BUBBY'S TAKE AWAY KITCHEN (Health Operation# 884519) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 7, 2019.
| NYS Health Operation ID | 884519 |
| Operation Name | BUBBY'S TAKE AWAY KITCHEN |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
19 West Market Street Red Hook NY 12571 |
| Municipality | RED HOOK |
| County | DUTCHESS |
| Permitted Operator Name | BJANETTE ANDERSEN |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 132500 |
| Date: 2019-02-07 | 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 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Comments: Temperatures and measurements during the inpsection: Walk in cooler - cucumbers 43F, qucamole 45F, chick peas 44F, shredded carrots 44F, pita pods 43F, sauces 44F/44F/43F/43F, shredded cheese 44F/43F/43F/43F/42F, sour cream 44F/43F/43F, cooked chicken 44F/43F/43F, pork 43F/43F/42F, brisket 42F/43F, salsa/pico 43F/43F/43F/44F; Avantco 1 door glass display - quart milk 40F, quart half and half 38F, indi sour cream 40F, indi salsa44F; Hot holding - rice 171F/168F/187F, chicken 190F/193F/188F, pork 165F/190F/187F, pinto beans 191F, lentils 178F, black beans 191F, mexican soup 170F, beef brisket 193F/187F/185F; Turbo air prep station - tomatoes 38F, jalapeno 38F, cole slaw 37F, pita pods 42F, saladbowls 43F; Service area - quac 40F, pico 43F, onions 42F, cilantro 41F, limes 39F; sanitizing buckets 100ppm chlorine; hot water from faucet 130F. |
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| Date: 2018-11-01 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 4A (Critical): Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Temperatures and measurements during the inspection: Walk in cooler - cooked brisket 43F/41F/41F/41F, cooked pork 41F/41F/42F/41F/41F/40F, chicken for stock prep 43F, cooked chicken 41F/42F/43F, chicken stock 39F/39F/39F/40F/40F, mexican soup 41F, carribean chicken 41F, cooked cauliflower 40F, raw pork 41F, quacamole 41F, cut tomatoes 40F, sour cream 41F/40F/40F/39F/39F, eggs 42F, shredded cheese 42F/42F//42F/42F/41F, pita bread with cheese 41F; Turbo Air prep station - pita bread with cheese 44F, sliced tomatoes 44F; Hot water from faucet 140F; Sanitizing buckets at 100ppm bleach but see violation; reheated foods: pork 186F, chorizo dish 180F, chicken 190F, black beans 180F, lentil soup 205F, chicken 211F, Avantco 1 door tallboy - (individual take out condiments - sour cream 36F, salsa 36F, quacamole 37F), quart half and half 41F, dressings 36F/38F |
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| Date: 2018-02-08 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Notes, temperatures and measurements during the inspection: Walk in cooler compressor now defrosted and free of ice build up. Ambient temperature inside the walk in cooler is 36F. Walk in cooler food temperatures: beef slabs 36F, sour cream 5# tub 33F, cubed feta cheese 36F, shredded cheese 36F, raw chicken 39F, gallon milk 41F, pico salsa 33F, quacamole 43F; Sanitizing buckets in kitchen 100ppm/100ppm. |
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| Date: 2018-02-06 | 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 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 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Tempratures and measurements during the inspection: Walk in cooler - beef brisket raw 42F, raw pork 36F, raw chicken 35F, tomato soup 45F, shell eggs 45F; avantco display cooler - quart half and half 41F, frosting 39F, individual sour creams 40F; hot water from the faucet 141F; Turbo air prep - sliced tomato 42F, pickled peppers 39F; cook line - cut onions 41F, guacamole 41F, sour cream 41F, black beans 159F, yellow rice 168F, coconut rice 168F, white rice 153F, soup 170F, chorizo 155F, beef 145F, chicken 170F, pork145F, lentils 178F, chicken 180F |
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| Date: 2017-12-12 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Temperatures and measurements during the inspection: Avantco medium display cooler - whole lemon 38F, dressing 36F; Hot Holding - pork 180F, chicken 167F, chorizo 170F, beans 180F, white rice 170F, brown rice 165F; service line quacamole 39F, sour cream 32F; Walk in cooler cut cucumber 43F, brown rice 43F, tou 43F, gallon milk 40F, sour cream 43F, soup 39F, cauliflower dish 39F, mexican soup 40F, cooked chicken 37F, pork 36F, brisket 37F chorizo 39F quacamole 45F salsa 39F, salsa 42F; HOt water from faucet 140F |
