Leo's Italian Restaurant & Pizzeria, 1475 Route 9d, Wappingers Falls, NY 12590 - Restaurant inspection findings and violations

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Business Info

Restaurant name: LEO'S ITALIAN RESTAURANT & PIZZERIA
Address: 1475 Route 9d, Wappingers Falls, NY 12590
County: Dutchess
Local health department: Dutchess County
Restaurant type: Restaurant
Total inspections: 27
Last inspection: 12/01/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/01/2015Re-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)
  • 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.
 11/23/2015Inspection
  • Improper thawing procedures used
  • 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 stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 05/15/2015Inspection
No violation noted during this evaluation. 12/04/2014Re-Inspection
No violation noted during this evaluation. 11/13/2014Inspection
No violation noted during this evaluation. 05/14/2014Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 11/14/2013InspectionShell eggs stored in walk in cooler over uncovered cooked sausage. Corrected during inspection.
No violation noted during this evaluation. 05/14/2013Inspection
No violation noted during this evaluation. 01/08/2013Re-Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • 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: 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.
 12/04/2012Inspection
  • 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)
 06/14/2012Inspection
No violation noted during this evaluation. 01/06/2012Re-Inspection
  • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
 10/21/2011Inspection
No violation noted during this evaluation. 06/14/2011Inspection
No violation noted during this evaluation. 12/03/2010Inspection
  • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
 06/24/2010Inspectionclams onsite without tags. Togs for previous 90 days not available to site
No violation noted during this evaluation. 11/27/2009Inspection
No violation noted during this evaluation. 06/24/2009Inspection
No violation noted during this evaluation. 11/12/2008Inspection
No violation noted during this evaluation. 06/18/2008Inspection
No violation noted during this evaluation. 06/11/2008Inspection
No violation noted during this evaluation. 11/28/2007Re-Inspection
No violation noted during this evaluation. 09/13/2007Re-Inspection
  • 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: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/11/2007Inspection3C - cook handled ready to eat chicken with bare hands;chicken discarded 5A - food in walk in cooler out of temp.(averaging 55 deg); all items discarded 5E -walk in cooler not functioning properly; unit not to be used for potentially haz. foods until repaired and able to maintain <45 deg.
No violation noted during this evaluation. 03/19/2007Inspection
No violation noted during this evaluation. 01/09/2007Re-Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 12/20/2006InspectionFood product therm. not available for cook. Therm obtained by owner. Food handler handled sandwich rools with bare hands. roll baked in oven for crumbs.

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