BARD COLLEGE MANOR HOUSE (Health Operation# 441710) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is June 28, 2018.
| NYS Health Operation ID | 441710 |
| Operation Name | BARD COLLEGE MANOR HOUSE |
| Food Service Description | Institutional Food Service - College Food Service |
| Facility Address |
84 Manor 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 | 02/28/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136400 |
| Date: 2018-06-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Inspection done in conjunction with Spiegeltent food service operation. The food is all prepared out of Manor House and served into the Spiegel Tent for dinner. Temperatures and measurements during the inspection: Traulsen - raw chicken meatballs 37F/37F/38F/37; sausage in production 35F; hot water from faucet 153F; sanitizing buckets 300ppm; Dishwasher 160 wash/ 188F rinse good; Walk in cooler - shrimp calamari salad 45F; raw prep chicken breast - 44F/45F; raw shrimp 43F, trout 41F, roasted tomatoes 43F; Kairak low boy - onion 43F; Kairak low boy #2 - mustard 40F | ||
| Date: 2018-02-27 | 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) Comments: Temperatures and measurements during the inspection: Sanitizing buckets 200ppm quat/200ppm; The automatic dishwasher is meeting the minimum wash/rinse temps of 150F/180F at 159F/190F; Kairak 2 door lowboy left - cheese 43F, honey mustard dressing 42F; Kairak #2 lowboy on right - veggie burgers 38F, rice 42F 37F; Cold holding to order - sliced tomatoes 37F, sliced onions 40F; Traulsen 2 door tallboy - chick peas 41F, hummus 41F; breakfast grill area - raw eggs pooled for scrambled 39F, ham 37F, cheese 39F/37F, sausage pieces 39F; Drawers under the grill - diced tomatoes 41F, cut mushrooms 40F; Salad bar - dressings 38F/39F, cut cucumbers 41F, edamame 39F, cheese 39F; Victory display slider on right - gallon milk 38F, quart soymilk 39F, quart half and half 37F; Victory display slider on left - cut fruit 36F, pudding 35F; walk in cooler- plain penne 40F, chicken and pasta 39F, cut fruit 38F, cheese blocks 38F/38F/38F/39F, barbeque sauce 39F; Hot holding - vegan noodle soup 160F, tomato chicken soup 160F, pizza 167F |
||
| Date: 2017-12-08 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures during the inspection - Hot water from the faucet 153F; Hot holdinh - tomato bisque soup 145F; beef chili 156F; Salad bar - pasta salad 36F, winter squash mixture 35F, cubed chicken 36F, gallon milk 39F; Victory 2 door sider on left - pudding cups 35F; Victory 2 door slider on right - 33F, barbeque tofu wrap 40F; Hot holding pizza 180F; Grill station - shredded cheese 41, shredded cheese 41F, cubed hm 37F, eggs 40F, cut tomatoes 35F; Traulsen 2 door tall boy - pasta salad 38F, hard boiled eggs 38F; Hobart automatic dishwasher is meeting the minimum wash/rinse temps of 160F/180F at 168F/182F based on the external thermometers on the unit; Walk in cooler - elbow macaroni 39F, cheese 38F, cheese 38F, cheese 39F, mashed potatoes 38F, raw chicken 43F, hamburger 43F; Line low boy - cheese 43F, shredded cheese 43F, cut tomatoes 39F, vegan burgers 42F, tuna salad 43F. | ||
| Date: 2017-11-06 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Temperatures and measurements during the inspection: Hot holding soups - chicken noodle 194F, tomato bisque 161F; Victory 2 door display cooler on right - quart half and half 40F, quart soy milk 38F; Victory 2 door display cooler on left - bread pudding 38F; hummus lunch box 37F; Salad Station - potato salad 39F, cut up cooked chicken 39F, dressing 36F, tofu cubed 38F; Sanitizing buckets 150ppm quat/250ppm quat; Hot holding pizza 167F; Milk carafe milk 38F; Kairik 2 door lowboy - shredded cheese 41F, jalapeno 38F, 3# ricoota cheese 39F; raw chicken out in preparation 40F; Walk in cooler - chunk provolone 39F, corned beef hash 38F, spaghetti 39F, hummus 38F, mushrooms 39F, marinara 38F; spanish chicken broth 38F, onion soup 38F; hot water from faucet 150F; the hobart automatic dishwashed is meeting the minimum wash/rinse of 150F/180F at 164F/186F; Traulsen 2 door tallboy - tofu 40F, dressing 41F, potato salad 41F; omelet station - eggs 39F, diced tomatoes 35F, egg in shell 40F | ||
| Date: 2017-03-07 | 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) Comments: Temperatures and measurements during the inspection: Hot water from faucet 154F; Jackson automatic dishwasher meeting the wash/rinse specs of 150F/180F at 160F/182F on first run. Sanitizing buckets (quat) - 200ppm, 200ppm, 300ppm, 200-300 ppm Hot holding - chicken noodle soup 182F, creamy sweet potato soup 197F, pizza 144F, pizza 153F, calzones 192F Left side Victory 2 door tall boy - gallon milk 38F, 1/2 pints milk 39F, pudding cups 40F Right side Victory 2 door tall boy - cream cheese individuals 38F, peanut butter individuals 38F Salad bar - beets 40F, broccolli 40F, cut cucumbers 37F, pickled cucumbers 37F, edamame 37F, cooked shredded chicken 37F Traulsen 2 door tall boy - ham 41F, cubed cheese 41F Egg/ Grill Station - egg white 39F, whole eggs 38F, ham 36F, cheese 42F, cheese 39F, cut tomatoes 40F Walk in cooler - hummus 44F, cooked chicken breast 39F, sliced potatoes for scalloped 40F, marinating chicken 38F, bow tie pasta 38F, pesto 38F, sliced cheese 5# 38F Kairak 2 door low boy - pesto 34F, vegan burgers 31F, black bean burger 35F Hot holding box - chicken noodle soup 151F, pork 159F |
