Village Pizza Of Rhinebeck, 19 East Market Street, Rhinebeck, NY 12572 - Restaurant inspection findings and violations

Inspection findings	Inspection date	Type	Comments
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. In use food dispensing utensils improperly stored 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. Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	02/23/2016	Inspection
No violation noted during this evaluation.	09/08/2015	Re-Inspection
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) 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.	09/01/2015	Inspection
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	01/15/2015	Inspection	Both corrected during inspection
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	08/07/2014	Re-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) Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Wiping cloths dirty, not stored properly in sanitizing solutions	07/29/2014	Inspection
No violation noted during this evaluation.	01/07/2014	Inspection
No violation noted during this evaluation.	03/05/2013	Inspection
Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained	01/14/2013	Inspection
No violation noted during this evaluation.	11/08/2012	Inspection
In use food dispensing utensils improperly stored	05/14/2012	Inspection
No violation noted during this evaluation.	12/07/2011	Inspection
No violation noted during this evaluation.	04/28/2011	Inspection
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions 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) Improper thawing procedures used	12/07/2010	Inspection
No violation noted during this evaluation.	04/12/2010	Inspection
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	10/22/2009	Re-Inspection
Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. 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. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	09/24/2009	Re-Inspection
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. Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	09/22/2009	Inspection	5A, 5E I/2 bag commercially processed precooked chicken breasts found in main kitchen reach-in at 58 deg F; < 2 hr; cooked sausage found at 59 deg F; and meatball st 59 deg F all < 2 hr.corrected: all PHF's relocated to alternate cooler until unit is repaired..
No violation noted during this evaluation.	02/06/2009	Inspection
No violation noted during this evaluation.	07/30/2008	Inspection
No violation noted during this evaluation.	04/04/2008	Inspection
No violation noted during this evaluation.	12/17/2007	Re-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) Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs Single service items reused, improperly stored, dispensed, not used when required Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.	11/21/2007	Inspection	3C upon entry into dishwash room, inspector observed food worker rinsing romaine lettuce for salsad in thierd bay of sind used for sidhware washing with bare hands--corrected: salad greens vol discarded and denatured
No violation noted during this evaluation.	09/18/2007	Inspection
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing	03/26/2007	Inspection
No violation noted during this evaluation.	11/30/2006	Inspection
No violation noted during this evaluation.	02/10/2006	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.	11/04/2005	Re-Inspection	Approx 2 lbs sliced ham & 2 lbs swiss cheese found at 50.9 deg F and 51.1 deg F respectively. Bottom of unit is at acceptable temps (turkey breast found at 39 deg F)--all pot haz food items re-located to lower portion of unit. Staff wish to purchase a perforated pan to allow for more air circulation.
Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. 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.	10/19/2005	Inspection	2 lbs sliced mozz found stored in top salad bain marie at 52 deg F for > 2hr approx 2 lbs ham in sandwich bain marie found at 48 deg F cucumbers at 51 deg F sliced provoline 52 deg F; all pot haz food items in upper portion of unit re-located to lower section of unit unit manually re-adjusted 5 ham, onion, pepper and cheese stromboli found in display window at approx 80 deg F < 2 hr--one stromboli will kept for display purposes and the rest located to cooler one 5 lb bag raw sausage links stored on top of pre-packaged cooked turkey product--sausage re-located

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Village Pizza Of Rhinebeck, 19 East Market Street, Rhinebeck, NY 12572 - Restaurant inspection findings and violations

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