Chef Jeff's Pizza, 55 John Street, Hudson Falls, NY 12839 - Restaurant inspection findings and violations

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Business Info

Restaurant name: CHEF JEFF'S PIZZA
Address: 55 John Street, Hudson Falls, NY 12839
County: Washington
Local health department: Glens Falls District Office
Restaurant type: Restaurant
Total inspections: 4
Last inspection: 03/27/2015
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Inspection findings

Inspection date

Type

Comments
  • 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.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • 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
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 03/27/2015InspectionComment only: In relation to 1/22/13 Administrative Tribunal Docket #20120821, the facility now has a new commercial grade hot holding it for meatballs, marinara, and cheese. Temp of meatballs was recorded at 144 degrees F using stem probe thermometer. A new commercial grade three bay sink has been installed and is equipped with 2 drain boards. A handwash sink has been installed inside the employee restroom. A new commercial grade 6 range stove is present in the kitchen. Old Homestyle stove is no longer at the facility. In discussion with owner, Alfonso Santana, he is not sure when the last time he was inspected by Code Enforcement or Had a Fire Inspection. Please submit a copy of the most recent Fire Safety or Code Enforcement inspection to the Glens Falls District Office no later than 4/10/15. All remaining violations must be corrected no later than 4/10/15. Must submit something in writing to the Glens Falls District Office addressing corrective actions taken to all cited violations no later than 4/10/15.
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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 (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 11/19/2012Re-Inspection
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Single service items reused, improperly stored, dispensed, not used when required
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
  • Insects, rodents present
  • Improper thawing procedures used
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 09/27/2012Inspection
No violation noted during this evaluation. 09/21/2010Inspection

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