The Red Dot Kitchen LLC (NYS Health Operation #977010) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH).
The registered business location is at 106 Sullivan STREET
Wurtsboro
NY 12790. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is November 9, 2023.
| NYS Health Operation ID | 977010 |
| NYSDOH Gazetteer | 522100 |
| Facility Name | RED DOT KITCHEN LLC |
| Operation Name | RED DOT KITCHEN LLC |
| Facility Address | 106 Sullivan STREET, WURTSBORO |
| Permitted Corporation Name | The Red Dot Kitchen LLC |
| Permitted Operator Name | Hannah Lowney |
| Address |
106 Sullivan STREET Wurtsboro NY 12790 |
| Municipality | MAMAKATING |
| County | SULLIVAN |
| Local Health Department | Middletown District Office |
| Food Service Description | Food Service Establishment - Food Service Establishment |
| Permit Expiration Date | 2023-11-30 |
| Inspection Date | 2023-11-09 |
| Inspection Type | Inspection |
| Total Critical Violations | 6 |
| Total Critical Not Corrected | 0 |
| Total Noncritical Violations | 16 |
| Violations | Item 1C- Critical Violation [RED] Home canned goods, or canned goods from unapproved processor found on premises; Item 2B- Critical Violation [RED] Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.; Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; Item 6B- Critical Violation [RED] Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.; Item 7F- Critical Violation [RED] Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.; 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 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; 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 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 11D- Non food contact surfaces of equipment not clean; Item 12E- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing; Item 13B- Garbage storage areas not properly constructed or maintained, creating a nuisance; Item 14C- Pesticide application not supervised by a certified applicator; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; Item 16- Miscellaneous, Economic Violation, Choking Poster, Training.; |
| Inspection Comments |
Permit visibly posted. Seating for approximately 20 patrons. Front Double Door Cooler: Vegetable Batter - 40°F Lentil Soup - 40°F Flip Top Prep Cooler: Soya Protein Nugget - 40°F Tomato Sauce - 40°F Cut Tomatoes - 40°F Back Cooler: Black Beans - 41°F Soups: Daal - 167°F Split Pea - 170°F Downstairs Cooler: Homemade Icing - 40°F Fire extinguishers tagged October 2023. Hood service August 2023. Facility uses ice wands to cool soups as part of cooling procedures. Operator's thermometer found functional and within degree requirements during ice bath calibration test. All violations must be corrected and are subject to enforcement action. Please contact the NYSDOH Middletown District Office at modo@health.ny.gov if you have any questions. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2023-11-09 | Inspection | Critical: 6, Noncritical: 16, Violation Items: 10B; 11A; 11B; 11D; 12E; 13B; 14C; 15B; 16; 1C; 2B; 5C; 6B; 7F; 8A; 8E Permit visibly posted. Seating for approximately 20 patrons.|Front Double Door Cooler:|Vegetable Batter - 40°F|Lentil Soup - 40°F||Flip Top Prep Cooler:|Soya Protein Nugget - 40°F|Tomato Sauce - 40°F|Cut Tomatoes - 40°F|Back Cooler:|Black Beans - 41°F|Soups:|Daal - 167°F|Split Pea - 170°F|Downstairs Cooler: |Homemade Icing - 40°F|Fire extinguishers tagged October 2023. Hood service August 2023.|Facility uses ice wands to cool soups as part of cooling procedures. |Operator's thermometer found functional and within degree requirements during ice bath calibration test.|All violations must be corrected and are subject to enforcement action. |Please contact the NYSDOH Middletown District Office at modo@health.ny.gov if you have any questions. |
| 2022-04-04 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 11A; 12E Discussed cooling techniques, and observed that soups were cooled using an ice bath and ice stirring wand (one pot of soup was observed to be in the process of cooling, using this method, during the inspection). Also discussed cooking, reheating, and hot-holding methods (acceptable). All soups measured to be held at over 165F. |Other findings: Facility found to be clean and well maintained. Hand wash sinks acceptable - provided with soap and paper towels. Refrigerators observed to be clean and properly equipped with unit thermometers (registering less than 45F). Discussed technique for preparing sanitizing solution using water and bleach, or