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| Date: 2017-01-27 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8B: In use food dispensing utensils improperly stored Item 8B: In use food dispensing utensils improperly stored Comments: Temperatures and measurements during the inspection: Hot water from faucet 135F; sanitizing bay of 3 bay sink at 100ppm chlorine Sanitizing buckets 200ppm, 100ppm, 100-200ppm (only 100 ppm chlorine is required) Walk in cooler - cooked chicken 43F, curry chicken 41F, cooked lentils 43F and 43F, brown gravy 41F, mexican soup 41F, cooked brisket 41F, cooked pork 42F, cooked chicken legs 40F, prepared chorizo 40F, shredded cheese 41F, pico de gallo 40F, cut cucumbers 42F Avantco stand up - quart half and half 39F, indiviuald portioned pico de gallo 34F Prep station - cut tomatoes 41F, cole slaw 38F Hot holding brown rice 186F, rice 205F |
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| Date: 2016-12-09 | Type: Inspection |
Violations:
2 critical,
2 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 8B: In use food dispensing utensils improperly stored 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/measurements during the inspection: Hot water from faucet 137F; chlorine residual in sanitizing buckets 100-200 ppm; chlorine strips on hand to measure - thank you Avantco 1d display cooler - quart half and half 35F; prep station - sour cream 41F, cut tomatoes 38F Hot Holding - brisket 154F, red beans 169F, pork 153F, rice 172F, barley 172F, black beans 204F, rice 192F, chicken 185F, brisket 173F, pork 157F, chorizo 150F Walk in cooler - cut cucumber 38F, brisket 42F, cut tofu 38F, tomato barley 43F, pork 41F, curry chicken 42F, red beans 42F, pico de gallo 39F, bagged cheese 38F |
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| Date: 2016-05-16 | Type: Inspection |
Violations:
0 critical,
3 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 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
||
| Date: 2015-09-10 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Date: 2015-09-04 | Type: Inspection |
Violations:
1 critical,
2 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and 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 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) |
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| Date: 2015-01-07 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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) |
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| 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 | 19 WEST MARKET STREET |
| City | RED HOOK |
| State | NY |
| Zip | 12571 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| TELLO'S GREEN FARM | Tello's Green Farms Store & Deli Corp | 19 West Market Street, Red Hook, NY 12571 | 2014-04-08 |
| LA MEXICANA/MEXICAN GROCERIES | Tomasa Gonzalez | 19 West Market Street, Red Hook, NY 12571 | 2008-06-02 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| GOLDEN WOK HONG KONG KITCHEN | Golden Wok Hong Kong Kitchen Inc | 7479 So Broadway, Red Hook, NY 12571 | 2018-12-11 |
| RED HOOK CURRY HOUSE | Red Hook Curry House Inc | 28 East Market Street, Red Hook, NY 12571 | 2018-12-11 |
| FLATIRON | Flatiron of Red Hook Inc | 7488 South Broadway, Red Hook, NY 12571 | 2018-11-16 |
| TASTE BUDDS BAKERY | Taste Budds Inc | 239 Linden Avenue (rt 79), Red Hook, NY 12571 | 2018-11-15 |
| HOLY COW | R.m.b. Enterprises Inc | 7270 South Broadway, Red Hook, NY 12571 | 2018-10-15 |
| RED HOOK HIGH SCHOOL | Red Hook Central School District | 103 West Market Street, Red Hook, NY 12571 | 2018-09-27 |
| MILL ROAD ELEMENTARY SCHOOL | Red Hook Central School District | 9 Mill Road, Red Hook, NY 12571 | 2018-09-27 |
| SIDELINES RESTAURANT | Sidelines Pub Inc. | 7909 Albany Post Road, Red Hook, NY 12571 | 2018-08-03 |
| Taconic Retreat Dining Hall | 64 White Drive, Red Hook, NY 12571 | 2018-07-16 | |
| SALVATORE'S PIZZERIA | North Broadway Pizza & Cafe Inc | 7588 North Broadway, Red Hook, NY 12571 | 2018-05-07 |
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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).