SABOR (Health Operation# 861134) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is January 16, 2019.
| NYS Health Operation ID | 861134 |
| Operation Name | SABOR |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
805 Main Street Poughkeepsie NY 12603 |
| Municipality | POUGHKEEPSIE |
| County | DUTCHESS |
| Permitted Operator Name | NERY DIAZ ROMERO |
| Permit Expiration Date | 04/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136300 |
| Date: 2019-01-16 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Violations cited on prior inspection were corrected or not observed. | ||
| Date: 2018-12-31 | Type: 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 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans 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: 2018-09-13 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: no violations observed as facililty is clean and appropriate including dilute bleach sanitizer with wiping rags (at wash station), proper air cooling with cooked beans 152, cooked ground beef 128 and 158 degrees where once cooked food has cooled to 120 degrees placed into cooler. Chopping fresh cilantro with gloved hands steam table refried beans 152 and cooked rice 165 degrees below counter reach in cooler chopped beef 61 degrees and prep completed less than 1 hour prior. 41 degrees ambient | ||
| Date: 2018-03-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed Discussed sick food workers, hand contact, norovirus, sanitizer use-recipe-contact time and rapid cooling where once cooked food has cooled to 120 degrees air cooling is NOT ALLOWED, therefore air cooling food observed at 119 degrees or less is a red violation and may result in discard of that food. Observed sanitizer with wiping rags available and in use, stored at floor near 3 bay sink Bain marie salsa 41 degrees reach in cooler behind counter salsa 38 degrees steam table pulled chicken 148 degrees and cooked rice and vegetables 159 degrees counter prep beef section during butchering 40 degrees Air cooling med bowl of yellow rice and vegetables 128 degrees which was portioned into containers and placed into cooler to complete proper rapid cooling. Portion of this rice also put into steam table for todays meals | ||
| Date: 2018-01-11 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2017-12-28 | Type: Inspection |
Violations:
1 critical,
5 noncritical |
|
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. 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 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 8F: Improper thawing procedures used Comments: 2 large tied plastic bags of cooked Mexican rice in front bain marie at 47F, ~10 pounds, cooked last night. Temperature of all other foods in top and bottom of unit are all 44F. - Rice voluntarily discarded and bleached |
||
| Date: 2017-10-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Discussed sick food workers ,hand contact, norovirus, sanitizer use, and rapid cooling where once cooked food has cooled to 120 degrees air cooling is not allowed therefore air cooling food observed at 119 degrees or less is a red violation and can result in discard of tha food. reach in cooler(s)42 degrees ambient with black beans 40 and red beans 43 within counter prep cooked ground beef 127 degrees and put into cooler grill prep bain marie: top salsa 40 degrees : below counter reach in marinating pork 58 degrees and put into cooler after counter prep of less than 1 hour prior steam table: cooked ground beef 161 degrees | ||
| Date: 2017-04-07 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: No violations observed Sanitizer available with wiping rags Steam table refried beans 145 degrees grill prep bain marie reach in cooler raw beef (marinating) 42 degrees (and 2 frozen fish filets defrosting within cooler) Upright reach in coolers 38 and 40 degrees ambient Counter prep large covered bowl of cooked rice 168 degrees and intended for steam table. Discussed monitoring to assure >/=140 degrees to maintin hot hold or must rapid cool. Also indicated air cooling is not allowed once food has cooled to 120 degrees, therefore air cooling food observed at 119 degrees (or less) is a red violation and may result in discard of that food. | ||
| Date: 2016-12-23 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2016-11-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Discussed sick food workers, hand contact, sanitizer use and rapid cooling where 120 - 70 degrees within 2 hours followed by 70 - 40 degrees within the next 4 hours. Once cooling food reaches 120 degrees air cooling is not allowed. Therefore cooling food observed at 119 degrees is a red violation and may result in discard of that food. Cookline bain marie marinating chicken 43 degrees Steam table refried beans 164 degrees. Counter prep pork loin being cubed 40 degrees Sanitizer in use with wiping rags, gloves in use during ready to eat food prep at grill No violations observed | ||
| Date: 2016-09-07 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
||
| Date: 2015-12-31 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2015-09-21 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-03-18 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-03-16 | Type: Inspection |
Violations:
2 critical,
2 noncritical |
|
Item 6B (Critical): Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
||
| Date: 2014-10-02 | 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) 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: 2014-04-28 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Department of State (DOS) ID | 6770529 |
| Initial DOS Filing Date | 2022-12-22 |
| Entity Type | FOREIGN LIMITED LIABILITY COMPANY |
| DOS Process Address |
10th Ave N Suite 400 Lake Worth FL 33461 |
| Street Address | 805 MAIN STREET |
| City | POUGHKEEPSIE |
| State | NY |
| Zip | 12603 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| MOLE MOLE & ANTOJITOS | Genesis Rendon | 805 Main Street, Poughkeepsie, NY 12601 | 2013-12-26 |
| MOLE-MOLE MEXICAN EXPRESS/ACTIVE | Eleazar Ortiz | 805 Main Street, Poughkeepsie, NY 12603 | 2012-05-17 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| SUSHI VILLAGE RESTAURANT | Sushi Village 8, Inc | 8 Raymond Avenue, Poughkeepsie, NY 12603 | 2018-12-11 |
| ACROPOLIS DINER | Jd Hunter Restaurant Inc | 829 Main Street, Poughkeepsie, NY 12603 | 2018-12-11 |
| DCOA ST SIMEON II | Dc Office for The Aging | 24 Beechwood Avenue, Poughkeepsie, NY 12603 | 2018-12-06 |
| JUNIORS LOUNGE | Louis Rossi | 503 Salt Point Turnpike, Poughkeepsie, NY 12603 | 2018-12-06 |
| PC'S PADDOCK | D&r's PC's Paddock Inc. | 273 Titusville Road, Poughkeepsie, NY 12603 | 2018-12-05 |
| MOLE GRILL | Rosa Ortiz | 357 Hooker Avenue, Poughkeepsie, NY 12603 | 2018-12-04 |
| CHINA HOUSE RESTAURANT | Yan Hing Cheng | 298 Hooker Avenue, Poughkeepsie, NY 12603 | 2018-12-04 |
| POUGHKEEPSIE MIDDLE SCHOOL | Poughkeepsie City School | 55 College Avenue, Poughkeepsie, NY 12603 | 2018-12-04 |
| TONYS PIZZA PIT | Angelo Balbo | 786 Main Street, Poughkeepsie, NY 12603 | 2018-12-03 |
| PIZZERIA BACIO | Carino Bacio Corp | 7 College View Avenue, Poughkeepsie, NY 12603 | 2018-11-30 |
Please comment or provide details below to improve the information on SABOR.
| 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).