Pedro's Kitchen (New Hartford), 4648 Commercial Drive, New Hartford, NY 13413 - Food Service Establishment inspection findings and violations

Business Info

Restaurant name: PEDRO'S KITCHEN (NEW HARTFORD)
Address: 4648 Commercial Drive, New Hartford, NY 13413
County: Oneida
Local health department: Oneida County
Restaurant type: Food Service Establishment
Total inspections: 17
Last inspection: 01/21/2016

Restaurant representatives - add corrected or new information about Pedro's Kitchen (New Hartford), 4648 Commercial Drive, New Hartford, NY 13413 »

Inspection findings	Inspection date	Type	Comments
No violation noted during this evaluation.	01/21/2016	Inspection	Satisfactory. Violations are specifically listed above and violations not listed, but which are contained in the same category of the indicated violation, are not present.
No violation noted during this evaluation.	08/13/2015	Inspection	satisfactory. Please Note-Your 2016 permit renewal application will be due, no later than, December 31, 2015. All application renewals received or post marked after December 31, 2015 will be subject to formal enforcement action including assessment of a fine. Second routine inspection.
No violation noted during this evaluation.	01/12/2015	Inspection	Satisfactory
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.	06/11/2014	Inspection	Satisfactory Violations are specifically listed above and violations not listed, but which are contained in the same category of the indicated violation, are not present.
No violation noted during this evaluation.	09/24/2013	Inspection	Satisfactory
In use food dispensing utensils improperly stored	10/18/2012	Re-Inspection	* Ice cream scoop is stored in stagnant water. Water is not running in dipper well.
Non food contact surfaces of equipment not clean 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: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Pesticide application not supervised by a certified applicator Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded	09/20/2012	Inspection	* Cans of Raid insect spray were found in the kitchen. Corrected: All cans were removed from the facility. * Trays and pans of chicken and fish are uncovered in the walk-in cooler. Uncovered pan of whole fish was tipped on its side and dripping on shelf. * Cardboard lining shelves of the black cooler with glass door. Cardboard was dirty. No cardboard allowed. Corrected: discarded at the time of inspection. * The shelves of the walk-in cooler need to be cleaned. The open-top cooler located in front of the stove needs to be cleaned. * Cans of Raid insect spray were found in the kitchen. Corrected: All cans were removed from the facility at the time of inspection. * The floor of the walk-in freezer needs to be cleaned, especially below the shelves. * Unnecessary equipment including power tools, utility knives, a tennis racket, and other items not relating to food preparation or service, are cluttered in the food preparation areas in the kitchen.
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: 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. Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination	09/16/2011	Re-Inspection	* A knife that was being used to prepare raw chicken was put back into the knife rack with clean utensils without being washed and sanitized. Corrected: Knife was washed and sanitized. * Crab salad on the buffet line was 60 F for over one hour. * Sushi (crab meat, salmon roe, fish) on the buffet line was 64 F for over one hour. Corrected: All food was discarded in the garbage. * The kitchen walk-in cooler is broken and temperature of the cooler was 64 F. Temperature of chicken in the cooler was 60 F. The cooler was not working for less than two hours. Corrected: All potentially hazardous foods were moved to the walk-in freezer at the time of inspection and a refrigeration service company was contacted to repair the walk-in.
Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Pesticide application not supervised by a certified applicator Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin	08/31/2011	Inspection	* No probe thermometer * A can of Raid ant and roach spray was found in the kitchen. Corrected: Discarded in the trash. * The shelves in the back of the walk-in cooler are lined with cardboard. * The back door of the kitchen is left open. Corrected: The screen door was closed at the time of inspection. * Raid ant and roach spray is being used to control pests in the kitchen.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	03/02/2011	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.	05/06/2010	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	06/01/2009	Inspection	Floor of walkin freezer lined with cardboard.
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	02/04/2008	Inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces 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)	03/02/2007	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans	03/16/2006	Inspection
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	11/14/2005	Inspection
Hair is improperly restrained Miscellaneous, Economic Violation, Choking Poster, Training. 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)	10/11/2005	Inspection

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