HANDSOME DEVIL BBQ
26 ACADEMY STREET, POUGHKEEPSIE, NY 12601 · Restaurant (Restaurant)
8 inspections
- Réinspection
1 infraction
- 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Critical Violation
- 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Contrôle
0 infraction
- Réinspection
1 infraction
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Réinspection
7 infractions
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Not Critical Violation
- 5B: 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 Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Contrôle
4 infractions
- 8D: Single service items reused, improperly stored, dispensed, not used when required
- Not Critical Violation
- 5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
- Contrôle
1 infraction
- 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Critical Violation
- 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Contrôle
2 infractions
- 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Not Critical Violation
- 6B: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
- Contrôle
0 infraction