Picnic Pizza - Horseheads, 2898 Westinghouse Road, Horseheads, NY 14845 - Restaurant inspection findings and violations

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Business Info

Restaurant name: PICNIC PIZZA - HORSEHEADS
Address: 2898 Westinghouse Road, Horseheads, NY 14845
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 02/02/2016
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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)
 02/02/2016InspectionFacility is in compliance with waiver requirements- pizzas are marked with discard time. Cook was observed checking temperature of cooked sausage with thermometer during inspection, discussed routine calibration of numerical thermometers used to evaluate cooked potentially hazardous (TCS) foods with cook during inspection. Also discussed routine hand washing and proper use of plastic gloves with operator during inspection.
  • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
 01/20/2015InspectionDiscussed routine hand washing and proper use of plastic gloves to eliminate direct bare-hand contact with cooked & ready-to-eat foods with manager during inspection. Also, calibration of numerical thermometers to evaluate cooked potentially hazardous (TCS) foods. Will conduct a HACCP training with kitchen staff later in the year.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 02/11/2014InspectionDiscussed hot holding and reheating temperatures of potentially hazardous foods with operator during inspection. Will conduct a HACCP training with operator in future.
No violation noted during this evaluation. 02/12/2013InspectionDiscussed re-heating to 165 degrees F within 2 hours, facility complying with conditions of hot-holding waiver for PHF/TCS pizza items. Provided handwash stickers. PHF/TCS food items (deli meats) on top right side of sandwich unit (47 degrees F) slightly warmer than items in left side of unit (41-43 degrees). Advised staff to monitor unit to ensure temps of PHF/TCS are kept at or below 45 degrees F.
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • 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.
 09/12/2012Inspection
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
 02/14/2011Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
 03/12/2010Inspection
  • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF.
  • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  • Single service items reused, improperly stored, dispensed, not used when required
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
  • Pesticide application not supervised by a certified applicator
 02/19/2009Inspection
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
 01/25/2008Inspection
No violation noted during this evaluation. 03/01/2007Re-Inspection
  • 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)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
 02/27/2007Inspection
No violation noted during this evaluation. 01/23/2006Inspection

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