Vincenzo's Pizzeria (Langdon Plaza), 303 North Main Street, Elmira, NY 14901 - Restaurant inspection findings and violations

Business Info

Restaurant name: VINCENZO'S PIZZERIA (Langdon Plaza)
Address: 303 North Main Street, Elmira, NY 14901
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 19
Last inspection: 02/11/2016

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Inspection findings	Inspection date	Type	Comments
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 cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.	02/11/2016	Inspection	Discussed cooling procedures with food worker. Waiver for phf/tcs pizzas appears to be followed as discard times were documented on shelf under pizza display unit.
No violation noted during this evaluation.	03/26/2015	Re-Inspection	Conducted reinspection due to three critical violations cited during inspection. No critical violations from last inspection observed during reinspection. No other items evaluated during visit.
Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140oF. Improper use and storage of clean, sanitized equipment and utensils Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.	03/04/2015	Inspection	Discussed cooling methods to include shallow depths in uncovered or loosely covered containers in walk-in refrig., in ice bath, with cooling wand/paddle with prep cook. Facility appears to be properly using waiver for time as a public health control as pizzas marked with a discard time on sticky note under counter as per conditions of waiver.
No violation noted during this evaluation.	11/06/2014	Re-Inspection	Rodent feces cleaned from shelving, floor-corrected from previous visit. Facility under contract for pest control services. Monitoring stations observed empty at time of visit.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	04/07/2014	Re-Inspection	Reinspection to be conducted to verify correction of violation #15A.
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 Insects, rodents present Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	03/27/2014	Inspection	Discussed not working while ill, handwash requirements and barehand contact prevention with food workers. Provided education for proper cooling. Potentially hazardous foods to be under active cooling at or before food item reaches 140F. Food to be cooled from 120F to 70F or less within two hours and to 45F or less within four additional hours. Recommended using shallow pans of 4 inches or less, ice bath, and/or cooling paddle. Items should be left uncovered when cooling. Also discussed reheating requirements: previously cooked and cooled potentially hazardous foods to be reheated to 165F or more within 2 hours (can then be held at 140F or greater).
No violation noted during this evaluation.	03/20/2013	Re-Inspection	15 A corrected from previous, wall behind the curb style mop sink and wall behind 3 bay sink has been recoated to be smooth and easilty cleanable.
No violation noted during this evaluation.	02/12/2013	Re-Inspection	11b corrected from previous - chlorine test strips obtained. Discussed options for wall repair, ttoc establihed previously still in effect for 2-28-13, must be light colored.
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions	02/06/2013	Re-Inspection	15 A corrected from previous, walk in cooler walls, ceiling cleaned. 12 D corrected from previous, toilet seat in men's toilet room replaced. Dish machine has not been repaired (technician not available) facility is using 3 bay to wash, rinse, and sanitize. The 2-28-13 TTOC for the wall behind 3 bay and curb style mop sink still in effect. Discussed bare hand contact with pizza for service.
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Non food contact surfaces of equipment not clean Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	01/30/2013	Inspection	notes: ensure all staff know and understand discard waiver for certain pizza items.
Single service items reused, improperly stored, dispensed, not used when required Improper use and storage of clean, sanitized equipment and utensils	03/19/2012	Inspection
Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	01/24/2011	Inspection
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred	02/11/2010	Inspection
No violation noted during this evaluation.	05/12/2009	Re-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. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)	03/11/2009	Inspection
No violation noted during this evaluation.	04/15/2008	Re-Inspection
Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. 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) Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs	03/14/2008	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. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures	10/26/2007	Inspection
Wiping cloths dirty, not stored properly in sanitizing solutions	04/10/2006	Inspection

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