SED Food Preparation Site · Dutchess County, NY

Sharpe Res. Camp Abc Sed Site

Name: Sharpe Res. Camp Abc Sed Site
Address: 436 Van Wyck Lane, Dutchess County, NY

436 Van Wyck Lane

Last inspected Jul 29, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

Inspection

Jul 29, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jul 29, 2026 · Original Source

Inspection

Jul 1, 2026

Non-critical violations only

2 recorded violations

minorCode 11AOther

Official wording

Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 12EHandwashing

Official wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from New York State Department of Health, Jul 1, 2026 · Original Source

Inspection

Jul 30, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jul 30, 2025 · Original Source

Re-Inspection

Jul 8, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jul 8, 2025 · Original Source

Inspection

Jul 1, 2025

Critical violations found

3 recorded violations

criticalCode 5AFood temperature

Official wording

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.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode 12DHandwashing

Official wording

Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

minorCode 12EHandwashing

Official wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from New York State Department of Health, Jul 1, 2025 · Original Source

Inspection

Aug 7, 2024

Non-critical violations only

3 recorded violations

minorCode 12DHandwashing

Official wording

Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

minorCode 8AContamination

Official wording

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 plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode 12EHandwashing

Official wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from New York State Department of Health, Aug 7, 2024 · Original Source

Inspection

Jul 2, 2024

Non-critical violations only

1 recorded violation

minorCode 12EHandwashing

Official wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from New York State Department of Health, Jul 2, 2024 · Original Source