Favorite's Pizzeria, 781 Cayuga Street, Lewiston, NY 14092 - Restaurant inspection findings and violations

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	06/06/2015	Inspection	At 5139 Forest Rd, Lewiston for Lewiston Tour of Kitchens Menu: Tomato Basil Pizza Notes: Gloves used, hair restrained, single use items stored properly, hand wash ok, sanitizer ok, FTT available and accurate
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin 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)	04/13/2015	Inspection	8A - Boxes of submarine rolls stored directly on floor of walkin freezer. 14B - Front door tied open with no screen to prevent insect/rodent entrance.
No violation noted during this evaluation.	05/01/2014	Re-Inspection
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) 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.	04/11/2014	Inspection
No violation noted during this evaluation.	04/29/2013	Re-Inspection
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	04/09/2013	Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	09/21/2012	Inspection	6A- Honey Garlic Chicken Finger Pizza- 92 degrees, 97 degrees: Chicken Finger Pizza- 89 degrees, Sausage Pizza- 93 degrees- found in hot hold unit. All above product reheated to 165 degrees at this time, due to time factor of < hour. Note: Per worker, the hot hold unit was turned off prior to my arrival. Note: There appears to be no changes to improve this violation.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	06/25/2012	Re-Inspection	6A: Pizzas in hot hold- feta cheese and baked chicken- 95F, chicken finger- 122F, broccoli- 92F, found on top shelf of hot holding unit. Unit was turned off 1 hour ago. Voluntarily discarded all 3 pizzas- corrected.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	05/18/2012	Re-Inspection	6a Chicken finger Pizza, 116 deg F, Broccoli & cheese pizza 108 deg F, Baby spinach & tomato 116 deg F on heat plate in hot holding unit. Temp of plate 140 Deg F insufficient to hold foods at 140 deg or above. All discarded.
No violation noted during this evaluation.	04/11/2012	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Single service items reused, improperly stored, dispensed, not used when required Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	04/20/2011	Inspection	8D: Single serve cups in dining room are not in original sleeve or dispenser. 10B: Some walls in basement storage are bare particle board, not smooth and easily cleanable. 11B: Wiping cloth buckets show evidence of food debris. 15A: Floors near prep area and stairway show some evidence of food debris.
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	06/22/2010	Re-Inspection	15B- Light shields missing from small tubed fixture.
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	05/25/2010	Re-Inspection	6A- Specialty pizzas- chicken finger- 105 degrees, vegetable- 109 degrees - all pizzas reheated to 165 degrees prior to service. 6B- Hot hold unit not operating at 140 degrees, openings on the top, front corners, open back. 8E- Cooler thermometers missing from some cooler units. 10B- Gaskets in disrepair- prep cooler. 12E- Single service towels missing- handwash sink. 15B- Light shields missing from small tubed fixture.
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing 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) Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Hair is improperly restrained Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	05/12/2010	Re-Inspection	6A- Specialty pizzas- Chicken finger- 110 degrees, BBQ chicken- 115 degrees, Vegetable- 109 degrees, Steak hoagy- 116 degrees- not hot held at 140 degrees as required. All pizzas reheated to 165 degrees prior to service. 6B- Hot hold unit not operating so product is kept at 140 degrees. 8E- Cooler thermometers missing from some cooler units. 10B- Gaskets in disrepair on prep cooler. 8A- Pizza boxes stored under waste drain lines. 12E- Handwash sink- soap missing, towels not available. 9C- Hair restraint not being worn. 15B- Light shields missing from new light fixtures. 11C- In use utensils stored in tin can- unclean surfaces, not stored properly, washed, rinsed, sanitized in between uses.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. 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) Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	04/12/2010	Inspection	6A - Specialty pizzas- broccoli/cheese, steak, sausage, chicken finger hot held at 111 degrees. Due to the time factor< 2 hours, all pizzas reheated to 165 degrees, hot held at 140 degrees. 6B- Hot hold unit not being operated so that product is kept at 140 degrees. Note: Openings noted on the front corners, all the back is open. 8E- Cooler thermometers missing from some cooler units. 10B- Gaskets in disrepair on prep cooler. 8A- Pizza boxes stored under waste drain lines (potential contamination) 15A- Some buildup noted on the floor under prep cooler. 12E- Handwash sink- soap missing- note: dispenser on order. 15B- Unused light fixtures not shielded, Note: owner plans to remove these fixtures.
