RED HOOK HIGH SCHOOL

103 WEST MARKET STREET, RED HOOK, NY 12571 · Restaurant (School K-12 Food Service)

60 inspections

1. Réinspection9 févr. 2026

   1 infraction

   • 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
2. Contrôle2 févr. 2026

   4 infractions

   • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not 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
   • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
     • Not Critical Violation
3. Contrôle8 oct. 2025

   2 infractions

   • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
4. Contrôle5 mars 2025

   2 infractions

   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
   • 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)
     • Not Critical Violation
5. Contrôle18 oct. 2024

   0 infraction

6. Contrôle12 mars 2024

   3 infractions

   • 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
     • Not Critical Violation
   • 11D: Non food contact surfaces of equipment not clean
     • Not Critical Violation
   • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
     • Not Critical Violation
7. Réinspection26 oct. 2023

   0 infraction

8. Contrôle18 oct. 2023

   1 infraction

   • 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
9. Contrôle10 janv. 2023

   2 infractions

   • 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
   • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
     • Not Critical Violation
10. Contrôle26 oct. 2022

    2 infractions

    • 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)
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
11. Contrôle23 févr. 2022

    1 infraction

    • 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
12. Contrôle28 oct. 2021

    0 infraction

13. Contrôle1 oct. 2020

    0 infraction

14. Contrôle3 févr. 2020

    0 infraction

15. Contrôle8 nov. 2019

    0 infraction

16. Réinspection4 mars 2019

    1 infraction

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
17. Contrôle25 févr. 2019

    1 infraction

    • 16: Miscellaneous, Economic Violation, Choking Poster, Training.
      • Not Critical Violation
18. Contrôle27 sept. 2018

    0 infraction

19. Contrôle3 avr. 2018

    2 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
    • 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)
      • Not Critical Violation
20. Réinspection3 nov. 2017

    0 infraction

21. Contrôle25 oct. 2017

    3 infractions

    • 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
      • Not Critical Violation
    • 9C: Hair is improperly restrained
      • 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
22. Contrôle17 mars 2017

    1 infraction

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
23. Contrôle28 sept. 2016

    3 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not 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
24. Réinspection3 févr. 2016

    0 infraction

25. Contrôle20 janv. 2016

    2 infractions

    • 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
      • Critical Violation
    • 12A: Hot, cold running water not provided, pressure inadequate
      • Not Critical Violation
26. Contrôle28 sept. 2015

    0 infraction

27. Contrôle18 févr. 2015

    1 infraction

    • 5A: 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.
      • Critical Violation
28. Contrôle26 sept. 2014

    1 infraction

    • 11D: Non food contact surfaces of equipment not clean
      • Not Critical Violation
29. Contrôle21 févr. 2014

    2 infractions

    • 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
      • Not Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
30. Contrôle19 sept. 2013

    0 infraction

31. Contrôle30 janv. 2013

    0 infraction

32. Contrôle19 sept. 2012

    0 infraction

33. Réinspection16 avr. 2012

    0 infraction

34. Contrôle27 févr. 2012

    1 infraction

    • 14A: Insects, rodents present
      • Not Critical Violation
35. Contrôle5 oct. 2011

    0 infraction

36. Contrôle4 févr. 2011

    2 infractions

    • 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
      • Critical Violation
    • 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
      • Not Critical Violation
37. Contrôle6 oct. 2010

    1 infraction

    • 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)
      • Not Critical Violation
38. Contrôle9 févr. 2010

    0 infraction

39. Contrôle14 sept. 2009

    0 infraction

40. Contrôle3 févr. 2009

    2 infractions

    • 14A: Insects, rodents present
      • Not Critical Violation
    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • Not Critical Violation
41. Contrôle17 sept. 2008

    0 infraction

42. Réinspection2 avr. 2008

    0 infraction

43. Contrôle18 mars 2008

    2 infractions

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • 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
44. Contrôle20 sept. 2007

    2 infractions

    • 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)
      • Not Critical Violation
    • 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
      • Not Critical Violation
45. Réinspection20 avr. 2007

    2 infractions

    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 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)
      • Not Critical Violation
46. Réinspection27 mars 2007

    6 infractions

    • 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
      • 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
    • 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)
      • Not Critical Violation
    • 5A: 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.
      • Critical Violation
    • 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
      • Not Critical Violation
    • 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
      • Not Critical Violation
47. Contrôle23 mars 2007

    0 infraction

48. Contrôle20 sept. 2006

    0 infraction

49. Contrôle21 févr. 2006

    0 infraction

50. Réinspection16 nov. 2005

    0 infraction

51. Réinspection21 oct. 2005

    1 infraction

    • 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
      • Critical Violation
52. Contrôle14 sept. 2005

    0 infraction

53. Contrôle2 mars 2005

    0 infraction

54. Contrôle5 oct. 2004

    0 infraction

55. Contrôle26 févr. 2004

    0 infraction

56. Réinspection25 sept. 2003

    0 infraction

57. Contrôle19 sept. 2003

    0 infraction

58. Réinspection30 avr. 2003

    0 infraction

59. Contrôle10 avr. 2003

    0 infraction

60. Contrôle27 sept. 2002

    0 infraction