- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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12/16/2015 | Re-Inspection | Discussed deficiency with the operator. Report e-mailed. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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11/13/2015 | Inspection | Coolers and cold holds all 140 degrees F ok. Sanitizer is ~100ppm cl ok. 3 bay sink ok. Mop sink ok. Hand wash sink ok. Restrooms ok. Hand barriers ok. Hair is restrained ok. Choking poster, permit posted publicly ok. Dry storage ok. Asked about pizza holding. I advised to contact Mr. Ecker @ 439-7444 to discuss a possible Time as a Public Health Control Waiver if they would like. Reminder -- Submit Permit Renewal & Fee and Worker's Comp. and Disability Insurance proofs to this office by 11/30/2015. |
- 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
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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10/29/2015 | Inspection | Discussed deficiencies with the operator. Potentially hazardous foods in the various refrigerators and coolers were measured to be 47 degrees F or lower. Discussed the use of a probe thermometer with the operator and the proper method of reheating potentially hazardous foods. Discussed the reasons for not using extension cords in the Kitchen area. Report e-mailed. |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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11/05/2014 | Inspection | 16 - NO PUBLIC SIGN FOR CPR KIT ( 1 GIVEN ) |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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06/05/2014 | Inspection | Pizzas in display cabinet were made at 4 pm, Inspection time is 4:30. Peppers & onions 86 F, Pepperoni 83 F, sausage and pepperoni 84 F. The pizzas will be rapidly reheated to 140 and all will be discarded if not served in two hours. |
| No violation noted during this evaluation. | 05/30/2014 | Re-Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- 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)
- 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.
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05/06/2014 | Inspection | 5A and 5E - At 11:20 am inspector temped assorted meats and cheeses in flip top cooler across from the stove. Temperatures ranged from 56 degrees to 60 degrees. AS per cook items had been placed in cooler less than 2 hours before at 9:30 am. Ice build up on cooling unit is preventing cooler from keeping items below 45 degrees. Right and left sections of cooler still maintaining proper temperature below 45 degrees. Potentially hazardous food moved to other coolers. Corrected.
1D - Severely dented #10 can of mushrooms found in back storage area. Can removed to be returned. Corrected
8A - Several containers of onions stored on floor at end of cook line
10B - Rubber gaskets on doors of 3 door stand up cooler are in disrepair
11A - Bucket of bleach water tested to read 0 ppm of bleach using inspectors test strips. Cook made up new bucket at 100 ppm bleach. Corrected
15B - Ventilation hoods above fryers have significant grease build-up |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
- Non food contact surfaces of equipment not clean
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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04/30/2014 | Inspection | Glenco refrigerator - cooked sausage 48 F, Whirlpool fridge-prepared chicken -46F.
Signature of operator not saved in report. |
| No violation noted during this evaluation. | 11/21/2013 | Inspection | ok to permit |
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Non food contact surfaces of equipment not clean
- 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
- Insects, rodents present
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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07/24/2013 | Re-Inspection | Potentially hazardous items in the Frigidaire and Whirlpool refrigerators measured less than 40 degrees F when checked today. Breaded chicken in the Glenco measured 42 degrees F. The temperature in the Glenco was measured by my probe thermometer to be between 45 to 46 degrees F. Report emailed. |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- 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.
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Insects, rodents present
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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05/08/2013 | Inspection | A small cooler was brought by the operator's brother along with seven or eight bags of ice. The operator placed all potentially hazardous food items in the ice and temperatures of 31 to 33 degrees were measured at 4:45PM. The small cooler was used to store the pizza dough that was going to be used to make pizzas in an hour or so. Strongly encouraged the operator to check the temperatures of these items at least once every 30 minutes. The operator was also told to call our office when the Glenco refrigerator is repaired. Report emailed. |
| No violation noted during this evaluation. | 04/23/2013 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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.
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11/01/2012 | Inspection | 6 A - SLICES OF SPECIALITY PIZZAS WITH PEPPERS, ETC AT ROOM TEMPERATURE - VOLUNTARILY DISCARDED
8 E - THERMOMETERS MISSING FROM SOME FRIG UNITS
16 - CPR SIGN MISSING ( 1 GIVEN ) |
- Insects, rodents present
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Food from unapproved source, spoiled, adulterated on premises.
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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06/21/2012 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
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12/02/2011 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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11/28/2011 | Inspection | 10B: Formica-coated work table in pizza prep area in disrepair. Not smooth and easily cleanable.
15A: Areas of the floor in rear pizza prep area very worn, not smooth and easily cleanable. |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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12/23/2010 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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11/19/2010 | Inspection | 16-CPR Kit not present. |
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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01/08/2010 | Re-Inspection | 15A- Some areas- rear prep area ceiling- peelin surfaces.
16- NYS CPR equipment not available. |
- 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.
- 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)
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Miscellaneous, Economic Violation, Choking Poster, Training.
- 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.
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11/05/2009 | Inspection | 5E- Kenmore refrigerator - ambient temperature- 52 degrees- no potentially hazardous foods here- repair/replace unit.
6A- Pizza (cheese/pepperoni) found at 76 degrees in a pizza warmer (not turned on)- reheated to 165 degrees.
8A- Clear plastic container, other plastic containers not labeled for contents.
10B- Bare wood used as a shelf- hallway/food prep area, cardboard used on a rear shelf.
14B- Fly trap found hanging in the food prep area.
15A- Some areas- rear prep area ceiling- peeling surfaces.
16- NYS CPR equipment not available. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
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11/20/2008 | Inspection | 15a-floor tiles broken in hallway by back exit door
5b-At time of inspection inspector found elbow noodles(cooked) cooling at room temp., temped with ftt and found to be 93df asked cook founnd to be out less than two hours requested noodles to be cooled down. cook agreed ran cold water temped again found to be 44df-corrected.
12e-hand wash single service towels empty-corrected. |
- Non food contact surfaces of equipment not clean
- 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.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Wiping cloths dirty, not stored properly in sanitizing solutions
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11/08/2007 | Inspection | 5A - Raw chicken in ziploc baggie thawing at room temp. - Still partially frozen so put in cooler to complete thawing.
11B - Wiping buckets had insufficient sanitizer-<10 ppm - Corrected
11C - Since there was insufficient sanitizer in wiping buckets the counters were not being properly sanitized. Must have 100ppm sanitizer in wiping buckets.
11D - Gaskets on several coolers and freezers have much food debris buildup. |
- Non food contact surfaces of equipment not clean
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11/16/2006 | Inspection | 11D--Bev-Air cooler gaskets and Glenco Freezer gaskets have food debris build-up in kitchen. |
| No violation noted during this evaluation. | 11/17/2005 | Inspection | |
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