Cassie's Pizzeria, 203 Route 303, Orangeburg, NY 10962 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: CASSIE'S PIZZERIA
Address: 203 Route 303, Orangeburg, NY 10962
County: Rockland
Local health department: Rockland County
Restaurant type: Food Service Establishment
Total inspections: 27
Last inspection: 09/21/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
  • Non food contact surfaces of equipment not clean
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/21/2015Inspection
  • Single service items reused, improperly stored, dispensed, not used when required
  • Non food contact surfaces of equipment not clean
 03/11/2015Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/16/2014Inspection
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 02/10/2014Inspection
No violation noted during this evaluation. 09/30/2013Inspection
No violation noted during this evaluation. 05/31/2013Inspection
No violation noted during this evaluation. 02/20/2013Inspection
No violation noted during this evaluation. 09/05/2012Inspection
No violation noted during this evaluation. 03/28/2012Re-Inspection
  • 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.
 03/13/2012Re-Inspection
  • 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.
 02/17/2012Inspection
No violation noted during this evaluation. 09/30/2011Inspection
No violation noted during this evaluation. 03/08/2011Inspection
No violation noted during this evaluation. 10/12/2010Re-Inspection
  • 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.
 09/20/2010Inspection
No violation noted during this evaluation. 02/19/2010Inspection
No violation noted during this evaluation. 10/21/2009Inspection
No violation noted during this evaluation. 03/26/2009Inspection
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
 09/17/2008Inspection
No violation noted during this evaluation. 03/18/2008Re-Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • 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.
 02/25/2008Inspection
No violation noted during this evaluation. 08/30/2007Inspection
No violation noted during this evaluation. 02/27/2007Inspection
No violation noted during this evaluation. 10/02/2006Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 09/25/2006Inspection
No violation noted during this evaluation. 02/22/2006Re-Inspection
  • 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.
  • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
 02/07/2006Inspection

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