New York Pizzeria & Restaurant, 7580 South State Street, Lowville, NY 13367 - Restaurant inspection findings and violations



Business Info

Restaurant name: NEW YORK PIZZERIA & RESTAURANT
Address: 7580 South State Street, Lowville, NY 13367
County: Lewis
Local health department: Watertown District Office
Restaurant type: Restaurant
Total inspections: 6
Last inspection: 01/21/2016

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Inspection findings

Inspection date

Type

Comments

  • 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.
  • Single service items reused, improperly stored, dispensed, not used when required
  • In use food dispensing utensils improperly stored
  • Hot, cold running water not provided, pressure inadequate
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
01/21/2016Inspectionall refrigerator temperatures tested acceptable. cheese< 45F in walk in cooler. owner stated red sauce only from can has no additions
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • 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)
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
07/23/2015Inspectionlarge bucket(about 40 gallons) of pizza sauce made the previous day was located in the walkin cooler and measured at ~50*F. the chicken wings and thermometer measured at 38-40*F. sauce is canned and water is added as it fills the large bucket. all coolers and holding temps measured were acceptable, and facility is fairly clean.
No violation noted during this evaluation. 05/29/2014Inspection
  • 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)
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Improper use and storage of clean, sanitized equipment and utensils
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Single service items reused, improperly stored, dispensed, not used when required
  • 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.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
08/20/2013Inspection
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • 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.
  • Non food contact surfaces of equipment not clean
05/10/2012Inspection
  • 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)
  • 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.
11/29/2011Inspection

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