Horseheads Pudgies Pizza, 134 West Franklin Street, Horseheads, NY 14845 - Restaurant inspection findings and violations

Business Info

Restaurant name: HORSEHEADS PUDGIES PIZZA
Address: 134 West Franklin Street, Horseheads, NY 14845
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 14
Last inspection: 02/19/2016

Restaurant representatives - add corrected or new information about Horseheads Pudgies Pizza, 134 West Franklin Street, Horseheads, NY 14845 »

Inspection findings	Inspection date	Type	Comments
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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) Miscellaneous, Economic Violation, Choking Poster, Training.	02/19/2016	Inspection	Discussed hot-holding and reheating temperatures of cooked potentially hazardous (TCS) foods with cook staff during inspection. Regarding section of floor in disrepair in pizza dough room, a Time Table of Compliance Date of May 19, 2016 has been established to make repairs to floor. A re-inspection will be conducted after this date to determine compliance.
No violation noted during this evaluation.	02/20/2015	Re-Inspection	Violations from previous inspection report of February 11, 2015 have been corrected.
Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin In use food dispensing utensils improperly stored Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	02/11/2015	Inspection	A Time Table of Compliance Date of February 20, 2015 has been established to correct the violations listed above. A re-inspection will be conducted after this date to determine compliance. Discussed routine calibration of numerical thermometers used to check hot- held potentially hazardous (TCS) foods with staff during inspection. Also discussed proper use of plastic gloves and utensils to eliminate direct bare-hand contact with cooked and ready-to-eat foods along with proper hand washing for employees.
No violation noted during this evaluation.	02/24/2014	Re-Inspection	Conducted a re-inspection due to previous inspection report of February 18,2014. violation s have been corrected. Will conduct a HACCP training with operator later in year.
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 Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	02/18/2014	Inspection	A time table of compliance date of March 18, 2014 has been established to correct violations listed above. Will conduct a re-inspection after this date to determine compliance. Discussed proper cooking, cooling, reheating & hot-holding temperatures with operator and staff during inspection. Also discussed routine calibration of numerical thermometers used to check hot potentially hazardous (TCS) foods with operator during inspection.
No violation noted during this evaluation.	08/28/2013	Re-Inspection	5B for improper cooling of marinara corrected from previous inspection. Discussed cooling of marinara with cook, who stated sauce is cooled in uncovered shallow bins in walk-in refrigerator, then placed in deep containers. Temps of sauce in deep containers 42-43 degrees F. Other items in refrigerator also 42-43 degrees F.
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. In use food dispensing utensils improperly stored 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)	02/13/2013	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) Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures 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.	07/13/2012	Inspection
Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	01/25/2011	Inspection
No violation noted during this evaluation.	03/17/2010	Re-Inspection
Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	03/16/2010	Inspection
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 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. Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.	02/11/2009	Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin	04/04/2008	Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. 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 kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.	02/07/2007	Inspection

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