Gino's Ny Pizzeria - Elmira, 1905 College Avenue, Elmira, NY 14901 - Restaurant inspection findings and violations

Business Info

Restaurant name: GINO'S NY PIZZERIA - ELMIRA
Address: 1905 College Avenue, Elmira, NY 14901
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 16
Last inspection: 02/10/2016

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Inspection findings	Inspection date	Type	Comments
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	02/10/2016	Inspection	Discussed storing lids to salad prep unit 6 inches off the floor. Discussed construction of upstairs dry storage area. Discussed cooling items in walk-in cooler- top of sandwich make unit not to be used for cooling.
No violation noted during this evaluation.	05/18/2015	Re-Inspection	Handwash sink in kitchen has been repaired. Violation 12e corrected from previous inspection. No other items evaluated at time of inspection.
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	04/01/2015	Re-Inspection	Discussed cooling of chicken and pasta, uncovered at a depth of 4 inches or less, with operator. Discussed storage of items in make-unit for pizza. Discussed regular calibration of probe thermometer with operator. Observed test strips for bleach sanitizer at time of inspection and discussed correct concentration of sanitizer with operator. Items in steam table all temped at above 140 dF.
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. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	03/09/2015	Inspection	Observed accurate probe thermometer and test strips for sanitizer at time of inspection. Discussed with operator cooling items uncovered at a shallow depth until they reach 45 dF or below. Discussed with operator storage of in-use utensils.
No violation noted during this evaluation.	11/12/2014	Re-Inspection	Violation 12d from previous inspection has been corrected. Door to employee bathroom in kitchen is self-closing. Scheduled HACCP for 11/19/14 at 2:30 pm.
Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	10/08/2014	Re-Inspection	Violation 11a corrected from previous inspection (test strips for bleach sanitizer present).
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs 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.	09/11/2014	Inspection	Discussed with operator hand-washing and avoiding barehand contact with ready-to-eat foods. Discussed hot-holding waiver. Discussed with operator options for cooling marinara sauce, including splitting the batch into smaller containers at a depth of less than 4 inches, keeping containers uncovered while sauce is cooling, using metal instead of plastic, using an ice wand, et cetera. Sauce must be cooled such that it goes from 120 dF to 70 dF in two hours and 70 dF to 45 dF in another four hours.
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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	07/11/2013	Inspection	Discussed handling of tomato based sauces. Italian sausage made at establishment; sausage from approved (USDA stamped) source.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)	02/28/2012	Inspection
Improper storage of cleaning equipment, linens, laundry unacceptable Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	01/20/2011	Inspection
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	09/23/2010	Inspection
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) 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. Pesticide application not supervised by a certified applicator	10/16/2009	Inspection
No violation noted during this evaluation.	10/29/2008	Re-Inspection
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. 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) Wiping cloths dirty, not stored properly in sanitizing solutions Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	10/28/2008	Inspection
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 Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. Wiping cloths dirty, not stored properly in sanitizing solutions Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions In use food dispensing utensils improperly stored	02/07/2007	Inspection
No violation noted during this evaluation.	04/10/2006	Inspection

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