CRANBERRY'S AT TILLEY HALL
Cranberry's At Tilley Hall, LLC


Address: 1 West Market Street, Hyde Park, NY 12538

CRANBERRY'S AT TILLEY HALL (Health Operation# 468674) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 6, 2018.

Business Overview

NYS Health Operation ID 468674
Operation Name CRANBERRY'S AT TILLEY HALL
Food Service Description Food Service Establishment - Bakery
Facility Address 1 West Market Street
Hyde Park
NY 12538
Municipality HYDE PARK
County DUTCHESS
Permitted Corporation Name CRANBERRY'S AT TILLEY HALL, LLC
Permitted Operator Name ROGER LARSON
Permit Expiration Date 12/31/2018
Local Health Department Dutchess County
NYSDOH Gazetteer 135600

Inspection Results

Date: 2018-12-06 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Food temperatures checked in refrigeration and hot holding and all temperatures were code compliant.
Date: 2018-06-14 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Food temperatures checked in all refrigeration and all temperatures were code compliant. No hot holding of foods at time of inspection.
Date: 2018-01-08 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2017-12-07 Type: Inspection Violations: 1 critical, 1 noncritical
Item 5D (Critical): Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45°F or less as recommended before they are stored on buffet lines.
Item 8D: Single service items reused, improperly stored, dispensed, not used when required
Comments: Other temperatures observed: tuna salad in prep cooler at 38 F; roast beef in deli case at 41 F
Date: 2017-06-14 Type: Inspection Violations: 0 critical, 0 noncritical
Comments: Temperatures obtained during inspection: tuna salad in prep cooler at 40 F; soup in reach-in cooler at 40 F; roast beef in deli case at 42 F.
Date: 2016-12-22 Type: Inspection Violations: 0 critical, 4 noncritical
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
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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Soup on stove holding at 144 F; tuna salad in prep cooler at 36 F; beef in deli case at 39 F.
Date: 2016-09-06 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Comments: Watermellon in reach-in cooler at 41F; tuna salad in bain marie at 40F; cheese in deli case at 43F.
Date: 2015-11-18 Type: Inspection Violations: 0 critical, 1 noncritical
Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
Date: 2015-04-07 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2014-10-08 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Date: 2014-03-18 Type: Inspection Violations: 0 critical, 2 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Date: 2013-10-29 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2013-01-09 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2012-06-20 Type: Inspection Violations: 0 critical, 1 noncritical
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Date: 2011-12-15 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2011-03-11 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-09-30 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2010-01-22 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2010-01-15 Type: 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 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: 5C- sheetpan of roasted butternut squash on rack in kitchen at 69 F. Per owner, product was removed from oven and placed in rack less than 2 hours ago. Coreected- product moved to reach-in refrigerator.
Date: 2009-11-06 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11D: Non food contact surfaces of equipment not clean
Date: 2009-03-24 Type: Inspection Violations: 0 critical, 1 noncritical
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
Date: 2008-09-23 Type: Inspection Violations: critical, noncritical
Date: 2008-01-11 Type: Inspection Violations: critical, noncritical
Date: 2007-06-08 Type: Inspection Violations: critical, noncritical
Date: 2007-01-12 Type: Inspection Violations: critical, noncritical
Date: 2006-05-18 Type: Re-Inspection Violations: critical, noncritical
Date: 2006-05-17 Type: Inspection Violations: 1 critical, 0 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.
Comments: Tuna salad in lower section of bain marie at 50 F. Mango chutney in same unit at 54 F. The following items in bain marie voluntarily discarded: Approx 3 cups of tuna salad, approx 3.5 cups of chicken salad, approx 3 cups of egg salad, approx 3 cups of mango chutney, approx 1.5 cups of humus, approx 1 cup of roasted red ppers. Refrigeration unit not to be used to store potentially hazardous food until serviced and can maintain food temp of 45 F or less.
Date: 2006-01-09 Type: Inspection Violations: critical, noncritical

Office Location

Street Address 1 WEST MARKET STREET
City HYDE PARK
State NY
Zip 12538

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Competitor

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Dataset Information

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).