Johnny's Pizza Restaurant, 8 Morningside Drive #1, Lake Placid, NY 12946 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: JOHNNY'S PIZZA RESTAURANT
Address: 8 Morningside Drive #1, Lake Placid, NY 12946
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Food Service Establishment
Total inspections: 8
Last inspection: 02/01/2016
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Inspection findings

Inspection date

Type

Comments
  • Non food contact surfaces of equipment not clean
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • In use food dispensing utensils improperly stored
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 02/01/2016InspectionViolations 10A and 15A from inspection on 10/26/15 remain. Food temperatures measured with DOH thermocouple thermometer: mozzarella cheese 43 degrees F, tomatoe slices 45 degrees F.,
  • 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 (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 and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 10/26/2015InspectionFood temperatures measured with DOH thermocouple thermometer: mozzarella cheese 43 degrees F., heavy cream 41 degrees F. All violations from previous inspection on 5/6/15 have been corrected except for violations 15B and 10B-see report for repeat violation notations.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 05/06/2015InspectionEducation was provided about importance of keeping cold foods at holding temps of 45 deg. F. and hot foods at holding temps of 140 deg. F. Operator was advised to maintain cold holding temps. at 45 deg. F by keeping dairy products below the rim of cold holding pans where refrigeration will be directly applied to the food product to maintain 45 deg. F. or below; this is best achieved in a cold refrigerator. He was also advised to check food temps. frequently in cold holding unit or place an accurate thermometer on top of unit to ensure maintenance of temps in cold holding unit at 45 deg. F. or below, as a sliced tomato from there was temped at 44 deg. F and a two-inch thick cooked chicken breast was temped at 45 deg. F.
  • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
  • 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)
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
 12/19/2014InspectionAll previous violations from inspection conducted on 9/15/14 have been corrected. Food temperatures were obtained from the cold holding table adjacent to kitchen oven: garlic-43 deg. F., sliced tomatoes-45 deg. F., Parmesan cheese-44 deg. F. tomato sauce (taken from lowboy refrigerator at pizza serving area)-41 deg. F.
  • Improper thawing procedures used
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 09/15/2014Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Non food contact surfaces of equipment not clean
 03/08/2013InspectionAll violations from the last inspection from 1/4/13 have been corrected. A CPR kit was obtained, cooling logs have been implemented, a case of gloves is on premises, a new window fan replaces the one with dust & grime, and a receptacle for the ice scoop has been installed on the side of the ice machine. All hot and cold food temperatures taken with the DOH thermocouple measured 140 degrees or above and 45 degrees or below respectively.
  • 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.
  • 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: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • In use food dispensing utensils improperly stored
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Non food contact surfaces of equipment not clean
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 01/04/2013Inspection
No violation noted during this evaluation. 06/26/2012Inspection

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