quaternary ammonia based sanitizer, and use of test strips. Observed wiping cloths to be submerged in clean sanitizing solution between uses. Stem/stab product thermometers, test strips and disposable gloves observed and ready for use. Discussed that gloves are used when cooks handles ready-to-eat foods, such as garnishes, and operator explained that hands are washed in between glove changing. Also, operator explained that only staff cups and glassware are washed at front-end two basin sink, and that all facility/patron dishes/glassware are washed and sanitized in commercial dishwasher. |Yogurt is now purchased from Costco, and is no longer made on site. Observed new commercial dishwasher. Requested that operator submit the manufacturer specifications (cut sheets) for the unit. |
| 2020-11-05 | Inspection | Critical: 2, Noncritical: 7, Violation Items: 10A; 15A; 15B; 1H; 4D; 8A; 8C; 8F All temperatures measured in degrees Fahrenheit |Two door small fridge next to the main entryway to kitchen: Oatmeal 41F|Small white Refrigerator/freezer with soy faux meat products: Lemon ranch dressing 32F, soy pepper steak 34F|Hot holding unit: Daal 167F|Two door large stand up refrigerator: Lentil soup 44F, Tomato Chutney 42F, |Hot holding unit: Yellow Split pea 188F|Open top prep unit: |Sweet tomato Chutney: 38F, Soy nuggets 46F, Sliced tomatoes 36F, Tofu 37F |underside of unit: Chickpea batter: 40f|Hot holding: Rice 160F|Refrigerator unit by the stove: Heavy whipping cream 41F |
| 2019-11-15 | Inspection | Critical: 0, Noncritical: 5, Violation Items: 11D; 12D; 14B; 15B; 8A Soup kettle temperatures: Yellow split pea soup 157F, vegetarian avgolemano soup 161F, Daal soup 173F. Grilled mixed veggie wrap ready for service 161F. Black reach-in cooler coconut milk 40F. Mini fridge vegan mayo 32F. Sliding door cooler cut banana 43F. Open-top prep cooler salsa 42F. Observed proper glove use and hair restraints. Product thermometer easily accessible onsite. Facility observed to be kept very neat and well-maintained. |
| 2018-10-17 | Inspection | Critical: 0, Noncritical: 2, Violation Items: 15B; 8A Food temperature checks: Daal soup 166 degrees Fahrenheit. Split pea soup 170 degrees Fahrenheit |
| 2018-01-19 | Inspection | Critical: 3, Noncritical: 0, Violation Items: 2E; 5B; 6A Temped 2 soups (Lentil and North African)both not hot holding above 140F |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1C | Critical Violation | Home canned goods, or canned goods from unapproved processor found on premises |
| 1H | Critical Violation | Food from unapproved source, spoiled, adulterated on premises. |
| 2B | Critical Violation | Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 4D | Critical Violation | Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)} |
| 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. |
| 6B | Critical Violation | Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F. |
| 7F | Critical Violation | Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. |
| 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 |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 14C | Not Critical Violation | Pesticide application not supervised by a certified applicator |
| 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) |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| Street Address |
106 Sullivan STREET |
| City | WURTSBORO |
| State | NY |
| Zip Code | 12790 |
| Business Name | Address | Food Service Description | Inspection Date |
|---|---|---|---|
| Just Wing It | 106 Sullivan STREET, Wurtsboro, NY 12790 | Food Service Establishment | 2007-01-24 |
| Carousel Cafe | 106 Sullivan STREET, Wurtsboro, NY 12790 | Food Service Establishment | 2008-09-29 |
| Jeanies Cafe · Jeanies Country Store LLC | 106 Sullivan STREET, Wurtsboro, NY 12790 | Food Service Establishment | 2013-07-16 |
| Lunch Box Cafe · Mom's LLC | 106 Sullivan STREET, Wurtsboro, NY 12790 | Food Service Establishment | 2012-01-25 |
| Cafe Ilori | 106 Sullivan STREET, Wurtsboro, NY 12790 | Food Service Establishment | 2004-07-15 |
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|---|---|---|---|
| San Jose Cafe | 171 Sullivan STREET, Wurtsboro, NY 12790 | Food Service Establishment | 2015-04-15 |
| G & M Cafe Corp. | 171 Sullivan STREET, Wurtsboro, NY 12790 | Food Service Establishment | 2011-07-20 |
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Do you have more infomration about The Red Dot Kitchen LLC? Please fill in the following form.
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. |