Athenian I-84 Diner, 853 Route 52, Fishkill, NY 12524 - Restaurant inspection findings and violations

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Business Info

Restaurant name: ATHENIAN I-84 DINER
Address: 853 Route 52, Fishkill, NY 12524
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 50
Last inspection: 12/16/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/16/2015Re-Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 12/11/2015Inspection5A. Vertical cooler by cookline: foods 55-59F. CDI: service call placed, foods moved to alternate cooler.
No violation noted during this evaluation. 09/10/2015Re-Inspection
  • Insects, rodents present
  • 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 45oF as required.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 08/27/2015Inspection5E. Under-counter drawer cooler: chicken at 52F, gyro meat at 53F. Chef did not know how long it was warm. CDI: service call placed, ice put in unit. 5C. On counter next to grill, 5 lbs cooked home fries, 83F. Chef said they were made 1 hr prior. CDI: reheated to 165F on grill, hot-held at 140F.
No violation noted during this evaluation. 03/17/2015Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • 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 45oF as required.
 03/05/2015Inspection5a/5E. Reach in cooler under grill: food temperatures 50-55F. Chef did not know how long food was warm. CDI: service call placed. 5A/5E. ""True"" prep cooler: Food temperatures between 50-57F. Chef did not know who long food was warm. CDI: service call placed.
No violation noted during this evaluation. 12/17/2014Inspection
No violation noted during this evaluation. 09/19/2014Re-Inspection
  • 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 45oF as required.
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 08/26/2014Inspection5A/5E. 1 door traulsen cooler: foods at 52F. 2 door Delfield cooler: temperatures between 70-72F. CDI: fodos in traulsen moved to alternate cooler, foods in Delfield cooler voluntarily discarded. Service call placed.
No violation noted during this evaluation. 03/19/2014Re-Inspection
No violation noted during this evaluation. 03/12/2014Inspection
No violation noted during this evaluation. 12/23/2013Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
 12/06/2013Inspection5A. Under grill cooler: product temperatures 50-60F. Chef did not know how long it was warm. CDI: service call placed, product moved.
No violation noted during this evaluation. 09/06/2013Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 08/27/2013Inspection6A. 4 servicns salisbursy steak in hot-holding box, 127F. Chef said they were made 1 hr prior and put in hot-holding box. CDI; reheated to 165 in oven, hot-held at 140F.
No violation noted during this evaluation. 04/10/2013Re-Inspection
No violation noted during this evaluation. 03/18/2013Inspection
No violation noted during this evaluation. 12/11/2012Inspection
No violation noted during this evaluation. 08/29/2012Re-Inspection
  • 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 45oF as required.
 08/21/2012Inspection5E. Right side, baine marie across from grill: ;products 50-55F. Chef did not know know long product was warm. CDI: ice put under trays, service call placed.
No violation noted during this evaluation. 04/04/2012Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 03/28/2012Inspection3c. Waitress observed buttering toast with bare hands. CDI: toast discarded, gloves put on.
No violation noted during this evaluation. 01/06/2012Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 12/19/2011Inspection2C. Pallet of eggs stored over uncovered pot of au juis in Walk in cooler. CDI: eggs moved to another location.
No violation noted during this evaluation. 09/16/2011Re-Inspection
  • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
 08/25/2011Inspection2B. Chef cracked shell eggs with gloved hand, next went to get 2 pieces of bread. CDI: Chef stopped, told to change gloves and wash hands.
No violation noted during this evaluation. 04/20/2011Re-Inspection
No violation noted during this evaluation. 04/05/2011Inspection
No violation noted during this evaluation. 12/13/2010Inspection
No violation noted during this evaluation. 04/29/2010Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/18/2009Inspection6A. 3 lb pork lon in hot holding steamer cabinet, 110F. Chef said it was made 2 hrs ago. CDI: reheated to 165 in oven, hot-held at 140F. (other items in excess of 140F)
No violation noted during this evaluation. 09/18/2009Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 09/09/2009Inspection2C. Raw foods stored overy ready-to-eat foods in cooler. CDI: items moved, no evidence of contamination.
No violation noted during this evaluation. 05/18/2009Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 05/08/2009Re-Inspection5C. 40 lbs cooked potatoes in WIC, 52-58F. Chef said potatoes put into WIC last night (18 hrs before visit). CDI: potatoes voluntarily discarded, alternate cooling methods discussed.
  • 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.
 05/01/2009Inspection5B. 20 lbs cooked potatoes in WIC, 65F. Chef said they had been put in cooler 4 hrs prior. Postatoes stacked 6"" deep, covered. CDI: potatoes spread on sheet pans to rapidly cool.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 12/15/2008Inspection2C. WIC: raw marinating chicken stored over uncovere tray of cooked potatoes, items moved. Raw marinating beef stored next to uncovered cooked turkey, items moved. No sign of contamination
No violation noted during this evaluation. 04/25/2008Re-Inspection
  • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
  • 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.
 04/17/2008Inspection2B. Employee wearing gloves grabbed raw burger to put on grill, next touched bread w/o glove change. CDI: bun voluntarily discarded, employee washed hands and put on new gloves. 5B. In WIC: 10 qt cooked turkey breasts on sheet pans, 39F (avg. weight 15 lbs). Chef said turkeys put into WIC 23 hrs prior. Note: good air circulation in cooler, average product temp. below 40F. CDI: turkeys to be cut in half to rapid-cool.
No violation noted during this evaluation. 07/25/2007Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
  • 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 45oF as required.
 06/27/2007InspectionAmbient temp of cooler of w-i-c in baking section was 51 degrees F. Cheesecakes in cooler 51 degrees. Canoli cream was 51 degrees F. Cooler unable to maintain phfs at 45 degrees F or below. Ham slices found at top of baine maire cooler was 51 degrees. Tuna salad in top of baine marie cooler was 57 degrees F. In state less than 2 hours. Items moved to bottom part of cooler. Based on interview, tuna salad in baine marie not made from pre-chilled ingredients. Reviewed pre-chilling
No violation noted during this evaluation. 03/07/2007Re-Inspection
  • 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.
 02/27/2007Inspection5B. WIC: 3 large 18 "" stockpots of cooked potatoes in water, coverd with lids, 120F. Chef said they had been there 1 hr. CDI: put into shallow containers, no lids, for rapid cooling.
No violation noted during this evaluation. 01/04/2007Re-Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
  • 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.
 12/27/2006Inspection2B. Chef mixing raw eggs for omlette while wearing gloves, chef didn't wash hands/change gloves before resuming prep duties: CDI: chef stopped, educated, hands washed/gloves changed. 5B. 5 gallons cooked gravy, WIC, tall stockpot, 90F. Manager said it was made 2 hrs ago. CDI: broken down into shallow containers in WIC, uncovered, to cool quickly. 6A. Stovetop: 2 gallons cooked chili soup, 95F. Manager said it was made 2 hrs ago. CDI: reheated to 165F, hot held at 140F.
No violation noted during this evaluation. 09/06/2006Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 08/29/2006Inspection3C. Chef garnishing salad with bare hands. CDI: voluntarily discarded, chef washed hands, put on gloves.
No violation noted during this evaluation. 03/15/2006Re-Inspection
No violation noted during this evaluation. 03/08/2006Inspection6A. Observed 2 gal broccoli cream soup, 125F. Chef said it was made 2 hrs prior. CDI- reheated to 165F, hot held at 140F.
No violation noted during this evaluation. 12/30/2005Inspection

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