DUTCH'S TAVERN-old

206 Rock Hill DRIVE, Rock Hill, NY 12775

Overview

DUTCH'S TAVERN-old (NYS Health Operation #347447) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 206 Rock Hill DRIVE, Rock Hill, NY 12775. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is November 2, 2012.

Facility Overview

NYS Health Operation ID347447
NYSDOH Gazetteer526300
Operation NameDUTCH'S TAVERN-old
Facility Address206 Rock Hill DRIVE, Rock Hill
Address206 Rock Hill DRIVE
Rock Hill
NY 12775
MunicipalityTHOMPSON
CountySULLIVAN
Local Health DepartmentMonticello District Office
Food Service DescriptionFood Service Establishment - Food Service Establishment

Last Inspection Results

Inspection Date2012-11-02
Inspection TypeInspection
Total Critical Violations1
Total Noncritical Violations8
Violations4A- Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

Inspection Results

Inspection DateInspection TypeViolations
2012-11-02InspectionCritical: 1, Noncritical: 8, Violation Items: 11A; 11D; 12D; 15A; 15B; 4A; 8C
2011-12-20InspectionCritical: 1, Noncritical: 7, Violation Items: 11A; 11B; 11D; 15A; 2C; 8C
2010-10-29Re-InspectionCritical: 0, Noncritical: 6, Violation Items: 11C; 11D; 12D; 15A; 8B
2010-08-25InspectionCritical: 1, Noncritical: 9, Violation Items: 10B; 11C; 11D; 12E; 15A; 5C; 8B
2009-09-22Re-InspectionCritical: 0, Noncritical: 4, Violation Items: 11D; 15A
2009-02-24InspectionCritical: 1, Noncritical: 6, Violation Items: 10B; 11B; 11D; 4A; 8C
2008-02-21InspectionCritical: 0, Noncritical: 6, Violation Items: 12D; 12E; 15A; 8A; 8E
2007-01-23InspectionCritical: 3, Noncritical: 2, Violation Items: 11B; 15B; 2C; 5C; 6A
2006-02-09Re-InspectionCritical: , Noncritical: , Violation Items:
2006-01-24InspectionCritical: 1, Noncritical: 7, Violation Items: 2E
Product thermometer read 90 degrees F at ambient temperature and 48 degrees F in an ice bath. Going to purchase a product thermomtere immediately.||Re-inspected on 9FEB06, had 0-220 degree F. thermometer on hand.
2005-03-02InspectionCritical: , Noncritical: , Violation Items:
2004-07-08InspectionCritical: , Noncritical: , Violation Items:
2003-09-10InspectionCritical: , Noncritical: , Violation Items:
2003-03-25InspectionCritical: , Noncritical: , Violation Items:
2002-03-27InspectionCritical: , Noncritical: , Violation Items:
1999-07-22InspectionCritical: , Noncritical: , Violation Items:
1998-07-23InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
2ECritical ViolationAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
4ACritical ViolationToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
5CCritical ViolationPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
6ACritical ViolationPotentially hazardous foods are not kept at or above 140°F during hot holding.
Not Critical Violation
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11BNot Critical ViolationWiping cloths dirty, not stored properly in sanitizing solutions
11CNot Critical ViolationFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12DNot Critical ViolationToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
8ANot Critical ViolationFood 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)
8BNot Critical ViolationIn use food dispensing utensils improperly stored
8CNot Critical ViolationImproper use and storage of clean, sanitized equipment and utensils
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

Location Information

Street Address 206 Rock Hill DRIVE
CityRock Hill
StateNY
Zip Code12775

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Dataset Information

This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.

There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.

To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.