No violation noted during this evaluation.	05/08/2009	Re-Inspection
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) 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. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Hair is improperly restrained Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	04/23/2009	Inspection	5A: Crumbled pork topping (approx. 1 qt.) found on pizza prep counter at 61oF. It was determined to be out of temp less than 2 hours. Food worker was allowed to return it to cooler and return food product to less than 45oF. 6A: Several specialty pizzas found out of temp in heating unit on front counter. Actual temps were between 118oF and 120oF. Pizzas were not full pans and were out of temp for less than 2 hours. Pizza is reheated in pizza ovens before service and is discarded after 1 1/2 hours, because it dries out according to food worker. Unit turned up and pizza reheated to 165oF in ovens and returned to hot hold unit to be hotheld at 140oF. 9C: Hair is improperly restrained on one food prep worker. 10A: Cutting boards show severe wear. 12D: Covered garbage can missing in ladies restroom. 15A: Floors in basement show worn paint. Bare wood stairs showing in back hall leading to basement storage. Wall behind small freezer next to handwash sink shows wear. Not smooth and easily cleanable.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	05/29/2008	Re-Inspection	10B- Bare wood surface found next to the grill- kitchen.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Hair is improperly restrained Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	04/17/2008	Re-Inspection	6A- Steak/cheese stromboli at 110 degrees, chicken finger pizza at 120 degrees, bacon cheeseburger pizza at 110 degrees, ham/pineapple pizza at 120 degrees, barbeque chicken at 120 degrees- due to the time factor of < 2 hours all above pizza was pulled and placed in the cooler. Monitoring was advised, repairman called in regard to the unit. 9C- Hair restraints not being worn by food handling workers. 10B- One platform for pizza boxes is bare wood- not smooth, easily cleanable. 10A- Cutting board in kitchen- severely pitted. 15B- Screen missing from exhaust grate. 10B- Bare wood surface found next to grill- kitchen. 15B- Lights in basement storage area- not shielded. 15A- Floor surface- not smooth, easily cleanable.
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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) Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Wiping cloths dirty, not stored properly in sanitizing solutions Non food contact surfaces of equipment not clean	04/02/2008	Inspection	8A--Unmade pizza boxes found stored on floor in basement. 10A--Cutting boards in kitchen are severely pitted and discolored. 10B--Platform for made pizza boxes is bare wood, making it not smooth and easily cleanable. 11B & 11C--Wiping clothes found on countertops throughout the kitchen, not stored in sanitizer solution between uses due to no sanitizer solution made for use @ start of inspection. 11D--Fan grate in walk-in cooler has dust build-up. 15B--Lights in basement storage area are not shielded and lights in kitchen are missing end caps to the tube shields. 15B--Grates for exhaust fans missing above stove and pizza ovens. (Repeat)
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Single service items reused, improperly stored, dispensed, not used when required	04/12/2007	Inspection	10B- Door seal on Migoli sub unit in disrepair. 10B- Bare wood surfaces (not easily cleanable) noted on new front counter unit (shelving), in the kitchen near the stove, and in the pizza box storage room. 8D- Single service forks improperly stored (Handles should face up). 8D- Single service towels not dispensed properly. 14B- Grate missing on the fan opening- hood (kitchen).
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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	04/18/2006	Inspection	8A--Food product stored in original containers/packaging on floor in dry storage, in basement,back room near walk-in cooler, and inside walk-in cooler. 10B--Floors and shelving in dry storage area in basement are not smooth and easily cleanable.

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Favorite's Pizzeria, 781 Cayuga Street, Lewiston, NY 14092 - Restaurant inspection findings and violations

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