THE IRON FURNACE (Health Operation# 809368) 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 | 809368 |
| Operation Name | THE IRON FURNACE |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
3399 Route 82 Verbank NY 12585 |
| Municipality | UNION VALE |
| County | DUTCHESS |
| Permitted Corporation Name | WILLICK CORP. |
| Permitted Operator Name | WILLIAM MURPHY |
| Permit Expiration Date | 08/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136700 |
| Date: 2019-01-29 | 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: Prep area - two door glass dessert cooler: cheese cake 35F. Salad bain marie: top - blue cheese 44F, sliced onions 42F, bottom - salad dressing 44F. One door artic air reach in: raw beef 41F, cooked chicken 37F. Outside - walkin closest to kitchen: cooked rice cooling on shallow baking pan 67F, staff states was prepared about an hour ago, temp. 15 minutes later 52F, chili 37F, raw beef 44F. Second walkin cooler: 1 gal. blue cheese dressing 37F. Kitchen area - two door brown reach in: homemade salsa 44F, garlic in oil 41F. Three door prep station near stove: raw hambuger 42F, raw chicken 41F. Sliced tomatoes on counter in container on ice: 44F. Three door prep station near wall: artichoke dip 42F, mashed potatoes 38F. Hot hold: brown gravy 171F, onion soup 188F. Three bay sink in kitchen rinse sink with 200ppm quat solution. Dishwasher final rinse 195F. Bar area - keg cooler: milk 42F. three bay sanitizing sink with 200ppm quat solution |
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| Date: 2018-12-19 | Type: Inspection |
Violations:
2 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 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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: Prep area - two door glass dessert cooler: cheese cake 34F. Salad bain marie: top - see violation. One door artic air reach in: raw beef 37F, cooked pork 37F. Outside - walkin closest to kitchen: cooked cut up chicken in two half gal. container 78F and 74F, cook stated that the chicken was just cooked about an hour ago, cooked chicken wings 37F, bucket of shortening 36F, peeled beets in water 36F. Second walkin cooler: 1 gal. blue cheese dressing 35F. Kitchen area - two door brown reach in: brown gravy 42F, homemade salsa 40F, grated cheese 42F, artichokes 39F. Three door prep station near stove: raw marinating chicken 34F, tuna salad 37F, sour cream 36F. Sliced tomatoes on counter in container on ice: 37F. Three door prep station near wall: grated cheese 37F, mashed potatoes 33F. Hot hold: brown gravy 201F, onion soup 198F. Three bay sink in kitchen rinse sink with 200ppm quat solution. wiping cloths in 200 chlorine solution. Dishwasher final rinse 195F. Hot water 138F. Bar area - keg cooler: milk 36F. three bay sanitizing sink with 400ppm quat solution |
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| Date: 2018-10-30 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Prep area - two door glass dessert cooler: ambient 40F, cheese cake 33F, salad bain marie: top - sliced cucumbers 44F, bottom - 1 qt blue cheese dressing 43F, one door artic air reach in: raw beef 38F. Outside - walkin closest to kitchen: raw chicken wings 44F, raw chicken breasts 36F, second walkin cooler: 1 gal. blue cheese dressing 35F. Kitchen area - two door brown reach in: sauerkraut 43F, homemade salsa 38F. Three door prep station near stove: raw chicken 36F, raw marinating chicken 35F. Sliced tomatoes in container on ice: 40F. Three door prep station near wall: cooked rice 39F, articoke dip 35F. Three bay sink in kitchen rinse sink with 300ppm quat solution. wiping cloths in 200+ chlorine solution. Dishwasher final rinse 195F. Bar area - keg cooler: milk 35F, tall cooler: lemon slices 41F. | ||
| Date: 2018-02-23 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: One door artic air raw hamburger 39F; salad prep station olives 43F; pizza prep stationcooked potato 34F; steam table soup 167F; Brown two door reach in minced garlic 40F; wiping cloths in sanitizing solution of 200+ ppm. |
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| Date: 2018-02-20 | Type: Inspection |
Violations:
1 critical,
3 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 8D: Single service items reused, improperly stored, dispensed, not used when required Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Two door glass cooler balsamic dressing 42F; one door artic air raw beef 39F; salad prep station olives 43F; pizza prep station mashed potato 38F; steam table soup 189F; Brown two door reach in minced garlic 41F; Bar keg cooler milk 43F; bar tall cooler lemon 43F; wiping cloths in sanitizing solution of 200+ ppm. |
||
| Date: 2017-12-21 | Type: Inspection |
Violations:
0 critical,
2 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) Item 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Comments: Two door glass cooler creme brule 42F; one door artic air raw hamburger 39F; salad prep station blue cheese 44F; pizza prep station mashed potato 38F; steam table soup 165F; cook line ice bath sliced tomato 43F; cook line low boy cooler raw steak 39F; Brown two door reach in minced garlic 41F; Bar keg cooler milk 43F; bar tall cooler lemon 43F; wiping cloths in sanitizing solution of 200+ ppm. |
