Marcella's Pizza & Deli, 517 Saratoga Road, Glenville, NY 12302 - Frozen Desserts inspection findings and violations

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Business Info

Restaurant name: MARCELLA'S PIZZA & DELI
Address: 517 Saratoga Road, Glenville, NY 12302
County: Schenectady
Local health department: Schenectady County
Restaurant type: Frozen Desserts
Total inspections: 25
Last inspection: 12/07/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/07/2015Inspection
No violation noted during this evaluation. 12/07/2015Inspection
No violation noted during this evaluation. 09/12/2014Inspection
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • 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: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
 09/12/2014Inspection
No violation noted during this evaluation. 12/09/2013Inspection
  • 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.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 12/09/2013Inspection
No violation noted during this evaluation. 12/13/2012Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 12/13/2012Inspection
No violation noted during this evaluation. 08/13/2010Inspection
No violation noted during this evaluation. 08/13/2010Inspection
No violation noted during this evaluation. 02/03/2010Inspection
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Improper use and storage of clean, sanitized equipment and utensils
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 02/03/2010Inspection
No violation noted during this evaluation. 05/04/2009Inspection
  • In use food dispensing utensils improperly stored
 05/04/2009Inspection
No violation noted during this evaluation. 06/10/2008Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
 06/10/2008Inspection
No violation noted during this evaluation. 09/27/2007Inspection
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  • 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.
 09/27/2007Inspection
No violation noted during this evaluation. 02/06/2007Inspection
  • Non food contact surfaces of equipment not clean
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
 02/06/2007Inspection
No violation noted during this evaluation. 10/18/2006Inspection
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • 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.
 10/18/2006Inspection
No violation noted during this evaluation. 02/10/2006Re-Inspection
No violation noted during this evaluation. 01/31/2006Inspection
  • Non food contact surfaces of equipment not clean
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Critical: Other potentially hazardous foods requiring cooking are not heated to 140oF or above.
 01/31/2006Inspection4A -One can of Ant and Roach Spray stored under sink in Deli section of establishment. 7A - Three turkey breasts weighing approximately 8 lbs each cooked to 160 degrees according to chef and then cooled whole on sheet pans in walk in cooler. Improper cooking and cooling. 7E - One twenty (20) pound top round cooked to 125 degrees according to chef and cooled whole on sheet pan in walk in cooler. ( coorected by discarding all turkey and top round)

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