Angelina's On The Hill, 23 Crestwood Road, Lake Huntington, NY 12752 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: ANGELINA'S ON THE HILL
Address: 23 Crestwood Road, Lake Huntington, NY 12752
County: Sullivan
Local health department: Monticello District Office
Restaurant type: Food Service Establishment
Total inspections: 3
Last inspection: 04/22/2015
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Inspection findings

Inspection date

Type

Comments
  • 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.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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)
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 04/22/2015InspectionCold-holding: marinara sauce: 42 dF, raw chicken breast: 40 dF, minced garlic: 38 dF. Discussed that garlic knots are stored in pizza prep cooler, that wash cloths are changed after each use, that cooked pasta is immediately placed into cooler immediately after cooking and rinsing, use of thermometer by deli worker and process for making pasta/cold salads. Discussed foods served at deli and that floor plan and manufacturers specification sheets for all equipment must be submitted immediately. Discussed and received completed TPHC form for dud play case in pizza area.
No violation noted during this evaluation. 04/14/2014Re-InspectionNo violations at time of reinspection. Proper temperatures maintained for hot-holding items (above 140 degrees F) - marinara sauce: 176 degrees F and meatballs - 180 degrees F. No raw meats/foods stored above ready to eat foods. Facility, in general, adequately cleaned and maintained (including chest freezers, microwave, oven, and Baine Marie). Cold holding: sliced peppers - 40 degrees F and minced garlic - 38 degrees F. Only plain pizza held in display case -ok. Cat bed removed from dry goods storage room and no foods improperly stored. Airwick sprays kept in bathroom and handy-wick heaters stored on bottom shelf in storage room.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • 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
 04/01/2014InspectionSausage spirals (whole sausages) - cooked to 170 degrees F, as per cook, Andrea, and tempted ATOI to be 159 degrees F. Will be placed into refrigerator when temperature drops to 140 degrees F (observed later during inspection - ok). Cold-holding: pizza sauce 43 degrees F. Only plain pizza and garlic knots held in display case - ok. Meatballs hot-held in broth (same unit as marinara sauce) tempted at 150 degrees F. Water added to hot-holding unit in order to maintain proper temp of at least 140 degrees F. Ecolab Multi-Quat Sanitizer Oasis 146 and Ecolab Oasis 137 orange force spray bottle sanitizes used to disinfect surfaces of equipment, counters, etc.

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