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| Date: 2017-09-22 | Type: Inspection |
Violations:
1 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 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Comments: Two door glass cooler dressing 39F; one door artic air raw hamburger 43F; salad prep station blue cheese 42F; pizza prep station cooked rice 41F; steam table soup 179F; cook line ice bath sliced tomato 42F; cook line low boy cooler raw hamburger 39F; Brown two door reach in cooked onions 40F; Bar keg cooler milk 43F; bar tall cooler lime 42F; wiping cloths in sanitizing solution of 200+ ppm. |
||
| Date: 2017-03-08 | 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: Two door glass cooler olives 39F; one door artic air raw hamburger 43F; salad prep station blue cheese 42F; pizza prep station cooked chicken 39F; steam table soup 179F; cook line ice bath sliced tomato 42F; cook line ice bath cooked peppers 41F; cook line low boy cooler raw hamburger 39F; Brown two door reach in artichokes 38F; Bar keg cooler milk 43F; bar tall cooler lime 42F; wiping cloths in sanitizing solution of 200+ ppm. |
||
| Date: 2017-01-25 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Old pizza prep cooked potatoes 39F; low boy prep counter cooler cooked onions 38F; two door brown reach in cooked onions 40F; one door artic air reach in cooked chicken wings 37F; two door glass reach in creme brule 40F; walk in cooler chilli 37F; salad prep station parmesean cheese 43F; Bar one door reach in cooler sliced lemons 40F; dishwasher final rinse 183F; wiping cloths in 200 ppm bleach solution. | ||
| Date: 2016-12-28 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Comments: Old pizza prep cooked fingerling potatoes 41F; low boy prep counter cooler sliced turkey 38F; two door brown reach in shrimp 39F; one door artic air reach in ground beef 37F; two door glass reach in blue cheese dressing 40F; walk in cooler cream of broccoli soup 41F; Bar one door reach in cooler sliced lemons 40F; dishwasher final rinse 183F; wiping cloths in 200 ppm bleach solution. Salad prep station is borderline with temperatures, watch this cooler and move hazardous items (cheeses and dairy based dressings) if the cooler cannot maintain temperatures below 45F. |
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| Date: 2016-06-09 | Type: Re-Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions 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 11D: Non food contact surfaces of equipment not clean |
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| Date: 2016-05-23 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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 14A: Insects, rodents present Item 11D: Non food contact surfaces of equipment not clean Item 8C: Improper use and storage of clean, sanitized equipment and utensils Comments: Salad prep top blue cheese 42F, bottom parm 40F; 2 door glass reach in choc mouse cake 38F; outside fridge artic air raw hamburger 38F; Walk in cooler scallops 42F; Main kitchen area wood grain two door reach in cooked chicken 42F; cook line low boy raw hamburger 42F; taller under counter cooked red peppers 42F; Steam table veg soup 183F; Dishwasher final rinse 185F. Bar cooler 1/2 gallon milk 42F. |
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| Date: 2016-02-05 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. 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 8C: Improper use and storage of clean, sanitized equipment and utensils 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 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 8B: In use food dispensing utensils improperly stored |
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| Date: 2015-11-24 | Type: Re-Inspection |
Violations:
3 critical,
2 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). 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. |
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| Street Address | 3399 ROUTE 82 |
| City | VERBANK |
| State | NY |
| Zip | 12585 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Camp Young Judaea Dining Hall | Route 82, Verbank, NY 12585 | 2018-07-27 | |
| Camp Young Judaea (TR) dining hall | Route 82, Verbank, NY 12585 | 2018-07-27 | |
| COYOTE FLACO MEXICAN BISTRO | Ecumex, Inc. | 3 Thompkins Road, Verbank, NY 12585 | 2015-11-07 |
| PERFECT LANDING CAFE | Cindy Anderson | 32 Airway Drive, Lagrangeville, NY 12540 | 2013-03-29 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| Camp Young Judaea Dining Hall | Route 82, Verbank, NY 12585 | 2018-07-27 | |
| Camp Young Judaea (TR) dining hall | Route 82, Verbank, NY 12585 | 2018-07-27 | |
| COYOTE FLACO MEXICAN BISTRO | Ecumex, Inc. | 3 Thompkins Road, Verbank, NY 12585 | 2015-11-07 |
| VERBANK DELI & PIZZA | Nour Grocery Corp. | 3122 Route 82, Verbank, NY 12585 | 2019-01-04 |
| PERRI'S VERBANK INN | Peter Perri | Route 82, Verbank, NY 12585 | 2011-09-29 |
| JOEY'S | Jtd Enterprises of Dutchess County Ltd | 3 Tompkins Road, Verbank, NY 12585 | 2010-11-18 |
| NONNA'S | Wendy Lewis | 3 Tompkins Road, Verbank, NY 12585 | 2008-12-15 |
| SLICE OF N Y | 3 Tompkins Road, Verbank, NY 12585 | 2006-08-17 |
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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).