Our Original Pizzeria, 1200 Crane Street, Schenectady, NY 12303 - Restaurant inspection findings and violations

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Business Info

Restaurant name: OUR ORIGINAL PIZZERIA
Address: 1200 Crane Street, Schenectady, NY 12303
County: Schenectady
Local health department: Schenectady County
Restaurant type: Restaurant
Total inspections: 14
Last inspection: 10/01/2015
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Inspection findings

Inspection date

Type

Comments
  • 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)
 10/01/2015Inspection
No violation noted during this evaluation. 05/16/2012Re-Inspection
  • 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.
 04/27/2012Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 11/22/2011Inspection
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 11/18/2010Inspection
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
 06/25/2009Inspection
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
  • 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.
  • Hot, cold running water not provided, pressure inadequate
 10/02/2008Inspection
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 01/25/2008Inspection
  • 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)
 10/04/2007Inspection
No violation noted during this evaluation. 06/08/2007Re-Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • 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
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
 04/04/2007Inspection
  • 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
 10/24/2006Inspection4 pizzas at 72-77 degrees, 3 personal pan pizza's, 1 full pan pinwheels at 72 degrees stored in service window. disposed and denatured. pizza's not logged
  • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
 04/07/2006Inspection1- #10 can crushed tomatos on in use shelf. can is severly dented may support pathogen growth. Labled for return moved to another shelf
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
 12/07/2005Inspection7f- Meatballs and sausage in marinara sauce reading at temps from 110 -115 degrees and stored in steam table for approximately 1 hour according to chef. Corrected by reheating to 165 on stove top)

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