- 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)
- 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
- Non food contact surfaces of equipment not clean
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12/09/2015 | Inspection | Violations to be corrected by 12/23/15. Contact this office via email when completed with a list of corrective actions taken for each violation. Any questions can be directed to this office via email or telephone.
Discussed barehand contact prevention and pizza holding time options with operator. Currently facility utilizes an acceptable log to monitor pizzas using time as a public health control. |
- In use food dispensing utensils improperly stored
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45oF or less as recommended before they are stored on buffet lines.
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 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)
- Single service items reused, improperly stored, dispensed, not used when required
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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 below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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02/12/2015 | Inspection | It is strongly recommended to have the pizza cooler serviced/repaired/replaced to help maintain proper temperatures of hazardous foods. All food products must be stored in food grade containers. All violations must be corrected by 3/1/15. A receipt of service is required for the pizza prep cooler. Email jacob.scott@health.ny.gov by 3/1/15 with a list of corrective actions taken to each violation and a receipt for the repairs on the pizza prep cooler. |
- 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.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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04/25/2014 | Inspection | The drain lines for the two ice bins at the bakery area is in question. To follow up to see if the current drain configuration is acceptable as an indirect drain to waste.
Must correct all remaining violations, except walk in cooler floor, by May 7, 2014. Walk in cooler floor must be repaired by September 30, 2014. Must send Corey DiLorenzo an email to crd05@health.state.ny.us addressing corrective actions taken to all cited violations no later than 5/7/14. |
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 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
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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03/25/2013 | Inspection | Must corrected all violations no later than April 30, 2013. Must send Corey DiLorenzo an email at crd05@health.state.ny.us addressing corrective actions taken to all cited violations no later than 4/30/13. |
- In use food dispensing utensils improperly stored
- Non food contact surfaces of equipment not clean
- 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.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 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.
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- 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 (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
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02/17/2012 | Inspection | |
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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01/25/2011 | Inspection | |
| No violation noted during this evaluation. | 05/20/2010 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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04/21/2010 | Re-Inspection | |
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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03/23/2010 | Re-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.
- 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)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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03/04/2010 | Inspection | |
- Single service items reused, improperly stored, dispensed, not used when required
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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02/09/2009 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Single service items reused, improperly stored, dispensed, not used when required
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper use and storage of clean, sanitized equipment and utensils
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02/19/2008 | Inspection | |
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
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02/20/2007 | Inspection | |
| No violation noted during this evaluation. | 02/13/2006 | Inspection | |
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