cloths in proper solution. Three bay sink properly set up for wash rinse sanitze. | ||
| Date: 2016-01-21 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Comments: hot holding chicken breast 160F; cold holding cheese 41F; gravy on steam table 180F; mashed potatos single serve hot hold 145F; popcorn chicken 160F; |
||
| Date: 2015-11-17 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored |
||
| Date: 2015-04-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-12-22 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-12-15 | Type: Inspection |
Violations:
0 critical,
6 noncritical |
|
Item 12A: Hot, cold running water not provided, pressure inadequate Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
||
| Date: 2014-11-24 | Type: Inspection |
Violations:
0 critical,
7 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 12A: Hot, cold running water not provided, pressure inadequate Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. |
||
| Date: 2014-04-17 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-04-10 | 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 12A: Hot, cold running water not provided, pressure inadequate |
||
| Date: 2013-11-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-04-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-05-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-01-25 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-09-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-01-31 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-09-17 | 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) |
||
| Date: 2010-02-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2009-06-16 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
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: 2009-02-03 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2008-10-21 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2008-10-10 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. 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 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 Comments: 6A chicken in hot holding 103F; 104F; 94F chicken cooked at 12:40PM; Chicken removed from hot holding and reheated to >165F 6B hot holding unit ambient air temp 89F hot holding taken out of use |
||
| Date: 2008-06-11 | Type: Inspection |
Violations:
critical,
noncritical |
| Date: 2008-02-28 | Type: Re-Inspection |
Violations:
critical,
noncritical |
| Date: 2008-02-08 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Street Address | 145 ROUTE 22 |
| City | PAWLING |
| State | NY |
| Zip | 12564 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| THREE GUYS FROM THE BRONX | Three Guys From The Bronx Inc | 145 Route 22, Pawling, NY 12564 | 2018-12-05 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MING GUANG CHINESE RESTAURANT | Ming Guang Restaurant, Inc. | 158 Route 22, Pawling, NY 12564 | 2018-11-27 |
| HONG KONG KITCHEN OF PAWLING | Hong Kong Kitchen of Pawling LLC | 145 Route 22 Suite 106, Pawling, NY 12564 | 2014-12-31 |
| TOWNE CRIER CAFE | Towne Crier Inc | 130 Route 22, Pawling, NY 12564 | 2012-09-28 |
| RINCON LATINO RESTAURANT | Rincon Latino Restaurant Corp. | 118 Route 22, Pawling, NY 12564 | 2013-12-30 |
| KARENS DRIVE IN | Route 22 Corp | 56 Route 22, Pawling, NY 12564 | 2018-12-10 |
| BLONDIES DELI & CATERING | Blondies Deli and Catering Inc | 31 Route 22 #9, Pawling, NY 12564 | 2015-10-02 |
| TRINITY PAWLING SCHOOL | Culinart, Inc. | 700 Route 22, Pawling, NY 12564 | 2018-10-16 |
| TIO'S MEXICAN AMERICAN RESTAURANT | Tio's Restaurant Corp. | 3161 Rte. 22, Patterson, NY 12563 | 2018-08-28 |
| POST 22 | Post 22, Inc. | 3161 Rte. 22, Patterson, NY 12563 | 2015-11-30 |
| AMALFI TRATTORIA | Amalfi Trattoria Inc. | 3161 Rte. 22, Patterson, NY 12563 | 2013-02-19 |
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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).