Karens Drive In, 56 Route 22, Pawling, NY 12564 - Restaurant inspection findings and violations

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Business Info

Restaurant name: KARENS DRIVE IN
Address: 56 Route 22, Pawling, NY 12564
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 29
Last inspection: 03/04/2016
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Inspection findings

Inspection date

Type

Comments
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 03/04/2016InspectionOne door glass cooler sliced deli ham 42F; one door stainless steel cooler tuna salad 42F; Snapple one door cooler cooked chicken 42F; second snapple cooler cooked mushrooms 38F; steam table chicken soup 182F; kitchen refrgerator homefries 43F; prep station sliced tomatoes 40F; cooked mushrooms 38F; wiping cloths in sanitizing solution of greater than 200ppm chlorine. Hand wash sinks adequate, observed three bay sink being used properly with bleach sanitizing level over 100ppm clorine.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 12/22/2015Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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)
  • Improper storage of cleaning equipment, linens, laundry unacceptable
 12/16/2015Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 10/14/2015Re-InspectionObserved female food worker handling bread with bare hands. She was buttering the bread for a turkey club sandwich order. - Bread discarded; hands washed, gloves put on
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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)
 10/02/2015Re-Inspection7 sausage links in plastic container on kitchen counter 59 degrees F., out of cooler < 2 hours. - Sausage put back into cooler
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • 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)
  • 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.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 09/17/2015InspectionObserved female worker handling and slicing lemons with bare hands. Lemons were for beverages. - Lemons discarded 3 containers of about 12 pounds of hash brown potatoes and onions found in downstairs middle cooler between 92-99 degrees F. Owner states potatoes have been in cooler ~1 1/2 hours. - Potatoes relocated to freezer About 3/4 pound cooked hash browns stored in bowl under grill at 100, there < 2 hours. - Reheated to >165
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 11/24/2014Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/26/2014Re-Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/23/2014Inspection
No violation noted during this evaluation. 11/18/2013Inspection
No violation noted during this evaluation. 04/17/2013Inspection
No violation noted during this evaluation. 11/13/2012Inspection
No violation noted during this evaluation. 03/12/2012Inspection
No violation noted during this evaluation. 10/26/2011Inspection
No violation noted during this evaluation. 04/06/2011Inspection
No violation noted during this evaluation. 11/15/2010Inspection
  • 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.
 04/15/2010Inspection
No violation noted during this evaluation. 10/16/2009Inspection
No violation noted during this evaluation. 04/17/2009Inspection
  • Critical: Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 09/15/2008Inspection
No violation noted during this evaluation. 02/28/2008Re-Inspection
  • Dressing rooms dirty, not provided, improperly located
  • Improper use and storage of clean, sanitized equipment and utensils
  • 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)
  • In use food dispensing utensils improperly stored
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 01/24/2008Inspection2c-storage area refrig- 1-10lb bag of raw hamburger meat on shelf above raw peppers-item removed and placed on seperated refrig shelf
  • Pesticide application not supervised by a certified applicator
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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)
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
 10/01/2007Inspection
No violation noted during this evaluation. 03/08/2007Inspection
No violation noted during this evaluation. 09/25/2006Re-Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 09/12/2006Inspection5C;Kitchen area; 2 1/2lb bowel of hashbrowns left out on the counter for more than 2hrs, temp 130 degrees. voluntarily discarded.
No violation noted during this evaluation. 03/23/2006Re-Inspection
No violation noted during this evaluation. 03/08/2006Inspection
No violation noted during this evaluation. 10/06/2005Inspection

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