REDLINE DINER
Redline Diner LLC


Address: 588 Route 9, Fishkill, NY 12524

REDLINE DINER (Health Operation# 786629) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 11, 2018.

Business Overview

NYS Health Operation ID 786629
Operation Name REDLINE DINER
Food Service Description Food Service Establishment - Restaurant
Facility Address 588 Route 9
Fishkill
NY 12524
Municipality FISHKILL
County DUTCHESS
Permitted Corporation Name REDLINE DINER LLC
Permitted Operator Name THEODORE VANIKIOTIS
Permit Expiration Date 11/30/2019
Local Health Department Dutchess County
NYSDOH Gazetteer 135500

Inspection Results

Date: 2018-12-11 Type: Inspection Violations: 0 critical, 4 noncritical
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
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
Comments: Adequate temperatures observed: lemon meringue pie 36F, hashbrown potatoes hot held on grill 185F, walk-in cooler beef 37F.
Date: 2018-09-05 Type: Inspection Violations: 0 critical, 3 noncritical
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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
Comments: Adequate temperatures observed during inspection: walk-in cooler raw salmon 37F, grill drawer raw chicken breasts 41F, hot held brown gravy 150F.
Date: 2018-04-11 Type: Inspection Violations: 1 critical, 2 noncritical
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods.
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Reinspect in one week Adequate temperatures observed during inspection: walk-in cooler roasted chicken 37F, hot held gravy in steam table unit 158F, cooler drawer raw calamari 35F, dishwashing unit final rinse 186F.
Date: 2017-11-27 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: Reinspection from previous report of 11/9/17. Items corrected
Date: 2017-11-09 Type: Inspection Violations: 0 critical, 3 noncritical
Item 14A: Insects, rodents present
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: Reinspection in 2 weeks
Date: 2017-08-29 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: reinspection from previous report of 7/28/17
Date: 2017-07-28 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 14A: Insects, rodents present
Comments: Reinspection in 2 weeks
Date: 2017-04-04 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2017-03-21 Type: Inspection Violations: 0 critical, 3 noncritical
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)
Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Comments: 8A. Double-stacked foods items in prepcooler. 12. Obstructed handwash sink. 12C. Leak from mop sink affecting basement area (not in food/utensil storage)
Date: 2016-11-21 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2016-08-19 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2016-07-26 Type: Inspection Violations: 1 critical, 4 noncritical
Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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: 7F. Hot holding box: pilaf at 122F, meatloaf at 97F, bread stuffing 115F. Chef said it was there 20 min. CDI: reheated to 165F in oven, hot held at 140F.
Date: 2016-04-12 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Comments: items corrected
Date: 2016-03-16 Type: Inspection Violations: 2 critical, 2 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 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 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Comments: reinspection one week
Date: 2015-11-23 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2015-11-16 Type: Inspection Violations: 1 critical, 0 noncritical
Item 2B (Critical): Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
Comments: 2B. Observed chef (wearing gloves) cracking shell eggs for omlette, proceeded to other jobs at prep station without glove change, handwashing. CDI: Chef instructed, gloved changed, hands washed.
Date: 2015-09-10 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2015-07-22 Type: Inspection Violations: 0 critical, 0 noncritical
Date: 2015-04-01 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2015-03-25 Type: Inspection Violations: 1 critical, 1 noncritical
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding.
Comments: 6A. Steam table: 1 doze3n cooked sausages, 122-130F. Chef said they were cooked 1 hr prior. CDI: reheated to 165, hot held at 140F.
Date: 2015-01-08 Type: Re-Inspection Violations: 0 critical, 0 noncritical
Date: 2015-01-02 Type: Inspection Violations: 0 critical, 0 noncritical

Office Location

Street Address 588 ROUTE 9
City FISHKILL
State NY
Zip 12524

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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).