Dutch's Cafe @ Crystal Run (NYS Health Operation #721270) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 61 Emerald DRIVE, Rock Hill, NY 12775. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is January 26, 2016.
| NYS Health Operation ID | 721270 |
| NYSDOH Gazetteer | 526300 |
| Facility Name | DUTCH'S CAFE @ CRYSTAL RUN |
| Operation Name | DUTCH'S CAFE @ CRYSTAL RUN |
| Facility Address | 61 Emerald DRIVE, Rock Hill |
| Permitted Corporation Name | EKPG, Inc. |
| Permitted Operator Name | Kristine Gallet |
| Address | 61 Emerald DRIVE Rock Hill NY 12775 |
| Municipality | THOMPSON |
| County | SULLIVAN |
| Local Health Department | Monticello District Office |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2016-12-31 |
| Inspection Date | 2016-01-26 |
| Inspection Type | Re-Inspection |
| Total Noncritical Violations | 2 |
| Violations | Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.; |
| Inspection Comments | Re-inspection of deli refrigerator, temped cheese, cold cuts. All items temped between 38 F and 41 F |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2017-04-18 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 10A; 15A; 2C Raw chicken breasts in the two door stainless reach in 38F, Deli ham in the deli meat cooler 42F, Grilled chicken in the top section of the prep station cooler and the veggie cream cheese in the bottom section both temped at 45F. Wiping rags stored in sanitizing solution at the time of inspection. Hot pepper and Gouda soup in hot pot 168F. Name changed to: DUTCH'S CAFE @ CRYSTAL RUN/Inactive · EKPG, Inc. Operator: Kristine Gallet |
| 2017-01-06 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 11B; 13A; 15B; 5A; 8A |
| 2016-01-26 | Re-Inspection | Critical: 0, Noncritical: 2, Violation Items: 16; 8E Re-inspection of deli refrigerator, temped cheese, cold cuts. All items temped between 38 F and 41 F |
| 2016-01-21 | Inspection | Critical: 3, Noncritical: 6, Violation Items: 11B; 12E; 15B; 16; 2E; 5A; 5B; 8A |
| 2015-01-23 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 15B; 2C; 5C; 8E |
| 2014-01-30 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11D; 1D; 8A chicken salad in Bain Marie at 41oF, tuna salad in Bain Marie at 42oF. |
| 2013-04-05 | Re-Inspection | Critical: 0, Noncritical: 2, Violation Items: 10B; 8A all other violations have been corrected. |
| 2013-02-20 | Inspection | Critical: 1, Noncritical: 9, Violation Items: 10A; 10B; 15A; 15B; 5B; 8A soup 161oF. grilled chicken in Bain Marie 43oF. chicken salad in reach in 43oF. kitchen in need of cleaning. Reinspection 4 weeks. |
| 2012-03-15 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 11A; 11B; 11D; 5A |
| 2011-01-25 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 10B; 11B; 11D; 6A; 8A; 8E |
| 2010-01-11 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11C; 11D; 4A; 8E |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 5A | Critical Violation | 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. |
| 5B | Critical Violation | 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 13A | Not Critical Violation | Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 8A | Not Critical Violation | 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) |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| Street Address |
61 Emerald DRIVE |
| City | Rock Hill |
| State | NY |
| Zip Code | 12775 |
Address: 61 Emerald PLACE, Rock Hill, NY 12775 Food Service Description: Food Service Establishment Inspection Date: 2009-01-16 |
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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.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
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.