Pizza Hut - Ballston Spa, 2103 Doubleday Avenue, Ballston Spa, NY 12020 - Restaurant inspection findings and violations

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Business Info

Restaurant name: PIZZA HUT - BALLSTON SPA
Address: 2103 Doubleday Avenue, Ballston Spa, NY 12020
County: Saratoga
Local health department: Glens Falls District Office
Restaurant type: Restaurant
Total inspections: 10
Last inspection: 01/07/2016
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Inspection findings

Inspection date

Type

Comments
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
 01/07/2016InspectionAll violations to be corrected by 1/21/16. Please email rebecca.bussert@health.ny.gov with a list of each violation and the corrective actions taken by 1/21/16.
  • 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)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 01/27/2015InspectionNote: Facility cooks to order chicken wings from frozen raw to service. All violations to be corrected by 2/10/15. Please email Becky Bussert (rebecca.bussert@health.ny.gov) with a list of each violation and the corrective actions taken.
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
 05/03/2013Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • 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)
  • Miscellaneous, Economic Violation, Choking Poster, Training.
 09/12/2012Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 07/26/2011Inspection
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 04/13/2010Inspection
  • 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)
  • 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)
 02/06/2009Inspection
  • Improper use and storage of clean, sanitized equipment and utensils
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Insects, rodents present
 01/29/2008Inspection
No violation noted during this evaluation. 09/10/2007Inspection
  • 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: 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.
 08/01/2006Inspection

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