||
| Date: 2016-10-27 | Type: Inspection |
Violations:
2 critical,
1 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Please call when cooler is fixed: M Kelley (845) 677-4005. Thank you. A re-inspection is necessary to clear violation from your account. Temperatures/measurements: Kairak (right side) - tomato sauce 37F; pork chops 38F Walk in cooler - turkey deli meat 38F; cheese 38F; chicken wings 38F; cut onions 39F; raw chicken 37F Hoabrt automatic dishwasher - spec wash/rinse 160F/180F; actaul wash 168F Traulsen 2 d tall boy - coleslaw 40F Hot water from sink 142F Egg Station - ham 40F; cut tomatoes 34F; eggs 40F; cheese 45F; egg whites 38F Hot holding - pork 158F; beans 174F; tofu 184F; cream of mushroom soup 192F; asian pork soup 202F; other soup 161F; pork 162F; potato 178F Salad bar - cooked beets 38F; peas 38F; string beans 38F; pints milk 38F Victory display cooler #1 - chocolate soymilk 34F Victory display cooler #2 - pudding 38F |
||
| Date: 2016-03-29 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
||
| Date: 2015-10-23 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-10-14 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. |
||
| Date: 2015-06-24 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained 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) 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 |
||
| Date: 2015-02-10 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-10-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-09-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2014-02-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-11-15 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-05-09 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2013-02-06 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean |
||
| Date: 2012-12-11 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-10-02 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2012-02-01 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-10-18 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
||
| Date: 2011-06-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2011-02-03 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 1D (Critical): Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) 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: 2010-09-27 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
||
| Date: 2010-04-29 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2010-01-26 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 8C: Improper use and storage of clean, sanitized equipment and utensils |
||
| Date: 2009-10-21 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 3C (Critical): Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
||
| Date: 2009-04-20 | 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: 2009-02-04 | Type: Inspection |
Violations:
0 critical,
2 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: 2008-09-29 | Type: Inspection |
Violations:
0 critical,
2 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) |
||
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Kline Commons Dining Hall | Chartwells At Bard | 1400 Annandale Road, Annandale-on-hudson, NY 12504 | 2018-11-02 |
| Down the Road Cafe | Chartwells At Bard | Ravine Road, Annandale-on-hudson, NY 12504 | 2018-02-27 |
| Street Address | 84 MANOR ROAD |
| City | ANNANDALE-ON-HUDSON |
| State | NY |
| Zip | 12504 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SPIEGELTENT FOOD SERVICE | Compass Group Usa Inc. / Cartwells | 82 Manor Road, Annadale On Hudson, NY 12504 | 2018-08-17 |
| Kline Commons Dining Hall | Chartwells At Bard | 1400 Annandale Road, Annandale-on-hudson, NY 12504 | 2018-11-02 |
| Down the Road Cafe | Chartwells At Bard | Ravine Road, Annandale-on-hudson, NY 12504 | 2018-02-27 |
| 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 |
| TWO BOOTS BARD | Across The Road, LLC | 4604 Route 9g Suite 1, Red Hook, NY 12571 | 2015-04-17 |
| UNIFICATION THEOLOGICAL SEMINARY | Reiko Mickler | 30 Seminary Drive, Barrytown, NY 12507 | 2018-02-14 |
| 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 |
| SALVATORE'S PIZZERIA | North Broadway Pizza & Cafe Inc | 7588 North Broadway, Red Hook, NY 12571 | 2018-05-07 |
Please comment or provide details below to improve the information on BARD COLLEGE MANOR HOUSE.
| 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).